Ah, summer! The sun is shining, and there’s nothing better than grabbing a bowl of homemade ice cream after a day spent outdoors. I love serving this almond milk ice cream at barbecues or potlucks with friends and family.
Picture this: kids running around, the grill sizzling, and people laughing while enjoying their scoops of creamy goodness. This treat really is the cherry on top of any summer gathering, and trust me, it will have everyone asking for seconds.
Today, I’m excited to share with you a fabulous recipe for almond milk ice cream that incorporates eggs for a rich texture and flavor. You might be thinking, “Ice cream from almond milk? Really?” Yes! This delightful dessert comes together with a handful of simple ingredients.
Plus, it’s customized to your liking—whether you’re in the mood for chocolate chip cookie dough, strawberry, or classic vanilla. Homemade ice cream doesn’t have to be an all-day affair, and I’m here to guide you through making this enticing treat.
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What is the flavor profile of this dish?
When it comes to flavor, this almond milk ice cream hits all the right notes. It starts with the creamy, nutty depth of almond milk that serves as a light yet satisfying base. The egg yolks add a luxurious richness that elevates the overall taste. A touch of vanilla extract brings out the sweetness, making each spoonful feel like a celebration. Whether you choose to fold in fresh strawberries or rich cocoa powder, the combination of flavors dances delightfully on your palate.
What Makes This Recipe Different From Other Almond Milk Ice Cream Recipes?
What sets this recipe apart from other almond milk ice cream recipes is the inclusion of egg yolks, which add an incredible creaminess that many non-dairy options miss. While many almond milk ice creams can sometimes feel icy or lack full texture, this version strikes that perfect balance of smoothness without all the saturated fats found in traditional cream-based ice creams. Plus, with the choice of add-ins, you can adapt this dish to fit your taste preferences, making it versatile and fun.
The Ingredients You’ll Need
To make this delicious almond milk ice cream, gather the following ingredients (don’t worry—I added a couple of extras to bring out even more flavor!):
Almond Milk Ice Cream Base:
– 4 large Egg yolks
– 1/2 cup Besti Powdered Monk Fruit Allulose Blend
– 1/4 teaspoon Sea salt
– 2 cups Unsweetened almond milk
– 1 teaspoon Vanilla extract
– 1 tablespoon Maple syrup (for added sweetness)
Add-Ons for Strawberry Flavor:
– 1 cup Fresh strawberries, diced (divided)
Add-Ons for Chocolate Flavor:
– 1/3 cup Dutch processed cocoa powder
Add-Ons for Chocolate Chip Cookie Dough Flavor:
– 1/4 cup Coconut oil (softened; or butter if you are not dairy-free)
– 3 tablespoons Besti Powdered Monk Fruit Allulose Blend
– 1/2 teaspoon Vanilla extract
– 1/2 cup Wholesome Yum Blanched Almond Flour
– 1/8 teaspoon Sea salt
– 1/4 cup Sugar-free dark chocolate chips
Ingredients From : wholesomeyum.com
How to make almond milk ice cream recipe with eggs?
Making almond milk ice cream is an enjoyable process and only requires a few steps. Follow along as we turn those wholesome ingredients into a delectable frozen treat.
Step-by-step directions:
Step 1: Mix the Egg Yolks
In a medium bowl, whisk together the four egg yolks, the powdered Besti sweetener, and the sea salt. Keep whisking until everything is combined, and the mixture transforms into a light yellow color. If you’re going for the chocolate flavor, whisk in the Dutch cocoa powder at this point for that rich taste.
Step 2: Heat the Almond Milk
Pour the unsweetened almond milk into a medium saucepan. Heat it over medium-low heat until it begins to simmer, then take it off the heat.
Step 3: Temper the Eggs
Now, slowly pour the simmering almond milk into the egg yolk mixture while whisking constantly. Do this in a thin stream and keep whisking vigorously to prevent any scrambling of the yolks. This process is crucial for achieving a smooth base.
Step 4: Cook the Custard
Once the almond milk and egg mixture is well combined and smooth, return it to the saucepan. Set it back on the stove over low heat, stirring frequently with a spatula. Keep an eye on the temperature; you’re aiming for around 170°F (76°C), which should take about 3-5 minutes of gentle cooking.
Step 5: Add Vanilla and Chill
Remove the saucepan from the heat. Whisk in the vanilla extract vigorously until it’s frothy. Now, cover the custard and let it cool for at least 4 hours in the refrigerator until it’s chilled—ideally 40°F (4°C) or lower.
Step 6: Prepare the Add-Ins (Optional)
If you’re going for the cookie dough version, don’t forget to make your dough while the custard chills. In a medium bowl, beat together the softened coconut oil (or butter) and powdered sweetener. Mix in the vanilla extract, almond flour, and a pinch of sea salt until it resembles cookie dough. Finally, fold in the sugar-free dark chocolate chips. Cover and refrigerate this cookie dough until you’re ready to use it.
Step 7: Churn the Ice Cream
Once your custard is ice-cold, pour it into your pre-frozen ice cream maker bowl. Churn for about 25 minutes, until you reach a soft-serve consistency. If you’re making strawberry ice cream, add in half of the diced strawberries about 5 minutes before the churning is complete. For the cookie dough flavor, add the crumbled cookie dough in the last 5 minutes of the churn.
Step 8: Serve or Store
You can serve the ice cream right away for a delightful soft-serve treat. Alternatively, if you prefer a firmer texture, transfer the mixture into a freezer-safe container and freeze until solid.
Tips on Making Almond Milk Ice Cream Recipe with Eggs
– Select Quality Almond Milk: Choose unsweetened, high-quality almond milk for the best flavor.
– Whisk Vigorously While Tempering: This will help prevent the eggs from curdling, ensuring a creamy base.
– Chill Thoroughly: Cooling the custard completely before churning helps improve texture.
– Customize Your Flavors: Don’t hesitate to experiment with different add-ins; the possibilities are endless!
– Avoid Over-Churning: Monitor the texture during churning to prevent it from becoming icy.
Storage Tips
Store any leftover almond milk ice cream in an airtight container in the freezer. To keep it from becoming too icy, press a piece of plastic wrap directly onto the surface before sealing with a lid. This helps minimize ice crystal formation.
Nutrition Information
This homemade almond milk ice cream is a healthier alternative to traditional ice cream, coming in at approximately 48 calories per half-cup serving. With low net carbs and fat, it’s a guilt-free treat for those watching their dietary intake. Each serving includes beneficial ingredients while being naturally lower in sugar.
Serving Suggestions
– Top with Fresh Berries: Drizzle some honey or agave nectar over the top to enhance the sweetness!
– Sandwich Between Cookies: Make your own ice cream sandwich with homemade cookies for a twist on a classic treat.
– Blend with Smoothies: Use a scoops in smoothies for a creamy, refreshing burst of flavor.
– Garnish with Nuts: Sprinkle crushed almonds or walnuts for a delightful crunch.
– Create a Dessert Parfait: Layer with granola and fruit for an indulgent parfait that’s perfect for brunch.
Ingredient Substitutes
– Besti Powdered Monk Fruit: Use powdered erythritol if Besti isn’t available; just keep in mind it’s less smooth.
– Almond Milk: Swap in coconut milk for a tropical flavor, or oat milk for a creamier texture.
– Egg Yolks: You could use a commercial egg replacer, but note it might change the texture.
– Coconut Oil: Substitute with unsweetened applesauce for a lower calorie option.
– Vanilla Extract: Use vanilla essence or even almond extract for a different flavor profile.
Almond Milk Ice Cream Recipe With Eggs
Equipment
- Medium mixing bowl
- Whisk
- medium saucepan
- ice cream maker
Ingredients
Almond Milk Ice Cream Base:
- – 4 large Egg yolks
- – 1/2 cup Besti Powdered Monk Fruit Allulose Blend
- – 1/4 teaspoon Sea salt
- – 2 cups Unsweetened almond milk
- – 1 teaspoon Vanilla extract
- – 1 tablespoon Maple syrup for added sweetness
Add-Ons for Strawberry Flavor:
- – 1 cup Fresh strawberries diced (divided)
Add-Ons for Chocolate Flavor:
- – 1/3 cup Dutch processed cocoa powder
Add-Ons for Chocolate Chip Cookie Dough Flavor:
- – 1/4 cup Coconut oil softened; or butter if you are not dairy-free
- – 3 tablespoons Besti Powdered Monk Fruit Allulose Blend
- – 1/2 teaspoon Vanilla extract
- – 1/2 cup Wholesome Yum Blanched Almond Flour
- – 1/8 teaspoon Sea salt
- – 1/4 cup Sugar-free dark chocolate chips
Instructions
Step 1: Mix the Egg Yolks
- In a medium bowl, whisk together the four egg yolks, the powdered Besti sweetener, and the sea salt. Keep whisking until everything is combined, and the mixture transforms into a light yellow color. If you’re going for the chocolate flavor, whisk in the Dutch cocoa powder at this point for that rich taste.
Step 2: Heat the Almond Milk
- Pour the unsweetened almond milk into a medium saucepan. Heat it over medium-low heat until it begins to simmer, then take it off the heat.
Step 3: Temper the Eggs
- Now, slowly pour the simmering almond milk into the egg yolk mixture while whisking constantly. Do this in a thin stream and keep whisking vigorously to prevent any scrambling of the yolks. This process is crucial for achieving a smooth base.
Step 4: Cook the Custard
- Once the almond milk and egg mixture is well combined and smooth, return it to the saucepan. Set it back on the stove over low heat, stirring frequently with a spatula. Keep an eye on the temperature; you’re aiming for around 170°F (76°C), which should take about 3-5 minutes of gentle cooking.
Step 5: Add Vanilla and Chill
- Remove the saucepan from the heat. Whisk in the vanilla extract vigorously until it’s frothy. Now, cover the custard and let it cool for at least 4 hours in the refrigerator until it’s chilled—ideally 40°F (4°C) or lower.
Step 6: Prepare the Add-Ins (Optional)
- If you’re going for the cookie dough version, don’t forget to make your dough while the custard chills. In a medium bowl, beat together the softened coconut oil (or butter) and powdered sweetener. Mix in the vanilla extract, almond flour, and a pinch of sea salt until it resembles cookie dough. Finally, fold in the sugar-free dark chocolate chips. Cover and refrigerate this cookie dough until you’re ready to use it.
Step 7: Churn the Ice Cream
- Once your custard is ice-cold, pour it into your pre-frozen ice cream maker bowl. Churn for about 25 minutes, until you reach a soft-serve consistency. If you’re making strawberry ice cream, add in half of the diced strawberries about 5 minutes before the churning is complete. For the cookie dough flavor, add the crumbled cookie dough in the last 5 minutes of the churn.
Step 8: Serve or Store
- You can serve the ice cream right away for a delightful soft-serve treat. Alternatively, if you prefer a firmer texture, transfer the mixture into a freezer-safe container and freeze until solid.
Notes
Nutrition
FAQs
1. Can I make this ice cream without an ice cream maker?
Yes, if you don’t have an ice cream maker, transfer the mixture into a freezer-safe container and stir every 30 minutes for the first few hours to break up ice crystals.
2. Is almond milk ice cream suitable for a dairy-free diet?
Absolutely! This recipe is dairy-free, making it great for anyone avoiding dairy.
3. How long will the ice cream last in the freezer?
The almond milk ice cream is best consumed within 2-3 weeks, but it can last for a month or more if stored properly.
4. Can I use this recipe as a base for other flavors?
For sure! This base recipe is versatile, allowing you to experiment with fruits, extracts, or spices for unique flavors.
5. What can I replace the egg yolks with?
I suggest using a commercial egg substitute or a thicker dairy-free yogurt for a similar texture, but note that results may vary.
Conclusion
Homemade almond milk ice cream with eggs is a delightful addition to any summer gathering. It embodies the essence of creamy indulgence while keeping it lighter with its dairy-free twist. The process is straightforward, and the options are endless!
I hope you’ll give this recipe a try and customize it to your heart’s desire. Life is too short not to enjoy delicious ice cream, so let’s get churning and savoring!
