Personally, 2020 has been out of CONE-troll and I think the one thing we can all agree on is: the world needs more ice cream. I’m not sure if it is the current news cycle, the fact that we are living through a global pandemic, or the fact that the world is slowly falling apart– but ice cream just seems in order nowadays.
One of the hardest things when I changed my diet, was not being able to find good dairy free ice cream at the grocery store. Pre-COVID, I used to have an ice cream subscription at Pressed Juicery. (Yes, a literal ice cream subscription- Mom if you’re reading this, I hope your proud of me). Their almond-milk vanilla freeze is to DIE-FOR. …. Okay that might be an exaggeration BUT I would be lying if I said I didn’t get a freeze at least once a week.
Since I moved home from school, I didn’t have a Pressed Juicery nearby and went ice-cream less for a few months. (Tragic, I know). This summer, I splurged and bought an ice cream maker (I know, I babble way too much about this ice cream maker) but it has changed my life. Homemade ice cream has been a staple in my house and I swear it’s the only thing that has kept me sane the past few weeks. Many dairy free ice cream recipes use coconut milk, but this one uses almond milk as a base — and it’s surprisingly creamy!
- 2 Cups of Unsweetened Vanilla Almond Milk
- 5 Dates
- 1 TBS of Vanilla Extract or Vanilla Bean Extract
- 1 Small dash of Cinnamon
- Soak the dates in warm water for 4 minutes
- Put the softened dates and half a cup of almond milk into the blender, and blend until a soft paste is formed
- Add the rest of the almond milk, a dash of cinnamon, and vanilla extract and blend at high speed
- Pour the mixture into your ice cream maker, and follow your ice cream makers instructions (I put it in the ice cream maker for 20 minutes)
- Serve soft, or freeze for 2 hours– scoop and enjoy!