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
- 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.
- 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.
