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As a reference, I looked on regular pints of ice cream and saw that the average serving size seems to be 70-80 grams. So the following info is based on 85-gram servings:

  • Made with just almond milk: 50 calories per serving
  • Made with 1/2 non-dairy creamer and 1/2 almond milk: 85 calories per serving
  • Made with all non-dairy creamer (or full-fat canned coconut milk): 120 calories per serving

Notes about the milk:

I tried this once with only Blue Diamond almond milk, and it tasted delicious; however the texture wasn’t exactly smooth and creamy. It has a fun texture; kinda like sea foam (in a good way, if that makes sense!). If you use nondairy creamer or full-fat canned coconut milk, the texture is more like ice cream. (Brand ideas include: Silk creamer, So Delicious creamer, or Good Karma creamer.) Either way, be sure to thaw a little before serving if your freezer is super-cold. (Also, don’t use Silk almondmilk. And I’d probably stay away from fat-free milks, such as ricemilk.)

No Ice Cream Maker?

Choice #1: You can freeze the liquid mixture, then thaw a little and re-blend it in a Vita-mix or Blend-tech.

Choice #2: You can freeze the mixture in a shallow container, stirring the slush every 45 minutes (for up to 4 hours). This takes a while and will never yield as creamy of a result… So if you are really serious about ice-cream making, you might want to think about investing in an ice cream machine. My Cuisinart was only $40; it is a one-time purchase that gives you enjoyment for years!

Choice #3: Forgo the ice cream. Pour the liquid mixture into popsicle molds or paper cups instead.