Description

Indulge in the rich, velvety goodness of homemade almond milk ice cream, a dairy-free treat that’s perfect for hot days or gatherings. With a delightful blend of sweet and nutty flavors, this easy recipe requires just a few simple ingredients. Each creamy scoop is a guilt-free delight that will impress your family and friends while keeping your dessert experience refreshing and healthy.

Ingredients

Scale

3 cups unsweetened almond milk
½ cup maple syrup
2 tsp pure vanilla extract
1/4 tsp salt
1/4 tsp xanthan gum (optional)

Instructions

In a blender, combine almond milk, maple syrup, vanilla extract, and salt. Blend on high for about 30 seconds until smooth.
If using xanthan gum, add it while blending on low speed to avoid clumping.
Pour the mixture into an airtight container and chill in the refrigerator for at least 1 hour.
Transfer the chilled mixture to an ice cream maker and churn according to the manufacturer’s instructions (about 20 minutes).
Once churned, transfer to a freezer-safe container and freeze for at least 4 hours before serving.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Churning
Cuisine: Vegan

Nutrition

Serving Size: 1/2 cup (125g)
Calories: 150
Sugar: 20g
Sodium: 105mg
Fat: 5g
Saturated Fat: 0.5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 2g
Cholesterol: 0mg

Keywords: Customize your ice cream by adding chocolate chips or fruit like berries or bananas. For extra creaminess, ensure all ingredients are chilled before blending. Let the ice cream sit at room temperature for a few minutes before scooping for easier servings.