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Almond Milk Ice Cream

4.74 from 91 votes

Deliciously smooth and ultra creamy almond milk ice cream, made with just 5 ingredients!

Homemade Almond Milk Ice Cream

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 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 it for over a decade!

And today this creamy almond milk ice cream joins the growing list of vegan ice cream recipes I’ve posted on the blog, including all of the following:

Coconut Ice Cream

Keto Ice Cream

Banana Ice Cream

Almond Milk Ice Cream Recipes

How To Make Ice Cream With Almond Milk

No Soy

No Coconut

No Eggs

No Oil

And it can also be dairy free, corn syrup free, banana free, sugar free, and nut free (no cashews), with no preservatives or xanthan gum, and no ice cream maker required.

Chocolate Almond Ice Cream

Almond Milk Ice Cream Flavors

Chocolate: Follow the recipe for vanilla almond milk ice cream below, and add 1/4 cup cocoa or cacao powder. Feel free to throw in some chocolate chips or pieces of Vegan Brownies after churning!

Mint Chocolate Chip: Use a neutral nut butter such as raw cashew or coconut butter in the base recipe below, and add 1/8 tsp pure peppermint extract, or more for a stronger mint flavor. Be sure your extract says pure and peppermint on the label.

Peanut Butter: Choose peanut butter in the recipe below, and increase it to 2/3 cup for a stronger peanut butter flavor if desired.

Strawberry: Use only 1 1/2 cups almond milk in the recipe below. Add 1/2 cup mashed strawberries, and use a neutral nut butter such as raw cashew or coconut butter. Stir in 1/2 cup 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!

Above – watch the video how to make almond milk ice cream!

How To Make Almond Milk Ice Cream (Vegan, Dairy Free, Healthy)
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Almond Milk Ice Cream

An easy and dairy free creamy almond milk ice cream recipe you can make at home!
Total Time 5 minutes
Yield 4 – 6 servings
4.7 from 91 votes

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

Notes

Also be sure to try this Chocolate Peanut Butter Nice Cream.
 

Have you made this recipe?

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 Huge thanks to Almond Breeze for sponsoring this post. Their cashew and almond milks have been my go-to nondairy milks for more than a decade, so I was really excited for the chance to work with them. The recipe and opinions in the post are my own.

 4.86/5 (80)

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Published on August 6, 2018

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129 Comments

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  1. Joey says

    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 ?

    • Jason Sanford says

      Hi, we measured it at around 720g total. It’s 6 half-cup servings (so about 120g each). She tries to always remember to put total yield right above the recipe ingredients in a post, but if you ever don’t see it there for a recipe, it’s usually also listed on the nutrition facts page 🙂

  2. Molly says

    Super excited to try this new recipe, where I live it I see close to impossible to find coconut cream so I’m so excited to finally find an ice cream recipe without it! Can’t wait to try it!

    • Molly says

      oh my gosh just tried this and it tasted soooo good! I only tried I little before I poured it into the tray definitely going to be a treat can’t wait to blend, I highly recommend! 🙂 (I used honey as my sweetener)

  3. Brittany Audra @ Audra's Appetite says

    I’ve been loving making homemade ice cream recipes lately! I have found almond milk ice cream to be rock-hard once frozen though due to it’s low fat content. This looks so creamy! Did you use an ice-cream maker for the photos? (I don’t have one so have to use my Vitamix).

  4. Chao says

    Ice cream is my favourite food group by far and I can’t wait to try this! What kind of sweetener works best? Granulated or liquid?

    • Jason Sanford says

      Either works just as well, so use your personal favorite or try it both ways to see which flavor you prefer since every sweetener will give its own distinct flavor to a recipe 🙂

  5. Homeschool Mom says

    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.

  6. Katie says

    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

  7. Julie says

    Hello- is it possible to use liquid stevia drops instead of granulated or liquid sweetener? If so, how many drops would you recommend? Thanks!

    • Jason Sanford says

      I’m sure it could be possible if you like the taste of stevia, but amount would depend on your tastebuds. Taste the liquid before freezing to decide. Be sure to report back if you experiment.
      Jason

  8. DQ says

    Thank You so much Katie your info helped me and my mom who have stomach problems to make ice cream we can eat. Especially with no soy

    • Jason Sanford says

      Hi that’s so strange, the recipe shows up for me! Maybe it was a temporary glitch? Is it still not showing up for you?
      Jason

    • Jason Sanford says

      Hi that’s so strange, the recipe shows up for me! Maybe it was a temporary glitch? Is it still not showing up for you?
      Jason

  9. Jason says

    Hi, what would you recommend as an alternative to the nut butter? And should this be melted down to liquid form?
    Wouldn’t the nut butter if not liquiied be too much effort for the blades to rotate through?

    Thanks!

    • Jason Sanford says

      My favorite nut butter alternative is Sunbutter! And it’s smooth enough that there’s no need to soften it, although I guess you could.

  10. Sandra J BARNETT says

    This is all new to me but please explain what nut butter I should use. I bought almond butter to make vanilla but it tastes like an almond butter version of peanut butter. What did I miss here? Is there a neutral nut butter? Thank you.

    • Jason Sanford says

      Hmm, almond butter tastes pretty neutral to me, but there are different brands and types. Roasted almond butter will have more of a roasted flavor than the more neutral raw almond butter. Or there’s raw cashew butter. Or macadamia butter! Really there are so many options! For most neutral, raw almond butter would probably be my best bet.
      Jason

  11. Willie Bristol says

    This is my first time seeing this. But b4 I was thinking about how to make ice cream with almond milk. My brain storm is, since there is new coffee creamer made from almonds, why not mix the 2? Or use some of the almond yogurt. I have to work on the recipe

  12. Molly says

    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 🙂

  13. Dems says

    Will this freeze rock hard? I don’t have an ice cream maker so I have to use a different option. I do hope it stays creamy..

    • Jason Sanford says

      Yes homemade ice creams will freeze hard because they don’t have any gums/stabilizers (which aren’t really great for digestion). You can just take it out a little before you want it and thaw.

      • Rhonda Jordan says

        Gur gum makes it harder in case anyone wants to know verses your version I wish there was a way to make it a bit creamier what I mean is easier to eat right away when taken out of freezer other then that thank you for a clean recipe

    • Jason Sanford says

      It just means any nut butter of your choice, such as peanut butter, almond butter, cashew butter, etc.

  14. Kasey says

    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.

  15. DeAnna says

    100% blend this recipe before putting it in an ice cream machine…we ended up with cashew butter swirls :-/ still edible, but not what we were wanting or expecting.

  16. Allie says

    I’ve tried every store bought vegan ice cream and NONE compare to this recipe. This was so creamy and perfectly sweet. For my sweetener i used 5 large dates. my whole family was pleasantly surprised by how yummy this was

  17. Shayls says

    Can you make this recipe without using any nut butter and without using bananas as a substitute for the nut butter?

  18. Naomi says

    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!

  19. Elena says

    I am trying this using my ice cream maker next week. The only sweetener I could use is stevia. Is there a conversion formula? 1/3 cup sweetener = ? Stevia.

    Thanks

    • donnasandyq says

      It depends on what form and brand of stevia you’re using. You need to look in up on the site of whatever brand you’re using, or find a general conversion chart for the substitution for different forms.

  20. Lewis Moore says

    Thanks so very much for this recipe!
    Two things:
    It salt required? Can it be reduced a bit?
    If I use a packet or two of stevia, so I need to make up the 1/2 cup volume set aside for sugar?

  21. donnasandy says

    I’d love to know how anyone gets “creamy” from this. I used silk almond milk and coconut butter, in a cuisinart ice cream maker. It’s icy, not al all creamy, and the coconut butter chills back into little bits even though I thoroughly whisked it in smooth before churning! It does taste good, but I’m so disappointed after anticipating creamy like ice cream.

    • Jason Sanford says

      I haven’t tried coconut butter in this one, but I know coconut butter in general can sometimes be hard instead of creamy, depending on the fat content and how humid it is in the air. I’ve made this recipe with almond butter and also peanut butter and both yield creamy results, so those are two options you might try!
      Jason

  22. Brianna says

    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.

    • Jason Sanford says

      The base recipe under the print this recipe and above the nutrition facts. Just keep scrolling down the page past the flavors 🙂

      • Brianna says

        I understand that.
        “Choose peanut butter in the recipe below, and increase it to 2/3 cup for a stronger peanut butter flavor if desired.”
        Increase to 2/3 from what? Is the peanut butter supposed to be the nut butter?

  23. sue sacco says

    Hi! My son is fructose free (no HFCS, no cashews, no beans, no coconut), gluten free, and dairy free : ( I was looking for almond milk ice cream and found it here but I cannot find the vanilla flavor. Unless that is the one that just says almond milk ice cream. The recipe says nut butter for that one and I am just not sure how it would taste vanilla so maybe that is not the vanilla recipe. Can you help? Any other recipes you suggest we try that fit his food sensitivities?
    Thank you!

  24. sam clemens says

    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.

  25. Cyndee Rasmussen says

    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.

  26. Marissa Casido says

    When using but butter, specifically, coconut butter. Do you need to melt it first? I am worried it won’t mix in with the other ingredients.

    • Jason Sanford says

      You don’t if you’re using the blender option but probably should if using the ice cream maker option.

  27. Jenn says

    Fabulous!! I made chocolate peanut butter with chocolate chips tonight. Unbelievable!! Used honey. Ty! I made ice cream!

  28. Lorelei says

    Made Almond Butter ice cream for the first time. Yum!!!! No need to over pay for ice cream again – plus I know what the ingredients are in my homemade ice cream and can pronounce them all 🙂 Thank you so much for the recipe.

  29. Claire says

    Has anyone one just used caster sugar as the sweetener? I received my ice cream maker yesterday and in All the excitement of wanting to try it I forgot I’d run out of honey. I’m to impatient to wait a couple of days until shopping.

  30. Kelsey says

    This is the best vegan ice cream recipe I’ve made! The texture is perfectly creamy. I whisked the almond butter with about 1/2 cup of milk + cocoa powder, then gradually stirred in the remaining milk — no nut butter clumps! Can’t wait to make this again and try new flavors 🙂 Thanks for sharing!

  31. Dee Gee Johnson says

    Oh thank you thank you thank you! It was lovely. Hubby is an oil free vegan and I’m a low carb vegan. This worked perfectly! I’m looking forward to trying all the different flavors too.

  32. Jennifer says

    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.

  33. Vicki says

    I’m a little late to the game but just found this recipe. Has anyone tried the strawberry? I tried making it and couldn’t taste any strawberry so I added about 3 dozen more fresh picked strawberries. it just tastes like the raw cashew butter STILL! I don’t have an ice cream maker so I am using a vita mix and it’s just coming out like tiny dry pieces and not creamy at all.

  34. Nora says

    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!

    • CCK Media Team says

      Just add a little instant coffee (just the granules, no need to add water) before blending! 🙂

      • Nora says

        Excellent! Thank you so much!!! I can’t tell you how much I love this recipe, and also the nice cream recipe. When I quit eating sugar, I thought I was saying goodbye to ice cream. Now I have it regularly and I love the flavor of these recipes so much that my former ice cream favorites don’t even tempt me!

  35. Gigi says

    Just made this and it is my new favorite thing.. so easy, delicious, and light (while tasting like regular ice crean!!). I would recommend this recipe to anyone and everyone I know

  36. Glenna says

    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!!

    • Leslie says

      Hi Glenna– Does it actually taste like vanilla this way, instead of almond butter, as the version suggested as “vanilla” in the recipe does? Do you soak the cashews before hand? Thanks!

      • Glenna says

        It tastes like vanilla. I have soaked the cashews as well as not. Using a vitamix seems to make no difference which method I use. Almond milk doesn’t make it taste all that almond-y and cashews have a very neutral flavor. I also make my own date syrup (1c dates soaked 1hr in 1c boiling water, blended well – lasts 2wks in fridge). I do admit to using almond breeze vanilla almond milk rather than plain for extra vanilla flavor.

  37. Cynthia says

    I’m looking forward to making the chocolate chip cookie dough ice cream version listed on your site, but want to verify first – when you mention to stir in pieces of our favorite cookie dough, do you mean the actual dough, or bake the cookie first and then crumble the cookie into the mixture? If it matters, I’m planning to make the keto chocolate cookies I found in the keto cookie link you provided. Thank you.

  38. Tammy says

    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!

  39. Fuel says

    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!

  40. Gigi says

    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.

  41. Evon Jason says

    I like the fact that you are trying to help people enjoy a healthy dessert but your videos are so fast. You don’t take the time to explain each item. Very hard for a man that has to get off of sugars and has acid reflux to understand actually your videos are too fast each process should be done in a slow easy going fashion. I’m only making this comment because I really want to learn how to make almond milk ice cream but your presentation is must too fast for a beginner like me

  42. Marji Bitterman says

    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?

    • Maria_in_NJ says

      Allulose works well and doesn’t make the ice cream hard when put in the freezer. Tried erythritol but the ice cream gets rock solid in the freezer.

  43. SH says

    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!

  44. Fallon says

    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!

    • CCK Media Team says

      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.

  45. H+H says

    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!

  46. Michelle Oie says

    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.

  47. Neeta says

    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:)

  48. Yvette says

    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.

    • CCK Media Team says

      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.

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