My sister purchased a Cuisinart Frozen Yogurt-Ice cream & Sorbet Maker (Ice-20 Series) as a wedding present three years ago. This last week I decided I would finally use it while she was in town for our Comic Con trip. Plus, I had a large carton of unsweetened almond milk that needed to be used soon. My new favorite thing to do is not have anything go to waste. I surprise myself at how creative I can get with food. So far, so fun.
Be sure to have the freezer bowl completely chilled before use. I'm sure most of you already knew that but this was my first time, so it was definitely something I didn't think about. I guess that's why they have instruction manuals.
For this recipe I've used whipping cream but for those of you who are lactose intolerant, using coconut cream is a great alternative. Ooooh, that would taste delish. I'll have to incorporate that into my next concoction.
Homemade Almond Milk Ice Cream
Recipe adapted from Cuisinart booklet
2 1/2 cups of Unsweetened Almond Milk
3/4 cup of artificial sweetener (Sucralose)
1/2 cup of whipping cream, well chilled
2 teaspoons of Pure Madagascar Vanilla extract
- Whisk almond milk and sweetener until sucralose is dissolved.
- Stir in whipping cream and vanilla. Mix well.
- Turn on machine and pour content into freezer bowl through ingredient spout.
- Let it mix for 25-30 minutes.
*I'm still on a quest to find out how to keep an ice cream consistency without it hardening in the freezer. I had leftovers but the next day it was hard as ice. Whaa, whaa.*