Vegan Almond Ice Cream Recipes

Steps:

• Soak Garbanzo Beans in cool water overnight.
• Soak 3 dates overnight in a large cup of water in the refrigerator.
• Rinse beans & discard water. Place 6 cups of water in a large pot, bring to a boil and add the chickpeas, reduce heat to a slow boil for 1 hour, making sure they are always covered with water.
• Rinse beans under cold water until cool.
• Spread on a baking sheet and remove skins (makes for creamier ice cream).
• Process the re-hydrated dates in a blender with a little of the soaking liquid until they are of a good consistency.
• Add the vanilla and almond milk to blender and puree.
• Add the remaining ingredients and mix until creamy (you can add a little more vanilla almond milk if necessary).
• Chill in the refrigerator for about 3 hours and then transfer to your ice cream maker. This will speed up the process.

Steps:

• Combine almond milk, coconut milk, sugar, corn syrup, and coconut oil in a medium-sized saucepan. Bring to a simmer over medium heat, stirring continuously with a whisk, about 5 minutes.
• Add almonds to a high-speed blender. Pour in milk mixture and blend until smooth.
• Strain mixture through a fine-mesh sieve into a bowl to remove remaining chunks of nuts. Add pistachio paste, 1 tablespoon plus 1 teaspoon vanilla extract, 1 tablespoon plus 2 teaspoons extract, salt, and food coloring; mix until thoroughly combined. Pour 1/2 of the mixture into an airtight container and store in the refrigerator. Pour remaining mixture into ice cube trays, cover with plastic wrap, and freeze until solid, about 4 hours.
• Remove ice cube trays from freezer and transfer frozen ice cream to the blender. Add refrigerated mixture and blend until smooth. Pour ice cream into an airtight container and freeze until solid, about 1 hour, or eat immediately as soft-serve ice cream.