Raw Nut Milk Ice Cream Food
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
RAW NUT MILK ICE CREAM
If you know how to make nut milks in the blender, and want real ice cream made from them, this is the best recipe!
Provided by Bestfoodist
Categories Desserts Frozen Dessert Recipes Ice Cream
Time 2h35m
Yield 4
Number Of Ingredients 8
Steps:
- Combine water, cashews, olive oil, cane juice crystals, honey, flax seeds, and sea salt in a blender; blend on high until very smooth.
- Pour almond milk into a large glass jar or container with a lid. Add blended mixture. Cover and refrigerate until completely chilled, about 2 hours.
- Shake well and pour into an ice cream maker. Churn according to manufacturer's instructions, about 25 minutes.
Nutrition Facts : Calories 753.3 calories, Carbohydrate 57.2 g, Fat 58.6 g, Fiber 2.1 g, Protein 6.2 g, SaturatedFat 8.8 g, Sodium 424.4 mg, Sugar 46.3 g
CHOCOLATE ALMOND MILK ICE CREAM
This paleo, keto, and low carb chocolate almond milk ice cream is freezer ready in less than 90 seconds and has the perfect dark chocolate taste! If you're dreaming of a rich and creamy ice cream that is dairy-free, sugar-free, and easy to make, look no further!
Provided by Victoria
Categories Dessert
Time 2m
Number Of Ingredients 3
Steps:
- Blend all ingredients until smooth.
- Freeze in ice cream maker and serve right away or...
- Freeze in freezer safe dish for at least 4 hours before serving. Allow to thaw for 20-45 minutes for creamiest texture if serving from the freezer.
SIMPLE NO-COOK VANILLA ICE CREAM
Provided by Jill Winger
Number Of Ingredients 6
Steps:
- Combine milk, sugar, and vanilla beans in blender
- Thoroughly blend until vanilla beans are chopped into tiny bits
- Add remaining ingredients, blend until combined
- Place in your ice cream maker and freeze according to manufacturer's directions
- Serve immediately for soft-serve style, or place in freezer for firmer results
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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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- Break frozen bananas into small pieces. Place bananas, splash of liquid and cocoa/cacao into blender or food processor, blend until desired consistency scraping down the sides every now and then, will take anywhere from 3 to 6 minutes. Add a tad more liquids as needed.
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- Banana Puree. Bananas make a great ice cream ingredient. Peel and freeze some spotty bananas, and you’ve got yourself the perfect base for some kick-butt ice cream.
- Coconut Milk. Full-fat coconut milk creates a superb texture for your dairy-free desserts. The resulting ice cream is coconutty, decadent, creamy, and downright delicious and unctuous.
- Almond Milk. Almond milk is simple enough to make, but what about almond milk ice cream? Yes, almond milk ice cream is not at all difficult to concoct.
- Cashew Milk. Nuts and nut milk are a dream come true for vegan ice cream makers — from almond to macadamia nut milk, the fat and creaminess of nut milks is a perfect match.
- Oat Milk/Oats. I’m amazed at the things chefs can do with humble oats: I’ve seen savory oatmeal, sweet oatmeal, oatcakes, oat pancakes, oat granola, oat bars, oat bread, oat milk, and now oat milk cream.
- Mixed Berry Puree. Frozen berries will make your ice cream more sorbet-like, but they can be a super way to switch up your non-dairy ice cream. Take this Acai Berry Ice Cream for instance: it uses blueberries, acai, and bananas as partial bases with coconut milk and cashews making up the rest of the base.
- Avocado. Avocados are full of fat that is ideal for ice cream making. They are green, creamy, and delicious. Pair them with a banana and some coconut butter, and you’ve got yourself some darn good ice cream.
- Cashews. Soak some raw cashews in water overnight. Blend them up, and revel in the creamy deliciousness of cashews: they pair beautifully with maple syrup, cocoa powder, or vanilla.
- Brazil Nuts. Like cashews, Brazil nuts are rich in fat and when blended, make a silky base that is perfect for ice cream. This recipe instructs to blend nuts into a powder and then into a velvety butter like texture.
- Hazelnuts. Make or buy some hazelnut milk: it’s super easy and fun! Then, use your milk to create some magic — ice cream magic that is! What about some hazelnut coffee ice cream?
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