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Dairy-free almond ice cream

by Karen Burns-Booth
Dairy-free almond ice cream

Dairy-free almond ice cream

PT10M

Why not try?

Ice cream is always a favourite dessert for lots of people, especially children, and I have fond memories of jelly and ice cream at birthday parties when I was little! I am a huge fan of salted caramel ice cream as well as toffee ice cream and zingy fruit sorbets.

But, what happens when you have an intolerance to dairy products such as milk and cream, or even eggs...? Well, there is hope for people who think they can’t enjoy a big bowl of this creamy dessert, with a dairy-free alternative.

My recipe is a fabulously creamy vegan ice cream made with no dairy products at all! This luscious ice cream is made with almond milk and is packed with toasted almonds for an extra taste and crunch sensation.

It’s made with just four ingredients, and will certainly put a smile on the faces of all those with a dairy intolerance. We’ve enjoyed it twice in our household, and even though none of us have an intolerance to dairy products, the verdict was that it tasted as good as ice cream made with eggs, milk and cream.

It is easier when made in an ice cream maker, but if you don’t have one, just keep taking it out of the freezer every hour or so to mix it after it has been decanted into a container; this stops any ice crystals forming and makes it extra creamy. See also our how to make ice cream guide.

Ingredients

Metric

Imperial

1
Halve the vanilla pods and scrape out the seeds, add them to a large bowl and keep the empty pods to flavour sugar, or discard them
2
Add the remaining ingredients to the bowl and mix well before pouring it all into an ice cream maker
3
Churn it for between 30 and 40 minutes, or until it has thickened and is very smooth
4
Transfer to a container with a lid and put it in the freezer to set, for at least 2 hours
5
Take the ice cream out for 5 minutes before serving, to allow it to soften slightly and making it easier to scoop
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