ALMOND MILK ICE CREAM
An easy and dairy free creamy almond milk ice cream recipe you can make at home!
Provided by Chocolate Covered Katie
Categories Dessert
Time 5m
Number Of Ingredients 5
Steps:
- *If you don't have an ice cream maker or high-speed blender, see these directions.Whisk together all ingredients. If you have an ice cream maker, simply pour the mixture in and churn according to manufacturer's instructions for your specific machine. Or if you have a high-speed blender such as a vitamix, pour the whisked ingredients into ice cube trays and freeze, then blend the frozen cubes until smooth, using the machine's tamper to help it blend evenly. Either eat straight from the machine or freeze an hour for a firmer texture. 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.View Nutrition Facts
Nutrition Facts : Calories 110 kcal, ServingSize 1 serving
ALMOND BUTTER BANANA ICE CREAM - NO ICE CREAM MAKER NEEDED!
Provided by The Coconut Mama
Number Of Ingredients 2
Steps:
- Blend frozen bananas in a high-speed blender or food processor until they're creamy. The banana ice cream will be slightly melted, like soft serve ice cream.
- Add almond butter and blend until it's completely mixed with the bananas.
- Next you'll want to grease a bread loaf pan with coconut oil.
- Pour the almond butter banana ice cream into the greased pan and place it in the freezer for 1-2 hours.
- Once the almond butter banana ice cream is frozen you can scoop your ice cream out and serve.
- Top with your favorite goodies and enjoy!
ALMOND BUTTER SAUCE
A healthy and versatile sauce from the food/fitness/life blog, Heather Eats Almond Butter http://heathereatsalmondbutter.com/ Use this as a sauce, a dip, a topping... a sandwich spread, in yogurt or oatmeal, over ice cream, or with fruits and vegetables! This could also be made with peanut butter.
Provided by yogiclarebear
Categories Sauces
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Blend all ingredients until smooth and creamy.
- Use as a dip, a spread, or a topping.
ALMOND BUTTER SWIRL ICE CREAM
Warm weather days require ice cream! However, dealing with dairy intolerances can be tricky. This dairy-free recipe is a favorite at our house, especially with kids! -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 1 quart.
Number Of Ingredients 6
Steps:
- Mix first five ingredients until well blended. Fill cylinder of ice cream maker no more than two-thirds full. Freeze according to manufacturer's directions, slowly adding melted chocolate during the last 2 minutes of processing. Serve immediately, or transfer to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.
Nutrition Facts :
BROWN BUTTER ALMOND BRITTLE ICE CREAM RECIPE - (3.9/5)
Provided by susanwadle
Number Of Ingredients 8
Steps:
- Almond Brittle - 1 cup sugar 1/2 cup light corn syrup 1/4 cup water 3/4 t salt 8 T (1 stick), unsalted butter, cut into 1" pieces 8 ounces (2 cups) slivered almonds 1/2 t baking soda Generously oil a large baking sheet. Combine the sugar, corn syrup, water, and salt in a 4 qt. saucepan and bring to a boil over medium-high heat, stirring dissolve the sugar. Insert a candy thermometer in the pan, add the butter, and bring back to a boil, then cook until mixture reaches 300 degrees F. Remove from the heat and immediately stir in the almonds and then the baking soda, working quickly but combining them thoroughly. Pour the mixture out onto the oiled baking sheet, spreading it into a 1/4" thick layer. Allow to cool completely. For the ice cream: Prep: MIx about 2 T of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the cream cheese and salt in a medium bowl until smooth. Fill a large bowl with ice and water. Cook: Melt the butter over medium heat in a 4 qt. saucepan. Bring to a boil and let bubble until the foam starts to subside and the butter is a rich dark brown (not black). Remove from the heat and let stand until the butter solids settle to the bottom of the pan, about 5 minutes. Pour the clear yellow butter oil into a storage container. As you get closer to the butter solids in the bottom of the pan, use a teaspoon to remove as much liquid butter as you can. Your should have about 1 T of brown butter solids and a little bit of melted fat in the bottom of the pan. (It is impossible to remove all the melted fat.) Add the remaining milk, cream, sugar and corn syrup to the butter solids, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from heat. Chill - Gradually whisk the hot milk mixture into the cream cheese mixture until smooth. Pour the mixture into a 1 gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes. Freeze - Pour the ice cream base into the frozen canister and spin until thick and creamy. Pack the ice cream into a storage container, folding in the chopped almond brittle as you go. Press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.
BUTTER-ALMOND ICE CREAM
Provided by Ian Knauer
Categories Milk/Cream Ice Cream Machine Dessert Frozen Dessert Almond Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 1 quart
Number Of Ingredients 8
Steps:
- Whisk together cream, milk, sugar, and eggs in a heavy medium saucepan, then cook over medium-low heat, stirring constantly with a wooden spoon, until custard is thick enough to coat back of a spoon and registers 175°F on an instant-read thermometer. Strain custard through a fine-mesh sieve into a bowl. Cool completely, stirring frequently, then chill, covered, until very cold, at least 8 hours.
- Meanwhile, cook almonds in butter with a scant 1/4 teaspoon salt in a heavy skillet over medium heat, stirring, until butter and almonds are pale golden, about 6 minutes. Remove from heat and cool.
- Freeze custard in ice cream maker, then fold in almonds with butter. Transfer to an airtight container and put in freezer to harden.
BROWN BUTTER ALMOND BRITTLE ICE CREAM RECIPE
Provided by cookwithleo
Time 1h30m
Number Of Ingredients 9
Steps:
- In a medium sauce pan add butter over medium heat and cook until milk solids turn brown and butter has a light brown color.
- Add sugar and stir until combined.
- Add milk, cream, salt, vanilla and stir until combined.
- Once mixture is hot, temper eggs yolks. Add some of the mixture to the eggs while constantly whisking. Then, add the eggs to the saucepan while constantly whisking.
- Heat until temperature reaches 175 degrees.
- Strain using a fine strainer. Place plastic wrap directly over the base and allow to cool to room temperature.
- Refrigerate for at least 4 hours.
- Churn in ice cream maker.
- Place in container and add almond brittle pieces and mix in.
- Freeze until firm.
Nutrition Facts : ServingSize 1 scoop, Calories 384 calories, Sugar 39.6 g, Sodium 132.6 mg, Fat 23.6 g, SaturatedFat 13.7 g, TransFat 0.4 g, Carbohydrate 40.8 g, Fiber 0.1 g, Protein 4.3 g, Cholesterol 196.2 mg
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- Healthy Chocolate Banana Ice Cream. In case you didn’t know, if you blend frozen bananas (in a decent, good-quality blender), it looks and tastes just like ice cream!
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- Place all ice cream ingredients in a power blender and blend until the mixture is smooth and uniform. Throw in the add-ins and pulse a few times to mix them through.
- Pour ice cream mixture into a freezer-safe container (I just used a glass bowl for this one). Sprinkle with extra toppings if you like. Cover and place in the freezer to firm for about 5-6 hours.
- Allow ice cream to thaw out on the counter for a little prior to scooping (or divide into individual portions like this to begin with if you prefer). Sprinkle with some cacao nibs if you like and enjoy!
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