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    Rochelle’s recipe book

    Almond Milk Ice Cream

    12 servings

    porsi

    1 minute

    waktu aktif

    6 minutes

    total waktu
    Mulai Memasak

    Bahan-bahan

    2 cups cashews (raw and unsalted)

    2 cups almond milk (I used unsweetened vanilla almond milk * See notes)

    1/2 cup maple syrup

    Petunjuk

    Place your cashews into a bowl and cover with water. Let them soak overnight, to soften.

    The next day, place your softened cashews into a blender, along with half the almond milk. Blend until combined. Add the remaining milk and maple syrup, and blend once more, until thick and frothy.

    Transfer the mixture into an ice cream maker. Churn the ice cream until it becomes a soft serve texture. Pour the mixture into a container and place in the freezer for at least an hour.

    Let the ice cream sit at room temperature for 10 minutes, before scooping. 1

    Nutrisi

    Ukuran Porsi

    -

    Kalori

    161 kcal

    Total Lemak

    10 g

    Lemak Jenuh

    -

    Lemak Tak Jenuh

    -

    Lemak Trans

    -

    Kolesterol

    -

    Natrium

    58 mg

    Total Karbohidrat

    16 g

    Serat Diet

    1 g

    Total Gula

    -

    Protein

    4 g

    12 servings

    porsi

    1 minute

    waktu aktif

    6 minutes

    total waktu
    Mulai Memasak

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    Bahan-bahan

    2 cups cashews (raw and unsalted)

    2 cups almond milk (I used unsweetened vanilla almond milk * See notes)

    1/2 cup maple syrup

    Petunjuk

    1

    Place your cashews into a bowl and cover with water. Let them soak overnight, to soften.

    2

    The next day, place your softened cashews into a blender, along with half the almond milk. Blend until combined. Add the remaining milk and maple syrup, and blend once more, until thick and frothy.

    3

    Transfer the mixture into an ice cream maker. Churn the ice cream until it becomes a soft serve texture. Pour the mixture into a container and place in the freezer for at least an hour.

    4

    Let the ice cream sit at room temperature for 10 minutes, before scooping. 1