Ingredients
Equipment
Method
- In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt until thoroughly combined and no lumps of cornstarch remain. This ensures even thickening when heated.1/2 cup granulated sugar, 1/4 cup cornstarch, 1/4 teaspoon salt
- Slowly pour in about 1/2 cup of the unsweetened almond milk, whisking continuously to create a smooth paste. Once smooth, gradually add the remaining almond milk, whisking until everything is well integrated.1.5 cups unsweetened almond milk
- Place the saucepan over medium heat. Cook the mixture, stirring constantly with a whisk or spatula, until it begins to thicken significantly. This should take about 8-10 minutes. You're looking for a consistency similar to pudding or thick custard, where it coats the back of a spoon. Be sure to scrape the bottom and sides of the pan to prevent scorching.
- Once thickened, remove the saucepan from the heat immediately. Stir in the pure vanilla extract. If you are making chocolate almond milk ice cream, whisk in the cocoa powder in this step along with the vanilla. You can also add other flavorings like peppermint extract or a few drops of food coloring at this point.1 teaspoon pure vanilla extract, 1/4 cup cocoa powder, other extracts/flavorings
- Pour the cooked ice cream base into a clean bowl. To prevent a skin from forming on top, press a piece of plastic wrap directly onto the surface of the mixture. Refrigerate for at least 4 hours, or preferably overnight, until it is completely cold.
- Once the base is thoroughly chilled, churn it in an ice cream maker according to the manufacturer’s instructions. This usually takes about 20-30 minutes, until the mixture is thick and has the consistency of soft-serve ice cream.
- Transfer the churned ice cream to a freezer-safe container. Press a piece of parchment paper or plastic wrap directly onto the surface to prevent ice crystals. Freeze for at least 4-6 hours, or until firm enough to scoop.
Notes
Properly storing your Almond Milk Ice Cream will ensure its deliciousness for future enjoyment. For the best results, transfer the ice cream into an airtight, freezer-safe container. Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream before sealing the lid. This helps to minimize ice crystal formation and maintain its creamy texture. Stored this way, your Almond Milk Ice Cream will stay fresh and delicious for up to 2 weeks in the freezer. If you find your ice cream has become too hard to scoop after a few days, allow it to sit at room temperature for 5-10 minutes before serving.
