Almond Milk Ice Cream

Learn how to make my almond milk ice cream with 3 ingredients and get light, creamy, decadent ice cream every time. I love that you don’t even need an ice cream maker! Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 1

Cook Time 5

Total Time 6

Servings servings

Calories 161kcal

Author Arman Liew

Ingredients

2 cups cashews raw and unsalted
2 cups almond milk I used unsweetened vanilla almond milk * See notes
1/2 cup maple syrup

Instructions

Place your cashews into a bowl and cover with water. Let them soak overnight, to soften.
The next day, place your softened cashews into a blender, along with half the almond milk. Blend until combined. Add the remaining milk and maple syrup, and blend once more, until thick and frothy.
Transfer the mixture into an ice cream maker. Churn the ice cream until it becomes a soft serve texture. Pour the mixture into a container and place in the freezer for at least an hour.
Let the ice cream sit at room temperature for 10 minutes, before scooping. 1

Video

Notes

* You can use any almond milk.

TO STORE: Homemade ice cream should be stored in the freezer at all times. It will keep well for up to 1 month.

TO RE-FREEZE: Since there’s no eggs or dairy in this ice cream, it won’t re-freeze very well, so I recommend only freezing it once and enjoying it promptly.

Nutrition