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
Could I use refined coconut oil instead of the nut butter in this recipe?
We haven’t tried, but be sure to report back if you experiment!
Jason (media relations)
Oh thank you thank you thank you! It was lovely. Hubby is an oil free vegan and I’m a low carb vegan. This worked perfectly! I’m looking forward to trying all the different flavors too.
I decided to use this recipe for my first adventure into dairy free ice cream with my brand new ice cream machine. It was a little hard to mix (because I was at the end of the jar of almond butter and it was a little stiff) but it still turned out great.
I’m a little late to the game but just found this recipe. Has anyone tried the strawberry? I tried making it and couldn’t taste any strawberry so I added about 3 dozen more fresh picked strawberries. it just tastes like the raw cashew butter STILL! I don’t have an ice cream maker so I am using a vita mix and it’s just coming out like tiny dry pieces and not creamy at all.
I love this recipe and make it at least once a week, sometimes much more! I use 5 dates for the sweetener and am very happy with the results. I have a question- has anyone made a coffee-flavored version of this recipe? I’m very interested in how this can be done!
Just add a little instant coffee (just the granules, no need to add water) before blending! 🙂
Excellent! Thank you so much!!! I can’t tell you how much I love this recipe, and also the nice cream recipe. When I quit eating sugar, I thought I was saying goodbye to ice cream. Now I have it regularly and I love the flavor of these recipes so much that my former ice cream favorites don’t even tempt me!
Just made this and it is my new favorite thing.. so easy, delicious, and light (while tasting like regular ice crean!!). I would recommend this recipe to anyone and everyone I know
I have made this twice in 2 days! I love it! Rather than using nut butter, I added the almond milk, 1/2 cup raw cashew pieces and date syrup for the sweetener (plus vanilla) in my vitamix for 2 minutes before putting in my ice cream churn. Turned out fantastic! Thanks!!
Hi Glenna– Does it actually taste like vanilla this way, instead of almond butter, as the version suggested as “vanilla” in the recipe does? Do you soak the cashews before hand? Thanks!
It tastes like vanilla. I have soaked the cashews as well as not. Using a vitamix seems to make no difference which method I use. Almond milk doesn’t make it taste all that almond-y and cashews have a very neutral flavor. I also make my own date syrup (1c dates soaked 1hr in 1c boiling water, blended well – lasts 2wks in fridge). I do admit to using almond breeze vanilla almond milk rather than plain for extra vanilla flavor.
I’m looking forward to making the chocolate chip cookie dough ice cream version listed on your site, but want to verify first – when you mention to stir in pieces of our favorite cookie dough, do you mean the actual dough, or bake the cookie first and then crumble the cookie into the mixture? If it matters, I’m planning to make the keto chocolate cookies I found in the keto cookie link you provided. Thank you.
Hi, if using a recipe without eggs like the one you mentioned, you can do just the raw dough :).
Thank you for the super-quick response! I was hoping to have this for dessert tonight, and now I can. 🙂
I made this with Califia Farms unsweetened vanilla almond milk, raw cashew butter, and The Date Lady organic date syrup, and it was absolutely amazing! And so easy! My 8-year-old daughter and I loved it. We will be making this one over and over again. Thanks for the awesome recipe!
Can I use yogurt instead of nut butter?? Love this recipe
Me and my daughter make this a couple times a week to get our “ice cream” fix since becoming dairy free. Thank you for a great and easy alternative!
I enjoyed this and added cocoa powder I left the recipe and full honest review on WordPress.com @letsgetpersonal
I am not a fan of ice cream, but made this for my husband. I did the vitamix method. when he. When he couldn’t eat the whole batch, I poured it into popsicle molds and froze them. I thoroughly enjoyed the freeze pops.
I used almond butter, I have a peanut butter batch freezing now!
Yummy and guilt free.
I like the fact that you are trying to help people enjoy a healthy dessert but your videos are so fast. You don’t take the time to explain each item. Very hard for a man that has to get off of sugars and has acid reflux to understand actually your videos are too fast each process should be done in a slow easy going fashion. I’m only making this comment because I really want to learn how to make almond milk ice cream but your presentation is must too fast for a beginner like me
I have found that using Swerve or Lakanto in ice cream recipes will have a lot of crystallization if not eaten right away. Do you have any suggestions for making a batch and storing the ice cream in the freezer for future use?
Allulose works well and doesn’t make the ice cream hard when put in the freezer. Tried erythritol but the ice cream gets rock solid in the freezer.
We loved this! Used our ice cream maker and it turned out great just stopped it before freezing after churning!