Almond Milk Ice Cream
A creamy, dairy-free ice cream made with cashews and almond milk, sweetened with maple syrup for a healthy treat.
Equipment
- High-Speed Blender
- Ice Cream Maker (optional)
- Freezer-Safe Container
Ingredients
- 2 cups raw, unsalted cashews
- 2 cups almond milk (unsweetened vanilla works best)
- 1/2 cup maple syrup
Instructions
- Soak the cashews in water overnight. Drain and place in a high-speed blender with half of the almond milk. Blend until completely smooth.
- Add the remaining almond milk and maple syrup to the blender. Blend again until thick and frothy.
- If using an ice cream maker, pour the mixture in and churn until it reaches a soft-serve consistency. If not, pour into a freezer-safe container and stir every 30 minutes for the first two hours to prevent ice crystals.
- Once churned or stirred, place the ice cream in the freezer for at least one hour to set fully.
- Before serving, let the ice cream sit at room temperature for about 10 minutes to soften slightly.
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Notes
Store in an airtight container in the freezer for up to one month. Allow to soften slightly before scooping.