| Prep: 10 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 215 | 13g | 4g | 21g |
| sugars | fibre | protein | salt |
| 16g | 2g | 4g | 0.2g |
Why I Love Chinese Vegan Almond Ice Cream
If there’s one thing I can’t resist, it’s a delicious, creamy dessert that also checks the boxes for being healthy and vegan. This Vegan Almond Ice Cream recipe is a perfect blend of rich flavors and light textures, ideal for both hot summer days and cozy winter nights.
Memories and Inspirations
Growing up in Texas, I was always surrounded by diverse culinary influences. While Tex-Mex flavors ruled my childhood dinner table, I found myself increasingly captivated by global cuisines as I grew older. One particular summer, I attended a workshop by Chef Hannah Kaminsky, known for her innovative vegan desserts. Inspired by her techniques, I began experimenting with vegan recipes, mixing and matching ingredients until I found the perfect combinations. This Vegan Almond Ice Cream is one of those delightful discoveries.
The journey to this recipe involved a lot of trial and error. I remember soaking almonds overnight, blending different sweeteners, and testing various dairy substitutes until I stumbled upon the harmonious blend of almond milk, coconut cream, and maple syrup. For those who love full-bodied yet delicate flavors, this ice cream promises to be a crowd-pleaser.
Why This Recipe Stands Out
One of the things I adore about this Vegan Almond Ice Cream is how it’s reminiscent of traditional Chinese almond desserts while being entirely plant-based. The almond extract and sea salt elevate the natural nuttiness of the almonds, while the coconut cream adds a luscious, silky texture that you won’t find in store-bought varieties.
This recipe is also versatile enough to pair with a range of dishes. It complements spicy foods beautifully, offering a soothing and creamy contrast. Imagine finishing off a meal of Spicy Szechuan Noodles or Thai Basil Tofu with a scoop of this heavenly ice cream. It’s like a cooling balm for your taste buds!
A Modern Twist on Tradition
Another reason I hold this recipe close to my heart is its modern twist on traditional flavors. In many Southern homes, including mine, homemade ice cream is a summer staple. However, by introducing almond milk and coconut cream into the mix, this recipe offers a fresh take suitable for today’s dietary preferences. Even my grade school students – often skeptical of anything ‘vegan’ – can’t get enough of it during our cooking club sessions!
Serving Suggestions
This Vegan Almond Ice Cream can be served in so many delightful ways. You can either enjoy it as it is or pair it with fresh berries, a drizzle of dark chocolate, or even sprinkle some crushed nuts on top. I’ve also found that it works wonderfully as a base for an ice cream sundae bar – kids and adults alike can add their favorite toppings for a customizable treat.
If you’ve been on the lookout for a dessert that’s both sumptuous and guilt-free, give this Vegan Almond Ice Cream recipe a try. Trust me, it’s a winner that brings together the best of both worlds – delectable taste and plant-based goodness. Happy cooking!
What You’ll Need
Method
Step One
Drain and rinse the soaked almonds. Combine the almonds and almond milk in a blender.
Step Two
Blend on high speed until completely smooth, forming a creamy almond milk mixture.
Step Three
Add the maple syrup, coconut cream, vanilla extract, almond extract, and sea salt to the blender.
Step Four
Blend again until all ingredients are thoroughly combined and smooth.
Step Five
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Step Six
Transfer the ice cream to a lidded container and freeze for at least 2-3 hours, or until firm.
Step Seven
Let the ice cream sit at room temperature for a few minutes before scooping for easier serving. Enjoy!
