Almond Ice Cream for Guilt-Free Bliss
Whether you’re vegan, trying to cut back on dairy, or simply curious to try something new, almond milk ice cream is a perfect choice.
Almond Ice Cream is an excellent treat for sweet lovers. It has a remarkable nutty flavour, which is drool-worthy! The almonds make this recipe extra soft and creamy as well as crunchy. The almonds make it healthy, including the benefits of Vitamin E, Manganese, Magnesium, Riboflavin, Biotin as well as Phosphorus. If you do not like sugar-laden, artificially flavoured ice-creams, try this plant-based easy ice cream recipe
1 almond milk
1/2 cup condensed milk
1 cup almonds
2 teaspoon powdered green cardamom
1 cup fresh cream
1 teaspoon cornflour
1 pinch saffron
2 cup ice cubes
Heat almond milk on a heavy-bottomed pan. Low flame. Keep stirring once in a while.
Once the milk is reduced to half its original quantity and acquires a thick, pinkish texture, switch off the gas and allow it to cool.
Roughly powder the almonds and keep some to be used as garnish later.
Now switch on the gas again and add the condensed milk, almonds, and cream. Once it comes to a boil, add cardamom powder(powder it with a rolling pin at that very moment as freshly powdered cardamom has a superior aroma), saffron dissolved in a spoon of milk, and cornflour dissolved in half a cup cold milk. Allow the milk to simmer for 2-5 minutes.
Now let it cool by placing the vessel in a bowl of ice. This will make it more creamy. As soon as the milk cools down, refrigerate it for two to three hours. Once the ice-cream is set, remove it from the refrigerator and mix it well with a hand blender. This step is important to ensure that your ice-cream turns out to be creamy.
Pour it in the mold of your choice and freeze. The ice-cream will be ready in two to three hours. Add chopped almonds on top. You can also decorate the ice-cream with pistachios, raisins, and wafers or mint and sprinklers. Serve it as a post-dinner dessert. Your kids are going to love it.