Deliciously smooth and ultra creamy, this almond milk ice cream recipe is made with just 5 ingredients!
Homemade almond milk ice cream recipe
Whether you’re vegan, trying to cut back on dairy, or simply curious to try something new, almond milk ice cream is the perfect choice.
Dairy free ice cream is hugely popular right now, and even large mainstream companies such as Halo Top, Haagen Dasz, Breyers, So Delicious, and Ben & Jerry’s are jumping on board, offering their own lines of nondairy ice cream flavors in regular grocery stores nationwide.
But almond milk ice cream definitely isn’t new for me.
I’ve been making the creamy nondairy treat at home for over a decade!
And today this almond milk dessert joins the growing list of vegan ice cream recipes I’ve posted on the blog, including all of the following:
Coconut Ice Cream (reader favorite)
How to make ice cream with almond milk
The recipe is made with no soy, no coconut milk, no oil, and no eggs.
And it can also be dairy free, corn syrup free, banana free, sugar free, and nut free.
It has no cashews, no preservatives, guar gum, or xanthan gum, and there’s no ice cream maker required either.
To make the recipe, you simply whisk everything together and pour the mixture into ice cube trays. Freeze until solid.
Blend the frozen almondmilk ice cubes in a high speed blender until completely smooth, using the tamper to blend everything evenly.
Either enjoy your nondairy ice cream directly from the machine or freeze it for about an hour to achieve a firmer texture reminiscent to premium ice cream.
If you prefer, the recipe can be made in an ice cream machine. Blend everything together, pour into the machine, and churn according to manufacturer’s instructions.
The frozen vegan dessert tastes best the day it is made, due to the lack of preservatives. However, leftovers can technically be frozen. Thaw before serving.
Readers also love this Avocado Ice Cream
Almond Milk Ice Cream Flavors
Chocolate: Follow the recipe for vanilla almond milk ice cream below, and add one fourth cup of cocoa powder or cacao powder. Feel free to throw in some mini dark chocolate chips or pieces of homemade Vegan Brownies after churning!
Peanut Butter: Choose peanut butter in the recipe below, and increase it to two thirds cup for a stronger peanut butter flavor if desired.
Mint Chocolate Chip: Use a neutral nut butter such as raw cashew or Coconut Butter in the base recipe below, and add one eighth teaspoon pure peppermint extract, or more for a stronger mint flavor. Be sure your extract says pure and peppermint on the label.
Strawberry: Use only one and a half cups of almond milk in the recipe below. Add half a cup of mashed strawberries, and use a neutral nut butter such as raw cashew, macadamia nut, or coconut butter. Stir in another half cup of diced strawberries if desired just before serving.
Chocolate Chip Cookie Dough: Use the base recipe below, and stir in pieces of your favorite cookie dough or the dough of any of these Healthy Cookies recipes.
The base recipe can be no churn, sugar free, low carb, keto, and of course vegan.
And yes, other types of milk, such as soymilk, coconut milk, and cashew milk, work for this ice cream as well. One of my favorites is Almond Breeze almond cashew blend, or you can even make your own almond milk or Oat Milk at home and use that!
Serve the ice cream with Blueberry Crisp or Protein Banana Bread
Above – watch the video how to make almond milk ice cream.
Almond Milk Ice Cream
Ingredients
- 2 cups Almond Breeze Almond Milk or milk of choice
- 1/2 cup nut butter of choice, or allergy-friendly sub
- 1/3 cup sweetener of choice, sugar free if desired
- 1/4 tsp + 1/8 tsp salt
- 1 1/2 tsp pure vanilla extract
Instructions
- *If you don’t have an ice cream maker or high-speed blender, see these directions.Whisk together all ingredients. If you have an ice cream maker, simply pour the mixture in and churn according to manufacturer’s instructions for your specific machine. Or if you have a high-speed blender such as a vitamix, pour the whisked ingredients into ice cube trays and freeze, then blend the frozen cubes until smooth, using the machine’s tamper to help it blend evenly. Either eat straight from the machine or freeze an hour for a firmer texture. Due to the lack of preservatives and filler ingredients, homemade ice cream is best the day it’s made – however you can technically freeze for up to a month and thaw before eating.View Nutrition Facts
Video
Notes
More Recipes With Almond Milk
I was bracing myself for bananas/dates/syrup but another recipe that isn’t just blending fruit is fantastic. I look forward to trying this (freezer is currently crammed) as well as the recent ice lolly recipe ASAP.
With regards to the required capacity of containers/moulds etc. I estimated approx. 680ml from reading this recipe? Discounted salt and vanilla because they’re such insignificant quantities relative to the first three. Does this seem correct? I think it would be like 2 +5/6 American liquid “cups”… I’m using 120 ml dry and 240 wet, assuming the milk, nut butter and somehow the sweetener are all liquid.
The total yield might be handy for these recipes that have to be stored for any length of time, namely the freezer to advise on sizes of ice lolly moulds etc. Required beforehand.
Again, bookmarked this recipe and look forward to trying it ?
Hi, we measured it at around 720g total. It’s 6 half-cup servings (so about 120g each). She tries to always remember to put total yield right above the recipe ingredients in a post, but if you ever don’t see it there for a recipe, it’s usually also listed on the nutrition facts page 🙂
Super excited to try this new recipe, where I live it I see close to impossible to find coconut cream so I’m so excited to finally find an ice cream recipe without it! Can’t wait to try it!
oh my gosh just tried this and it tasted soooo good! I only tried I little before I poured it into the tray definitely going to be a treat can’t wait to blend, I highly recommend! 🙂 (I used honey as my sweetener)
I want to use honey in mine too. Because there is no cooking in this recipe, I’m concerned about the honey blending in with the cold almond milk. Any tips?
I totally need to try this asap!
Paige
I’ve been loving making homemade ice cream recipes lately! I have found almond milk ice cream to be rock-hard once frozen though due to it’s low fat content. This looks so creamy! Did you use an ice-cream maker for the photos? (I don’t have one so have to use my Vitamix).
Some of the flavors were made with an ice cream maker, others with a vitamix, and one was made with a food processor 🙂
Jaso (media relations)
Is the butter softened for melted????
Ice cream is my favourite food group by far and I can’t wait to try this! What kind of sweetener works best? Granulated or liquid?
Either works just as well, so use your personal favorite or try it both ways to see which flavor you prefer since every sweetener will give its own distinct flavor to a recipe 🙂
I just want to confirm that the almond milk is just plain, not sweetened or vanilla flavored, right?
You can use any of the ones you mentioned! 🙂
If using vanilla, I’d just omit vanilla extract.
GASP! I LOVE THIS! Talk about a perfect treat. I need to use my ice cream maker ASAP to recreate this!
oh.. it looks too yummy i’m gonna try it soon.
How do you make the very vanilla almond milk ice cream? O only saw recipes for ones it butter, mint, chocolate, but not for vanilla. The base recipe was good, but it was peanut butter.
We made mint ice cream the other day and loved it so much we made maple nut today by using 1/2 tsp (or more to taste) maple extract and adding in 1/3 cup raw roughly choppped cashews. Both turned out great! So appreciate the simpllicity and great flavor we got using Silk Cashew milk and home made cashew butter.
Maple nut sounds amazing!
Oh I would love to know your recipe for maple nut!
I’ve never tried making homemade ice cream before, but this sounds so good and so delicious. Can’t wait to try your recipe! 🙂
Hi, I have a whole slew of your recipes I need to make and this one has now been added to the very top of the list! My husband and I eat dairy free and have been tiring of coconut milk ice cream. Although I did recently find a delicious almond milk ice cream recipe that uses egg yolks, I am excited to try this one so I don’t have a pile of egg whites I don’t know what to do with! I’ll try remember to comment back when I do.
Yours is one of the few sites I routinely check for recipes largely because I can trust everything to be df and (maybe more so ?) the site name resonates with me… My two year old-knowledgeable to my morning rituals-is often heard chanting ‘I want chocolate’ whenever I enter the kitchen.
~Katie
Make a cake with the egg whites, or an omelette. A mirang pie
Meringue
Hello- is it possible to use liquid stevia drops instead of granulated or liquid sweetener? If so, how many drops would you recommend? Thanks!
I’m sure it could be possible if you like the taste of stevia, but amount would depend on your tastebuds. Taste the liquid before freezing to decide. Be sure to report back if you experiment.
Jason
I can’t wait to try this! I’ve found pistachio and walnut butters at WalMart recently. The possibilities will be endless!
Hi i just want to clarify if what is the 1/4 tsp in “1/4 tsp + 1/8 tsp”?
thank u!!!
It;s all salt: it’s just easier than saying 3/8 tsp salt.
hey! i was wondering if we added some guar gum would it stay creamy? thanks!
You never know unless you experiment. Be sure to report back if you do!
Any tips for freezing or does it not work well?
Could you please advise if you can do a lime version and ginger version of almond milk ice cream ?
Sure you can!