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
Hi – can this recipe be made without any sweeteners at all? I’m talking zero added fruit, sugars (natural, artificial), honey, etc. I have to avoid any and sugars. Thanks!
Try a banana in the mix.
I am diabetic and found this sugar free immitation honey and sugar free maple syrup.I also have swerve and have used stevia.they are better.
Hi how much vanilla if we just want vanilla ice cream?
I made the basic recipe. It is so good! I will definitely be making this again. And again. 🙂
I’m a little confused because the recipe says to use peanut butter or substitute another kind of nut butter to make it which I think is for the vanilla but want to taste like peanut butter? Do I put that in if I want to make chocolate? Also wondering if I put cold coffee would it be coffee flavored? Thanks!
Hi, you can use pretty much any nut butter for chocolate. If you don’t want a peanut flavor, try almond butter, raw cashew butter, pecan butter, or coconut butter. We have done it with instant coffee granules for a coffee flavor.
This is a great recipe! We use soy butter, soy milk, and brown sugar (slightly more than written) and churn it in an ice cream machine for 20–30 minutes. Looking forward to trying different flavours!
What is sweetener of your choice ??? What do you all use ??
I havent tried this yet but I have swerve.Maybe honey or maple syrup could work or stevia.
Hi! Would it work to use canned pumpkin instead of nut butter?
So simple & so exquisite. Last summer I discovered making coconut milk ice cream & thought that was great. This will be the summer of Almond Milk Ice Cream & SO MUCH Healthier! I used agave for the sweetener, crunchy pb for the nut butter & cocoa.
Thank you for the inspiration for all the new flavors I will be making.
Hi! Can I sub canned pumpkin for the nut butter?
First time making ice cream ever and it worked great- perfect consistency. So we just made this using the recipe at the bottom- used peanut butter and 1/4 cup carob powder and 1/3 cup maple syrup do “1” recipe. Then we doubled it. Followed the directions using a “Nostalgia “old fashioned “ electric ice cream maker”. By the end of 30 min the consistency was such that we could have eaten it yum… went ahead and left it in the canister to freeze a little longer. Thank you so much for this recipe… we will try it next with date syrup(blend dates and water) as the sweetener. Perfect date night activity:)
❤❤
Katie, I have been following you for years! Great job on this recipe. I need to stay away from sugar(from bananas too) and this was perfect! Yes, I made it and an hour later, was eating it. Halo Top, it’s been great, but.. bye, bye! I have no need to pay that price anymore and I know exactly what is in my Peanut Butter ice cream. Thank you for another great idea. I have been making ‘nice cream’ for years, but too much banana flavor. This is perfect.
Easy to make I used regular coconut milk, cocoa, mini chips, delicious!
I was wondering if I could use sunbutter or does it have to be almond butter?Does it change the flavor?
It should work just fine. I have never tried that here, but texture-wise it shouldn’t be any different. Taste will depend on the flavor – you might taste a difference in vanilla, but probably not much with chocolate or mint chocolate.
SO delicious!!
Really good! It was creamy and smooth. I wish homemade ice cream would keep better after making it, but it’s so good when you first make it that it’s just a good excuse to eat it all at once lol.
Hi – Just found this site and am looking forward to trying these recipes. I was wondering if you have a healthy version of Butter Almond Ice Cream? You can’t even find it in the stores anymore!
Just in case you don’t, I have found that if you add a few raw slivered almonds to Breyers Carb Smart ice cream and then top it with a little sugar free caramel sauce, it does come close – but would love to make our own at home, if possible. Any ideas?
PS – love the ideas some people are adding to your site! Trying some of them, too – especially the date syrup.