Vegan Almond Ice Cream
This vegan almond ice cream is made for those who love the rich taste of almonds and a creamy texture, but are looking for a dairy-free alternative. The intense aroma of toasted almonds harmonizes perfectly with the silkiness of coconut cream, while maple syrup lends a natural sweetness to the dessert. The advantage of homemade ice cream is that it is free of artificial additives, and the almond cream made from natural ingredients retains its rich aroma. If you like soft, rich, and silky almond ice cream, be sure to try this recipe!
Ingredients for this recipe
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Preparation Steps
1
Toast the almonds in a dry skillet over medium heat until lightly golden brown. Let them cool, then finely chop or blend into a creamy paste with a little almond milk.
2
In a small bowl, whisk together the cornstarch and water until smooth. This will be used to thicken the ice cream later.
3
In a medium saucepan, combine the almond milk and coconut cream, then add the maple syrup and vanilla extract. Heat over medium heat, but do not boil.
4
Add the prepared almond cream to the mixture, stirring until smooth to evenly distribute the almond flavor.
5
Pour in the cornstarch mixture and cook over low heat, stirring constantly, until the ice cream base thickens slightly (about 5-7 minutes). Do not boil!
6
Remove from the heat and let cool to room temperature. Then, refrigerate for at least 4 hours, or preferably overnight, to chill thoroughly and allow the flavors to meld.
7
If you have an ice cream maker, pour in the chilled mixture and churn according to the manufacturer's instructions. If not, pour the mixture into a shallow dish and freeze, stirring with a fork every 30 minutes to prevent ice crystals from forming.
8
Before serving, let it stand at room temperature for a few minutes to soften slightly. Garnish with sliced almonds or a drizzle of extra maple syrup.
