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Deliciously smooth and ultra creamy almond milk ice cream, made with just 5 ingredients! Homemade Almond Milk Ice Cream Recipe Whether you’re vegan, trying to cut back on dairy, or simply curious to try something new, almond milk ice cream is the perfect choice. Jerry’s are jumping on board, offering their own lines of nondairy ice cream flavors in regular grocery stores nationwide. I’ve been making it for over a decade!
4 cup cocoa or cacao powder. Feel free to throw in some chocolate chips or pieces of Vegan Brownies after churning! 8 tsp pure peppermint extract, or more for a stronger mint flavor. Be sure your extract says pure and peppermint on the label.
3 cup for a stronger peanut butter flavor if desired. 2 cups almond milk in the recipe below. 2 cup mashed strawberries, and use a neutral nut butter such as raw cashew or coconut butter. 2 cup diced strawberries if desired just before serving.
The base recipe can be no churn, sugar free, low carb, keto, and of course vegan. And yes, other types of milk—such as soymilk, coconut milk, and cashew milk—work for this ice cream as well. One of my favorites is Almond Breeze almond cashew blend, or you can even make your own almond milk or Oat Milk at home and use that! Almond Milk Ice Cream An easy and dairy free creamy almond milk ice cream recipe you can make at home!
If you have an ice cream maker, simply pour the mixture in and churn according to manufacturer’s instructions for your specific machine. Or if you have a high-speed blender such as a vitamix, pour the whisked ingredients into ice cube trays and freeze, then blend the frozen cubes until smooth, using the machine’s tamper to help it blend evenly. Either eat straight from the machine or freeze an hour for a firmer texture. Huge thanks to Almond Breeze for sponsoring this post.
Their cashew and almond milks have been my go-to nondairy milks for more than a decade, so I was really excited for the chance to work with them. The recipe and opinions in the post are my own. Discounted salt and vanilla because they’re such insignificant quantities relative to the first three. I’m using 120 ml dry and 240 wet, assuming the milk, nut butter and somehow the sweetener are all liquid.