Creamy Almond Milk Ice Cream
Almond milk ice cream: master this creamy, no-churn dessert in just a few steps. Dairy-free and naturally sweetened with maple syrup, perfect for hot days.
Ingredients
- 1 ¼ cup blanched almonds (unsalted)
- 2 ¼ cups unsweetened almond milk
- ⅓ cup maple syrup
- 2 tbsp coconut oil (odorless if preferred)
- water for soaking
- ¼ tsp sea salt
Instructions
- Soak the blanched almonds in water overnight in the fridge, then drain.
- Blend drained almonds, almond milk, maple syrup, and coconut oil until smooth.
- Pour the mixture into a freezer-safe container and cover tightly.
- Freeze for 6-8 hours until firm.
- Let sit at room temperature for 10-30 minutes before scooping and serving.
Video
Notes
- For the smoothest texture, ensure your almonds are blanched and soaked overnight; this helps them break down completely in the blender.
- If your almond milk ice cream is too hard, reduce the freezing time slightly or let it sit at room temperature for at least 15-20 minutes before scooping.
- Storage: Keep leftover almond milk ice cream in an airtight container in the freezer for up to 2 weeks. For best texture, press plastic wrap directly onto the surface before sealing the container. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If your almond milk ice cream is too hard, reduce the freezing time slightly or let it sit at room temperature for at least 15-20 minutes before scooping.
- Storage: Keep leftover almond milk ice cream in an airtight container in the freezer for up to 2 weeks. For best texture, press plastic wrap directly onto the surface before sealing the container. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.