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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!
4.85/5 (33)
Total Time 5 minutes
Yield 4 - 6 servings

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.

4.85/5 (33)

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Published on August 6, 2018

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78 Comments

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  1. 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.

  2. 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.

  3. 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

  4. Shayls says

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

  5. 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!

  6. 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.

  7. 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?

  8. 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

  9. 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?

  10. 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!

  11. 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.

  12. 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.

  13. 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.

  14. Jenn says

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

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