Homemade Almond Milk Ice Cream

By srumbel

Deliciously smooth and ultra creamy almond milk ice cream, made with just 5 ingredients!
from chocolatecoveredkatie. com

Ingredients

• 2 cups almond milk, or milk of choice
• 1/2 cup nut butter of choice, or allergy-friendly sub
• 1/3 cup sweetener of choice, sugar free if desired
• 1/4 tsp + 1/8 tsp salt
• 1 1/2 tsp pure vanilla extract
• Almond Milk Ice Cream Flavors
• Chocolate: Follow the recipe for vanilla almond milk ice cream below, and add 1/4 cup cocoa or cacao powder. Feel free to throw in some chocolate chips or pieces of vegan brownies after churning!
• Mint Chocolate Chip: Use a neutral nut butter such as raw cashew or coconut butter in the base recipe below, and add 1/8 tsp pure peppermint extract, or more for a stronger mint flavor. Be sure your extract says pure and peppermint on the label.
• Peanut Butter: Choose peanut butter in the recipe below, and increase it to 2/3 cup for a stronger peanut butter flavor if desired.
• Strawberry: Use only 1 1/2 cups almond milk in the recipe below. Add 1/2 cup mashed strawberries, and use a neutral nut butter such as raw cashew or coconut butter. Stir in 1/2 cup diced strawberries if desired just before serving.
• Chocolate Chip Cookie Dough: Use the base recipe below, and stir in pieces of your favorite cookie dough or the dough of any of these healthy cookies recipes.

Details

Preparation time 5mins
Cooking time 5mins

Preparation

Step 1

*If you don’t have an ice cream maker or high-speed blender, see these directions.

Whisk together all ingredients. If you have an ice cream maker, simply pour the mixture in and churn according to manufacturer’s instructions for your specific machine. Or if you have a high-speed blender such as a vitamix, pour the whisked ingredients into ice cube trays and freeze, then blend the frozen cubes until smooth, using the machine’s tamper to help it blend evenly. Either eat straight from the machine or freeze an hour for a firmer texture. Due to the lack of preservatives and filler ingredients, homemade ice cream is best the day it’s made – however you can technically freeze for up to a month and thaw before eating.

Yield: 4-6 servings