Plant-Based Milk Ice Cream
Equipment
- 1 Ice cream maker/churner
Ingredients
- 2 cups Plant-based milk of choice
- 1/2 cup nut butter of choice
- 1/3 cup sweetener of choice
- 1/4 tsp salt
- 1/8 tsp salt (basically 1/4 + 1/8 together)
- 1-1/2 tsp pure vanilla extract
Instructions
- Whisk together all ingredients.
- Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions for your specific machine.
- Either eat straight from the machine or freeze an hour for a firmer texture.
Notes
Due to the lack of preservatives and filler ingredients, homemade ice cream is best the day it’s made – however you can technically freeze for up to a month and thaw before eating.
Flavors
- Chocolate: Follow the recipe for vanilla almond milk ice cream, and add one fourth cup of cocoa powder or cacao powder. Feel free to throw in some mini dark chocolate chips or pieces of homemade Brownies after churning!
- Peanut Butter: Choose peanut butter in the recipe, and increase it to two thirds cup for a stronger peanut butter flavor.
- Mint Chocolate Chip: Use a neutral nut butter (such as raw cashew or Coconut Butter) in the base recipe, and add one eighth teaspoon pure peppermint extract.
- Strawberry: Use only one and a half cups of almond milk in the recipe. Add half a cup of mashed strawberries, and use a neutral nut butter (such as raw cashew, macadamia nut, or coconut butter). Stir in another half cup of diced strawberries, if desired, just before serving.
- Chocolate Chip Cookie Dough: Use the base recipe, and stir in pieces of your favorite cookie dough.
Tried this recipe?Let us know how it was!