Healthy Almond Ice Cream
Almond Milk Ice Cream with Vanilla and Cinnamon
Adjust servings here:
Equipment
- cooking pot
Ingredients
- 1 liter almond milk
- 250 ml oat cooking cream
- 2 tsp cashew butter
- 1 pod vanilla (1 vanilla pod = 1 tbsp vanilla extract)
- 1 tsp cinnamon
- a pinch salt
- 6 tbsp date sugar
- 1 tsp honey
SERVE WITH
- granola
Instructions
- Add the following to a pot: almond milk, vanilla (cut open and finely chopped), cooking cream, date sugar, honey, cinnamon, cashew butter and a pinch of salt. Let the mixture simmer over low to medium heat for 10 minutes. Turn off the heat and let it cool down for 30 minutes.
- If you used vanilla pods, remove them from the infused almond milk mixture.
- Pour the almond milk mixture into the ice cream machine. Turn on the machine and let it churn for about 1 hour to 1 hour and 30 minutes. After the first hour, check the mixture every 5 minutes to see if it is ready. You will also notice a change in the machine its spinning sound when the ice cream is done.
- Serve with a salty granola, with fruits or sprinkle a few chopped almonds on top!
Notes
Serve this recipe with homemade granola. I made a variation of my own recipe (replaced the seeds and nuts by just chopped almonds) and added a pinch of salt.
Remix it yourself
For this recipe, I used the sweeteners available in my friends' kitchen. You can replace them with your preferred sweetener. If you want to use dairy, swap the oat cooking cream for one made with cow milk. You can also use regular butter instead of cashew butter. I am not vegan, but I liked the cashew butter as it gave a nutty flavour that worked well with the almond milk.