Making Ice Cream – with almond milk

It worked! The recipe did say that it would be more of an icy texture than creamy, which is the case (and makes sense), but it was still really good.


I ended up just using the whole 900+ ml container of almond milk, skipped the soy milk powder and substituted some of the sugar for maple syrup. The maple syrup was a great addition, really gave it a nice flavour and I could see replacing more of the sugar with it next time – I just need to get another bottle (or two) from dad!


It was definitely better right after being made. My sisters and I had some more after freezing it and it had the consistency of snow. Yummy snow, but snow.


Looking forward to more ice cream experiments in the near future 🙂

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