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.
The Texture Problem
The most difficult part of making non-dairy ice cream is getting the consistency just right.
Custard Style
Custard Style ice cream is known for is soft creamy texture.
Non-dairy ice cream is difficult to get the right texture and creaminess because it – of course – omits the dairy products which help to give that soft creaminess of ice cream that people have grown to love.
With the help of egg yolks and some cooking magic, this recipe hits the spot and nails the right texture.
Custard style ice cream is a bit more work than Philadelphia style, but if the right texture is your thing – it’s well worth the little bit of extra effort that this style takes.
Philadelphia Style
The Philadelphia style ice cream is extremely easy to make.
It’s literally a “dump and go” style of ice cream and I love this style.
Unfortunately, with the ease of making it, you sacrifice creaminess – especially when it comes to non-dairy ice cream.
Without the fat content in the dairy, this ice cream gets icy when frozen solid. So it’s best to eat the whole batch within a couple hours of making for best results.
If not, simply take out of the freezer a little bit before serving to allow to de-thaw a bit.
The texture might not be as creamy, but the flavor is delicious.
Serving Tip
Imagine combining this ice cream with crushed pecans or pistachios for a truly nutty dessert!
CHOOSE FROM 2 DIFFERENT ICE CREAM RECIPES
Below, you have 2 different ice cream recipes to choose from:
Philadelphia style: eggless, quick and easy: Jump to Recipe
Custard style: with eggs, a little extra creamy: Jump to Recipe
Almond Milk Ice Cream
Ingredients
- 4 cups almond milk
- 1 tsp vanilla extract
- 5 tbsp sugar
Instructions
- 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 25 minutes or until thick.
- Serve right away or freeze for later use.
Almond Milk Ice Cream Recipe
Ingredients
- 4 cups almond milk
- ½ cup butter
- 8 large egg yolks
- 1 ¼ cup sugar
- 2 tsp vanilla extract
Instructions
- 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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