Almond Milk Ice Cream
Ingredients
Base Ingredients
-
4
large
Egg yolks
-
½
cup
Besti Powdered Monk Fruit Allulose Blend
-
¼
tsp
Sea salt
-
2
cups
Unsweetened almond milk
-
1
tsp
Vanilla extract
Strawberry Variation
-
1
cup
Fresh strawberries (diced, divided)
Chocolate Variation
-
⅓
cup
Dutch processed cocoa powder
Cookie Dough Variation
-
¼
cup
Coconut oil (softened)
-
3
tbsp
Besti Powdered Monk Fruit Allulose Blend
-
½
tsp
Vanilla extract
-
½
cup
Wholesome Yum Blanched Almond Flour
-
⅛
tsp
Sea salt
-
¼
cup
Sugar-free dark chocolate chips
Instructions
- Whisk together egg yolks, powdered sweetener, and sea salt until light yellow.
- Heat almond milk in a saucepan until it simmers, then remove from heat.
- Slowly pour hot almond milk into the egg yolk mixture while whisking to prevent scrambling.
- Return the mixture to the saucepan and heat gently, stirring until it reaches 170°F.
- Remove from heat and whisk in vanilla extract, then refrigerate until very cold.
- Prepare any mix-ins while the mixture cools.
- Pour the cold custard into an ice cream maker and churn until soft serve texture is reached.
- Serve immediately or transfer to a container and freeze until solid.
Nutrition Facts (estimated)
Servings
6
Calories
48
Total fat
3.8g
Total carbohydrates
0.8g
Total protein
2.1g
Sodium
0mg
Cholesterol
0mg
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