Friday, June 12, 2009

Vanilla Almond “Ice Milk”

Since I started making my own almond milk at home I have been looking for different ways to incorporate it into my recipes. This recipe is very quick and easy. Vanilla is my standard flavor for desserts so that I can dress them up with different toppings.

Vanilla Almond “Ice Milk”
Makes 6 servings


3 cups of unsweetened almond milk
2 tablespoons of arrowroot
6 tablespoons of amber agave
1 teaspoon of vanilla extract
1 pinch of kosher salt


Thoroughly whisk together ¼ cup of the almond milk with the arrowroot and set aside.

Heat the remaining 2 ¾ cups of almond milk and agave until the mixture starts to bubble (this will happen at approximately 185 degrees). Turn off the heat and add the arrowroot slurry and stir to combine. Add the kosher salt and vanilla extract. The milk mixture will be visibly thicker almost immediately. It will continue to thicken as it cools. I move the entire pan to an ice bath to cool it quickly. Store the cooled milk in a covered container in the refrigerator until you are ready to make the dessert.

Follow the directions of your ice cream maker and use the milk as you would any dairy ice cream base.

Store the frozen dessert in a covered container in the freezer until you are ready for dessert.

Nutritional Information (per half cup serving):

Amount Per Serving
Calories - 91.43
Calories From Fat (21%)- 19.46

Total Fat - 2.16g
Saturated Fat - 0.25g
Cholesterol - 0mg
Sodium - 112.02mg
Potassium - 171.37mg
Total Carbohydrates - 13.48g
Fiber - 2.21g
Sugar - 5.48g
Protein - 4.09g


This is my first attempt at almond ice milk, and I think it turned out well. I particularly like the nutritional numbers. Any dessert that is less than 100 calories is destined to be a favorite of mine.

This frozen dessert has a nice texture and a subtle vanilla flavor. The texture of this frozen dessert is very similar to ice milk. Tonight we had this with fresh strawberries, chopped walnuts and a little agave drizzled over the top.

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