- Original Almondmilk
- Shelf Stable Original Almondmilk
- Cook Time
- 5 Minutes
|Total Fat||180.8 g|
|Total Carbohydrates||338.4 g|
|Dietary Fiber||15.7 g|
Drain your soaked cashews and rinse them. In a highspeed blender (a vitamix or similar), blend the cashews, almond milk, peanut butter, granulated sugar and bourbon until fully pureed. If necessary to get your blade turning, add up to 1/4 cup more almond milk.
Churn in an ice cream maker, following the manufactures directions.
Once it’s done churning, transfer to a container and freeze for 1-3 hours, allowing it to firm up.
Scoop ice cream into glasses, add chocolate sauce and more almond milk. Use a spoon to stir until it’s creamy (or blend your milkshake in a blender if you want).
Courtesy of: Love and Lemons