Almond Milk Ice Cream

I was bracing myself for bananas/dates/syrup but another recipe that isn’t just blending fruit is fantastic. I look forward to trying this (freezer is currently crammed) as well as the recent ice lolly recipe ASAP.

With regards to the required capacity of containers/moulds etc. I estimated approx. 680ml from reading this recipe? Discounted salt and vanilla because they’re such insignificant quantities relative to the first three. Does this seem correct? I think it would be like 2 +5/6 American liquid “cups”… I’m using 120 ml dry and 240 wet, assuming the milk, nut butter and somehow the sweetener are all liquid.

The total yield might be handy for these recipes that have to be stored for any length of time, namely the freezer to advise on sizes of ice lolly moulds etc. Required beforehand.

Again, bookmarked this recipe and look forward to trying it ?

We made mint ice cream the other day and loved it so much we made maple nut today by using 1/2 tsp (or more to taste) maple extract and adding in 1/3 cup raw roughly choppped cashews. Both turned out great! So appreciate the simpllicity and great flavor we got using Silk Cashew milk and home made cashew butter.

Hi, I have a whole slew of your recipes I need to make and this one has now been added to the very top of the list! My husband and I eat dairy free and have been tiring of coconut milk ice cream. Although I did recently find a delicious almond milk ice cream recipe that uses egg yolks, I am excited to try this one so I don’t have a pile of egg whites I don’t know what to do with! I’ll try remember to comment back when I do.
Yours is one of the few sites I routinely check for recipes largely because I can trust everything to be df and (maybe more so ?) the site name resonates with me… My two year old-knowledgeable to my morning rituals-is often heard chanting ‘I want chocolate’ whenever I enter the kitchen.
~Katie

Hi i just want to clarify if what is the 1/4 tsp in “1/4 tsp + 1/8 tsp”?
thank u!!!

Any tips for freezing or does it not work well?

I plan to try with coconut milk, crunchy peanut butter, and maple syrup or honey. Do you think it will be Katie approved? I am a compact ice cream maker and the ingredient on hand 🙂

Does it matter whether you used roasted or raw nut butter?

Do you think I can use a homemade Sweetened Condensed Almond Milk as the sweetener?

If you don’t have an ice cream maker what you can do is pour the liquid mix into a one gallon plastic bag. Put the bag in the freezer, and every hour for the first 3 hours, take the bag out of the freezer and shake it, and switch it around. After that do the same thing every half hour. It sounds like a lot of work but it really isn’t. It makes sure that your ice cream doesn’t get too hard oh, and it also allows you to keep track of its freezing process. It is not quite as good as an ice cream maker for a smooth silky texture. But for quite some time this is how my children and I made ice cream.

This is the first time I’ve commented on your site, even though I’ve tried several of your recipes and really enjoyed them. But I have to say that THIS is a game changer!!! I dabbled with vegetarianism for a few years, and then at the beginning of 2019 became vegan, hoping that my digestive issues would clear up. They did, but I really, really missed dairy. I’m trying to find different substitutes for my past favourite dairy products but wasn’t happy about spending so much on the store-bought ‘ice-creams’, and nice cream just tastes like bananas to me, no matter what I add to it. So when you posted this recipe I excitedly tried it (I even made my own oat milk). LOVE IT!!! Thanks for always putting out recipes for so many different preferences!

Explain the peanut butter recipe a little better please. I’m trying to handwrite the recipies but the paragraph for peanut butter makes no sense. “Choose peanut butter in recipe below” what recipe am I supposed to be looking at? Makes no sense.

I haven’t even frozen this yet and I can already tell its going to be one of the best ice creams I’ve ever made. It tastes exactly like my favourite ice cream from Indulge, the peanut butter chocolate (I used the chocolate recipe with peanut butter). If I knew how good this was I wouldn’t have spent those years putting up with the consequences of being lactose intolerant.

I’m only assuming such a healthy based page would avoid artificial dyes, so please tell me how the green colour is achieved in the mint chip? My daughter would be thrilled to have this but cannot consume artificial colours.

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 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!

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!!

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!

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 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 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?

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!

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.

I was wondering if I could use sunbutter or does it have to be almond butter?Does it change the flavor?

Good recipe i will use it. The milk you use still has gum & emulsifier(sunflower lecithin) added in them. I always buy clean ingredients milk with nut, filtered water & fortified calcium in it. I might try this instead with my homemade almond milk.

After recently purchasing an Ivation ice cream maker, I have been looking for a healthy yet decadent recipe. This formula is exactly what I was hoping for. I halved the recipe to avoid freezing leftovers and the dreaded block of ice that is impossible to scoop again. I blended 1 1/4 cup Almond milk, 1 scoop Apollo chocolate lava protein powder, a Tablespoon of Valrhona Cocoa powder, and 2 Tablespoons of peanut butter in my Vitamix before dumping it into the Ivation ice cream maker. Forty minutes of churning turned it a bit harder than soft serve but by the time I carved it out of the mixing blade and bowl, it was perfect. Next batch I plan to try cocoavia for an even healthier version. Thanks, Katie, for this outstanding base recipe!

Hi.
I am sorry to bother you again.
I would like to know if it is possible to make this recipe into popsicles instead of ice cream?
If yes, can I simply pour all the whisked ingredients into popsicle molds & freeze & eat?
Will the texture be icy or creamy when frozen as popsicles?
Or do I first have to churn the ingredients in an ice cream maker & then freeze in popsicle molds?
Thanks!

Hi! Wondering if anyone has tried to modify this recipe to use in the Ninja Creami? I’m guessing it would be lovely… but curious how your results were!

Hi! Honestly, I am very intrigued by this recipe, so far it seems the most doable of them all. I do have a question. My ice cream maker is pretty small, a pint size model. The instructions recomend only 1 cup of mixture in the machine per use. What would I have to use, measurement wise per ingredient, to get only the one cup of mixture?