Almond Milk Ice Cream
User Reviews
5
Almond Milk Ice Cream
Description
This recipe blends almond butter, water or almond milk, maple syrup, and vanilla extract to produce a creamy ice cream base. Freezing the ice cream maker bowl in advance ensures proper churning, which takes about 30 to 35 minutes until thick and creamy. The presence of almond butter lends richness and a pleasant nutty note.
The ice cream can be consumed immediately for a soft-serve texture or placed in an airtight container and frozen for a firmer scoopable consistency. The natural sweetness of maple syrup balances the almond flavor without overpowering it.
The recipe suggests alternatives like using honey instead of maple syrup for a non-vegan option or coconut sugar as a substitute sweetener. If an ice cream maker is unavailable, freezing the mixture in a container and stirring periodically helps prevent ice crystals and maintains creaminess.
Leftovers store well in the freezer up to three months, retaining texture and flavor.
Ingredients
- 1 1/2 cups water (or almond milk; 12 ounces)
- 3/4 cup almond butter (200 grams)
- 1/3 cup maple syrup (105 grams)
- 1 tablespoon vanilla extract (10 grams)
Instructions
- Be sure to freeze the bowl of your ice cream maker at least 24 hours in advance, if your machine requires it. In a blender, combine the water, almond butter, maple syrup, and vanilla extract. Blend until it looks smooth and creamy.
- Pour the mixture into the frozen ice cream bowl and process in your ice cream machine until it looks thick and creamy, about 30 to 35 minutes.
- When the ice cream is thick, it's ready to enjoy right away for a soft serve consistency. Or, you can transfer it to an airtight container and freeze for 2 to 4 hours, for a more scoop-able consistency. Leftover ice cream can be stored in an airtight container in the freezer for up to 3 months.
Notes
- This recipe yields about 3 cups of ice cream; nutritional info is estimated for half a cup serving.
- Using water or almond milk results in similar flavor; water is more budget-friendly.
- You can substitute maple syrup with honey (non-vegan) or coconut sugar for different sweetness profiles.
- If you don't have an ice cream maker, freeze the mixture in an airtight container, stirring every hour to incorporate air and reduce iciness.
- Store leftover ice cream in the freezer for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Calories | 246kcal | 12% |
| Carbohydrates | 18g | 6% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 7mg | 0% |
| Potassium | 277mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
| Vitamin A | 1IU | 0% |
| Calcium | 130mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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