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Chocolate Covered Katie

Healthy Ice Cream Recipes

Voluminous Vanilla Ice Cream

by Katie

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If you’re on a diet: 

You will love this recipe because it makes a gigantic serving for only 40 calories. (Seriously, the serving is huge.) Who eats a 1/2 cup serving of ice cream anyways? 😕

If you’re not on a diet:

You will love this recipe because you can up the calories by making it into a brownie sundae, by pouring on chocolate syrup, or by opting for the peanut butter version. Yes, there is a peanut butter version.

volume ice cream

Above: a sundae with a Chocolate Workout Brownie.

Highly recommend those brownies. As for the ice cream: it could not be easier to make, and there are unlimited variations—you can add coffee, mint extract, fruit, chocolate chips… I haven’t even begun to try out all the combinations I’ve dreamed up for this incredibly versatile recipe.

ice cream

Volume Ice Cream

(Makes 1 huge serving)

  • 1/4 tsp pure vanilla extract (or about 1/4 of a vanilla bean, sliced lengthwise and scraped out)
  • 1/16 tsp salt (trust me)
  • sweetener (such as 1-2 stevia packets or 1-2 tbsp sugar)
  • 1 cup almond milk (I used unsweetened Silk. See below for substitution notes.)
  • optional: add-ins such as fruit, peanut butter, or extracts

Mix the ingredients together in 1 or 2 shallow plastic containers. Freeze. (You could also use an ice cube tray.) Once frozen, pop the blocks out of the container (I thaw for 30 seconds in the microwave first) and blend in your Vita-Mix. (If you don’t have a vita-mix, you’ll probably have to thaw longer, but you can still get a yummy ice milk.)

View Nutrition Information

This ice cream—when made with almond milk—has a very light texture (perfect for summer). For a creamier texture that’s more like real ice cream, try using at least 1/4c canned coconut milk (or maybe even creamer?). You can, of course, also sub other non-dairy milks for the almond. But if you do this, play around with the amount of vanilla extract, sweetener, and add-ins. (For example, an already-sweetened milk will probably need less added sweetener.) To make it look like real ice cream, scoop out with an ice-cream scoop.

Warning:

This is an extremely voluminous recipe, so if you’re like me and need to watch that you don’t get full before you’ve taken in enough calories, I recommend eating this as part of a sundae or adding some extras to the basic recipe. ‘Cause it will fill you right up!

 

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More About The Cookbook

 

Recipe of The Day:

Deep Dish Cookie Pie (Vegan, GF)

 

You are here: Home / Healthy Ice Cream Recipes / Voluminous Vanilla Ice Cream

Published on June 15, 2011

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Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been featured on The Today Show, CNN, Fox, The Huffington Post, and ABC's 5 O'clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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372 Comments

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  2. Jennifer JCD says

    I’m in love with chocoalte chip cookie dough ice cream. My husband likes chocolate brownie ice cream with chocolate sauce and chocolate chips and chocolate sprinkles – your variation above would have him insta-drooling.

    Ah… and perfect timing too… the weather up here is getting hot! (Yes, I think 22C/72F is HOT.) I always wondered how freezing soymilk and then tossing it in the Vita-Mix would turn out… thanks for answering that question! Mmm… can’t wait to try this.

    Reply

  4. Alexandra (Veggin' Out in the Kitchen) says

    I’ve been waiting for this recipe!! “YUM!!” is all I can say 🙂

    My favorite ice cream flavor? Extra dark chocolate chocolate chip. Yep, chocolate all the way for me 😀 Although I did have this amazing banana pudding ice cream once, raspberry holds a special place in my heart, and I tried a vegan strawberry gelato that tasted EXACTLY like strawberry cake! Still, chocolate ranks number one 😉

    <3 <3

    Reply

  5. Tricia says

    yummy that looks delish :). I don’t think that my blender would like frozen almond milk, but we’re planning on getting a new blender anyways.

    Reply

  6. Megan says

    YUM. This looks amazing! I am thinking cookies and cream or strawberry “cheesecake”…
    Thanks for the recipes!

    Reply

  7. krickit6 says

    My favorite has always been good ole’ vanilla with rainbow sprinkles 🙂 This looks perfect to me!!

    Now, I really need to get a VitaMix… 😀

    Thanks, Katie!! BTW, the pic of ice cream on deep dish cookie pie looks AWESOME! 🙂

    Reply

  8. Barb says

    i am trying this the minute I get home from work today! I bet it would be great also to add in fresh berries before freezing (or blended berries!)

    now that it is strawberry picking season, I have so many fresh strawberries! do you think that you would be able to create some fantastic strawberry (or other berry) deserts?! what fruit goes better with chocolate than strawberries 😉

    Reply

  9. Carie @ No Dieting says

    Holy Moly! This looks amazing! I might be making this today! My favorite flavor is cookies and cream! Delish! Although, there used to be this little cafe where I grew up that made the most amazing peanut butter ice cream! I have not found a suitable replacement since 🙁

    Reply

    • Chocolate-Covered Katie says

      Honestly, I don’t know anything about ice cream makers! 😕
      I really should dig mine outta the garage and play with it. I remember making an awesome pb-banana ice cream from the cookbook, Voluptuous Vegan, once!

      Reply

  16. Tine says

    Oh, I like this recipe!
    Unfortunately, my food processor broke down while blending frozen bananes for a vice cream…
    Is a Vitamix better and stronger?

    Reply

  17. Jenny says

    For me, it really depends on the actual ice cream brand or store. There’s an AMAZING ice cream company in Canada called Cows, and they have THE best bubblegum ice cream on the face of the Earth. All of their other flavours are flipping delicious, too, of course, but their bubblegum is undoubtedly the best. If it’s So Delicious, though, which I regularly enjoy, I like the Chocolate Obsession with chocolate chips and chocolate syrup swirls. 🙂 I’ve been looking for their chocolate chip cookie dough one, though, since that is another flavour I adore…

    Can’t wait to try this recipe out with some dark chocolate almond milk when I’ve got some more space in my freezer! I’m definitely taking you up on your serving suggestion and serving it with a fudge brownie. 😀 Thanks for another great healthy but delicious recipe!

    Reply

  18. Michaela says

    I MUST try this! Thank you so much for this easy recipe! While it was so hot around here the last weeks, I was craving ice cream (no vegan ice cream available where I currently live :() and now I just want to go out and buy some almond milk to try this recipe 🙂 My absolute fav is mint chocolate chip, too. Also, I really like rasperry, yoghurt (I guess you can just add some soy yoghurt and a tiny bit of lemon juice for tang), and vanilla icecream with pb and crashed salted peanuts. Oh yum, I am so gonna make ice cream this week!!

    Reply

  19. Pureglow*16 says

    Katie. You are genius. Have I ever told you that? You made this icecream look so georgous in this picture!!! I’m excited to try it! I’ve never gotten my scoops looking that pretty from home-made icecream! What is your trick? haha. wait NOW I SEE a post for that!!!!! 😀
    And what I would add? I would add my freezer chocolate chips (:

    xo
    Em

    http://pureglowsixteen.blogspot.com

    Reply

  20. hippierunner says

    Ice cream overload!! Not only is this recipe a great idea, there is a neighborhood market within walking distance of me that serves vegan ice cream by the scoop AND a vegan ice cream shop nearby too. I will definitely be prepared when it gets really hot this summer. 🙂

    I already have this ice cream in the freezer (ran over there once I read the recipe) and I think I will top some of this ice cream with blondie batter. YUM!

    Reply

  22. Lisa says

    i cant beleive i didnt think of this, its so simple! including regular milk= ice cream. almond milk= healthier ice cream!!
    haha thank you katie!!
    I would add peanut flour for protein and pb flavor, along with swirls of jelly for a pb&J ice cream! 🙂

    Reply

  23. Lisa says

    oh, and my fav is cookie dough ice cream. im guilty of taking out all the cookie dough pieces and leaving nothing but chocolate chips and vanilla ice cream for the next person to eat. OOPS 🙂

    Reply

  25. Lilly says

    Yes, we do this all the time in my family and have added frozen fruit puree to some and frozen coffee cubes as well except yours looks wayyy better and much more like actual ice cream. Usually mine turns out more like a milkshake or frosty but still good, I would love a vita mix tho ahhhh.

    Reply

  28. Shannon says

    making this now and dipping in my guilt free chocolate chip cookies i made yesterday AS SOON as it comes out of the freezer!!!!

    Reply

  30. Vegan Alexandra says

    What version of Vitamix do you have?
    I’d really like to buy one, but I’m not about to invest 450-500 dollars for the 5200 one :/

    Will the older versions work for this?

    Reply

  33. Nicky says

    Mmmm ice creammm 🙂 I am so going to try and make a PB ice cream and a cookie dough ice cream!! Oooh and a snickerdoodle one!

    Reply

  34. Lenna (veganlenna) says

    Wow, and I have thought that the only voluminious thing possible were oats :)) AI love this, thanks for the recipe 🙂
    My fave ice-cream? Cinnamon, vanilla, pistacchio – three favourite flavours for me:)

    Reply

  35. Emma (Sweet Tooth Runner) says

    PHEW i am SO glad theres no oce cream maker involved!! I’ve ne’er been able to make it cos of that! Aah I can’t WAIT to make this!! Mmm I’m thinknig chocolate soymilk and peanut butter…drool… Seriously I am SO excited about this!!

    Fave flavour? Cookie dough. I haven’t had that since becoming a vegan so I think thisneeds to change now! 😀

    Reply

    • Cait's a Runnerchick says

      had to jump on this one because 1) i too have never tried to make ice cream myself because i haven’t ever been able to use one of those actual ice cream makers and thus don’t own one and 2) chocolate chip cookie dough is my fav kind of ice cream! actually, that Ben & Jerry’s Half Baked….ya, i’ll power through a whole pint. just like u said, katie, who the heck is satisfied with a measly 1/2 cup?!?! so i’m gonna have to try and make my own and hope i don’t muck it up somehow with my kitchen lameness. i have a question though and this may sound dumb: do u think the best way to go about the cookie dough part would be to make the ice cream, make a bunch of your cookie dough balls separately, and then add them in? or do u think there is a way to try working in that cookie dough dip with the ice cream step? again, sorry if this sounds like a really obvious question! one again, thanks for the recipes!

      Reply

      • Chocolate-Covered Katie says

        I’d definitely add them later. Otherwise, when you pulverize, the cookie dough bits will be pulverized too and you won’t have separate chunks of cookie dough. But then again, that might taste delicious! It wouldn’t be cookie dough ice cream because there’d be no separate cookie dough pieces… but it might taste even better!

        Reply

    • Serena says

      Phish food was my all time favorite Ben & Jerry’s flavor back in the day. 😉

      Thanks for the recipe, Katie! I’ve been making banana ice cream for years (recipe: 1 frozen banana) and it’s never even occurred to me to try blending frozen soy milk instead of pure frozen fruit. I’ve just put a batch of soon to be peppermint ice cream in the freezer (using an ice cube tray).

      I need to buy a proper ice cream scoop, though, so it’ll be pretty when it comes out 😀

      Reply

  37. Kate (What Kate is Cooking) says

    Such a good idea! I would totally eat all of this myself- huge portion for only 80 calories, whoop whoop! I love the fact that you post in the morning because then I always have an idea of what to eat the rest of the day 🙂

    Reply

  38. Lauren @ What Lauren Likes says

    Very COOL 🙂 I will have to get some Vanilla Milk or something to give this a try!! I love Mint Choc ice cream ( so all your spinach ice cream and mint recipes are a definete fav of mine)

    Reply

  40. Holly @ The Runny Egg says

    This looks so good! Too bad my Magic Bullet is awful at these sorts of recipes 🙁

    Favorite ice cream: I love strawberry but my absolute favorite is cookies n cream!

    Reply

  41. A Tablespoon of Liz says

    My favorite Ice cream flavor probably has to be chocolate peanut butter or cake batter. I think your idea of adding mint and chocolate sound divine though!

    Reply

  42. lisa says

    Since I’ve been trying to get on the wagon of veganism lately, I’ve found that So Delicious Chocolate Peanut Butter ice cream is AMAZING!!

    Reply

  44. Hannah says

    There’s nothing better than ice cream in the summer, and this looks amazing. My favourite flavour is mint chocolate chip, but I haven’t had any for years because there aren’t a lot of vegan ice cream flavours in the UK. I think I’ll have to remedy that soon by making my own. I bet that chocolate sauce would be amazing with mint chocolate chip ice cream. I’m really excited to learn more about it – I was wondering why you were using something so sugar laden and it never occurred to me that there could be a healthy version!

    Reply

  47. kaila @ healthy helper! says

    THIS IS AMAZING! And so simple! I never need to buy icecream ever again….not that I buy it that much anyways LOL! I am gonna add some carob powder and frozen cherries when I make this!!!!

    Reply

  48. Cara @ EAT. PRAY. RUN. says

    I can’t wait to try this! Simple as can be and a whole bowl of ice cream for only 40 cals! I want to try almond extract and matcha green tea powder!

    Reply

  50. Ragnhild says

    Where do you get your ideas? This looks so good! But, is it creamy? I dont really get it, since it is so low in fat.. But it sure looks heavenly 🙂
    My favorit ice creams flavors is chocolate and pistacio+chocolate chips . Yum!

    Reply

    • Chocolate-Covered Katie says

      If you use a higher-fat milk, such as coconut milk, it will be creamier. With almond milk, it’s more of an ice-milk consistency… but it still looks like ice cream! Either way, it’s fun. It just depends on which texture you’d rather have.

      Reply

  53. LizAshlee says

    Yay for ice cream…I was wondering when I would get to finally see this recipe…how delicious, simple, and healthy! I haven’t had “real” ice cream in such a long time but I use to love cookie dough…no big surprise! 🙂

    Hope you’re enjoying a wonderful day!

    Reply

  55. Jess from Midwest Vegan says

    OH, KATIE.

    I love that you taste-test all these recipes for me, so when I make them I know they’re awesome. 🙂 I cannot wait to make myself some ice-cream like this!

    As for flavors, mine is pretty much vanilla bean. But before I went vegan, Ben and Jerry’s had a flavor called “Mission to Marzipan” (which I think is now discontinued) and it was like an almond ice cream with almond cookie chunks and a marzipan swirl. It was a triple dose of almond, lol. Now THAT would be a flavor I’d like to veganize!

    Reply

    • Chocolate-Covered Katie says

      🙂
      With the Silk almond milk, this recipe really does have a vanilla bean flavor… at least I think it does! If you try it and don’t think so, feel free to yell at me if this chocoholic’s vanilla tastebuds are not up to par ;).

      Reply

  58. Alex@Spoonful of Sugar Free says

    Oh I so want to make almond milk ice cream, but when I tried it it turned out all icy instead of creamy 🙁 Maybe I should just get a vitamix!!

    Reply

  59. Emilia says

    This looks excellent- maybe i’ll try adding pumpkin and coconut to make it a pumpkin- coconut ice cream. Thanks for not using the ice cream maker which does not exist in my territory 🙂

    Reply

  61. Dawn @ Blonde on a Mission says

    Mint Chocolate is my favourite flavour for any dessert! I am trying out this recipe right now. . I have the almond milk ice cream in the freezer & I have some toppings that would definitely be CCK approved 🙂 Can’t wait to post it! No wait… can’t wait to eat it!

    Reply

  62. Amanda Jewell says

    oh me oh my. drool-worthy photos katie. i applaud thee 🙂
    favorite ice cream flavor: tie between cookies and cream and rocky road
    I bet this recipe would be good w/ (unsweetened) chocolate almond milk + few drops of my new vanilla creme liquid stevia + tblspn of (my new to me) raw coconut crystals! yummmmmmmm

    Reply

  63. ellalinea says

    Love this recipe girl!!!! How would you make a chocolate version?

    I tried to make one today but it turned out very bitter.. yikes!

    Reply

  64. Meghan @ StruggleMuffins says

    You have a gift for making healthy treats with so few ingredients. For reals. I’ve tried and I just struggle with it haha. At least I know your blogging will set me on the right path! 🙂

    Reply

  67. katie @KatieDid says

    another genius recipe, sounds great! I love that you don’t need an ice cream maker which is why I always shy away from homemade ice cream. But it would be great to just make a much as you want and not be tempted by the entire gallon sitting in the freezer!

    Reply

  69. Averie @ Love Veggies and Yoga says

    That photo of the Deep-Dish Cookie Pie is stunning!! From the ooey gooey center of the cookie pie to the melty ice cream on top to the drizzle over the…all THREE of those elements are super hard to master photographically-speaking and you clearly have got it down pat. Nice.Work.Katie. 🙂

    I will skip ice cream and just have cookies/cakes/brownies. Always have been meh about ice cream, i know. But Id rather have ooey gooey desserts.

    Reply

  70. Joan says

    Thank you so much for your wonderful blog! I often felt sorry for myself as a vegan because I can’t eat all my favorite sugary junk foods anymore. Your single-lady friendly treats are low in sugar and look just delicious. I can’t wait to try all of your recipes and give feedback. Also, thanks to you, I started using stevia and I am never looking back. I just made an awesome chocolate frosting with it that did NOT give me a sugar headache. SCORE!

    Also, I can’t stand the “angry vegans” (you know what I’m talking about). I want to live life to the fullest and I don’t want to spend a minute on being a preachy jerk.

    Reply

    • Chocolate-Covered Katie says

      Aw your comment made me smile, Joan!
      What upsets me about the vegans you mentioned is that some of them actually accuse me of being a bad vegan simply because I DON’T preach… and yet more people eat vegan foods because of my blog in a DAY than they have probably influenced in their entire lives! I understand we all want the same thing, and so they’re well-intentioned. But if someone threw red paint on a coat I was wearing, it wouldn’t cause me to change… if anything, it’d just make me hate vegans, which is completely the opposite of their goal!

      Sorry for rambling… and thanks again for your sweet words :).

      Reply

  72. Allison says

    I’m jumping on the ice cream love train. I just bought a Vitamixer! and have yet to make anything that was so good I couldn’t stop talking about it. I think this might be it. In addition, I have had your brownies open in my browser for 5 days now just waiting for the right time to make them. I think it’s about time!

    Reply

  73. RaeRae says

    Wheeeeee, that looks amazing! Maybe after I finish my frozen hot chocolate I’ll make up some of this. 😉
    By the way, I made your single-lady carrot cake cupcake today and it was WONDERFUL. It was so satisfying, but sans the guilt! 😀 You make me happy, haha.
    I can’t wait to see some more chocolate sauce, too!

    Reply

  74. Moni'sMeals says

    This sounds great. Now I am not going to lie… I go for super rich, full-fat ice cream but this could work! I will let you know how it goes, I like the sound of coffee in there. I know I will add like 3 cups of toppings regarldess. 🙂

    Reply

  75. VEGirl says

    I wonder if my crack-pot blender could take this? I hope so, becuase I ALWAYS eat more than half cup of ice cream. What a lame serving! And 1 tablespoon of nut butter as a serving? I have made it my mission to officially ignore serving sizes– they are always wrong. 😀

    My favorite ice cream flavor is mocha… the soy one with the chocolate ribbons in it! Yum. But when I was little, my favorite was strawberry flavor, so I have a soft spot for it. Would you believe I haven’t had a strawberry soy ice cream? Must change that asap! If only the temperature would go above 65 degrees…

    Reply

  77. vivoir says

    CCK I got a new cookbook today about beans, grains and pulses etc. It had an amazing tofu/ date/ apple ice cream recipe! literally just those 3 ingredients- amazing!

    see my current semolina-fad on my blog. i need some ideas from a creative mind…

    Reply

  80. Tara says

    I do this all the time! I usually add protein powder though. I like chocolate protein powder and jam to make a fun chocolatey fruity ice cream. I always add extra cocoa powder too because there’s no such thing as too much chocolate!

    Reply

  81. Leslie Paquette says

    That looks delicious!!!! My Vitamix needs to arrive ASAP so I can make this. I love banana “ice cream” but it gets high on the calories when I add other ingredients, plus it’s not nearly as big of a serving so I’m super excited to try this since it’s a lot lower in cals for the portion.

    Reply

  82. BroccoliHut says

    Delicious!!!
    I go through phases when it comes to ice cream flavors: first it was Rocky Road, then it was chocolate chip cookie dough, and now I’m into mint chip.

    Reply

  84. Fiona says

    I’m so confused by your posts sometimes Katie. It’s seems that you are trying to advocate for positive body image etc and yet you go on about diet all the time and now making a big deal over no make-up. Diet and makeup are both strongly tied to superficial aspects of our human existence and are huge traps for all women to become obsessed with. The way we advocate for change in a positive direction is as important as what it is we are advocating for. I hope you may consider this in the future.

    Reply

    • Chocolate-Covered Katie says

      Fiona,
      Your comment is confusing to me because my entire “no makeup” post was about how women SHOULDN’T give in to society’s pressures and look a certain way, not how we should.
      Also, I never said I advocated going on a diet for vanity’s sake. Please be aware that there is another reason people sometimes need to watch calories: for their health. A lot of my readers have Diabetes, high blood pressure, and other health issues and therefore they NEED lower-calorie, healthier options. So I AM advocating for positive change in that I don’t want anyone to ever feel like he/she can’t eat good food just because he/she is on a diet.
      But if you find my posts offensive in any way, you are free to not read them.

      Reply

      • Fiona says

        thanks for the reply Katie. I’m sorry if I misdirected my general frustration with society at you. I’m also an Aussie and we really don’t so openly talk about calories etc which perhaps is quite normal for you. What you have said with respect to your readers and their requirements makes sense. Please forgive me if I have upset you.

        Reply

        • Chocolate-Covered Katie says

          Aw Fiona, it means so much to me that you came back to respond. I am frustrated by society too, which was the entire meaning behind my “no makeup” post. I want people–me included–to know that it’s NOT ok for society to tell us we need to cover our “imperfections.”
          As for calories, yeah they’re pretty much everywhere around here! I openly say that I don’t believe in calorie-counting, but I do know that A LOT of my readers have said it works for them. So I sometimes include calorie counts to help them out.

          Reply

  85. Noya - gluttonandstudent says

    I can’t wait to try this! I love vanilla ice cream but i don’t eat it too often because it’s not the most figure friendly thing.

    Reply

  88. Aisatsana says

    I tried this recipe last night, and it was awesome! Thanks for posting it!
    I don’t have a Vitamix, but I put some in a quart sized ziplock bag, and put that inside a gallon sized ziplock bag filled with ice and salt. Then just rolled it gently around for about 15-20 minutes. The ice cream came out about the consistency of soft-serve frozen yogurt…yummy!

    The picture of the brownie sundae is beautiful; you are so talented. 🙂

    Reply

  90. Emily says

    I just made this with unsweeted almond milk, stevia, and instant coffee. It’s definitely more icy than creamy but still very delish! I think next time it needs some extra fat (maybe frozen canned coconut milk?) or maybe some guar/xanthan gum. Idk! I want to experiment with it now!! 🙂

    Reply

  92. Cat @ thesplitpindiary says

    I got so excited about this recipe that I’ve made it despite not having any vanilla essence OR coconut essence in the house! Cinnamon it is 🙂

    Reply

  93. Faith A. says

    Katie, I made this today and it’s so good! I am trying to stay away from added sugars and this is so good with vanilla stevia. I made it in a non-Vita and you are right, it’s kind of like a Frosty – but a delicious, healthy Frosty. Can’t wait to try more of your recipes. Thanks 🙂

    Reply

  95. Laura says

    I don’t know how to say this without being creepy but… I LOVE YOU!!

    I realized I was lactose-intolerant a few months ago and had a really hard time switching to dairy-free foods. I’ve tried so many of your recipes (and stalkeringly commented after making each one because I ended up loving it so much 🙂 )because they really taste like the real deal – they don’t taste like so many vegan treats do. but converting to a dairy-free diet I had such a hard time giving up ice cream! I LOVE ice cream and banana soft-serve wasn’t quite cutting it for me. I tried this today and it was delicious (although it didn’t turn out nearly as pretty as yours did). thank you Katie!!

    Reply

  96. M. says

    Word. This is SO good! I actually like it better than regular ice cream. Yes, it’s true! It has an icy and yet creamy taste all at the same time. It’s awesome!
    I only tried the vanilla so far, but I’m excited to try other flavors :).

    Reply

  97. Jillian says

    I left a remark about this under your cookie pie link, but in case there are some folks reading this that aren’t reading the other, it’s the BOMB! Low in calories? No freakin’ way…..WAY! It is the perfect thing for the heat of summer. Katie has done it AGAIN! xo to Katie

    Reply

    • Chocolate-Covered Katie says

      If you want a richer texture, you need to use a higher-fat milk, such as coconut milk. With almond milk, it will have a less-rich taste, but you can get it to look like ice cream by scooping it out with an ice cream scoop.

      Reply

      • Jillian says

        Hope it’s OK for me to give my 2 cents….I used the 35 cal per serving almond milk from Silk and an ice cream scoop. I found that if you scoop it an wait just a couple of minutes it helps. If you dive in immediately, than it seems more icey…if you give it a couple of minutes for the cold to come off of it, it truly makes a difference.

        Reply

  99. Lacey says

    me and my friend made this tonight and topped it with something we found in the grocery store…Cupcake Pebbles cereal! seriously tasted and smelled like cake batter in a cereal. made the ice cream amazing and like crunchy cake battery goodness. you should try it! (yes they are in fact vegan, so happy! good for ice cream toppping)

    Reply

  100. Alex says

    This looks incredible!
    I was curious; Do you think vanilla soy milk would work for this recipe?
    You’re amazing with all these delicious food ideas; Keep’em coming 😛

    Reply

    • Chocolate-Covered Katie says

      It would! As I wrote in my recipe, you might have to change the sweetener amount (and maybe even the amount of vanilla). But it will work with any non-dairy milk! It’s more of an ice-milk texture with soymilk or almond milk, and more of an ice-cream texture with coconut milk. I actually like the ice milk texture better!

      Reply

  101. beccah says

    youre a genius!! 😀 lol but really I love how you have a variety of recipes/recipe ideas to fit different tastebuds and lifestyles.esp for those of us on a diet/trying to lose healthily it’s a godsend psst—>if you use 1 T molasses and add ground cinnamon nutmeg and ginger to taste it tastes like a warm fall type ice cream or gingerbready 😀 😛

    Reply

  102. Summer says

    ok CCK, I’ll level with you- I NEVER think your recipes will work. And I’m ALWAYS wrong!!

    I tried the blondies this weekend (after being disgusted with the idea of beans) and prctically licked the plate clean. I tried the ice cream for the first time (after spending a week thinking it will taste like ice) and am LOVING it!

    Reply

  103. emijo says

    im so glad that i found this blog! you seriously rock.

    anyhow i have a question.. i like my ice cream creamier so using only 1/3c of coconut milk? or did you mean to add it with 1 c of almond milk? so that makes 1 and 1/3 c? OR 1/3 with the remaining of almond milk to make it 1 c? i hope i make sense..?

    PLUS ii absolutely hate coconut! does that taste strongly..? how come that it is more creamier than the almond one? just wondering..

    thanks!

    Reply

    • Chocolate-Covered Katie says

      You want a total of 1 cup of liquid.

      The coconut milk (the kind from a can) will make it richer because its fat content is much higher than, say, Almond Breeze. But maybe you could try non-dairy creamer (such as Silk) instead? I don’t think it has a coconut flavor with the milk, but I am a coconut lover so maybe I am biased.

      If you do try replacing some of the non-dairy milk with creamer, let me know how it goes! 🙂

      Reply

  104. sheila @ Elements says

    I just made a double batch of the vanilla ice cream, and it’s in the freezer right now. I’m hardly waiting to enjoy some this evening! 🙂 Thanks! 🙂

    Reply

  105. shannon says

    this is AMAZING! so delicious, my whole family enjoyed it 🙂 its perfect because it fits with my diet but still lets me have my daily fix of ‘ice cream’.
    im also making a grocery list now of ingredients from your other, amazing looking recipes (most notably the cookie cake!) to make soon! i love your site, its so inspiring!

    Reply

  106. Martha says

    As much as I love your attempts at healthy desserts, this simply isn’t “ice cream.” It’s frozen, icy milk with a little sweetener (more like a slushie of sorts). Seems a little misleading, no?

    Reply

    • Chocolate-Covered Katie says

      If you read my post, I say right in the directions that you need to use coconut milk or creamer or it’ll be more like ice milk texture. So please read my posts fully before accusing me of misleading my readers.

      Reply

      • Kplan says

        Alright, Katie. So I tried it. It’s a bit icy for me, although that could be b/c I needed to microwave it more or spin it on my Big Boss Blender some more (I traded in my Magic Bullet for the Big Boss — it’s better machine….but they don’t make ’em anymore).

        Perhaps there’s an ingredient one could add to smooth it out a bit? Half a banana? Maple Syrup? I dunno.

        That said, I’ll still marry you…but only if you ask nice. (A guy needs a little romance, ya know? Heh-heh.)

        Reply

        • Chocolate-Covered Katie says

          Did you see my recipe notes? First and foremost is that it WILL NOT be the ice cream texture unless you use a vita-mix. 🙁
          But you can try to make it creamier with coconut milk or creamer. Read the notes at the end of the recipe, but really you’ll only be able to get a Wendy’s-frosty texture with a regular blender, no matter what.

          Reply

          • Kplan says

            Oh, I DID see those notes…which is why I said it’s a bit too icy FOR ME. I forgot about the coconut milk suggestion tho’.

            The Big Boss is like the Magic Bullet, and it generally does a better job than the bullet in terms of blending; I guess the Vita-Mix has an entirely different method.

            That’s OK…I DID enjoy it! And I still think you and your site are AWESOME! So turn that frowny emoticon upside down! ;] I’ll give it another go at some point and experiment a little more and report back!

          • Chocolate-Covered Katie says

            Oh the vita-mix is in a whole other league! It’s just way more powerful than any other blender (except maybe a blendtec), which is also why it’s more expensive. (Isn’t that how stuff always works? Boo.)

            Here ya go: 🙂 🙂

  109. Danielle says

    So…..I made the recipe and liked it SO incredibly much that I decided to use the rest of the milk to make ice cream before it went bad. It measured 4 c and so I increased each ingredient by 4. So I pulled it out of the freezer (SO excited to eat some more) AND….it tastes like SALT! What did I do wrong? I’m guessing you shouldn’t increase the salt that much?! 🙂 Can it be fixed?! Can I blend it and put more sugar in there? Or add some more milk to it? PLEASE help! I don’t think I can eat the other servings. 🙁

    Reply

    • Chocolate-Covered Katie says

      Oh no! Yeah, that’s the weird thing about salt… it doesn’t seem to increase the same way as other ingredients. Hmmm… can you possibly make up another serving without ANY salt and combine it with the ones you already have?

      Reply

  111. Kplan says

    Hiya, Katie!

    So I tried the ice cream again — this time I doubled the vanilla. I also had Silk’s brand of almond milk — this batch of ice cream came out much creamier!

    So our wedding is back on.

    Haven’t yet tried your other recipes, but I will! (I recently made some sugar cookies, so I’m going to have to slow down on the treats before I become a fatty).

    Reply

  112. Emma says

    Is there any way to make this (successfully into ice cream, not a shake-type thing) without a Vita-Mix? I really don’t want to have to spend $300-$600 on a blender. 😐

    (I’m sorry if I come off grouchy–I’m just getting slightly frustrated. I REALLY want to use this recipe for a multitude of different flavored ice creams and I don’t plan on spending more than I make with one paycheck on something I have very few recipes for.)

    To end on a less-demanding note, love your blog and I have several recipes that I would love to try in the future, particularly the pancakes. <3

    Reply

  113. Jen says

    Here is a flavor I came up with:
    Pumpkin Pie
    Add pumpkin from a can, and pumpkin pie spice, cinnamon and I always add a little guar gum or anthem gum to make it thicker!
    YUM!

    Reply

  114. wholistic says

    I LOOOVE this recipe!! Instead of using Silk almond milk, I used Almondie’s almond butter. Yes, I know it’s butter and not milk… but the beauty about this is you can make almond milk with it too! Just mix 2tbsp of almond butter with 8 ounces of water and there’s your glass of pure, raw almond milk! Thanks for sharing this recipe!!

    Reply

  115. wholistic says

    I LOOOVE this recipe!! Instead of using Silk almond milk, I used Almondie’s almond butter. Yes, I know it’s butter and not milk… but the beauty about this is you can make almond milk with it too! Just mix 2 tsp of almond butter with 8 ounces of water and there’s your glass of pure, raw almond milk! Thanks for sharing this recipe!!

    Reply

  117. Geri says

    Hi Katie!
    I just had Voluminous Vanilla Ice Cream (with strawberries) for dessert and blogged about it here http://surfnrunnr.tumblr.com/post/11853804552/strawberry-almond-icee-i-tried-katies-recipe

    Mine turned out more like an icee/slushy lol but it was still good! I LOVE your blog, you are such a genius. I also tried your baked oatmeal recipe which is the simplest one I could find online but it kinda of failed ha. I will try again later. Also, I plan on making your healthy chocolate chip cookies soon!

    Congratulations on deciding to work fulltime on your blog! I’m sure you have lots of opportunities coming up.

    -Geri

    Reply

  118. Geri says

    Hi Katie!
    I just had Voluminous Vanilla Ice Cream (with strawberries) for dessert and blogged about it here http://surfnrunnr.tumblr.com/post/11853804552/strawberry-almond-icee-i-tried-katies-recipe

    Mine turned out more like an icee/slushy lol but it was still good! I LOVE your blog, you are such a genius. I also tried your baked oatmeal recipe which is the simplest one I could find online but it kinda of failed ha. I will try again later. Also, I plan on making your healthy chocolate chip cookies soon!

    Congratulations on deciding to work fulltime on your blog! I’m sure you have lots of opportunities coming up.

    Reply

  119. vicki says

    Katie– I didn’t read all of your responses (192!) so sorry if this is a duplicate. for ice cream, I use chopped frozen banana’s as my “base”. I blend those w/raw cacao, or with pb, or w/strawberries, or with…. well you get the picture. The frozen banana provides a rich creamy base that can easily be flavored any way you like and it’s ready to eat immediately… my favorite part!! I wonder if you kept ice cube trays frozen w/the milk of your choice on hand if you couldn’t add your flavorings as you blend so you don’t have to wait either?

    Reply

  120. Dawn says

    Katie, your link on “For ice-cream tricks, see: How to make it look like ice cream.” isn’t linked anymore :(. Are we missing anything good? 🙂

    I’ve made something very similar to this, only I use cold (not frozen) Almond milk, and I’ll throw in frozen fruits. Ex. I’ve made peach, strawberry, blueberry, etc. I just use whatever frozen fruit I’m feeling and vitamix instantly 🙂

    Reply

    • Chocolate-Covered Katie says

      Wow, thanks for letting me know! I have no idea why it did that… I found the post and re-published it, so the link should work now!!

      *crosses fingers*
      (Let me know if it still doesn’t work for you. It’s working for me now, but it wasn’t before.)

      Reply

      • Dawn says

        perfect thanks! guess if I had been able to read that post I wouldn’t have had to mention the frozen fruit rofl Tho I tend to use an over-abundance of fruit so I don’t get the soupy ice cream 🙂

        Reply

  121. Lauren says

    This, unfortuantely, was a disaster…. I mixed it up fine but when it came to the stupid blending part I was so lost. I don’t have a vitamix, so I didn’t know what the heck setting to use. I feared it would be a smoothie consistency, but even worse, it’s like chunks of small ice =( Oh Katie.. I butchered your recipe.

    Reply

  122. Katie says

    Hi Again!

    I am really confused is T tablespoon? because if it is wouldn’t the peanut butter “icecream” have more calories because a tablespoon of pb has about 90 calories?

    Reply

  124. Tatum says

    I find a better way to give it an ice-cream like texture is to take 2 bags one (large one small), put all the ingredients in the small bag and to fill the other one all the way up with ice and 1/2 a cup of salt. Then put the small bag in the larger one and shake till its the texture you want. I find it more effective 🙂

    Reply

  126. Pixie Vincent says

    I started out reading comments, hoping to get my question asked….and then I scrolled down through and saw how MANY there were…and gave up! lol I have teen boys – and a vegan ice-cream addict hubby (oh, okay, I am, too.) My recipe has tons of calories, so this one appeals to me as I try to lose weight. But there is no WAY I’m going to be able to fix this for myself and leave them out. Do you think it could be multiplied and put in the ice cream freezer that so many commenters were loath to use? (It’s really not as scary as it seems…)

    Reply

  127. NCH says

    I tried this recipe last weekend and it turned out really icy, I tried blending it but my blender couldn’t process it at all, any ideas??

    Reply

  128. Alex says

    oh my god this was AMAZING Katie! I used to eat ice cream ALL the time when I was little, and it was always a comfort food. I hate eating the overly processed diet ice creams, not only because some are loaded with god knows what, but also because they don’t taste good and you get the littlest portion! This was HUGE and amazing! I’m going to start making this in different flavors just to keep in the freezer whenever I want to have some! 😀

    Reply

  129. Diane says

    We made the peanut butter ice cream using almond milk and it was AMAZING! Thank you for this recipe. We’ve not vegan and are used to regular ice cream and this was great.

    Reply

  131. Erin says

    I tried the recipe but after i froze it, it was like ice! I don’t know what to do, I micro’d it and mixed it with a mixer but then it was liquid and ice chunks. Not creamy or anything at all. 🙁 I have no Vita mix, what can I do?

    Reply

  132. Mariana says

    Well I made this yesterday afternoon, I do have to say that I do not own a Vita Mix, so what I did was mix the ingredients, left the container in the freezer and checked on it, until the mix was semi frozen. I took it out of the freezer poured the semi frozen mix into my Oster blender and re blended it until it was liquid again. I pured it back into the container and into the freezer. Today, I took it out of the freezer, I defrosted it for 30 seconds in the microwave, and checkd if it was the right texture, it needed 30 more seconds and it was perfect. The texture was just like regular ice cream!! I used Soy milk, vanilla and almond extract, 3 packets of Splenda sugar and that was it, I do recommend it! Thanks Katie!!!

    Reply

  133. Mary says

    Hi Katie, this looks so easy! Can’t find part of the attachment to my ice cream maker tonight so perhaps I will try the Vitamix method! I just linked to your ice cream recipe on my blog as a suggestion to go with baked apples.

    Reply

  134. healthkismet says

    Just doubled the batch and used my silicone brownie pan as did not have enough ice trays – looking forward to trying same. Have you ever added extracts to the vanilla “ice cubes” to make a different flavor? Since I have two servings now freezing was thinking I could make one huge serving of vanilla for a friend and add an extract – such as carmel – for me with the other serving.

    Reply

  135. Ashley says

    I just purchased a Cuisinart Ice Cream maker, and am anxious to use it..when making your icecream does coconut milk replace heavy cream in recipes?? So would I use equarl parts almond milk and coconut milk to achieve that ice cream texture?

    Reply

  136. Steph says

    I’m going to try this tomorrow! Do you think, if I added some silken tofu if it would be creamier? Or, do you think your vegan greek yogurt would taste like ice cream if it were frozen?

    Reply

  137. MidwesternVeggie says

    I tried this with my ice cream machine…pretty much just ice with milk in the middle :/ maybe there’s a way i can make it thicker….i think that’s the main issue

    i made it with some pumpkin and spices though. once i got it to thaw, the flavor itself was pretty good!

    Reply

  138. Carlee Danielle says

    Hey Katie! How long do you freeze it for? Is it okay if i put it in the container in the morning and did not check back on it until I got back from school? So like 7ish hours?

    Reply

  139. Lisa K @ NutriNosh says

    (Re-posting my question from a different recipe b/c this is the one I MEANT to post it on)

    Katie, I have to ask your permission before doing this lol…

    I was experimenting around with making low-calorie ice cream and I sort of…blended your idea with another one I’d heard of…and I want to post the recipe to my own not-very-popular recipe blog (weight watchers friendly recipes), but not w/out permission. Basically, I used almond milk, sliced bananas into the little dishes of almond milk, and froze it with sliced bananas in the milk…then blended THAT instead of just frozen milk? So it was creamier without the coconut milk.

    I was planning to credit your blog along with the whole “frozen banana ice cream” idea in my post. Is that ok? Because freezing the almond milk was totally your idea, but I noticed you said that it was “foamy” if you used almond milk so…voila…add banana!

    Reply

  140. Alyssa N. says

    What I did for ice cream is i used your fudge-cicle recipe (sugar free) with only one banana and I froze THAT and used it to make delicious chocolate banana ice cream

    Reply

  141. Nikki L says

    Thank you so much for this recipe. This was amazingly good and I am so happy to be eating vanilla ice cream again!! I added some chopped strawberries and made a sundae it was yummy!

    Reply

  142. Anonymous says

    Do you HAVE to use almond milk? or can you just use 1% lowfat milk? and what kind of effect will this have on the calories?

    Reply

  143. Carson says

    Hi Katie,
    I love this ice cream, but whenever I make it, it comes out in little chips of ice instead of creamy like yours. I followed the recipe (I even used my Vitamix). Am I doing something wrong?

    -Carson

    Reply

  145. Basil says

    So, I made this ice cream last night.
    Yeah.
    Can I just say it was absolutely a-mazing? Thanks so much for creating all of these healthy desserts! I feel better when I know that something that I love to eat is healthy. Commence experimentation with flavours!

    And just as a side note – it’s probably coming out in little ice chips because you aren’t blending long enough. The first time I made it, that happened to me too and I was rather disappointed (I was using an immersion blender, which I assume is not as powerful as a VitaMix). Then last night I blended it really well until the ice cream was super smooth, then refroze it for a few minutes. The texture was perfect.

    Reply

  146. Suzanne says

    Oh WOW I am writing this right now with a huge ice cream headache and a biiig smile on my face! I changed it however to be reeally creamy with no extra fat… I first blended about 1/4 cup more almond milk with 1 tsp xanthan gum (could use guar gum too) in the vitamix until it got thick and then added the frozen cubes as you had outlined…. it turned out creamy and so much more like ice cream than ice milk! Yumm!
    Oh and on a side note for Katie, I LOVE your site, love the concept, the consistency in writing new blogs and you seem like such a cool, down to earth person… keep up the great work!! 🙂

    Reply

  148. Jessica says

    I tired to make this and put it in a small pyrex dish and froze. Then I thawed enough to get it out of the dish and into my blender. I don’t have a Vitamix but I thought I might still be able to make it work. It was a failure! =0) I hope to try this again for sure. Do you think if I got ice cube trays it would work better? Any tips or do I really need a Vitamix?
    Thanks!!

    Reply

  149. Quiltingdeb says

    Hi, love your recipes. I saw this in your recipe notes ‘see the “ice cream trick” link at the very bottom of this post’, but I don’t see the link. I wouldn’t want to miss one morsel of your creativity. Thanks, Deb

    Reply

    • Chocolate-Covered Katie says

      Hmmm… thanks for letting me know! It’s just basically this: Make a bigger serving, because it’ll yield a smoother result. And use an ice cream scoop to take it out, so it gets the shape of ice cream :).

      Reply

  150. Rose says

    I’m wondering if you could freeze some unsweet almond milk or whatever kind of milk you want to use in this in ice cube trays and take 3-4 of them out of the tray after frozen and whiz in the blender when you want the ice cream and that way you wouldn’t have to freeze it. It might would be sorta like a slush to drink but good and cold anyway. 😉 I know I make a shake that is suppose to be a shake that is like this but it’s so thick I have to eat it with a spoon and it’s nice and creamy. Just an idea. I keep a gallon ziplock bag of ice cube almond milks.

    Reply

    • Chocolate-Covered Katie says

      I bet you could! That’s a genius idea… I’ll definitely have to try it, as it sounds much easier than the way I have it written for this recipe. If you use a vita-mix, I don’t see why it wouldn’t still yield ice cream texture. Thanks for sharing :).

      Reply

  151. Sadie says

    I made this recipe last night. AMAZING!!! Absolutely delicious and totally gigantic! I used a mix of 2% milk and skim milk, because I am allergic to almonds, so I have to do dairy (worry not, it is organic dairy only).

    Seriously wonderful recipe. Thanks so much!!!

    Reply

  152. April says

    My favorite ice cream? Well, it used to be Tom and Jerry phish food or cherry garcia… until I read the label and saw exactly what I was eating xD What I love to do is go to Coldstones and mix together three random flavors and see how it turns out (ex. Lemon, chocolate, and raspberry sherbert with some mint thrown in there too. Mmmm) I’ve been dying to try rose water ice cream!

    Reply

  153. Sherri says

    HI Katie! Is there any way to make this ice cream with regular milk and still have it healthy, because almond milk is expensive and i really want healthy ice cream!

    BTW when does the Vita-Mix giveaway end?

    Reply

  154. Stephanie says

    If you don’t have a vita mixer for the ice cream should you use a regular blender or food processor? What are your thoughts on ice-cream makers will they work for your recipes? Love your blog!

    Reply

    • Casey says

      I made it in a food processor and it turned out great.What i did was make the recipe and then pour it into an ice cube tray. I let it freeze (about 3.5 hours) and then popped out the cubes into the food processor and blended them until smooth (about 1 minute). I then took this mixture and placed it in a bowl and put it back into the freezer for about 30 minutes. Tastes great and has great texture too.

      Reply

  155. Mary Poulin says

    I basically write this on my “I’M HAVING A HEALTHY DAY WHAT ABOUT YOU THURSDAY” blog. It came out super good and not icy with all the mixing work I did. ; )

    “I did as suggested and used both unsweetened almond milk and the canned coconut milk for the ice-cream. I doubled the recipe and added a lot of blueberries, 1 small banana, and a little peanut butter to my mix. Since don’t have a vita-mix nor a ice-cream maker, I took it out of the freezer a few times the first day. I kept mixing it with a big wooden spoon and an immersion blender. The next day (today), prior to serving, I let it defrost a little. I than used the immersion blender one more time before serving”

    by the way, my friend was trying to remind me of a time when ice-milk became very popular. I couldn’t remember, but I guess it was a long time ago.

    Reply

  156. Samantha says

    I’m curious Katie , do you like dark chocolate? I think you should incorpert some darkchocolate recipes, and dark chocolate is also very good for you heart 🙂

    Reply

  157. Samantha says

    Omg.. do they call for dark chocolate? ! Haha excuse me I’m new to your blog and just oh so excited about it I must have just missed that! Lol well that awesome cause I LOVE dark chocolate 🙂 btw your recipes are insipering and seem so yummy! I haven’t tried any yet but I plan on doing so as soon as possible 🙂 and your blog makes me kinda of want to become a vegan 🙂

    Reply

  158. Samantha says

    I made this but I made a strawberry Icecream and a Oreo one 🙂 both were fantastic! And I even used a blender, it was little icy but it was really good like that! I loved it all in all and as a plus I’m not addicted to almond milk!

    Reply

  159. Brad says

    I used your basic recipe of almond milk/salt/honey and added some frozen peaches and cinnamon. It was pretty delicious. Thanks!

    Reply

  160. Brianna says

    Hi Katie!
    Can I sub the almond milk for regular 2% milk or a mix of 2% and heavy cream? I really want to make a healthier ice cream, thanks!

    Reply

  161. JenniferH says

    I just wanted to thankyou for this recipe! My sister can’t eat any milk products, and my mom is on an extremely low fat diet because of an illness. This is a recent change to both of their diets, and I believe this recipe is at least a good step in the right direction for them AND its low calories for me!!! YAY!
    I also work with an obese woman, struggling with weight. She loves the girl scout-cookie babies, and today, we used this recipe as a base for blueberry ice cream! (We used 3 cups almond milk to a pint of blueberries, ended up with about 32 oz of “ice cream”) And we even “licked ” the vitamix container and had a small, liquidy but sweet milkshake for us!
    Thanks Katie for the wonderful recipes! Can’t wait for the cookbook!

    Reply

  162. Cosette says

    I added just a little bit of cinnamon to the recipe and topped it off with crumbled, warm snickerdoodle pieces and it was fantastic!

    Reply

  164. Julianne says

    Has anyone tried making this with an ice cream maker? I don’t own a vita-mix, though all your recipes make me want to buy one!!

    Reply

  165. Isy says

    Yum, literally just ate this 2 seconds ago! So good and no guilt! I went a bit weird and put some crushed cornflakes on top of my ice cream because I really wanted the crunch. I also added 2T unsweetened cocoa for double chocolate (oh boy) and 2T of coconut milk for flavour. I’d like to try adding some of the thickened coconut milk in during the blending stage to see if I can get it a bit thicker– by as yet, it’s refusing to thicken… grrr…

    Tomorrow’s recipe’s are 1) more ice cream! 2) Your nutella recipe. Also perhaps the cinnamon oatmeal– we don’t really have the ‘oatmeal cake’ type thing in australia and I’m curious to try it.

    Also quick question: What is (the significance of) a Vitamix? Is it just a souped up blender or does it have a cooling function or something? I don’t quite understand so it’s hard trying to compensate for it. Thanks!
    Isy

    Reply

  166. Claudia says

    Hey Katie 🙂 I love your blog!! Is the almond mild essential for this recipe because i tried using normal milk and it didn’t work 🙁 so i make frozen banana ice-cream instead 🙂 omnom

    Reply

  170. Lydia says

    To all those wondering….an ice cream maker works perfectly! I have the Cuisinart stand mixer attachment and it works like a charm!

    Reply

  172. Kelsey says

    How long will the cubes of ice cream last in my freezer? I’ve been making a whole bunch of them and keeping them in a baggie in my freezer so that I always have some on hand! But will they still spoil even in the freezer? The box of almond milk says not to freeze the milk, so does that mean they will go bad? Also, I’m the only one in my family that uses almond milk, and the box says to use it within 7 days of opening. Does it last any longer than 7 days? Sorry for all the questions! I just started using almond milk, so its new to me!

    Reply

  173. Diana says

    Hi Katie!
    I want to try this really bad but I don’t have a Vita-Mix.
    Do you think I can use my food processor instead?

    Thanks, your blog is amazing! 😀

    Reply

  174. Claire says

    Brilliant idea! This is so simple and I already have all the ingredients in my fridge! I also love that it’s such low calorie ice cream. I’m so gonna make this. Thanks again and keep up the creative work!!

    Reply

  175. Nina says

    Will soya milk work, too? I’m from germany and I never saw almond milk here, therefor I have to use soya – I want to make a yummy ( and above all a healthy ) dessert for my family and this is such a great idea, katie! hope it will work too, because it would be a pity if I’d be not able to try this recipe. xx

    Reply

  177. Shannon says

    I don’t have a Vita-Mix blender, I just have a normal blender. Would that be fine to use, or is there something certain about the Vita-Mix that I would need?

    Reply

  178. Anne says

    You can make ice cream in the Vitamix…no need to freeze your ingredients. Pour the ingredients into the blender, add 3-4 cups of ice, slowly increase speed to 10, then High. In 30-60 seconds, the motor sound will change and you’ll see four mounds form on top. Don’t over-mix or you’ll melt your ice cream.

    Reply

  179. Sarah says

    Hey i was wondering do i need a ice cream machine?
    And would you recommend your blue berry pancakes or apple pie? haha i cant decide!!

    Reply

  181. Cassidy says

    I just *had* to let you know how much I adore you for inventing this, Katie.
    May I construct a shrine for you?
    Will you make it rain Voluminous Ice Cream if I do? 😛

    Reply

  182. Lisa says

    God love you Katie!!! I am stunned and amazed at this recipe. I’m a new vegan (for the third time) and I know it’s not good for you but I’m trying to use up the last of my sugar-free syrups (sweetened with Splenda). I mix dulce de leche flavor with almond milk to make this recipe. That is just too good to be true!

    Reply

  183. Christiana says

    I’m trying this with a ice cream maker c: and from the looks of it it’s setting up really nicely I added coca powder because I haven’t had chocolate ice cream in ages and was the hardest thing I gave up to be a vegan but thanks so much for such a simple easy recipe!

    Reply

  185. carolyn says

    Oh my god. I tried it tonight (since I’ve had sugar binges like 4 nights in a row) and it was SO. FREAKING. GOOOOOD. (Used skim milk, and while it didn’t come out ice cream-y, it was DELICIOUS.)
    I’ve prepared a version with 1/2 small banana, sliced, and 3/4 cup milk that I’m freezing overnight in a mini cupcake tray (turns out my mom got rid of all the ice cube trays…) Combining ice cream techniques, and going to make a sundae for brekkie tomorrow.

    I shall update how it goes

    Reply

  186. Abby says

    I would love to try these recipes! Recently I accquired a Nordic Ware Supremer Ice Creamer (sweet name right?),which is a hand crank ice cream maker, and I was wondering if these recipes can be used with an ice cream maker?

    Reply

  187. jan jones says

    I agree with you about the salt. just about every recipe I have ever tried that is too sweet is because there is no salt in it. I always add it in when it is not in the original recipe. I am really looking forward to trying this ice cream. I am not an ice cream addict, but do enjoy it occasionally. It would be divine with the deep dish cookie pie!!

    Reply

  188. Jen says

    I tried it with my Magic Bullet and the consistency was more like an ice milk shake. Next I will try a frozen banana to add creaminess. But it’s a fabulous dessert for 40 calories!

    Reply

  192. Catherine says

    sounds great cant wait to go and get some almond milk to try it.
    sorry to sound thick though but what is vita-mix is it a vitamin mixture? don’t think we have it here in NZ

    Reply

  193. SusanB says

    Hi, Katie: I’m a new follower and wanted to say THANKS for all your great recipes. I’m dairy allergic and wheat free, so there isn’t much I can actually eat. LOL!! Just curious, I read through the comments (this is a popular recipe!) and couldn’t find an answer…have you ever tried adding a little coconut oil to the almond milk instead of coconut milk? Do you think that would give it a weird texture? I may experiment with it if you haven’t yet. Coconut oil is soooo good and even though it adds fat and calories, it’s good fat. It’s my latest obsession. 🙂

    Reply

  195. Jess says

    Okay, I have made this like six times! SOOOOOO AMAZING!!!!!!! I have used this as a base for strawberry, chocolate chip mint, and an avocado version. I have served it over the black bean brownies. So good!! My little sister can’t have regular ice cream, and is in love with this recipe! Just ate it straight out of the container!
    Best ice cream ever!!!

    Reply

  196. Beth Cook says

    You can also freeze your favorite fruit as an add-in; such as: very ripe banana (without the peeling), strawberries, blueberries, etc… maybe a cup of fruit total and blend in your Blender until it has the correct consistency for you. This would only add the calories from the fruit and it tastes delicious! Another idea: maybe add a 1/2 scoop of your favorite vanilla whey protein or powdered milk.

    Reply

  197. Diane says

    This sounds like a great recipe! I was wondering – since I don’t have a VitaMix – is there a way this could be made using a NutriBullet and an ice cream maker? I just got my ice cream maker and haven’t used it yet; wondering who I would do this. Thanks.

    Reply

  198. stephanie says

    I have it freezing right now. Can’t wait to try! A couple questions…why almond milk instead of dairy milk? Just a preference? Also, why is the salt necessary? Is it for taste or texture somehow? Thanks for all your awesome ideas. I love reading your recipes!!

    Reply

  199. Lily says

    Sorry I’m asking so many questions, but can I just put it in an ice cream maker since I don”t have a Vitamix?

    Reply

    • Lily says

      Whoops saw you answered that question already. I need to check these comments better before I ask a question! Sorry!

      Reply

  200. Macy says

    Ummm, Katie, I have a correction:
    This recipe does end. Especially when I put balls of your healthy cookie dough in it with a glob of peanut butter.
    It ended pretty darn fast.

    Reply

  201. Vanessa says

    Hi Katie, I tried this today as well…not a good day for me, maybe. I added brown sugar as the sweetener and didn’t have a food processor so I used an immersion blender. It didn’t taste like ice cream at all…I would much rather have had a banana milkshake (banana, almond milk blended together) without all that extra effort! It looked so good in the picture:( Am I just a terrible cook or does the immersion blender vs. the food processor make a huge difference? Sorry for being such a Debbie Downer today, but this is the first time I have tried the recipes on your blog and I am getting a little scared to try other “healthy” recipes. I may even make full fat oatmeal raisin cookies (where the recipes are starred and reviewed) because I am so discouraged.

    Otherwise, the presentation of your blog is beautiful and so are the pictures. I was very dissatisfied with the results of the recipes I tried today though 🙁 (I tried the curry, the peanut/raisin doughy cookies, and the vanilla ice cream)

    Reply

  203. Aj says

    Dear Katie, I love your website and all your recipes, and this looks delicious, but is there any chance I can use normal nonfat milk instead of almond or coconut milk so i can really get a vanilla only flavor? Hope you get the change to reply. And I’m really looking forward to trying this recipe ASAP. ;D

    Reply

  204. Jam3124 says

    I am borrowing a Vitamix and my “ice cream” is getting stuck on the sides. I use the stick to push it down but it does not blend to make a creamy consistency. I’m afraid to add more liquid like coconut milk or more almond milk because I want it to stay a frozen texture. Any suggestions? Tried the Vitamix website for troubleshooting but had no luck.

    Reply

  206. Carrie says

    Something isn’t working here… where does the voluminous come in to play? I have tried this several times now and there is NO volume to it whatsoever… I am reaching frustration levels. I have a vitamix… I follow the ingredients exactly… even doubling it all… all I get is ice milk… can you do a video of this process? I’d really like for it to come out like ice cream.

    Reply

  208. Nicolette says

    I don’t have a vitamix, but I do have an icecream maker (priorities 😉 ) will this work fine if I use my icecream maker? 🙂

    ps. Just stumbled across your blog yesterday – so excited to try some stuff out!

    Reply

  209. Faith says

    You’re amazing. Where have you and your website been all my life? I tried your black bean brownies today and fed them to my dad without telling him what was in there. After his approval I rubbed it in his face that it was a super healthy recipe=) Thanks so much!!

    Reply

  210. Malina Rose says

    Hi! Must this be eaten right away or after the second time blending, does it go back into the freezer, to be scooped out at a later time? In other words, is it a make ahead recipe or must it be served immediately after making?
    Also, I don’t have a Vita-Mix; can I use a food processor?
    Thank you so very much!!

    Reply

  214. patricia says

    if using canned, full fat coconut milk, would it be diluted with water and what would be the portions of each be? i make a delicious coconut tonic with 1 can org. coconut milk to 2.5 cups of water and 6 soaked, chopped, dates (to be sure pits are gone), 1/4 t. vanilla and, blended in vita-mix and it is a delicious drink. my guess is that for ice cream texture the dilution level with water would be much less?

    Reply

  215. Delaney says

    Hi! I’ve been eyeing this recipe for a long time, and we just got a Ninja. Would it still work, even though I don’t have a Vita-Mix?
    Thanks. 🙂

    Reply

  216. Sarah says

    I made vanilla ice cream with a peanutbutter- strawberry- jelly core, just like the ice cream from B&J…
    Thanks for all the great recipes!

    Reply

  219. Emy says

    Hey Katie!! I am a HUGE fan of your blog! I’ve been making your recipes for a while now and never really thought of leaving a comment but here I go. I tried making this yesterday..I used almond milk and all the other ingredients that u posted..but the results didn’t turn out as expected, it’s sorta like milky ice(or icy milk idk which one makes sense

    Reply

  222. Cindy says

    umm, can you explain in detail what to do if you don’t have a food processor / vita mix?
    I really wanna make this! Thanks!! 😀

    Reply

  223. Chris says

    Katie, could you make a coffee ice cream recipe or tell me how to make a coffee flavor for this recipe? If any readers have successfully made a coffee flavor for this recipe, I’d love to try it!

    Reply

  224. Abigail says

    Mine isn’t very voluminous :/ I haven’t blended it yet but it looks like it’ll make like one scoop at most 🙁 Is that normal?

    Reply

  225. Jamie says

    Holy delicious!
    Definitely use the vanilla bean method (mine was from trader joe’s). Such a great flavor in a light ice cream! I used real non-fat milk with a portion of half and half, vanilla bean (plus some extract) and served with homemade chocolate shell (coconut oil melted with high quality semisweet chocolate chips) and the roasted coconut shavings from trader joe’s.

    What a treat! And you’re not kidding about volume – my quad batch overflowed the kitchen aid ice cream attachment while freezing!

    Thank you CCK!

    Reply

  226. Darlene Frazier says

    I like the idea s of the ice cream, I love ice cream. Something I want to try is eggnog, got any ideas? Over the weekend I am going to use a regular recipe from my cook book and see what happens. I am an insulin independent diabetic, so have to watch everything I eat. I have made a sugar free cook and serve pudding, I have discovered the almond milk warms up faster than cows milk. I am excited about trying other recipes, like making a fish chowder etc. however a bit hesitant because of the expense of the ingredients. As far as the ice cream goes, I love to put chocolate and coffee together. When the holiday are dine, Then I will give the ice cream a try, maybe exoeriment with the chowder.

    Reply

    • Unofficial CCK Helper says

      You could try using Silk nog as your milk of choice. Or use any milk of choice and add spices such as cloves and ginger and nutmeg and cinnamon to mimic the flavor of eggnog. And be sure to report back!

      Reply

  227. r says

    I know this post is super old but I’ve been making this recently and just wanted to comment. I’ve been enjoying it so much in the heat over here in Australia! And you can vary it with whatever.
    sometimes i add protein powder after a run, sometimes vary the non-dairy milk type.. I usually make it chocolate by adding cocoa powder, and often some spices or a dash of vodka or spiced rum 🙂 Also, if I want it a bit more creamy/sweet/flavoursome I add some frozen fruit of some kind. And toppings! Usually add buckwheat for textural contrast, coconut flakes, fresh fruit… peanut butter!
    I love that you can also eat it whenever, for any meal/snack! Putting protein powder and fruit and some more toppings on lets me have it as part of brekky. And it sets up so nicely in the freezer for a few minutes while you wash up the blender!
    The big thing that has made all the difference though has been adding just a pinch of xanthan gum – makes it soooooooo creamy and delicious, like gelato. DEFINITELY recommend that.

    Reply

  229. nel says

    I have been browsing your creations and all i can say is WOW awesomeness!!! you are GREAT!! you make vegan fun!!!!

    Reply

  233. Hayleigh Miller says

    I am having so much trouble with this!! It never gets to be the right consistency and it’s just frustrating for me. How can I fix this?

    Reply

  234. Adele says

    This recipe looks amazing!! I was just wondering how long exactly to freeze the almond milk for beforehand you can blend it? Like, a few hours? Just wondering so I can think ahead for late night ice cream cravings!! Thanks 🙂

    Reply

  235. AMy says

    The flavor is great when making the mixture. But once I froze it and put it in the Vitamix two problems occurred. First- there was not enough mixture for the blender to work well so the icecream could not get smooth. It’s needed to be at least double the recipe to be used in a vitamix. Second- once frozen it had no flavor. It just tasted like a snow cone with no flavor. I was disappointed. Perhaps with the coconut milk it would have been better.

    Reply

  236. Gershon says

    At what speed and setting do you use the vitamix?
    I put it in after microwaving for 15 seconds and it certainly did not come out creamy, but rather slushy. Please help!

    Thanks

    Reply

  237. Daniel says

    HI Katie, I was wondering if 1% milk would work with this, or would it not be thick enough? If it wouldn’t be thick enough, could I add cornstarch to thicken it? Or what dairy or non-dairy milk would be best for this recipe?

    Reply

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