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Almond Milk Ice Cream

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!

 CREAMY Almond Milk Ice Cream With 5 Flavors Including Chocolate & Vanilla (Vegan, Easy, 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!
4.88/5 (52)
Total Time 5 minutes
Yield 4 - 6 servings


  • 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


  • *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


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.

4.88/5 (52)

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Published on August 6, 2018

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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.

  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.

  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 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?

  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?


    • 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.

  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.

    • Jason Sanford says

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

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