This toasted almond ice cream is vegan and I bet you anything that you wouldn’t know unless I told you…that’s how delicious and decadent it is!
I was working on a new post, and I needed something white and appetizing to add some contrast to my photos so I thought that almond ice cream would go great with the flavors of the recipe I was working on.
I also thought that making light and healthy ice cream would not hurt anyone – after all that recipe tasting we have been doing and all the scones we have been having!
Ice Cream is very easy to make, it only requires preparation ahead of time. All elements used in the recipe need to be cold, including the base of the ice cream maker.
I usually start the afternoon or night before. I make the mixing and refrigerate it overnight then place the base of the ice cream maker in the freezer.
The next day you just have to churn the ice cream – which usually takes about 20 minutes – and voila, you can enjoy this delicious guilt-free treat!
I tasted the mix and I thought it was delicious, super light. I decided to add some coco whip to the mix just to try something new and also to make the ice cream more creamy and decadent – I used coco whip in order to keep the ice cream vegan. It was just perfect!
One thing led to another and I ended up toasting some sliced almonds with a teaspoon of vegan butter and a sprinkle of brown sugar and salt. I added the almonds during the last 5 minutes of churning and it was the best idea ever! I almost had to make another batch in order to have some ice cream left to take the photos!
I even thought about adding some Amaretto, luckily, we didn’t have any, with almond liquor I am not sure where things would have ended here! Feel free to add it and please, please let me know how it turns out!
Below is what you need, enjoy!
Toasted Almond Ice Cream
Yield: About 1.5 quarts (Approximately 6-8 servings)
1 quart (946 ml) of unsweetened coconut milk
1/2 tsp of almond extract
1 1/2 tsp of vanilla extract
1 tbs of arrowroot (or 2 tbs of cornstarch)
1/4 tsp of salt
1/2 cup of sugar or swerve
1/2 cup of coco whip
1/4 cup of sliced almonds
1 tsp of vegan butter or regular butter
1 tsp of honey or brown sugar
pinch of salt
Place 1/2 a cup of coconut milk in a small mixing bowl and add the teaspoon of arrowroot, whisk to dissolve and combine.
Place the remaining coconut milk in a medium saucepan over medium heat. Whisk in sugar and mix until sugar dissolves completely. Whisk in the arrowroot mixture. Stir gently with a wooden spoon for a few minutes until it starts to thicken. Do not let the mixture boil.
Once all ingredients are incorporated, remove from heat and add the vanilla and the almond extract.
Place mixture into a jar and chill for 4 hours or overnight.
To toast the almonds: just place the almonds on a small skillet over medium heat. Add the butter and stir for a few minutes, until the butter has melted and almonds are coated. Add the sugar or honey and stir until the almonds are golden brown or toasted to your preference. Add a pinch of salt and set aside.
After the ice cream mixture is chilled, add and mix the coco whip. Pour the mixture into your ice cream maker. Let it churn according to the manufacturer’s instructions. Add the almonds a few minutes before the churning process is over.
Place in an airtight container or a loaf pan covered with parchment paper.
Serve immediately or let freeze it for a couple of hours.
Sprinkle some toasted almonds before serving.