The Art of Premium Dairy-Free Almond Milk Ice Cream Creation

Almond Milk Creation Mastery

Master the technique of creating rich, creamy homemade almond milk for optimal ice cream base.

Dairy-Free Base Excellence

Learn the skill of creating smooth, rich dairy-free custard without traditional dairy ingredients.

Natural Stabilization Technique

Perfect the method of using natural stabilizers for smooth, creamy dairy-free ice cream.

Toasted Almond Integration

Master the art of toasting and incorporating almonds for perfect texture and flavor enhancement.

Vegan Churning Perfection

Learn optimal techniques for churning dairy-free bases to achieve restaurant-quality texture.

Mastering Dairy-Free Ice Cream with Perfect Creaminess and Natural Ingredients

Almond Soaking: Overnight soaking is crucial for achieving the creamiest possible almond milk texture.

Straining Technique: Squeeze nut milk bag firmly to extract maximum liquid and richness from almonds.

Stabilizer Balance: Xanthan gum prevents ice crystals - use sparingly as too much creates gummy texture.

Chilling Time: Proper chilling of base is essential for smooth churning and creamy final texture.

Serving Temperature: Let ice cream soften slightly before scooping for optimal creamy consistency.

Storage: Consume within one week for best flavor and texture as homemade lacks commercial stabilizers.

Creamy Homemade Almond Milk Ice Cream with Pure Vanilla and Toasted Almond Pieces

Name: Creamy Homemade Almond Milk Ice Cream with Pure Vanilla and Toasted Almond Pieces
Prep time: 45 min
Cook time: 15 min
Total time: 12 h
Yield: 6 servings
Cuisine: Vegan
Ingredients: For the Homemade Almond Milk:; 2 cups raw almonds, soaked overnight; 4 cups filtered water; 1 teaspoon vanilla extract; Pinch of sea salt; For the Ice Cream Base:; 3 cups fresh almond milk; 3/4 cup coconut cream; 1/2 cup maple syrup; 1/4 cup coconut sugar; 2 tablespoons arrowroot powder; For the Flavor Enhancement:; 2 teaspoons pure vanilla extract; 1/4 teaspoon almond extract; 1/4 teaspoon xanthan gum; Pinch of sea salt; For the Toasted Almonds:; 1/2 cup sliced almonds; 1 tablespoon coconut oil; 1 tablespoon maple syrup; Pinch of sea salt; For the Stabilizer:; 2 tablespoons cashew butter; 1 tablespoon coconut oil; For the Garnish:; Toasted almond slices; Fresh mint leaves; Coconut whipped cream; Chopped almonds; For Special Equipment:

A luxuriously smooth and dairy-free ice cream made from scratch using rich, homemade almond milk and natural sweeteners. This plant-based frozen dessert delivers incredible creaminess without any dairy, featuring the pure, nutty essence of fresh almonds complemented by aromatic vanilla and studded with toasted almond pieces for added texture. Each spoonful provides a clean, refreshing taste that's both indulgent and wholesome, making it perfect for those with dietary restrictions or anyone seeking a lighter yet satisfying ice cream experience that proves dairy-free doesn't mean flavor-free, creating a guilt-free treat that's as delicious as it is nourishing.

Prep Time

45 Minutes

Cook Time

15 Minutes

Total Time

12H

Chef

JUE

Ingredients

Custard Cream

For the Homemade Almond Milk:

2 cups raw almonds, soaked overnight

4 cups filtered water

1 teaspoon vanilla extract

Pinch of sea salt

For the Ice Cream Base:

3 cups fresh almond milk

3/4 cup coconut cream

1/2 cup maple syrup

1/4 cup coconut sugar

2 tablespoons arrowroot powder

For the Flavor Enhancement:

2 teaspoons pure vanilla extract

1/4 teaspoon almond extract

1/4 teaspoon xanthan gum

Pinch of sea salt

For the Toasted Almonds:

1/2 cup sliced almonds

1 tablespoon coconut oil

1 tablespoon maple syrup

Pinch of sea salt

For the Stabilizer:

2 tablespoons cashew butter

1 tablespoon coconut oil

For the Garnish:

Toasted almond slices

Fresh mint leaves

Coconut whipped cream

Chopped almonds

For Special Equipment:

High-speed blender

Nut milk bag or cheesecloth

Ice cream maker

Freezer-safe container

Instructions

Begin by soaking raw almonds in water overnight for optimal creaminess.

Drain and rinse soaked almonds thoroughly in cold running water.

Blend almonds with fresh filtered water in high-speed blender until smooth.

Strain almond mixture through nut milk bag, squeezing out all liquid.

Add vanilla extract and sea salt to fresh almond milk.

Toast sliced almonds with coconut oil and maple syrup until golden.

Season toasted almonds with pinch of sea salt and cool completely.

Whisk arrowroot powder with small amount of almond milk until smooth.

Heat 1 cup almond milk in saucepan over medium heat until steaming.

Whisk in arrowroot mixture and cook until slightly thickened throughout.

Remove from heat and whisk in coconut cream and maple syrup.

Stir in coconut sugar, vanilla extract, and almond extract thoroughly.

Add xanthan gum and blend with immersion blender until completely smooth.

Whisk in cashew butter and coconut oil for extra creaminess.

Chill mixture completely in refrigerator for at least 4 hours.

Churn ice cream base in ice cream maker according to instructions.

In final minutes of churning, add toasted almond pieces gradually.

Transfer churned ice cream to freezer-safe container in layers.

Press plastic wrap directly onto surface to prevent ice crystals.

Freeze for at least 4 hours until firm and scoopable.

Let soften for 5 minutes before scooping for best texture.

Garnish with toasted almonds and mint before serving elegantly.

Creamy Homemade Almond Milk Ice Cream with Pure Vanilla and Toasted Almond Pieces

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Premium Dairy-Free Almond Milk Ice Cream Creation

Creamy Homemade Almond Milk Ice Cream with Pure Vanilla and Toasted Almond Pieces

Ingredients

Instructions