Almond Milk Ice Cream
A creamy, dairy-free, vegan ice cream made with almond milk and simple natural ingredients. Perfect for healthy indulgence.
Ingredients
- 2 cups unsweetened almond milk
- ½ cup coconut cream or cashew cream for a lighter version
- ½ cup maple syrup or agave nectar
- 1 tbsp pure vanilla extract
- 1 tsp guar gum or xanthan gum optional for creaminess
- Pinch of sea salt
Instructions
- Combine all ingredients in a blender. Blend until completely smooth.
- Pour mixture into an ice cream maker and churn according to machine instructions or:
- For no-churn: Pour into a shallow dish and freeze.
- Stir every 30–45 minutes for 3–4 hours to prevent ice crystals.
- Scoop and serve once the texture is creamy and frozen.
Notes
- For flavor variations, blend in cocoa powder, berries, or nut butter.
- Add melted chocolate at the halfway point of freezing for swirls.
- Let sit at room temp for 5–10 minutes before scooping if frozen solid.