I think this never ending and extremely cold weather makes me dream of hot summer days…
This is not my first vegan ice cream, I tried before using soya milk and cocco milk. But I don’t like soy milk and I’ve never liked cocco (so why did I try using cocco and soy milk? …), the results were not my cup of tea. Quite predictable…
This almond milk icecream is really fresh, you’ll see, not heavy and makes you crave for some more.
My oldest goblin was enthusiastic, but a bit suspicious at the beginning because its color is not white but light beige.435 ml almond milk
2 tablespoons arrowroot powder
270 ml soy creamer
150 g sugar
In a small bowl, combine 60 ml almond milk with arrowroot powder and set aside.
Mix soycreamer and the remaining almond milk, sugar & vanilla in a saucepan over low heat. When mixture begins to boil, remove from heat and add the arrowroot cream. The liquid will thicken noticeably (if you see some lumps, use your hand blender…)
Refrigerate mixture until chilled then freeze according to your ice cream maker.
2 minutes before switching off your ice cream maker add some pecan nuts, hazelnuts or similar…for your ice cream to be really delicious!
Astuce: no soy creamer? use some organic margarine… 2 full spoons of it and you’ll have a less creamy but as tasty ice cream! 😉