Almond Milk Ice Cream

Velvety almond goodness — made without a machine, with a little patience and a lot of heart.

Ingredients

• 2 cups unsweetened almond milk
• 1 cup coconut cream (the thick, scoopable part)
• ½ cup sweetened condensed milk, or ½ cup maple syrup
• 1 tbsp vanilla extract, or 1 scraped vanilla bean
• 1 tbsp arrowroot powder or cornstarch
• Pinch of sea salt
• Optional cozy add-ins
• 2 tbsp honey
• ½ tsp cinnamon
• ¼ tsp almond extract

Instructions

1. Warm the base: in a saucepan, whisk the almond milk, coconut cream, sweetened condensed milk (or maple), arrowroot, and salt. Heat gently until it thickens slightly — about 5–7 minutes. Stir in the vanilla and any add-ins.
2. Cool completely: let the mixture cool to room temperature, then chill 1 hour. This step is key for a smooth texture.
3. Whip for air: using a hand mixer, whip the chilled base for 2–3 minutes until lightly frothy.
4. Freeze in layers: pour into a loaf pan and freeze 45 minutes, then stir vigorously. Repeat this 3 times — it breaks up ice crystals and keeps it creamy.
5. Freeze solid: after the last stir, freeze 4–6 hours until scoopable. Let it sit a few minutes before serving for the perfect scoop.

Variations: add honey and cinnamon for a Honey-Almond Hearth version, swirl in a quick berry compote before freezing, or fold in chopped toasted almonds.