Almond Milk Ice Cream 

This 3‑ingredient Almond Milk Ice Cream from The Big Man’s World® delivers surprisingly rich, creamy, and scoopable results without any dairy or ice cream maker. Blended cashews and almond milk create a smooth texture, while maple syrup adds sweetness and a silky finish. Fridge or freezer prep is minimal—just blend, chill, and freeze. It’s vegan, gluten-free, and easy to customize with flavors like chocolate, strawberry, mint, or peanut butter. A light and refreshing plant‑based alternative that's delicious enough to rival store‑bought.

Ingredients

• 2 cups raw unsalted cashews, soaked (overnight or quick‑soak)
  
  

• 2 cups unsweetened vanilla almond milk (or plain almond milk)
  
  

• ½ cup pure maple syrup (agave or honey works too)
  
  

Directions

1. Soak cashews in water overnight, or in boiling water for 1 hour to soften.
   
   

2. Drain and rinse. In a blender, combine half the almond milk with cashews and blend until smooth. Add the rest of the almond milk and maple syrup and blend again until frothy and thick.
   
   

3. For smoothest results: transfer mixture to an ice cream maker and churn per manufacturer instructions until soft-serve consistency, then freeze at least 1 hour to fully set.
   
   

4. No‑churn method: pour mixture into a freezer-safe container. Stir vigorously every 15–20 minutes for the first hour to prevent ice crystals, then freeze until firm.

5. Before serving, let sit at room temperature 10–15 minutes to soften for easier scooping.
   
   

Nutrients (approximate per serving, recipe makes 12)

• Calories: ~160 kcal
  
  

• Protein: ~4 g
  
  

• Fat: ~10 g
  
  

• Carbohydrates: ~16 g (net carbs ~15 g)
  
  

• Sodium: ~58 mg
  
  

• Fiber: ~1 g
  
  

• Sugar: ~12 g (from maple syrup and cashews)