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How to Make Almond Milk Ice Cream and Smoothie?

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How to Make Almond Milk Ice Cream and Smoothie
How to Make Homemade Almond Milk Ice Cream and Smoothie? Almond milk, a staple of classic French cuisine, has been the talk of the town for several years now. However, people consume it in packaged form without realizing how simple it is to do it at home.

How to Make Homemade Almond Milk Ice Cream and Smoothie?

How to Make Almond Milk Ice Cream and Smoothie? Almond milk, a staple of classic French cuisine, has been the talk of the town for several years now. However, people consume it in packaged form without realizing how simple it is to do it at home. While almond milk is probably not as nutritious as cow’s milk, it benefits our health mainly due to the added vitamin D, protein and calcium, making it more nutritionally similar to regular milk. However, almond milk is naturally quite rich in various minerals and vitamins, with vitamin E predominant. Therefore, this drink should be consumed more.

As a matter of fact, if regular consumption becomes boring, it can be easily included in your diet with ice creams and smoothies made from almond milk, which will be both extremely tasty and nutritious. Stay tuned for the article.

How to Make Almond Milk at Home?

Preparation time – 2 nights.
Duration – 10-15 min.

Contents

  • 1 cup of raw almonds; preferably organic.
  • 2 glasses of water. More if you want the milk to be thinner / less if you want it to be thicker. (Also more for soaking)
  • 1 tablespoon. maple sugar syrup/honey/sugar

Equipment

  • A blender / a food processor
  • measuring cup
  • 1 glass
  • medium/large bowl
  • A clean cheesecloth
  • Sieve

Instructions

1. Soak the almonds overnight or for two days. Now place the almonds in a medium/large bowl and cover with about an inch of water. They would plump up overnight as they absorbed the water. Cover with a clean cloth and leave on the counter overnight, or even refrigerate for up to 2 days.

NOTE: The longer the almonds stay in the water, the creamier the milk will be.

2. Now drain the almonds from the soaking water and rinse them thoroughly under cold running water. At this point, the almonds should have softened a bit if you pinch them. (It’s best to discard the water in which the almonds were soaked, as it contains phytic acid, which tends to inhibit the body’s ability to absorb nutrients.)

3. Put the almonds in a blender or food processor with blades and cover with 2 cups of water.

4. First hit the blender a few times to break up the almonds and then mix the mixture continuously for 2 minutes. The almonds should be ground into a very fine meal and the water should be white and slightly opaque. (If you’re using a food processor, remember to blend for a total of 4 minutes, pausing halfway through blending to scrape down the sides.)

5. Next, line a fine-mesh strainer with cheesecloth and place it over a measuring cup. Now pour the almond mixture into the strainer.

6. Gather the cheesecloth around the almond mixture and twist it closed. Squeeze the mixture and press with clean hands to get as much almond milk as possible. It should be about 2 cups.

7. Taste almond milk and add 1 tablespoon of sweetener to taste if you want a sweeter drink.

NOTE: Homemade almond milk will technically only last a few days in the refrigerator. You can heat almond milk on the stovetop to pasteurize it and extend its shelf life, but that somewhat defeats the original purpose of making it yourself.

Wondering what to do with leftover almond milk?

Leftover almond flour can be variably added in the same form to smoothies, oatmeal, and muffins. You can also spread it on any baking sheet and bake in a fairly low oven until completely dry (2 to 3 hours). Dry almond flour can be frozen for several months and can be used in bakery products.

Now that we know how to make almond milk at home; Let’s come to delicious and simple ice cream and smoothie recipes.

Almond Milk Ice Cream and Smoothie Recipes

1. Vanilla Ice Cream

  • Servings: 4
  • Calories: 45kcal
  • Preparation time : 10min
  • Cooking time: 10 minutes
  • Total time : 20 minutes
  • qewruoqqewruoqewruoqewruoqewruoOther : 5 hours 40 minutes

Contents

  • 2 cups unsweetened almond milk
  • 1 large egg (scrambled)
  • 1 tablespoon. vanilla extract
  • 1/2 tbsp. grass fed gelatin
  • 3/4 cup low-carb sweetener
  • 1/2 tbsp. sea ​​salt

Instructions

  • Combine almond milk, vanilla extract, scrambled eggs, gelatin, sweetener, and sea salt in a medium saucepan over medium heat.
  • Now let the mixture cook until it starts to steep (steam strands over the heated liquid).
  • Then transfer the liquid to a heatproof container and place in your refrigerator for about 60 to 70 minutes for the liquid to cool.
  • After the base has cooled, pour it into a prepared, refrigerated ice cream maker or high-speed blender, and then shake for 25-30 minutes.
  • Finally, place the soft-churned ice cream in a freezer-safe container, cover well, and let it freeze for at least 4 hours before serving.

2. Choco Chip Brownie Ice Cream

  • Servings: 4
  • Calories: 110 kcal
  • Preparation time : 10min
  • Cooking time: 10 minutes
  • Total time: 20 minutes
  • Other: 5 hours 40 minutes

Contents

  • 2 cups unsweetened almond milk
  • 1 tablespoon. vanilla extract
  • 1/4 cup cocoa powder
  • 1/2 tbsp. grass fed gelatin
  • 3/4 cup low-carb sweetener
  • 1/2 tbsp. sea ​​salt
  • chocolate chips
  • vegan brownie chunks

Instructions

  • Combine almond milk, vanilla extract, cocoa powder, gelatin, sweetener, and sea salt in a medium saucepan over medium heat.
  • Now let the mixture cook until it starts to steep (steam strands over the heated liquid).
  • Then transfer the liquid to a heatproof container and place in your refrigerator for about 60 to 70 minutes for the liquid to cool.
  • After the base has cooled, pour it into a prepared, refrigerated ice cream maker or high-speed blender, and then shake for 25-30 minutes.
  • Finally, place the soft-churned ice cream in a freezer-safe container filled or mixed with chocolate chips and vegan cake pieces, cover well, and let it freeze for at least 4 hours before serving.

3. Mint Chocolate Chip Ice Cream-

  • Servings: 4
  • Calories: 45kcal
  • Preparation time: 10min
  • Cooking time: 10 minutes
  • Total time: 20 minutes
  • Other: 5 hours 40 minutes

Contents

  • 2 cups unsweetened almond milk
  • 1/8 tbsp. pure mint extract
  • 1/2 cup raw nut butter, such as coconut or raw cashew butter
  • 1/2 tbsp. grass fed gelatin
  • 3/4 cup low-carb sweetener
  • 1/2 tbsp. sea ​​salt

Instructions

  • Combine almond milk, vanilla extract, pure peppermint extract, raw nut butter, gelatin, sweetener, and sea salt in a medium saucepan over medium heat.
  • Now let the mixture cook until it starts to steep (steam strands over the heated liquid).
  • Then transfer the liquid to a heatproof container and place in your refrigerator for about 60 to 70 minutes for the liquid to cool.
  • After the base has cooled, pour it into a prepared, refrigerated ice cream maker or high-speed blender, and then shake for 25-30 minutes.
  • Finally, place the soft-churned ice cream in a freezer-safe container, top with chocolate chips, cover well, and let it freeze for at least 4 hours before serving.

4. Peanut Butter Ice Cream

  • Servings: 4
  • Calories: 152 kcal
  • Preparation time: 10min
  • Cooking time: 10 minutes
  • Total time: 20 minutes
  • Other: 5 hours 40 minutes

Contents

  • 2 cups unsweetened almond milk
  • 1/4 cup peanut butter/2/3 cup peanut butter if a strong flavor is desired.
  • 1/2 tbsp. grass fed gelatin
  • 3/4 cup low-carb sweetener
  • 1/2 tbsp. sea ​​salt
  • chocolate chips

Instructions

  • Combine almond milk, peanut butter, gelatin, sweetener, and sea salt in a medium saucepan over medium heat.
  • Now let the mixture cook until it starts to steep (steam strands over the heated liquid).
  • Then transfer the liquid to a heatproof container and place in your refrigerator for about 60 to 70 minutes for the liquid to cool.
  • After the base has cooled, pour it into a prepared, refrigerated ice cream maker or high-speed blender, and then shake for 25-30 minutes.
  • Finally, place the soft-churned ice cream in a freezer-safe container, top with chocolate chips, cover well, and let it freeze for at least 4 hours before serving.

5. Strawberry Ice Cream

  • Servings: 4
  • Calories: 105 kcal
  • Preparation time: 10min
  • Cooking time: 10 minutes
  • Total time: 20 minutes
  • Other: 5 hours 40 minutes

Contents

  • 1 1/2 cups unsweetened almond milk
  • 1/2 cup mashed strawberries
  • 3/4 cup low-carb sweetener
  • 1/2 cup neutral nut butter, such as coconut or raw cashew butter
  • 1/2 tbsp. grass fed gelatin
  • 1/2 tbsp. sea ​​salt
  • 1/2 cup chopped strawberries to garnish

Instructions

  • Combine almond milk, peanut butter, gelatin, sweetener, 1/2 cup strawberry puree, and sea salt in a medium saucepan over medium heat.
  • Now let the mixture cook until it starts to steep (steam strands over the heated liquid).
  • Then transfer the liquid to a heatproof container and place in your refrigerator for about 60 to 70 minutes for the liquid to cool.
  • After the base has cooled, pour it into a prepared, refrigerated ice cream maker or high-speed blender, and then shake for 25-30 minutes.
  • Finally, place the soft-churned ice cream in a freezer-safe container, top with some chopped strawberries if desired, cover well, and let it freeze for at least 4 hours before serving.

6. Strawberry Banana Smoothie-

  • Preparation time: 5min
  • Cooking time: 5 minutes
  • Total time: 10 minutes
  • Servings: 3 cups
  • Calories: 365kcal

Contents

  • 1/2 cup plain Greek yogurt, or vanilla
  • 1/4 cup almonds, raw
  • 1 banana, sliced
  • 2 cups strawberries, frozen
  • 1/2 cup old-fashioned oats
  • 1 teaspoon of honey (optional)
  • 2/3 cup almond milk, unsweetened

Instructions

  • Add all ingredients in a high speed blender.
  • Blend for about 90 seconds, preferably until the mixture is smooth.
  • Add more or less honey as desired and optionally add chopped banana , strawberries and almonds .

7. Spinach Kale Protein Smoothie-

  • Preparation time: 5min
  • Cooking time: 5 minutes
  • Total time: 10 minutes
  • Servings: 3 cups
  • Calories: 300 kcal

Contents

  • a handful of spinach
  • 2 tablespoons chia seeds soaked overnight in water (alternative if you’re happy with milk: 1/2 cup nonfat Greek yogurt)
  • a handful of cabbage
  • 2/3 cup unsweetened almond milk
  • 1 scoop vanilla protein powder
  • 1/2 cup of strawberries

Instructions

  • Add all ingredients in a high speed blender.
  • Blend for about 90 seconds, preferably until the mixture is smooth.
  • Garnish with chopped strawberries, if desired.

8. Berry Almond Milk Smoothie-

  • Preparation time: 5min
  • Cooking time: 5 minutes
  • Total time: 10 minutes
  • Servings: 3 cups
  • Calories: 365kcal

Contents

  • 1 ounce goji berries
  • 1 ounce beets
  • 3 Medjool history
  • 1 ounce raspberries
  • 1.5 ounces strawberries
  • 2/3 cup unsweetened almond milk
  • 1/2 cup nonfat Greek yogurt

Instructions

  • Remove the seeds from the dates.
  • Add all ingredients in a high speed blender.
  • Blend for about 90 seconds, preferably until the mixture is smooth.
  • Garnish with chopped strawberries, if desired.

9. Blueberry Smoothie

  • Preparation time: 5min
  • Cooking time: 5 minutes
  • Total time: 10 minutes
  • Servings: 3 cups
  • Calories: 350 kcal

Contents

  • 2 ounces blueberries
  • 1 banana
  • 1 ounce goji berries
  • 2/3 cup unsweetened almond milk
  • 1/2 cup nonfat Greek yogurt / half a banana / 2 tablespoons chia seeds would also work for a dairy-free smoothie soaked overnight.

Instructions

  • Put all the fruits in the blender and blend until it becomes a paste.
  • Add all ingredients in a high speed blender.
  • Blend for about 90 seconds, preferably until the mixture is smooth.
  • Top with optionally chopped strawberries and blueberries.
  • So, above were amazing appetizing recipes from almond milk. These are absolutely mouth-watering flavors for me, I hope you like them too!
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Home & Living

You Should Wash Your Pillow Cases Once a Week.

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You Should Wash Your Pillow Cases Once a Week.
You Should Wash Your Pillow Cases Once a Week. Here's Why. You Should Wash Your Pillow Cases Once a Week. You're laying your valuable face on dead skin cells, sweat, oil and even residue bug crap. Furthermore, it's not extraordinary for your skin.

You Should Wash Your Pillow Cases Once a Week. Here’s Why.

You Should Wash Your Pillow Cases Once a Week. You’re laying your valuable face on dead skin cells, sweat, oil and even residue bug crap. Furthermore, it’s not extraordinary for your skin.

Regardless of how high the string tally or how beautiful the example, your pillowcase can be home to some genuine gunk, grit and general garbage. Washing your bed covers, which specialists say ought to be done each one to about fourteen days, may not be a first concern. Be that as it may, in the event that you need to be genuinely kind to yourself or possibly to your face and your head you ought to be changing your pillowcase consistently, regardless.

Not persuaded at this point? Alright, however this is going to get gross. Try not to say we didn’t caution you.

There are dust bugs in your pillowcases. And furthermore dust bug crap.

You have a decent head on your shoulders. However, alongside most of you, it’s continually shedding dead skin cells. So when you lay your head in a similar recognize each night, those dead skin cells heap up. Furthermore, on the off chance that you believe that is gross, that is only the start. Those cells, it ends up, are the supported nibble of tiny residue vermin, which feed off your flavorful pieces of dead skin right where you’re dozing.

In the event that you figure you don’t have dust bugs in your home, reconsider, said Dr. Heather Woolery-Lloyd, a board-affirmed dermatologist. “Residue bugs are basic in many families, and the destructive allergens they make come from fecal pellets and body parts,” she told HuffPost. Indeed, this implies dust vermin are holding daily picnics on your pillowcase, at that point leaving behind a path of crap and bodies for you to roll your face around in.

Bodily fluid, dandruff, ear wax and salivation, gracious my

However, pause, there’s additional. As indicated by Mary Begovic Johnson, Procter and Gamble’s texture care head researcher, you can’t pin everything on those parasites, since you’re to some degree to fault, as well. “Our bodies produce soils, which can get moved to pillowcases, sheets, garments, towels and different textures,” she clarified. “Up to 70% of soils on your pillowcase are imperceptible body soils and earth.” She said we produce a ton of this indirectly named “soil” each day. The normal day by day human yield is 1 liter of sweat, 10 grams of salt, 40 grams of oil/sebum and 2 billion dead skin cells.

“It deteriorates when you consider the extra soils created by your face and hair, similar to bodily fluid, dandruff, earwax and salivation,” she said. “There can be considerably more buildup on the off chance that you’re wearing cosmetics, facial lotions, sunscreens or hair care items that can rub on your pillowcase.”

How this poop can deal with your skin

All that gunk can pick on your composition, which is the reason pillowcases were imagined in any case. “On the off chance that you dozed on a ‘bare’ pad, it could develop and move back to your skin, which can cause aggravation and breakouts,” said Michelle Wong, a science instructor with a Ph.D. in science and the individual behind the Lab Muffin blog.

You Should Wash Your Pillow Cases Once a Week.

You Should Wash Your Pillow Cases Once a Week.

Also, things aren’t any better in the event that you have a pillowcase yet don’t wash it. “Dirtied pillowcases can prompt breakouts, particularly in the event that you’re inclined to skin break out or have touchy skin,” Johnson said.

In the event that you live with and, all the more critically, lay down with  a pet, you’re heaping on more expected aggravations. “Pet hair and dander on pillowcases can bother sensitivities and skin inflammation in individuals who are inclined to those conditions,” Woolery-Lloyd said. “You should wash pillowcases all the more often in the event that you lay down with a pet.”

On the off chance that you can’t see the muck, have a go at smelling it

Still unconvinced about the requirement for a week after week wash? Johnson suggests a smell test. “In the event that your pillowcases look spotless, however smell unpleasant, it implies they’re not really perfect,” she said. “Smell and scent are brought about by body soils that are undetectable to the unaided eye, however not to our noses.”

On the off chance that you would prefer not to intensify the issue, a week by week wash is a smart thought. “Oily body soils and earth can get inserted between the strands of your pillowcases, particularly on the off chance that they’re washed rarely,” Johnson said. “That is the reason we suggest washing them with a more profound cleaning cleanser.” She suggests a Procter and Gamble item, Tide Power Pods Hygienic Clean Heavy Duty 10X Concentrated Laundry Detergent Pacs.

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