Description
This almond milk ice cream is dairy-free, creamy, and simple to make with a handful of ingredients. Perfect for vegans or anyone looking for a lighter frozen treat, with options for flavor add-ins like chocolate, fruit swirls, and nuts.
Ingredients
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2 cups unsweetened almond milk
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1 cup full-fat coconut milk
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½ cup maple syrup or agave syrup (adjust to taste)
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1 tablespoon cornstarch or arrowroot powder
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1½ teaspoons vanilla extract
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Pinch of salt
Optional Add-Ins:
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½ cup dairy-free chocolate chips
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¼ cup chopped nuts
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Swirls of almond butter, fruit puree, or caramel
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Instructions
Instructions:
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In a saucepan over medium heat, whisk together almond milk, coconut milk, maple syrup, and salt.
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In a small bowl, mix cornstarch with 2 tablespoons of almond milk to make a slurry.
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Stir the slurry into the heated mixture and cook for 4–6 minutes until slightly thickened.
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Remove from heat and stir in vanilla extract.
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Let the mixture cool to room temperature, then chill in the fridge for 4 hours or overnight.
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Ice cream maker method: Churn according to your machine’s instructions. Freeze 2–3 hours for firmer texture.
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No machine method: Pour into a shallow dish and freeze. Stir every 30 minutes for 3–4 hours until creamy.
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Fold in any add-ins during the final churn or just before freezing solid.
- Prep Time: 15 minute
- Cook Time: 5 minutes
- Category: Desserts
- Method: Churned
- Cuisine: American