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
Thank You so much Katie your info helped me and my mom who have stomach problems to make ice cream we can eat. Especially with no soy
What happens if you don’t use nut butter?
what happened to the recipe? it’s not here anymore
Hi that’s so strange, the recipe shows up for me! Maybe it was a temporary glitch? Is it still not showing up for you?
Jason
Where is the recipe?
Hi that’s so strange, the recipe shows up for me! Maybe it was a temporary glitch? Is it still not showing up for you?
Jason
Hi, what would you recommend as an alternative to the nut butter? And should this be melted down to liquid form?
Wouldn’t the nut butter if not liquiied be too much effort for the blades to rotate through?
Thanks!
My favorite nut butter alternative is Sunbutter! And it’s smooth enough that there’s no need to soften it, although I guess you could.
What type/kind/brand of nut butter is used in this recipe?
Any works! Use your favorite 🙂
This is all new to me but please explain what nut butter I should use. I bought almond butter to make vanilla but it tastes like an almond butter version of peanut butter. What did I miss here? Is there a neutral nut butter? Thank you.
Hmm, almond butter tastes pretty neutral to me, but there are different brands and types. Roasted almond butter will have more of a roasted flavor than the more neutral raw almond butter. Or there’s raw cashew butter. Or macadamia butter! Really there are so many options! For most neutral, raw almond butter would probably be my best bet.
Jason
This is my first time seeing this. But b4 I was thinking about how to make ice cream with almond milk. My brain storm is, since there is new coffee creamer made from almonds, why not mix the 2? Or use some of the almond yogurt. I have to work on the recipe
I plan to try with coconut milk, crunchy peanut butter, and maple syrup or honey. Do you think it will be Katie approved? I am a compact ice cream maker and the ingredient on hand 🙂
That sounds SO GOOD!
Will this freeze rock hard? I don’t have an ice cream maker so I have to use a different option. I do hope it stays creamy..
Yes homemade ice creams will freeze hard because they don’t have any gums/stabilizers (which aren’t really great for digestion). You can just take it out a little before you want it and thaw.
Gur gum makes it harder in case anyone wants to know verses your version I wish there was a way to make it a bit creamier what I mean is easier to eat right away when taken out of freezer other then that thank you for a clean recipe
Some recipes say that adding a little alcohol like vodka will help to keep soft because alcohol doesn’t freeze. Being vanilla extract or maybe extracts in general use alcohol, maybe be sure to add some in.
Does it matter whether you used roasted or raw nut butter?
Nope! Whichever you personally prefer based on taste 🙂
What is nut butter? Where do I find in grocery store?
It just means any nut butter of your choice, such as peanut butter, almond butter, cashew butter, etc.
Do you think I can use a homemade Sweetened Condensed Almond Milk as the sweetener?
We’ve never tried it, but be sure to report back if you experiment!
Jason (media relations)
I would be interested to know how to make sweetened condensed almond milk homemade
Double the amount of sweetener you would use to make homemade almond milk, and use half as much water
If you don’t have an ice cream maker what you can do is pour the liquid mix into a one gallon plastic bag. Put the bag in the freezer, and every hour for the first 3 hours, take the bag out of the freezer and shake it, and switch it around. After that do the same thing every half hour. It sounds like a lot of work but it really isn’t. It makes sure that your ice cream doesn’t get too hard oh, and it also allows you to keep track of its freezing process. It is not quite as good as an ice cream maker for a smooth silky texture. But for quite some time this is how my children and I made ice cream.
Thank you for the tip! I usually move on when I read ice cream maker in the instructions, I had one at one time but didn’t like it. I might try this method.
100% blend this recipe before putting it in an ice cream machine…we ended up with cashew butter swirls :-/ still edible, but not what we were wanting or expecting.