Ingredients:
- 3 cups (710 ml) Unsweetened Almond Milk
- 3/4 cup (150 g) Granulated Sugar
- 2 tablespoons (20 g) Tapioca Starch (or Cornstarch)
- 1/4 teaspoon Salt
- 1/4 cup (60 ml or 55 g) Refined Neutral Coconut Oil, melted
- 1 tablespoon (15 ml) Pure Vanilla Extract
- 2 tablespoons (30 g) Creamy Almond Butter
- 1 teaspoon (5 ml) Vodka (40% ABV, optional)
Instructions:
- In a medium heavy-bottomed saucepan, whisk together the granulated sugar, tapioca starch, and salt until completely uniform.
- Slowly whisk in 1 cup (240 ml) of the cold almond milk until a smooth slurry is formed.
- Pour in the remaining 2 cups (470 ml) of almond milk. Place the saucepan over medium heat.
- Stir constantly, scraping the bottom edges of the pot. Bring the mixture to a gentle simmer (do not allow a rolling boil). It should begin to thicken noticeably, resembling thin gravy or a pourable pudding. Cook for 1 minute once thickened to deactivate the starch.
- Remove the pan immediately from the heat.
- Whisk in the melted coconut oil, almond butter, vanilla extract, and optional vodka until the base is perfectly homogenous and smooth.
- Pour the base through a fine-mesh sieve into a clean bowl or storage container to catch any minor clumps.
- Cover the container tightly (press cling film directly onto the surface to prevent a skin) and refrigerate until the base is completely chilled—at least 6 hours, but ideally overnight (12 hours).
- Pour the cold base mixture into your pre-chilled ice cream maker bowl. Churn according to your manufacturer's instructions, typically for 20 to 30 minutes, until the mixture thickens to the consistency of soft-serve ice cream.
- Transfer the soft-serve ice cream immediately to an airtight, freezer-safe container. Press a layer of parchment paper directly onto the surface to minimize freezer burn.
- Place the container in the coldest part of your freezer for a minimum of 2 to 4 hours to harden completely. Let it sit out for 5 minutes before scooping.