Almond Milk Ice Cream Recipe for 4 Servings

Instructions:

1. Combine the almond milk, coconut cream, maple syrup, vanilla bean paste, and sea salt in a high speed blender.
2. Turn the blender to its lowest setting and slowly sift in the xanthan gum to prevent clumping. Note: Adding it while moving prevents the gum from turning into a gel like lump.
3. Increase speed to high for 30 seconds until the mixture is fully emulsified and slightly aerated.
4. Transfer the mixture to a glass container and chill in the refrigerator for at least 2 hours. Note: This ensures a smoother churn by keeping the fat molecules cold.
5. Pour the chilled base into an ice cream maker and churn for 20-25 minutes until it reaches a soft serve consistency.
6. Alternatively, for the no churn method, pour into a metal loaf pan and whisk every 30 minutes for 2 hours until the edges begin to set and the center is thick.
7. Transfer the ice cream to an airtight container and freeze for an additional 4 hours until firm enough to scoop. > Chef's Tip: If you're doing the no churn method, use a hand mixer for the 30 minute whisks. It incorporates more air than a manual whisk, leading to a much fluffier result.