Ice cream lovers rejoice! In this article, we’ll explore a delightful recipe for homemade almond milk ice cream that is creamy, luscious, and perfect for those seeking a dairy-free alternative. Say goodbye to dietary restrictions and hello to a delectable treat that is low in calories and carbs, while being free from dairy, sugar, and gluten.
Ingredients & Substitutions
Let’s talk about the key ingredients in this almond milk ice cream recipe and explore some substitution options. For precise measurements, please refer to the recipe card below.
- Egg Yolks: While I haven’t personally experimented with egg substitutes for a vegan version, I’m curious to know your results if you do. If you happen to have leftover egg whites, why not try making keto bread or coconut macaroons?
- Sweetener: I highly recommend using the zero-calorie Besti Powdered Monk Fruit Allulose Blend in this dairy-free ice cream recipe. It has a low glycemic index and seamlessly dissolves into the base. However, if you prefer, you can use regular powdered sugar, coconut sugar, or maple syrup to suit your lifestyle. Steer clear of other sugar substitutes, as they may result in a rock-hard texture.
- Sea Salt: Adding a touch of sea salt enhances the overall flavor, balances out sweetness, and creates a smoother texture. It also prevents fat molecules from separating during the freezing process.
- Almond Milk: For convenience, I used store-bought unsweetened almond milk. However, you can also make your own almond milk using just two ingredients. If you prefer, feel free to experiment with other non-dairy alternatives like cashew milk.
- Vanilla Extract: To elevate the flavor profile, reach for high-quality vanilla extract.
- Mix-Ins: Although optional, adding mix-ins is a great way to venture beyond the classic vanilla. Check out the variations section below for some exciting ideas!
How to Make Almond Milk Ice Cream
Let’s dive into the step-by-step process of creating almond milk ice cream. The recipe card below contains the exact amounts and temperatures you’ll need for success.
- Whisk the yolks, sweetener, and salt: In a medium bowl, combine the egg yolks, powdered Besti, and sea salt. Whisk until the mixture is well combined and turns light yellow. Set aside.
- Heat the almond milk: In a small saucepan, gently heat the almond milk until it reaches a simmer.
- Temper: Slowly pour the hot almond milk into the egg yolk mixture while whisking continuously.
- Heat: Transfer the liquid mixture back to the saucepan. Heat on low, stirring frequently, until it reaches a temperature of 170 degrees F. You can use a meat or candy thermometer to check, or refer to the recipe card for an approximate time if you don’t have one. Remove from heat, and vigorously whisk in the vanilla extract.
- Refrigerate: Cover the mixture and refrigerate until it becomes very cold. If you plan to add cookie dough mix-ins, prepare it while the base chills.
- Churn: Pour the chilled custard into a pre-frozen ice cream maker bowl. Churn until the ice cream reaches the texture of soft serve, with a touch of smoothness (don’t worry, it still tastes delightful!).
- Enjoy: Serve the ice cream straight away for a soft-serve experience. If you prefer a firmer texture, transfer it to a freezer container and allow it to freeze until solid.
Here are some exciting flavor variations to take your almond milk ice cream to the next level. Don’t be afraid to experiment and discover your favorite combination!
- Strawberry: Add half a cup of chopped fresh strawberries before churning, and another half a cup in the last 5 minutes of churning.
- Chocolate: If you’re craving chocolate ice cream, simply add 1/3 cup of unsweetened cocoa powder during the first step.
- Chocolate Chip Cookie Dough: For those who love cookie dough, here’s a delightful twist. Make a healthy cookie dough by combining 1/4 cup of coconut oil, 3 tablespoons of powdered Besti, 1/2 teaspoon of vanilla extract, 1/2 cup of Wholesome Yum Almond Flour, 1/8 teaspoon of sea salt, and 1/4 cup of chocolate chips (sugar-free dark chocolate chips are my go-to). Fold the cookie dough into the ice cream after churning.
- Nut Butter: To add a nutty flavor, swirl in a few tablespoons of peanut butter or almond butter during the last 5 minutes of churning.
If you have any leftovers (though it’s so delicious, that might be unlikely), here are some storage tips. Store the almond milk ice cream in an airtight container in the freezer for up to 2-3 months. When it’s time to indulge, it should be perfectly scoopable straight from the freezer. If it becomes too firm, simply let it thaw on the counter for a few minutes to soften before enjoying.
More Homemade Ice Cream Recipes
If you’re a fan of this homemade vanilla ice cream with almond milk, you might also enjoy these homemade ice cream recipes:
So, grab your ice cream maker and let’s embark on a journey of creating delectable frozen treats that are both kind to your taste buds and dietary needs. Discover the joy of almond milk ice cream and make every scoop a moment to savor!