Homemade Almond Milk Ice Cream
Servings: 4 people
Calories: 45
It's simple to make your own homemade almond milk ice cream with this recipe. It only takes 10 minutes to prepare! This recipe works great as a dairy-free ice cream base to make your family's favorite flavor variations!
Print Recipe
Ingredients
- 2 cups unsweetened almond milk
- 1 large egg whipped
- 1 tablespoon vanilla extract
- ½ pouch grass-fed gelatin about ½ tablespoon
- ¾ cup low carb sugar substitute
- ½ teaspoon sea salt
Instructions
- Combine the almond milk, whipped egg, vanilla extract, gelatin, sweetener, and sea salt in medium saucepan over medium heat.
- Let the mixture cook until it begins to steep (strands of steam form on top of the heated liquid).
- Transfer the liquid to a heat-safe container and place it into your fridge for 60 to 70 minutes so the liquid can cool.
- After the base has cooled, pour it into a prepared, chilled ice cream maker and let it churn for 25-30 minutes.
- Last, put soft churned ice cream into a freezer safe container, cover it, and let it freeze for at least 4 hours before serving.
Video
Notes
Strain the liquid before transferring it to the ice cream maker.
A mason jar makes a great container to chill the base in fridge.
You can leave out the gelatin if you don’t like the texture of frozen pudding. However, it is used as a stabilizer in the recipe. About ⅛ to ¼ teaspoon of xanthan gum can also be used.
Try using liquid sweetener to lower the total carbs.
Nutrition
Serving: 0.5cup | Calories: 45 | Carbohydrates: 1g | Protein: 2g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 46mg | Sodium: 471mg | Potassium: 17mg | Fiber: 0g | Sugar: 0g | Vitamin A: 70IU | Calcium: 157mg | Iron: 0.2mg
Additional Info
Net Carbs:
1
g
|
% Carbs:
13.3
%
|
% Protein:
26.7
%
|
% Fat:
60
%
|
SmartPoints:
1