THE BEST Cashew & Almond Milk Ice Cream Recipes!

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: whole milk

Light coconut milk reduces calories while maintaining creaminess.

maple syrup

🥗Healthier: agave nectar

💰Cheaper: sugar

Sugar is a more affordable sweetener.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate bar

Using a chocolate bar can be cheaper than chips.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla flavoring

Vanilla flavoring is often less expensive.

Welcome to the channel; today we're making the best dairy-free ice cream.

Using Joy's almond and cashew nut bases for the dairy-free milk.

Add water to the Joy nut base in a blender and blend until smooth.

For the ice cream, add the Joy nut milk to a saucepan on the stovetop.

Add vanilla bean paste and/or vanilla extract to the nut milk and bring to a light boil over medium-low heat for about 5 minutes.

Separate 3 eggs, discarding the whites, and whisk the yolks with sugar and salt in another saucepan.

Once the nut milk is boiling, slowly add it to the egg mixture while whisking continuously to prevent scrambling the eggs.

After a few spoonfuls are added and mixed, incorporate the rest of the nut milk and mix until combined.

Return the saucepan to medium-low heat and stir until it reduces to a custard-like consistency, about 5-10 minutes.

Remove from heat and chill the custard mixture for a few hours or overnight before churning.

Chill the ice cream bowl beforehand, then add the custard to the ice cream machine and churn for 12-15 minutes until it reaches a soft-serve consistency.

Transfer the churned ice cream to a container (like a loaf pan) to freeze until firmer.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens