Almond Milk Ice Cream
User Reviews
5
Almond Milk Ice Cream
Description
Almond Milk Ice Cream combines coconut butter and almond milk sweetened with allulose and enhanced by vanilla extract to create a smooth, dairy- and egg-free frozen dessert. The preparation involves melting coconut butter if needed, then blending all ingredients until smooth. The mixture is frozen in ice cube trays, then blitzed again to produce a creamy texture similar to soft serve ice cream. The recipe allows for including keto-friendly cookie dough balls for added texture and flavor. Because it lacks dense fats, the ice cream tends to remain softer than traditional versions and is best served the same day or briefly thawed from the freezer before serving.
The use of allulose as the sweetener helps prevent recrystallization, common with some sugar substitutes, contributing to a smoother result. Optional additions like MCT oil or small amounts of vodka or gums are suggested for adjusting the consistency if desired.
This almond milk ice cream provides a low-carb alternative that is suitable for those avoiding dairy and eggs. Portions yield about four generous servings, making it an accessible homemade frozen treat that can be customized with mix-ins.
Ingredients
- ½ cup coconut butter fluid / melted + cooled (130g)
- ¼ cup allulose 50g
- 2 cups almond milk 480ml, unsweetened
- 1.5 teaspoon vanilla extract
Optional Add-in: Cookie Dough Balls
- 1 batch Cookie Dough keto
Instructions
- If using a block of coconut butter, place in a pan and melt on a low heat until runny. Allow to cool. If your coconut butter is runny or squishy, there’s no need to do this.
- Place the allulose in a high speed blender and blitz until fine. Then add the rest of the ingredients and blitz again until smooth. Taste and adjust sweetness, adding more if you prefer.
- Place the ice cube tray on a small baking tray and fill in the ice cream mix. Put the mixture in the freezer to set for about 2 hours. (Timings will vary depending on the size of your ice cubes.)
- Add the frozen almond milk ice cubes to the blender and blitz until smooth, about 1 - 2 minutes. You may need to use a spatula to scrape the sides a few times.
- Enjoy as a soft serve straight away or for a scoopable ice cream, pour into a small loaf pan.
- If using, stir through the keto cookie dough balls and freeze for 2 - 3 hours until set.
Notes
- This ice cream yields about 4 servings of 150 ml each, with roughly 4g net carbs per serving.
- Use allulose to avoid ice crystal formation seen with some other sweeteners like erythritol.
- To keep the texture softer, consider adding 2 tablespoons MCT oil or 1 tablespoon vodka, or a pinch of xanthan or guar gum.
- Freeze the ice cream for up to 3 months and allow to defrost 1-2 hours before serving.
- Best served on the same day for optimal texture due to the low fat content and absence of eggs or dairy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 203 kcal
% Daily Value*
| Calories | 203kcal | 10% |
| Total Carbohydrates | 7.7g | 3% |
| Protein | 2.6g | 5% |
| Fat | 19.3g | 30% |
| Saturated Fat | 15.7g | 79% |
| Fiber | 5.2g | 21% |
| Sugar | 2.1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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