Best 2 Almond Ice Cream Dairy Free Recipes
**Almond Ice Cream: A Journey of Creamy Delights**
Indulge in the delectable realm of almond ice cream, a dairy-free treat that tantalizes taste buds with its rich, nutty flavor and velvety texture. Embark on a culinary adventure with our curated collection of recipes, each offering a unique symphony of flavors and textures. From the classic simplicity of our 5-ingredient almond milk ice cream to the luscious indulgence of our chocolate-almond swirl, every recipe promises a delightful escape into the world of frozen desserts. With options ranging from no-churn to churned, and catering to various dietary preferences, our almond ice cream recipes are a testament to the versatility and boundless creativity of this frozen delicacy. Prepare to be enchanted by the symphony of flavors and textures that await you in this journey of almond ice cream indulgence.
ANN 'S ALMOND CHOCOLATE ICE CREAM DAIRY FREE
I made Horchata De Almendra (Almond Horchata) milk from here on zaar to make this non dairy ice cream! Great for the lactose intolerant! And full of almond flavor. Be sure to use sweetened almond milk as in these 2 recipe #230449 or recipe #229086 because there is no additional sugar in this recipe. Strain it well so it is smooth. or if not it will have a little texture. The term 'coat a spoon' is a technique used mainly as a way to test when an egg-based custard or sauce is done. A spoon, usually wooden, is placed in the custard and, when the spoon is raised, the film of custard on the back of the spoon will stay in place even when you draw a line with your finger through the middle of the custard.
Provided by Rita1652
Categories Frozen Desserts
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a food processor or mixer beat the egg yolks until light and fluffy (about two minutes); gradually pour the hot almond milk into whipped egg yolk mixture making sure you keep whisking constantly so the eggs don't curdle. .
- Place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F) (77 degrees C). (Microwaving is fine to as long as you watch it.).
- Immediately remove the custard from the heat and continue to stir the custard for a few minutes so it does not overcook. At this point stir in the chocolate till melted, vanilla extract and the Amaretto. Cover and let cool to room temperature and then refrigerate the custard until it is completely cold (several hours or overnight).
- Transfer the cold custard to the container of your ice cream machine and process according to the manufacturer's instructions.
- Just before removing ice cream add toasted nut to mix inches Then transfer the ice cream to a chilled container and store in the freezer. .
- If the ice cream becomes too hard place in the refrigerator for about 30 minutes before serving so it can soften.
- Garnish with chocolate covered almonds.
ALMOND ICE CREAM (DAIRY FREE)
Make and share this Almond Ice Cream (Dairy Free) recipe from Food.com.
Provided by UmmBinat
Categories Frozen Desserts
Time P1DT15m
Yield 1 1/2 Pints, 6 serving(s)
Number Of Ingredients 5
Steps:
- In a blender or food processor, very finely grind the almonds. Use the pulse function and watch carefully. You do not want the nuts to release too much oil, which will turn them into nut butter.
- In a heavy saucepan, combine the water, sugar, lemon zest, cinnamon stick, and half of the almonds.
- Place over high heat and bring to a boil, stirring constantly.
- Decrease the heat to medium and add the rest of the almonds, continuing to stir.
- As soon as the mixture boils again, remove from the heat and let cool completely.
- Transfer the cooled mixture to an ice-cream maker and freeze according to the manufacturer's instructions. If you do not have an ice-cream maker, transfer the mixture to a 4-cup container (a glass, stainless-steel, or plastic bowl will do) and place in the freezer for about 1 hour, or until half frozen.
- During this hour, remove the ice cream from the freezer every 5 to 10 minutes and beat it with a whisk to prevent ice crystals from forming.
- After the first hour, return the ice cream to the freezer and leave it there for at least 2 hours, or until fully frozen.
- When made by either method, transfer the finished ice cream to an airtight container and store in the freezer. It will keep for up to 1 week.
- When ready to serve, remove the ice cream from the freezer about 20 minutes in advance to allow it to soften slightly. Spoon into small dishes to serve.
Nutrition Facts : Calories 771.7, Fat 39.9, SaturatedFat 3, Sodium 24.9, Carbohydrate 97.8, Fiber 7.7, Sugar 86.8, Protein 16.3
Tips:
- Use high-quality almonds: For the best flavor, use raw, unsalted almonds that are free of skins.
- Soak the almonds: Soaking the almonds overnight or for at least 8 hours will help to soften them and make them easier to blend.
- Use a high-powered blender: A high-powered blender is essential for getting a smooth and creamy ice cream. If you don't have a high-powered blender, you can try using a food processor.
- Don't over-process the ice cream: Over-processing the ice cream will make it icy. Blend the ice cream until it is smooth and creamy, but not too thick.
- Chill the ice cream before serving: Chilling the ice cream for at least 4 hours before serving will help it to firm up.
Conclusion:
Almond ice cream is a delicious and dairy-free alternative to traditional ice cream. It is easy to make and can be customized to your liking. With its rich and creamy texture, almond ice cream is a perfect dessert for any occasion.
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