Vegan Almond Ice Cream Recipes
VEGAN ALMOND MILK ICE CREAM RECIPE
Vegan Almond Milk Ice Cream Recipe, a dairy free ice cream recipe for dessert that is no churn and easy to make.
Categories Dessert
Time 10m
Number Of Ingredients 5
Steps:
- If you have not done so, peel the bananas and slice them into bite sized pieces. Wrap them in foil and freeze for at least three hours until hard. Tip: spray the foil with a bit of nonstick first for a quick release.
- Remove the frozen bananas from the foil. Place the bananas in a food processor along with the other ingredients.
- Process or blend for one minute then stop to scrap down the sides of the bowl. If your food processor or blender seems to be struggling, feel free to add a bit of additional milk to help it flow. Continue to process or blend for another minute or until you reach your desired consistency.
- Serve with desired toppings . This ice cream can be topped with vegan toppings such as sprinkles. You can find a variety of vegan ice cream toppings here.
- Store in an air-tight glass freezer container in the freezer. Allow the frozen ice cream to that for about 30 minutes before scooping and serving.
Nutrition Facts : ServingSize 1 g, Calories 186 kcal, Carbohydrate 18 g, Protein 5 g, Fat 13 g, SaturatedFat 2 g, Sodium 21 mg, Fiber 4 g, Sugar 9 g, UnsaturatedFat 10 g
VEGAN ALMOND ICE CREAM
Almond ice cream that is vegan and made with chickpeas! This ice cream is so good, you won't even notice its dairy-free!
Provided by palousebrand
Categories Ice Cream
Time 3h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Soak Garbanzo Beans in cool water overnight.
- Soak 3 dates overnight in a large cup of water in the refrigerator.
- Rinse beans & discard water. Place 6 cups of water in a large pot, bring to a boil and add the chickpeas, reduce heat to a slow boil for 1 hour, making sure they are always covered with water.
- Rinse beans under cold water until cool.
- Spread on a baking sheet and remove skins (makes for creamier ice cream).
- Process the re-hydrated dates in a blender with a little of the soaking liquid until they are of a good consistency.
- Add the vanilla and almond milk to blender and puree.
- Add the remaining ingredients and mix until creamy (you can add a little more vanilla almond milk if necessary).
- Chill in the refrigerator for about 3 hours and then transfer to your ice cream maker. This will speed up the process.
Nutrition Facts : Calories 250.6, Fat 8.1, SaturatedFat 1.1, Sodium 178.8, Carbohydrate 34.8, Fiber 9.9, Sugar 8.2, Protein 11.5
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