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
Good recipe i will use it. The milk you use still has gum & emulsifier(sunflower lecithin) added in them. I always buy clean ingredients milk with nut, filtered water & fortified calcium in it. I might try this instead with my homemade almond milk.
I was slowly scrolling to the recipe with my prayer of “please don’t list coconut or banana” in the cadence of “there’s no place like home” from Wizard of Oz like I do with most vegan/vegetarian ice creams. I was so excited not to see either!!!
I am saving this for the next time I want ice cream. I cannot say thank you enough for this recipe!!
After recently purchasing an Ivation ice cream maker, I have been looking for a healthy yet decadent recipe. This formula is exactly what I was hoping for. I halved the recipe to avoid freezing leftovers and the dreaded block of ice that is impossible to scoop again. I blended 1 1/4 cup Almond milk, 1 scoop Apollo chocolate lava protein powder, a Tablespoon of Valrhona Cocoa powder, and 2 Tablespoons of peanut butter in my Vitamix before dumping it into the Ivation ice cream maker. Forty minutes of churning turned it a bit harder than soft serve but by the time I carved it out of the mixing blade and bowl, it was perfect. Next batch I plan to try cocoavia for an even healthier version. Thanks, Katie, for this outstanding base recipe!
Hi,
Thank you for this ice cream recipe.
I would like to know if the nut butter in this recipe is meant to be natural, i.e. only nuts & oil in the ingredients, or or if it means nut butter with added ingredients such as sugars, salt, etc. in the ingredients?
If I use the natural nut butter, do I need to add more sugars or salt to the ice cream recipe?
Thanks.
Hi, you can use either. And no need to add extra sugar if using natural 🙂
OK great. Thank you!
Hi.
I am sorry to bother you again.
I would like to know if it is possible to make this recipe into popsicles instead of ice cream?
If yes, can I simply pour all the whisked ingredients into popsicle molds & freeze & eat?
Will the texture be icy or creamy when frozen as popsicles?
Or do I first have to churn the ingredients in an ice cream maker & then freeze in popsicle molds?
Thanks!
Love this! The strawberry is my favorite, but instead of 1/2 cup berries, I put a whole cup. I put it in a shallow container in the freezer and stirred occasionally and when it was frozen enough, I blended it nice and thick. I also omitted nut butter, and it tasted fine! Thanks for this great recipe. I definitely recommend it:)
Hi! Wondering if anyone has tried to modify this recipe to use in the Ninja Creami? I’m guessing it would be lovely… but curious how your results were!
Question: Can you add xanthan gum to make in bulk? If so, how much? New to this and Google has been no help. Lol
Hi, sorry we have never tried adding xanthan gum. Be sure to report back if you experiment!
I used coconut milk and it was the best ever I am manking it rite now
I used coconut milk and it was the best ever I am manking it rite now