Almond Milk Ice Cream Recipe

This almond milk recipe serves up all the delicious flavor and texture of dairy ice cream, but is lower in fat, has a distinctive pleasant but subtle taste, and is the perfect choice for lactose intolerant ice cream fans.

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The most difficult part of making non-dairy ice cream is getting the consistency just right. This recipe hits the spot, with the help of egg yolks and some cooking magic. Imagine combining this ice cream with crushed pecans or pistachios for a truly nutty dessert!

The Philadelphia style ice cream gets very icy when frozen solid - so be sure to eat the whole batch within a couple hours of making for best results.

Almond Milk Ice Cream Recipe

Prep Time: 5 minutes
Ice Cream Maker Time: Approximately 25-30 minutes
Makes: 1 1/2 quarts
Servings: Ten 1/2 cup servings

Ingredients:

4 cups almond milk
1 teaspoon vanilla extract
5 tablespoons sugar

Directions:
Make ice cream without an ice cream maker.

Whisk almond milk with vanilla and sugar until sugar is dissolved. Microwave for 40 seconds and then stir.

Place mixture in the ice cream maker and process for 20 minutes or until thick.

Serve right away or freeze for later use.

Almond Milk Ice Cream Recipe

Prep Time: 5 minutes
Chill Time: at least 3 hours
Ice Cream Maker Time: Approximately 25-30 minutes
Makes: 1 1/2 quarts
Servings: Ten 1/2 cup servings

Ingredients:

4 cups almond milk
1/2 cup butter
8 large egg yolks
9 ounces sugar
2 teaspoons vanilla extract

Directions:
Make ice cream without an ice cream maker.

In a saucepan over medium heat, bring the almond milk and butter to a simmer. Remove from heat.

Whisk egg yolks, adding sugar gradually. Add milk and butter mixture, stirring continually.

Reheat mixture in saucepan over medium heat to 170 degrees Farhenheit.

Place saucepan with mixture into a cooler filled with ice to cool it quickly. Stir in vanilla.

Churn mixture in ice cream maker for 25-30 minutes.

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By Jenn Fraiser