Description
Indulge in the creamy and dairy-free delight of Almond Milk Ice Cream. This vegan treat is easy to make and can be customized with your favorite mix-ins for a personalized touch.
Ingredients
Scale
Main Ingredients:
- 2 1/2 cups unsweetened almond milk
- 3/4 cup full-fat coconut milk
- 1/2 cup pure maple syrup or agave nectar
- 1 tablespoon vanilla extract
- Pinch of salt
Optional Add-Ins:
- 1/2 cup chocolate chips
- Crushed nuts
- Fruit pieces
Instructions
- Blend Ingredients: In a blender or mixing bowl, combine almond milk, coconut milk, maple syrup, vanilla extract, and salt. Blend or whisk until fully combined.
- Churn Ice Cream: Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20–25 minutes, until thick and creamy.
- Add Mix-Ins: Add optional mix-ins during the last few minutes of churning.
- Freeze: Transfer the churned ice cream to a freezer-safe container and freeze for at least 2–4 hours for a firmer texture. Let sit at room temperature for a few minutes before scooping and serving.
Notes
- If you don’t have an ice cream maker, pour the blended mixture into a shallow dish and freeze, stirring every 30 minutes until creamy (about 2–3 hours).
- For a richer result, replace more almond milk with coconut milk.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 140
- Sugar: 11g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
