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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 sy

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.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

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

Method
 

  1. Soak the blanched almonds in water overnight in the fridge, then drain.
  2. Blend drained almonds, almond milk, maple syrup, and coconut oil until smooth.
  3. Pour the mixture into a freezer-safe container and cover tightly.
  4. Freeze for 6-8 hours until firm.
  5. Let sit at room temperature for 10-30 minutes before scooping and serving.

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.