La Bearded Lady
Vegan Maple Almond Ice Cream
With Saltine Cracker Toffee Crumble & Red Cherries
After having my Ninja Chef blender for about two years, I finally got adventurous enough to turn the dial to the ice cream setting to test it out. But for real though...I was only using it to make breakfast shakes. After digging out the hefty recipe book that came with the blender, I looked up the ice cream recipe which was for Vanilla Peppermint Ice Cream (will be making a vegan variation in the near future).
I was pleasantly surprised to see how easy it was, but also did not anticipate some of the steps that would be involved. Here I was thinking I could throw all of the ingredients into the blender, crank on the ice cream setting and...VOILA! Ice cream! As you can imagine...that was not the case. In addition, since I do not drink any dairy products, I hopped on the ol' Google machine to do some research on recipes that used oat milk rather than heavy cream to create a vegan variation.
After stripping down the recipe to 5 simple ingredients (oat milk, almond butter, maple syrup, vanilla extract, and sea salt), we now have a dangerous situation on our hands...I know how to make homemade ice cream. However, this is a delicious and healthy version that you can indulge your sweet tooth guilt free!
So if you have a high speed blender and a couple ice cube trays, give this recipe a whirl and see what FRESH vegan ice cream is all about!
2 cups oat milk
½ cup almond butter
⅓ cup maple syrup
2 tsp vanilla extract
½ tsp sea salt
Saltine Cracker Toffee Crumbles
Paradise Candied Fruit Candied Red Cherries
In a large bowl, add all of the ingredients and whisk until well combined.
Carefully transfer the mixture to ice cube trays. Freeze for 8 hours or overnight.
Remove from freezer and add the cubes to a high speed blender, like a Ninja or Vitamix.
Blend the cubes on high or using the ice cream setting and blend until smooth. Use the tamper to ensure even blending. Serve straight from the blender or transfer to an airtight container and freeze for 30 minutes to 1 hour for a firmer texture.
NOTE: Since there is a lack of preservatives, it is best to serve homemade ice cream the day it is made. However, it can be stored in an airtight container for up to a month and thawed before serving.