Vanilla Almond Milk Ice Cream
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  1. 1 cup almond milk
  2. ¾ cup coconut sugar (or ½ cup maple syrup or honey)
  3. Pinch salt
  4. 1 can full-fat coconut milk
  5. 1 TBSP vanilla extract
  1. In a medium bowl, use a hand mixer on low speed or whisk to combine the almond milk, coconut sugar and salt until sugar is dissolved.
  2. Stir in the coconut milk and vanilla.
  3. Cover and refrigerate for 1-2 hours or overnight.
  4. Turn on the ice cream maker; pour the mixture in and let mix until thickened, about 15-20 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
  1. Makes about 5 cups.
  2. *This recipe is perfectly proportioned for a 1 ½ quart ice cream maker like the Cuisinart Ice Cream Maker.