I’ve made a lot of different ice cream since I bought my ice cream maker. I’ve experimented with quite a few dairy free flavors as well. Up until now I’ve always used soy milk. It always tastes great but it sticks to the side of the ice cream maker like crazy.
I could never tell if it was my cheap-ish ice cream maker or something in the soy milk. This last batch I used almond milk instead and I think I’m in love. It tasted much more creamy, was easier to scoop and didn’t stick to ice cream maker.
I’ve always liked almond milk but only bought it occasionally as I found it too rich for everyday things like cereal or oatmeal. I’m not going back to soy milk again when it come to ice cream.
1 cup almond milk, divided
2 tbs arrowroot powder
2 cups soy creamer
3/4 cup sugar
1 tbs almond extract
3/4 cup roasted almonds, optional
- In a small bow whisk together the arrowroot with 1/4 cup of the almond milk and set aside.
- in a saucepan over medium heat mix together 3/4 cup of the almond milk, soy creamer and sugar until the sugar is dissolved and the mixture comes to a boil.
- Remove from the heat and whisk in the arrowroot mixture and stir in the extracts.
- Cover and chill for 2-3 hours or overnight. Churn according to you ice cream makers instructions and stir in the roasted almonds if using. Freeze.
I added 2 tablespoons of vanilla vodka to the chilled mixture before churning. This keeps it from setting rock solid and makes it easier to scoop.
adapted from The Vegan Scoop