Today’s experiment with easy, non-dairy ice cream recipes turned pistachio pudding mix and almond milk into a frozen treat! Similar to the coffee creamer recipes I’ve submitted previously, this one uses an almond/coconut unsweetened creamer as the liquid.
You could substitute your favorite creamer for the variety I used. Enjoy this cool ice cream recipe on a hot summer day!
Cuisine: American
Prep Time: 5 minutes plus 4 to 8 hours to freeze
Cook Time: 0 minutes
Total Time: 4 to 8 hours
Servings: 4
Ingredients
- 1 carton (25.4 ounces) Nutpods French Vanilla Almond + Coconut Creamer
- almond milk
- 1 small box (3.4 ounces) pistachio pudding mix (instant or cook-and-serve)
- 1 teaspoon vanilla
Here's how to make it:
- Pour the whole carton of creamer into a 4-cup measurer. Pour in enough almond milk so that you have 4 cups. Pour the mixture into a blender.
- Add the pudding mix and vanilla. Blend until smooth and frothy.
- Pour the mixture into a loaf pan. Freeze until firm, stirring every 30 minutes.
Note: The Nutpods creamer has zero sugar, so this ice cream mixture is not as sweet as those made with flavored (and sugar-laden) coffee creamers. Freezing makes it taste less sweet than the unfrozen liquid, so add some sugar to the mix if you like. It is good without adding any, but just not as sweet as some mixes.
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