This recipe shows you how to make almond milk ice cream. It is a creamy, dairy-free frozen dessert. You can make it with simple ingredients at home.
Key takeaways
- Soaking and blending blanched almonds creates a rich, dairy-free ice cream base.
- Achieve a silky smooth texture by blending almonds thoroughly before adding liquids.
- Adjust sweetness and fat content to troubleshoot iciness or a soft set.
- Various nuts and plant-based milks can be substituted for a different flavor profile.
Dreamy Almond Milk Ice Cream – So Easy!
Ingredients
Method
- Soak the blanched almonds in water and store them in the fridge overnight. Drain the next day.
- In a blender, combine the drained almonds, unsweetened almond milk, maple syrup, and odorless coconut oil. Blend until smooth and creamy and fully combined.
- Taste and adjust the sweetness if needed.
- Pour the mixture into a freezer-safe loaf pan or container.
- Cover the container tightly with a lid or plastic wrap.
- Freeze for 6–8 hours or until firm.
- Let sit at room temperature for 10–30 minutes before scooping for the best texture. Scoop, serve, and enjoy! Serve with optional toasted almonds, chocolate chips, or coconut flakes if desired.
Notes
– For best results, use an odorless coconut oil to avoid any unwanted flavor.
– Letting the ice cream soften slightly before scooping is key to achieving a creamy consistency.
– Get creative with mix-ins like vegan chocolate chips, berries, or chopped nuts. Allergens: Tree nuts, Soybeans. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
The technique that makes it
The magic behind this dreamy almond milk ice cream lies in the preparation of the almonds. By soaking and then blending the blanched almonds into a smooth cream, we create a rich, dairy-free base that mimics the texture of traditional ice cream. The soaking process softens the almonds, making them easier to blend into a silky consistency. This almond cream provides the necessary fat and body, preventing the ice cream from becoming icy or watery, which is a common pitfall with plant-based frozen desserts. The combination of maple syrup for sweetness and coconut oil for smoothness ensures a scoopable, decadent treat. The key is to achieve a completely smooth almond butter consistency before proceeding.
Troubleshooting
- Ice Crystals: If your ice cream is too icy, it likely means not enough fat or solids were present, or it wasn’t churned/frozen quickly enough. Ensure your almonds are blended to a very smooth paste. For future batches, consider adding a touch more coconut oil or a stabilizer like a teaspoon of xanthan gum (blended in with the almonds).
- Gritty Texture: This usually indicates the almonds weren’t blended long enough or your blender isn’t powerful enough. Blend the soaked almonds with a portion of the almond milk until absolutely smooth before adding other ingredients. A high-speed blender is recommended.
- Too Soft/Melts Quickly: The coconut oil may not have solidified sufficiently. Ensure the mixture is well-chilled before churning and that your freezer is cold enough. Adding a little more coconut oil can also help it set firmer.
- Lack of Sweetness: Adjust the maple syrup to your preference. Remember that flavors can mute when frozen. Taste the base before churning and add a touch more sweetener if needed.
Substitutions
- Almonds: Cashews (soaked) can be substituted for almonds. This will result in a creamier, slightly richer ice cream with a more neutral flavor. Pecans can also be used, but will impart a distinct nutty flavor.
- Maple Syrup: Agave nectar or a simple syrup made with granulated sugar can be used as sweeteners. Adjust the quantity based on desired sweetness. Honey is not recommended for vegan ice cream.
- Coconut Oil: Other neutral-flavored oils like avocado oil can be used, but may not provide the same firming quality when frozen. Cocoa butter could be used for a chocolate-infused ice cream, but will alter the flavor profile significantly.
- Almond Milk: Any unsweetened plant-based milk, such as oat milk or soy milk, can be used. Oat milk tends to be creamier and might yield a slightly richer result.
Pro tips
- Ensure almonds are well-drained after soaking for the smoothest texture.
- For best results, use an odorless coconut oil to avoid any unwanted flavor.
- Letting the ice cream soften slightly before scooping is key to achieving a creamy consistency.
- Get creative with mix-ins like vegan chocolate chips, berries, or chopped nuts.
Enjoy this homemade almond milk ice cream as a refreshing and satisfying dessert, perfect for any occasion.
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Frequently asked questions
Can I use a different kind of non-dairy milk for almond milk ice cream?
Yes, you can substitute other unsweetened non-dairy milks like cashew, coconut, or soy milk. Each will impart a slightly different flavor and texture. Coconut milk, especially full-fat canned coconut milk, will result in a richer, creamier ice cream. Adjust sweetness as needed based on the milk’s natural flavor.
How long does homemade almond milk ice cream last in the freezer?
Properly stored, homemade almond milk ice cream will last for about 1 to 2 weeks in the freezer. To maintain the best texture, store it in an airtight container, pressing plastic wrap directly onto the surface of the ice cream before sealing the lid. This helps prevent ice crystals from forming.
Can I make this almond milk ice cream without an ice cream maker?
Yes, you can make it without an ice cream maker. Pour the chilled base into a freezer-safe container. Freeze for 45 minutes, then stir vigorously with a fork to break up ice crystals. Repeat this process every 30-45 minutes for 2-3 hours until frozen. It will have a slightly icier texture.
What’s the best way to serve homemade almond milk ice cream?
Let the ice cream sit at room temperature for 5-10 minutes before serving to soften slightly, making it easier to scoop. Serve plain or with your favorite toppings like fresh berries, chopped nuts, chocolate chips, or a drizzle of caramel sauce. It also pairs wonderfully with gluten-free brownies or cookies.
