Almond Milk Ice Cream

Hello! I haven't been blogging much this week b/c I have been really busy with work... Anyway, I had read a recipe for almond milk ice cream and I thought I would give it a few modifications and see how they worked. The result... I'd have to say pretty darn good.

Here's what you need:

2-3/4 to 3 Cups almond milk
1/4 cups sugar or 5 packets stevia type sweetener
3/4 - 1 tsp vanilla (depending on preference)
1/2 tsp guar gum
TINY pinch salt

Heat the milk, sugar/stevia, vanilla and salt in a sauce pan over med/low heat until sugar is dissolved. Let cool in the refrigerator for several hours until cold. sprinkle in the guar gum and shake really well to combine (you don't want any clumps ick!) Oh, I forgot to mention that I have a Cuisinart ice cream maker that I used... I'm sure if you know how to make ice cream w/o one it would work just fine too. Anyway, take the bowl of the ice cream maker out of the freezer and turn on your machine. Pour in the mixture and let er rip! There you have it, low carb, vegan vanilla ice cream :)

Now, here is what I am going to do next time I make it: I am going to make my almond milk with about half as much water so that it will be extra thick and creamy, and I am also going to whip up some vegan/gluten-free chocolate chip cookie dough and freeze it and add it into the ice cream maker toward the very end of the freezing process... Oh my goodness! My mouth is watering just thinking about it!

Also, a note about the guar gum... If you make the ice cream w/o it it will freeze into a solid rock in the freezer. The guar gum keeps it soft and pliable so it stays yummy.