Description
A delightful, sugar-free almond milk ice cream that is creamy and satisfying, perfect for hot days.
Ingredients
Scale
- 2 cups almond milk (unsweetened)
- 1/2 cup erythritol (or preferred sugar substitute)
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips (sugar-free)
- 1/2 cup cookie dough (sugar-free, optional)
- 1/4 cup heavy cream (optional for creaminess)
Instructions
- Combine almond milk, erythritol, and vanilla extract in a mixing bowl. Mix well until the erythritol is dissolved.
- Add heavy cream for extra creaminess, if desired.
- Stir in the chocolate chips and cookie dough.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Transfer the churned ice cream to a container and freeze for at least 120-240 minutes or until firm.
- Scoop and enjoy your almond milk ice cream!
Notes
Serve with nuts or fresh berries on top; drizzle sugar-free chocolate sauce for extra flair. Store leftovers in an airtight container in the freezer.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 1g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg