This creamy almond milk ice cream is a sweet treat that’s both smooth and refreshing! Made with simple ingredients, it’s perfect for a cooling snack on a hot day.
Plus, you can whip it up without any fancy machines. Just mix, freeze it, and enjoy! I love adding a sprinkle of nuts on top for that extra crunch. Yum! 😋
Key Ingredients & Substitutions
Almond Milk: Unsweetened almond milk is a great base, giving your ice cream a lovely nutty flavor. If you’re short on almond milk, you can substitute it with any other nut milk, like cashew or oat milk, but keep in mind that the flavor will change.
Coconut Milk: Full-fat canned coconut milk adds creaminess that makes this ice cream rich. If you want a lighter version, you could use lite coconut milk or even substitute with cashew cream, but it might change the texture slightly.
Sugar: You can use granulated sugar or coconut sugar, depending on your preference. If you’re looking to cut sugar, consider using stevia or erythritol, but remember that they can alter the sweetness level, so add a little at a time.
Vanilla Extract: Pure vanilla extract brings in a lovely aroma and flavor. If you’re out, you could use vanilla bean paste or even vanilla-flavored extract, but the taste will vary from the classic version.
Almonds: I love using chopped candied or roasted almonds for that sweet, crunchy bite. If you can’t find those, plain slivered or chopped raw almonds work just fine. Feel free to omit nuts entirely if you have a nut allergy!
How Do I Get the Best Texture When Making Ice Cream?
Getting the right texture for ice cream can be tricky. Here are some tips to help you achieve that perfect creaminess:
- **Churn Properly:** If you’re using an ice cream maker, make sure it’s frozen well before adding the mixture. Churning helps create a smooth texture by incorporating air.
- **Add Ingredients at the Right Time:** Adding the chopped almonds in the last few minutes of churning keeps them from being chopped too small. This way, you get nice bites throughout the ice cream.
- **Don’t Skip the Freezing Time:** After churning, transferring it to a freezer-safe container and letting it set in the freezer for at least 4 hours is essential. This step solidifies the ice cream and improves its texture.
- **Let It Sit Before Serving:** After taking it out of the freezer, let the ice cream sit for about 5 minutes before scooping. This allows it to soften just enough for easy scooping!
How to Make Creamy Almond Milk Ice Cream
Ingredients You’ll Need:
- 2 cups unsweetened almond milk
- 1 cup canned full-fat coconut milk (for creaminess)
- 3/4 cup granulated sugar or coconut sugar
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon salt
- 1/2 cup chopped candied or roasted almonds (plus extra for garnish)
- Optional: 1 tablespoon maple syrup or agave syrup (for added sweetness)
How Much Time Will You Need?
This recipe will take about 10 minutes of preparation and around 25 minutes to churn in the ice cream maker, plus at least 4 hours to freeze until firm. You’ll be enjoying your creamy almond milk ice cream in no time!
Step-by-Step Instructions:
1. Mix the Base:
In a medium mixing bowl, combine the unsweetened almond milk, canned coconut milk, granulated sugar (or coconut sugar), vanilla extract, salt, and optional maple syrup. Use a whisk to mix everything together until the sugar is fully dissolved. This creates a smooth and creamy base for your ice cream.
2. Churn the Mixture:
Pour the mixed base into your ice cream maker. Turn it on and churn according to the manufacturer’s instructions. This usually takes about 20-25 minutes, and you’ll notice the mixture thickening to a soft-serve consistency as it churns.
3. Add Almonds:
About 5 minutes before the churning is complete, add the chopped candied or roasted almonds to the ice cream maker. This will incorporate them evenly throughout the mixture without breaking them down too much.
4. Freeze the Ice Cream:
Once the mixing is finished, transfer the ice cream to a freezer-safe container. Use a spatula to smooth out the top, and sprinkle a few extra almonds on top for garnish. Cover the container tightly and place it in the freezer.
5. Let it Firm Up:
Freeze the ice cream for at least 4 hours, or until it becomes firm and scoopable. This waiting time is crucial for achieving that perfect ice cream texture.
6. Serve and Enjoy:
When you’re ready to enjoy your ice cream, take it out of the freezer about 5 minutes in advance. This allows it to soften slightly, making it easier to scoop. Serve it in bowls or cones, and savor your delicious creamy almond milk ice cream!
This ice cream is a delightful treat, delightful and rich from the coconut milk while still light and nutty from the almond milk. Enjoy your homemade, dairy-free, vegan-friendly frozen dessert!
Frequently Asked Questions (FAQ)
Can I Use Another Type of Milk Instead of Almond Milk?
Yes! You can substitute almond milk with any other plant-based milk like cashew, soy, or oat milk. Just be mindful that the flavor and texture may vary slightly depending on the milk used.
Is There a Dairy-Free Substitute for Sugar?
Absolutely! You can use natural sweeteners like maple syrup, agave syrup, or coconut sugar. If you prefer a low-calorie option, consider using stevia or erythritol, but start with a smaller amount since they can be sweeter than regular sugar.
How Should I Store Leftover Ice Cream?
Store any leftover ice cream in an airtight container in the freezer. To keep it fresh and prevent ice crystals, press a piece of parchment paper directly onto the surface of the ice cream before sealing the container. It should stay good for up to 2-3 weeks.
Can I Add Other Mix-Ins to This Ice Cream?
Definitely! You can get creative with mix-ins. Consider adding chocolate chips, crushed cookies, or different nuts. Just remember to add them during the last 5 minutes of churning to incorporate them without breaking them down too much!
