Vegan Almond Milk Ice Cream
This Vegan Almond Milk Ice Cream is a creamy, dairy-free dessert made with unsweetened almond milk, coconut cream, and natural sweeteners. It’s rich in flavor, customizable with various add-ins, and perfect for vegans, lactose-intolerant individuals, or anyone seeking a wholesome, refreshing treat that’s easy to prepare at home.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 20 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: No-Bake, Churning
- Cuisine: Vegan
- Diet: Dairy-Free, Gluten-Free, Vegan
Ingredients
Scale
Main Ingredients
- 2 cups unsweetened, high-quality almond milk
- 1 cup full-fat coconut cream
- 1/3 cup maple syrup or agave nectar
- 1 teaspoon vanilla extract
- Pinch of sea salt
Optional Thickener
- 1 tablespoon arrowroot powder or cornstarch
Instructions
- Prepare the Base: In a mixing bowl, whisk together the almond milk, coconut cream, sweetener, vanilla extract, and a pinch of sea salt until smooth and well combined.
- Thicken the Mixture: In a small saucepan, dissolve the arrowroot or cornstarch in a few tablespoons of almond milk. Heat gently with the rest of the mixture, stirring constantly until it thickens slightly. Remove from heat and let it cool.
- Chill the Mixture: Cover the base mixture and chill it in the refrigerator for at least 2 hours. A cold mixture churns better and produces creamier results.
- Churn the Ice Cream: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, typically about 20-30 minutes until it thickens to a soft-serve consistency.
- Freeze to Set: Transfer the churned ice cream to a freezer-safe container. Freeze for an additional 2-4 hours to firm up before serving.
Notes
- Use full-fat coconut cream for optimal creaminess and to help prevent ice crystals.
- Always chill the base mixture thoroughly before churning to improve texture and consistency.
- If you don’t have an ice cream maker, freeze the mixture and stir every 30 minutes to mimic churning.
- Adjust sweetener gradually to maintain a balance without overpowering the almond flavor.
- Store the ice cream in airtight containers with parchment paper on the surface to prevent ice crystals.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 50 mg
- Fat: 10 g
- Saturated Fat: 8 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: vegan ice cream, almond milk ice cream, dairy-free dessert, gluten-free dessert, homemade vegan ice cream, plant-based ice cream
Find it online: https://marygourmet.com/vegan-almond-milk-ice-cream/