Deliciously smooth and ultra creamy, this almond milk ice cream recipe is made with just 5 ingredients!
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 large 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 the creamy nondairy treat at home for over a decade!
And today this almond milk dessert joins the growing list of vegan ice cream recipes I’ve posted on the blog, including all of the following:
Coconut Ice Cream (reader favorite)
How to make ice cream with almond milk
The recipe is made with no soy, no coconut milk, no oil, and no eggs.
And it can also be dairy free, corn syrup free, banana free, sugar free, and nut free.
It has no cashews, no preservatives, guar gum, or xanthan gum, and there’s no ice cream maker required either.
To make the recipe, you simply whisk everything together and pour the mixture into ice cube trays. Freeze until solid.
Blend the frozen almondmilk ice cubes in a high speed blender until completely smooth, using the tamper to blend everything evenly.
Either enjoy your nondairy ice cream directly from the machine or freeze it for about an hour to achieve a firmer texture reminiscent to premium ice cream.
If you prefer, the recipe can be made in an ice cream machine. Blend everything together, pour into the machine, and churn according to manufacturer’s instructions.
The frozen vegan dessert tastes best the day it is made, due to the lack of preservatives. However, leftovers can technically be frozen. Thaw before serving.
Readers also love this Avocado Ice Cream
Almond Milk Ice Cream Flavors
Chocolate: Follow the recipe for vanilla almond milk ice cream below, and add one fourth cup of cocoa powder or cacao powder. Feel free to throw in some mini dark chocolate chips or pieces of homemade Vegan Brownies after churning!
Peanut Butter: Choose peanut butter in the recipe below, and increase it to two thirds cup for a stronger peanut butter flavor if desired.
Mint Chocolate Chip: Use a neutral nut butter such as raw cashew or Coconut Butter in the base recipe below, and add one eighth teaspoon pure peppermint extract, or more for a stronger mint flavor. Be sure your extract says pure and peppermint on the label.
Strawberry: Use only one and a half cups of almond milk in the recipe below. Add half a cup of mashed strawberries, and use a neutral nut butter such as raw cashew, macadamia nut, or coconut butter. Stir in another half cup of 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!
Serve the ice cream with Blueberry Crisp or Protein Banana Bread
Above – watch the video how to make almond milk ice cream.
Almond Milk Ice Cream
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
Have you made this recipe?
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More Recipes With Almond Milk
Marsha says
This ice cream is delicious!
Chantal says
Hi:-)
What is the recipe for the chocolate brownie? In the picture it is there but I don’t see the directions for how to make that one. Sorry if I missed it somewhere but I only see for the chocolate to add 1/4c of cocoa powder but not for the brownie one.
CCK Media Team says
Hi! You can crumble any brownie recipe into the chocolate version, or use one of Katie’s recipes. She has a ton of brownie recipes: https://chocolatecoveredkatie.com/category/healthy-brownies-and-baked-goods/
Chantal says
Thank you so much for the quick reply.
Elizabeth says
I made the mint version with peanut butter and matcha so it would be green. Two cups of my homemade hemp milk. The combination is a little different and the colour is off but minty peanut butter ice cream tastes good to me!
SW says
For the sweetener, should it be dry or liquid?
CCK Media Team says
Either works 🙂
Dan says
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?
CCK Media Team says
You might try scaling everything back by four (so, 1/2 cup of milk, etc.). Be sure to report back if you try!
Question says
Can I substitute water for the almond milk? Almond milk only has a handful of almonds anyways. Mightn’t I be able to add an extra tablespoon of almond butter and nix the milk altogether?
Lindsey says
How do you make the vanilla look white? It turns a light brown after I add in the nut butter, I tried this using almond butter.
Kristina Skillman says
Absolutely wonderful thank you for sharing totally appreciated will keep this recipe forever.
Jaclyn says
I swapped a cup of cashew milk for a cup of almond of and ohhhhhhhhh yummy thick and creamy. Also added some toasted almonds, toasted coconut and cacao butter. Tasted like almond joy!!
Mariah says
Can we use peanut butter powder instead of nut butter? Or should we make it the consistency of peanut butter?
Dana Jendrzejewski says
Quick and easy, I used an ice cream maker. I added cocoa powder and a little shot of instant espresso and for sweetener I used maple syrup, I put it in a nutri bullet blender and then in my cuisinart ice cream maker. I used oat and coconut milk that was in my fridge. It came out really well, I would next time stick to her original ingredients. I also used almond butter and it made it grainy- next time I would use cashew butter
Deborah says
Can’t wait to try this. Just wondering if this will work with the Ninja Creami. Would you prepare as stated and put in creami cups, freeze for 24 hours and process with the Creami? Thanks!
CCK Media Team says
We believe it should work, but we sadly do not have one of those machines so we don’t have any experience with it. If you try, be sure to report back!
Akrol says
Sorry, maybe I missed it.how do we make the chocolate version? Thank you
Nicole says
Could this work with cacao butter instead of nut butter?
Shan says
Made this today and WOW!
So damn good!
Low sugar so my diabetic husband can enjoy it as well!
Served it with a olive oil apple cinnamon cake and it was amazing!
Our new go to dessert!
Thanks so much for the delicious recipe…I made it exactly as you wrote it!
Bunny says
Fantastic recipe! Very versatile.