Ingredients
- Almond milk (unsweetened): 2 cups
- Granulated sugar: 3/4 cup
- Almond extract: 1 teaspoon
- Vanilla extract: 1 teaspoon
- Cornstarch: 2 tablespoons
- Pinch of salt: 1/4 teaspoon
- Coconut cream (full-fat): 1/2 cup
Instructions
- Step 1: In a saucepan, whisk together the almond milk, sugar, cornstarch, and salt until the cornstarch is fully dissolved.
- Step 2: Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. This should take about 5-7 minutes.
- Step 3: Remove from heat and stir in the almond extract and vanilla extract.
- Step 4: Let the mixture cool slightly, then stir in the coconut cream until well combined.
- Step 5: Pour the mixture into an airtight container and chill in the refrigerator for at least 4 hours, or preferably overnight.
- Step 6: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions. Once churned, transfer to a freezer-safe container and freeze for at least 2 hours to firm up before serving.
Notes
- For the best texture, store your almond milk ice cream in the back of your freezer to avoid temperature fluctuations.
- If your ice cream becomes too hard, let it sit at room temperature for 5-10 minutes before scooping.
- Serve this delightful treat with toasted almonds and a drizzle of maple syrup for added nutty sweetness.
- Chef's tip: Don't skip the chilling step—it's crucial for allowing the mixture to fully thicken and develop its rich flavor before churning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American