Dairy-Free Almond Milk Ice Cream
You don't need an ice cream maker to make this dairy-free almond milk ice cream.
Servings: 6
Equipment
- Whisk
- Pot
- Measuring Cup
- Measuring Spoons
Ingredients
- 3 cups unsweetened almond milk divided
- 1/2 cup organic sugar up to 3/4 cup if you want it sweeter
- 1/4 tsp sea salt
- 1 tbsp almond butter optional
- 1 tbsp pure maple syrup optional
- 2 tsp pure maple syrup
- 1/4 tsp xanthan gum
Instructions
- Add 2 3/4 cups of unsweetened almond milk to a pot
- Add sugar
- In a separate bowl, make a slurry by adding the remaining (1/4 cup of almond milk) to a bowl with tapioca starch and mix until dissolved
- Add this mixture to the pot along with the almond milk, sugar, vanilla extract, and sea salt
- Whisk mixture together over medium high heat for about 6 minutes
- In a separate bowl or measuring cup, add 1/4 tsp xanthan gum with 1 tbsp of water
- Add this to your mixture by whisking until everything is incorporated
- Last add 1 tablespoon of almond butter and 1 tbsp of pure maple syrup
- Add the mixture to a heat-safe bowl and place in the fridge for an hour
- Once cooled transfer to the freezer to freeze. The time will vary from freezer model. This can take 4 hours to overnight
- Optional - Once frozen, you can eat it as is or place everything in a blender to get a "churned-like" effect.
