Almond Milk Ice Cream...Almond Milk Ice Cream (How to Avoid an Icy Texture!)

You can never have too many dessert recipes, so give Almond Milk Ice Cream (How to Avoid an Icy Texture!) a try. One portion of this dish contains around 8g of protein, 17g of fat, and a total of 256 calories. This recipe serves 6 and costs 86 cents per serving. This recipe from The Detoxinista has 1 fans. It can be enjoyed any time, but it is especially good for Summer. If you have water ), creamy almond butter ), maple syrup, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet. From preparation to the plate, this recipe takes about 40 minutes. If you like this recipe, you might also like recipes such as How to Make Ice Cream Without an Ice Cream Maker, Roasted Strawberry Coconut Milk Ice Cream, and Almond and Coconut Cream Fruit Cake.

Ingredients

Cooking Instructions

1. 01

   Be sure to freeze the bowl of your ice cream maker at least 24 hours in advance, if your machine requires it. In a blender, combine the water, almond butter, maple syrup, and vanilla extract. Blend until it looks smooth and creamy.

2. 02

   Pour the mixture into the frozen ice cream bowl and process in your ice cream machine until it looks thick and creamy, about 30 to 35 minutes.

3. 03

   When the ice cream is thick, it's ready to enjoy right away for a soft serve consistency. Or, you can transfer it to an airtight container and freeze for 2 to 4 hours, for a more scoop-able consistency. Leftover ice cream can be stored in an airtight container in the freezer for up to 3 months.