Almond Milk Ice Cream

• portions: 4 servings
• temps total: 5 minutes

Ingrédients

2 cups Almond Breeze Almond Milk (or milk of choice)

1/2 cup nut butter of choice, (or allergy-friendly sub)

1/3 cup sweetener of choice, (sugar free if desired)

1/4 tsp + 1/8 tsp salt

1 1/2 tsp pure vanilla extract

Instructions

*If you don’t have an ice cream maker or high-speed blender, see these directions.Whisk together all ingredients. If you have an ice cream maker, simply pour the mixture in and churn according to manufacturer’s instructions for your specific machine. Or if you have a high-speed blender such as a vitamix, pour the whisked ingredients into ice cube trays and freeze, then blend the frozen cubes until smooth, using the machine’s tamper to help it blend evenly. Either eat straight from the machine or freeze an hour for a firmer texture. Due to the lack of preservatives and filler ingredients, homemade ice cream is best the day it’s made – however you can technically freeze for up to a month and thaw before eating.View Nutrition Facts

Nutrition

• Calories: 110 kcal