So after dreaming about it for weeks, I finally made myself some dairy-free Maple Almond Ice Cream! You see I love summer. And I love ice cream. But ice cream, or rather all dairy products do not love me back. It’s quite a painful situation. And I was so sad to have to go through summer watching everyone else eat yummy ice cream. I have tried (and loved!) So Coconut Milk ice cream, but at $4.50 for a tiny little container I know that isn’t going to be a frequent purchase. And so, forced by summer, lactose intolerance, and cheapskate-ness I created Maple Almond Ice Cream.
Dairy-Free Maple Almond Ice Cream
2 cups almond milk
1/4 cup pure maple syrup
1 teaspoon vanilla
1/4 cup chopped, roasted almonds
Dash of salt
Combine all ingredients in a bowl stirring gently. Slowly add to ice cream freezer and process the required amount of minutes (mine took 25.) Serve immediately for more of a “milk shake” consistency or freeze for 1-2 hours for a hard ice cream consistency.
This ice cream isn’t as creamy as ice cream, but it is still absolutely delicious and hits the “ice cream” spot for this dairy-free gal! I’m going to make a blueberry version later this week—yum! I foresee lots of fun combinations and it is awesome that you have complete control of the ingredients; so no high fructose corn syrup, artificial colors, or anything else weird—just delicious, cold almond milk ice cream.
Have you ever made homemade ice cream? I grew up on my parent’s goats milk ice cream—nothing like it in the world!