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  1. This ice cream is awesome… I’m addicted for sure and it’s so easy and fast to put together. I didn’t have almond milk so I made some cashew milk and it worked very nicely. Ingenious. Thanks for sharing!

  2. Can you give us the brand of almond milk that you found without the goofy additives? Or share a link? I would really like to find one without having to make my own. And, BTW, your recipe sounds delicious. In both its original form and the suggested variations.

    • Hi Laura, thanks for your comment! I live in Finland and use Alpro, which unfortunately is not very widely available globally. It does contain thickeners (like locust bean which in my opinion is pretty natural anyway), but at least it doesn’t contain carrageenan or starches.

  3. Have you tried freezing this at all? With previous recipes that I’ve tried that don’t have alcohol or glycerin or something else like that in it they seem to freeze into a solid chunk. Wondering how this would hold up or if it is more of an instant-eat lol

    • Yep, I’ve tried. All homemade ice creams will freeze rock hard if you don’t use alcohol or glycerin (or some ugly food additives). You just want to a) freeze it until it reached preferred consistency (remember to mix it every now and then) or b) if it’s rock hard, let it stay at room temperature for 15-30 minutes. If somebody has any better ideas I’m all ears 🙂

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