Smooth.
Creamy.
Sweet, drippy ice cream, cascading into a delicious pool of vanilla.
Yes, it’s winter. But I can’t keep this dreamy recipe to myself for the next four months. And actually, I really like eating ice cream in the winter.
One of my favorite memories is of a Christmas my family spent with relatives in Italy. The weather was bitter cold and rainy, and yet we knew it’d be a sin to leave without sampling the famed Italian gelato. Therefore—decked in hats, scarves, and heavy coats—we sat in a little gelateria, clumsily using gloved hands to spoon the rich, creamy dessert into our mouths. I’ve never tasted ice cream as delectable as on that blustery December day.
Perhaps this memory is what prompted me to pull out my ice cream maker a few days ago, in the ugliest weather we’ve experienced so far this year. The frustrating thing about ice cream makers is that you can really only make one batch per day, since the base needs to be completely frozen for optimum performance.
And I am not a patient person! If a recipe experiment doesn’t come out perfectly the first time, I immediately want to try again. My first attempt at making a healthy ice cream was awful. Loosely following a recipe from The New York Times, I mixed cornstarch in with my almond milk. The result was not an ice cream; it was a paste! In my second attempt, I reduced the amount of cornstarch, but it was still pasty. So, on day three, I omitted the cornstarch altogether…
Perfect!!
Feel free to customize this basic recipe any way you want! Add cocoa powder for healthy chocolate ice cream, berries for a sherbet, or even crushed candy canes and peppermint extract for a Christmas treat.
Four Ingredient Ice Cream
- 2 cups milk of choice or nondairy creamer or coconut milk (see note below)
- 1/4 cup sweetener of choice: such as pure maple syrup, brown sugar, or xylitol for sugar-free
- pinch stevia or 1 extra tbsp sugar
- 1/8 tsp salt
- 1 and 1/2 tsp pure vanilla extract
- optional ingredients for whatever flavor you desire
Mix all ingredients (except optional ingredients, if they are chunky) in a dish. If you have an ice-cream maker: simply transfer to your ice cream maker and watch the magic! (I have a Cuisinart, and it took 12-14 minutes to turn the liquid into ice cream. Warning: Make sure your ice cream maker’s base is completely frozen before use, or it will NOT work!!) You can eat it straight from the machine, or freeze a few hours for firmer texture. Homemade ice cream is best the day it’s made, but you can technically thaw it out and it will keep for a few weeks. If you don’t have an ice-cream maker, see nutrition link below:
**A word about the milk: If you use only almond milk, the texture is more foam-y (in a good way, if that makes sense!) than creamy. If you use only nondairy creamer or full-fat canned coconut milk, the texture is more like ice cream. If not serving right away, be sure to thaw a little if your freezer is super-cold. Also, I’d probably stay away from fat-free milks, such as ricemilk.
If you are using all almond milk and still want it creamier, you can freeze the ice cream and then re-blend it in a Vita-Mix for Vita-mix ice cream. The end result is incredibly creamy, without the fat and calories of using the coconut milk or creamer.
Do you have a favorite ice cream flavor?
Mine’s always been mint-chocolate chip. But plain chocolate is a close second. Coconut’s good, too! And cookie dough, peanut butter, cookies-n-cream… probably the only flavors I’m not big on are sorbets or sherbets.
Here’s a list of flavors: Over 100 Healthy Ice Cream Recipes.
(All of the recipes in the above link can be made without an ice-cream maker.)
LOVE this! I’ve had many dietary restrictions recently because of health reasons…dairy being one of those and chocolate and coconut and gluten, soy, rice…just about everything and whatever a suitable substitute would be for that “everything” is no longer allowed. I thought National Ice Cream month would pass without at least one honorary scoop of one of my favorite desserts until I discovered your recipe. I used brown sugar and actually added 1 tsp of tapioca starch with Silk almond milk (and 2 Tbs of granulated sugar instead of Stevia…I’m not afraid of sugar because I need to gain a lot of weight lol). It turned out amazing! I’m thankful for bloggers such as yourself. I know I’m not the only one struggling to make diet changes because of health reasons, and there are many of us who owe you and others like you a “thank you” for helping us make this challenging lifestyle adjustment. So, thank you for creating and maintaining such beautiful blog!
Hi Katie! I just bought my first ice cream maker (Cuisinart) and I was so excited to try out this recipe- my favorite flavor is good old fashioned vanilla (with sprinkles of course) I made the recipe above with unsweetened almond milk and brown sugar- it was very sweet! I might half the brown sugar next time. I was wondering if you think that adding xantham gum or cornstarch would help thicken and stabilize the texture a little more so it’s not as “icy”? It’s still delicious as it is, but might try to experiment next time..
This looks so delicious! Why shouldn’t you use Silk almondmilk?
If I am using brown sugar do I still use the stevia? Thanks!
Yes, or omit the stevia and up the brown sugar by one tablespoon. 🙂
This ice cream is INSANELY DELICIOUS!!!!! I paired it with a gluten-free chocolate chip cookie to make the most amazing sundae ever!!! THANK YOU! 🙂
Just made this with Blue Diamond almond milk and cane sugar/3 stevia drops. I probably added more vanilla than you said to but it IS AMAZING!!! Yum
Hmmm, I don’t have an ice cream maker & was making icecream in my VitaMix before I went vegan……..
**Does anyone know if this can b adapted 2 make in the VitaMix or ANY VEGAN ICECREAM! 4 that matter?*** YES, ICECREAM DOES MAKE ME SCREAM, i LOVE IT!!
Yes, I think it would work in a Vita. Just freeze, then blend the frozen mixture in your Vita.
Thank u kindly! This is SO exciting 2 me!!!!!!!!!!! I can have vegan ice cream that actually looks/behaves like icecream!!!!!!!!! And I offer my apologies, I did find another one of your posts detailing that… But only hours (I wish I was kidding! I’m obsessed w/ the discovery here!) into navigating all over your site (the snowball effect! Ooooh, let me see about this, one, then that one, then trying 2 look at nutrition info, oh look I spotted another interested recipe!). So basically I will just blame his website if I never get a job again! Job searching vs. food searching hmm… it’s a shame! Ahhh well, this site is a welcome break !
I can c how trying 2 tie together related recipes can b a logistical nitemare & cause 4 all these repeated questions…so thank u 4 your patience & perseverance! And 4 sharing your creativity. What a great thing in life, creativity+ eating+good nutrition=bliss! Thanks 4 your hard work & sharing your vegan brilliance!
Perfect ice cream! All my siblings love it!
i can’t wait to try your goodies. i’ve been searching for homemade yummies and have found you!
Hey, yeah, we have been making ice cream ourselves because we do not use sugar, agave, dairy or artificial ingredients of any kind. We sweeten things with Stevia and/or Xylitol. Anyway, ours is more like more like “ice milk” which disappoints my husband, so prompted by you, we will try freezing the canister before making it again! Thanks so much!