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’ve tried every store bought vegan ice cream and NONE compare to this recipe. This was so creamy and perfectly sweet. For my sweetener i used 5 large dates. my whole family was pleasantly surprised by how yummy this was
Can you make this recipe without using any nut butter and without using bananas as a substitute for the nut butter?
She has one 🙂 https://lett-trim.today/2017/05/15/coconut-ice-cream-recipe/%3C/a%3E%3C/p%3E
How about one without the nut butter or the coconut milk? Do you know if you can use the Almond Milk Ice Cream recipe and just leave out the nut butter, or will omitting the nut butter make the ice cream runny? The recipe itself works well in our ice cream maker. The nut butter does have a prominent taste though.
You need some fat or it’s ice milk, not creamy. But you can use a neutral nut butter such as macadamia butter or pecan butter or raw cashew butter. Or this recipe: https://lett-trim.today/2013/07/05/ice-cream-recipe-healthy-vegan/%3C/a%3E%3Cbr /> Katie has a LOT of ice cream recipes LOL!
This is the first time I’ve commented on your site, even though I’ve tried several of your recipes and really enjoyed them. But I have to say that THIS is a game changer!!! I dabbled with vegetarianism for a few years, and then at the beginning of 2019 became vegan, hoping that my digestive issues would clear up. They did, but I really, really missed dairy. I’m trying to find different substitutes for my past favourite dairy products but wasn’t happy about spending so much on the store-bought ‘ice-creams’, and nice cream just tastes like bananas to me, no matter what I add to it. So when you posted this recipe I excitedly tried it (I even made my own oat milk). LOVE IT!!! Thanks for always putting out recipes for so many different preferences!
I am trying this using my ice cream maker next week. The only sweetener I could use is stevia. Is there a conversion formula? 1/3 cup sweetener = ? Stevia.
Thanks
It depends on what form and brand of stevia you’re using. You need to look in up on the site of whatever brand you’re using, or find a general conversion chart for the substitution for different forms.
Thanks so very much for this recipe!
Two things:
It salt required? Can it be reduced a bit?
If I use a packet or two of stevia, so I need to make up the 1/2 cup volume set aside for sugar?
I’d love to know how anyone gets “creamy” from this. I used silk almond milk and coconut butter, in a cuisinart ice cream maker. It’s icy, not al all creamy, and the coconut butter chills back into little bits even though I thoroughly whisked it in smooth before churning! It does taste good, but I’m so disappointed after anticipating creamy like ice cream.
I haven’t tried coconut butter in this one, but I know coconut butter in general can sometimes be hard instead of creamy, depending on the fat content and how humid it is in the air. I’ve made this recipe with almond butter and also peanut butter and both yield creamy results, so those are two options you might try!
Jason
Explain the peanut butter recipe a little better please. I’m trying to handwrite the recipies but the paragraph for peanut butter makes no sense. “Choose peanut butter in recipe below” what recipe am I supposed to be looking at? Makes no sense.
The base recipe under the print this recipe and above the nutrition facts. Just keep scrolling down the page past the flavors 🙂
I understand that.
“Choose peanut butter in the recipe below, and increase it to 2/3 cup for a stronger peanut butter flavor if desired.”
Increase to 2/3 from what? Is the peanut butter supposed to be the nut butter?
Yes! 🙂
Hi! My son is fructose free (no HFCS, no cashews, no beans, no coconut), gluten free, and dairy free : ( I was looking for almond milk ice cream and found it here but I cannot find the vanilla flavor. Unless that is the one that just says almond milk ice cream. The recipe says nut butter for that one and I am just not sure how it would taste vanilla so maybe that is not the vanilla recipe. Can you help? Any other recipes you suggest we try that fit his food sensitivities?
Thank you!
Hi! Yes the vanilla would be the base flavor, which has vanilla extract added 🙂
Jason
I haven’t even frozen this yet and I can already tell its going to be one of the best ice creams I’ve ever made. It tastes exactly like my favourite ice cream from Indulge, the peanut butter chocolate (I used the chocolate recipe with peanut butter). If I knew how good this was I wouldn’t have spent those years putting up with the consequences of being lactose intolerant.
What can I use instead of nut butter?? Has anyone try anything else?
I’m only assuming such a healthy based page would avoid artificial dyes, so please tell me how the green colour is achieved in the mint chip? My daughter would be thrilled to have this but cannot consume artificial colours.
Mix of blue and green spirulina!
I use matcha powder to get really beautiful natural Greens when decorating cakes. I’m sure it would go really beautifully with mint chocolate chip or even pistachio.
When using but butter, specifically, coconut butter. Do you need to melt it first? I am worried it won’t mix in with the other ingredients.
You don’t if you’re using the blender option but probably should if using the ice cream maker option.
Fabulous!! I made chocolate peanut butter with chocolate chips tonight. Unbelievable!! Used honey. Ty! I made ice cream!
Made Almond Butter ice cream for the first time. Yum!!!! No need to over pay for ice cream again – plus I know what the ingredients are in my homemade ice cream and can pronounce them all 🙂 Thank you so much for the recipe.
Has anyone one just used caster sugar as the sweetener? I received my ice cream maker yesterday and in All the excitement of wanting to try it I forgot I’d run out of honey. I’m to impatient to wait a couple of days until shopping.
That’s fine 🙂
This is the best vegan ice cream recipe I’ve made! The texture is perfectly creamy. I whisked the almond butter with about 1/2 cup of milk + cocoa powder, then gradually stirred in the remaining milk — no nut butter clumps! Can’t wait to make this again and try new flavors 🙂 Thanks for sharing!
Thank you so much for making it!