Ingredients
- Almond milk: 2 cups
- Coconut cream (full-fat): 1 can (13.5 oz)
- Granulated sugar: 3/4 cup
- Almond extract: 1 teaspoon
- Vanilla extract: 1 teaspoon
- Salt: 1/4 teaspoon
- Cornstarch: 2 tablespoons
- Water: 2 tablespoons
Instructions
- Step 1: In a saucepan, whisk together the almond milk, sugar, and salt.
- Step 2: In a small bowl, whisk together the cornstarch and water to form a slurry. Add this slurry to the almond milk mixture.
- Step 3: Cook the mixture over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon. This should take about 5-7 minutes.
- Step 4: Remove from heat and stir in the coconut cream, almond extract, and vanilla extract.
- Step 5: Pour the mixture into a container, cover, and refrigerate for at least 4 hours, or preferably overnight, until completely chilled.
- Step 6: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions. Once churned, transfer the ice cream to an airtight container and freeze for at least 2 hours to harden further.
Notes
- For best results, let the ice cream soften slightly at room temperature for 5-10 minutes before scooping.
- To prevent ice crystals from forming during longer storage, press a piece of parchment paper directly onto the surface of the ice cream before sealing the container.
- A sprinkle of toasted almonds or a drizzle of melted dark chocolate adds a delightful textural contrast to this creamy dessert.
- Don't skip the cornstarch slurry – it’s key to achieving that luxuriously smooth texture in your almond milk ice cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American