Almond Milk Ice Cream Recipe
A deliciously simple dairy-free, vegan almond milk ice cream flavored with cinnamon, sea salt, and maple syrup!
- 2 cups almond milk
- ½ cup almond butter
- ⅓ cup maple syrup
- ¼ tsp sea salt
- 1 ½ tsp vanilla bean paste
- 2 tsp almond extract
- 1 tsp cinnamon
- 2 tbsp bourbon optional
Whisk the almond milk, almond butter, maple syrup, sea salt, vanilla bean paste, almond extract, cinnamon in a large bowl. Cover the almond milk ice cream base with plastic wrap and refrigerate the mixture overnight.
Stir the bourbon into the ice cream base and pour the almond milk ice cream into the insert of an icecream machine and churn according to the manufacturer's directions until it doubles in volume.
Transfer the almond milk ice cream into an airtight container and press a piece of plastic wrap directly onto the almond milk ice cream's surface before sealing the container. Freeze the almond milk ice cream for 4-6 hours before scooping.
- You omit the bourbon if you do not drink alcohol. It will be equally delicious.
- Avoid using granular sugars. Since this recipe is no-cook, the sugar crystals may not completely dissolve. If you want to omit the maple syrup, opt for honey or agave nectar.
Serving: 98gCalories: 165kcalCarbohydrates: 16.11gProtein: 3.55gFat: 9.31gSaturated Fat: 0.65gPolyunsaturated Fat: 2.25gMonounsaturated Fat: 5.44gSodium: 114mgPotassium: 179mgFiber: 2gSugar: 12.54gVitamin A: 126IUCalcium: 184mgIron: 0.77mg