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[sadviolinmusic]

Hi Guys

We've just purchased an ice cream maker and I'm looking for advice/recipes for making almond milk ice cream in one, i've googled but a lot of them seem to vary in the way they are done so i'm just getting a bit confused! if you have an tried and tested versions it would be much appreciated!!

Thanks :)

Comments

[tenlegspider]

I used the richest pre-made almond milk I could find (about 3% fat) and hoped for the best because I didn't want to experiment with emulsifying yet, and the result definitely wasn't ice cream (it was a very refreshing iced coffee sorbet). If you want it to be ice cream you'll need to make your own cream with a high-powered blender or add some extra fat. If you just want something tasty and cold you can just put in whatever flavouring you want and see what happens. I'll probably use thickener for my next sorbet, but it's perfectly nice without. My ingredients were almond milk, strong but not overbrewed coffee (to avoid curdling), sugar, vanilla essence, cinnamon and kallua. I added the booze at the last minute to compensate for the lack of fat, since fat and alcohol both make it softer.

[elettaria]

Since various plant milks are suddenly all over the place at reasonable prices, I'm noting that 3% fat is a lot higher than most of them. What would you suggest, adding a bit of almond butter?

Incidentally, I wonder if we should all write to Tesco and co and ask them to organise their non-dairy products better. It takes a lot of dedicated searching to find the various plant milks, and most of the time you need to know their specific names, because they're not stored with the name "milk" or even put in the same section.

[tenlegspider]

Yeah it is. I think it was Provamel, while the Plamil version had less than half the fat. I assume that means that the cheap supermarket versions are watered down a lot more, which is worth bearing in mind if you find yourself looking at a £3 box of nut milk in a healthfood store.

You can use coconut milk/cream without adding extra fat. It's still lighter than what most people would expect from icecream, but I like it. Otherwise coconut oil is what all the recipes I've seen use, but any oil would work (assuming emulsification isn't a problem). If you add nut butter I think there'd be teeny nut bits (when you make milk or cream you have to strain it) and you'd need a greater quantity than if you just put oil in, but for a nutty ice cream it would probably be nice.

[elettaria]

The Alpro almond milk is watered down as well as the Tesco one, as is the Almond Breeze one which I've just been told is available. I hadn't realised that the Provamel almond milk is so much stronger than the Alpro one, how odd. Not as many places selling it, but you're right that it probably works out about the same price in terms of actual almonds involved.