Description
Indulge in the creamy, guilt-free delight of homemade Almond Milk Ice Cream! This dairy-free treat is perfect for warm summer days or whenever you crave something sweet. With its smooth texture and customizable flavors, it’s a versatile dessert that appeals to everyone—whether you’re vegan, lactose intolerant, or simply seeking a healthier option. Made with just a few simple ingredients, this recipe allows you to create a frozen dessert that feels indulgent without compromising on health. Enjoy it on its own or dress it up with your favorite toppings for a refreshing experience that will satisfy your sweet tooth!
Ingredients
Scale
- 2 cups Unsweetened Almond Milk
- 1/2 cup Maple Syrup (or preferred sweetener)
- 1 tablespoon Cornstarch
- 1 teaspoon Vanilla Extract
- Pinch of Salt
- 1–2 tablespoons Coconut Milk or Coconut Oil
Instructions
- In a saucepan over medium heat, combine almond milk, maple syrup, and salt. Heat until warm but not boiling.
- Mix cornstarch with 2 tablespoons of cold almond milk until smooth and add to the saucepan, stirring continuously until slightly thickened (about 5 minutes).
- Remove from heat and stir in vanilla extract and coconut milk/oil. Cool to room temperature then refrigerate for at least 2 hours.
- Pour chilled mixture into an ice cream maker and churn according to manufacturer's instructions.
- Transfer to an airtight container and freeze for at least 4 hours until firm.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churning
- Cuisine: Vegan
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg