Ingredients:

  • 2 cups unsweetened almond milk
  • 1/2 cup creamy almond butter
  • 1/3 cup corn syrup
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1/8 tsp xanthan gum
  • 1/2 cup dairy-free chocolate chips
  • 1/4 cup toasted sliced almonds

Instructions:

  1. Combine 2 cups unsweetened almond milk, 1/2 cup creamy almond butter, 1/3 cup corn syrup, 1 tsp vanilla extract, and 1/4 tsp sea salt in a high-speed blender.
  2. Blend on high for 60 seconds until the mixture is completely homogenous.
  3. Add 1/8 tsp xanthan gum during the last 10 seconds of blending to prevent over-aeration.
  4. Select a freezing method: For the Churn Method, pour the mixture into an ice cream maker and churn according to manufacturer's instructions. For the Ninja CREAMi Method, pour into a pint and freeze for 24 hours, then process using the 'Lite Ice Cream' or 'Ice Cream' function. For the No-Churn Method, pour the base into a shallow container and briskly stir with a fork every 45 minutes for the first 3 hours to break up ice crystals.
  5. Once the ice cream reaches a soft-serve consistency, use a rubber spatula to fold in 1/2 cup dairy-free chocolate chips and 1/4 cup toasted sliced almonds.
  6. Transfer the mixture to a freezer-safe airtight container and freeze for an additional 2 hours until firm and scoopable.