Description
This creamy almond milk ice cream offers a delightful balance of sweet and rich flavors. The smooth, dairy-free base is infused with vanilla and studded with miniature chocolate chips, providing a pleasant textural contrast. Each scoop is complemented by the fresh, juicy sweetness of sliced strawberries, creating a refreshing and satisfying dessert experience.
Ingredients
Scale
- 2 cups unsweetened almond milk
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup vegan mini chocolate chips
- 1 cup fresh strawberries, sliced
Instructions
- In a medium saucepan, whisk together the almond milk, granulated sugar, cornstarch, and salt until smooth.
- Heat the mixture over medium heat, stirring constantly, until it thickens slightly and just begins to simmer. Do not boil vigorously.
- Remove the saucepan from the heat and stir in the vanilla extract.
- Pour the mixture into a heatproof bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
- Once the base is completely chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions, typically for 20-25 minutes, until it reaches a soft-serve consistency.
- During the last 5 minutes of churning, add the vegan mini chocolate chips to incorporate them evenly.
- Transfer the churned ice cream to a freezer-safe container. Cover tightly and freeze for an additional 2-4 hours, or until firm enough to scoop.
- Serve scoops of the almond milk chocolate chip ice cream garnished with fresh sliced strawberries.
Notes
Ensure the ice cream base is thoroughly chilled before churning for the best texture.
For a softer scoop, remove the ice cream from the freezer 5-10 minutes before serving.
Experiment with other mix-ins like chopped nuts or a swirl of fruit puree.
Store leftover ice cream in an airtight container in the freezer for up to two weeks.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (plus 4+ hours chilling and 2-4 hours freezing)
Nutrition
- Calories: 320
- Fat: 13g
- Carbohydrates: 50g
- Protein: 3g