Vegan Almond Ice Cream Recipes

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VEGAN ALMOND MILK ICE CREAM RECIPE



Vegan Almond Milk Ice Cream Recipe image

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

Bananas- 3 average size (overripe preferred.)
Almond Milk- ¼ cup.
Almond Butter- ½ cup. I
Chopped Almonds- ¼ cup.
Vegan Chocolate Chips- ¼ cup.

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



Vegan Almond Ice Cream image

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

2 cups dried garbanzo beans
3 dates
2 (1 3/4 ounce) packets stevia, in the raw
2 cups unsweetened vanilla almond milk
1/4 cup almond butter
1/2 teaspoon cinnamon
1 1/2 teaspoons vanilla extract
3/4 teaspoon almond extract
1/2 teaspoon sea salt
2 tablespoons shredded coconut

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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