Ingredients & Substitutions
Here I explain the best ingredients for making ice cream with almond milk, what each one does in my recipe, and substitution options. For measurements, see the recipe card.
Almond Milk – The base! I went with store-bought to keep it simple, but you can definitely make your own homemade almond milk. Cashew milk, oat milk, and other non-dairy milks would also work. Egg Yolks – These help form the custard and make the ice cream creamy, since almond milk isn’t creamy on its own. I haven’t experimented with egg substitutes for a vegan ice cream, but if you give it a try, let me know how it turns out! And if you’re wondering what to do with those leftover egg whites, they’re perfect for my keto bread or coconut macaroons. Sweetener – I use Besti Powdered Monk Fruit Allulose Blend for this dairy-free ice cream recipe, because it dissolves easily and has a zero glycemic index. Regular powdered sugar (not my preference), coconut sugar, or maple syrup would also work if it fits your lifestyle. I don’t recommend any other sugar substitutes (except plain powdered allulose would work, but you’ll need more) — your ice cream will be rock hard with anything else. Vanilla Extract – I like this brand, and include it even if I’m making other flavors. Sea Salt – This enhances the flavor, balances the sweetness, and makes the texture smoother. Mix-Ins – These are totally optional, but check out the variations section below if you want to jazz up your batch beyond just vanilla.
How To Make Almond Milk Ice Cream
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Flavor Variations
Aside from the vanilla base recipe, here are the 3 other flavors I tested with my almond milk ice cream recipe. Pick one to match your cravings:
Want it extra creamy? Replace 1/2 cup of the almond milk with half and half, heavy cream, or (to keep it dairy-free) coconut cream. It’s actually my favorite way to make it, but I left out these options from my basic almond milk ice cream recipe to keep it both dairy-free and simple. When combining the hot almond milk with the egg yolks, pour slowly in a thin stream and whisk fast. This keeps the eggs from scrambling, so it’s important! Stir the custard frequently while heating. Again, this is to prevent the eggs from fully cooking. And a good digital thermometer is your best friend to know when to stop. Make sure your custard is super cold before churning. For your almond milk ice cream to turn out creamy, it should be no more than 40 degrees F before you churn. I usually let mine sit in the fridge for at least 4 hours. Don’t have an ice cream maker? You can freeze the ice cream without churning, but you’ll need to stir every 30 minutes by hand for the first 4-6 hours. This is to prevent it from getting too icy.
Strawberry – Toss in 1/2 cup of chopped strawberries right before churning, and another 1/2 cup in the last 5 minutes. I do it this way because the first part infuses all the ice cream with strawberry flavor, while the second part leaves some little strawberry pieces. Chocolate – Mix in 1/3 cup of unsweetened cocoa powder (I recommend Dutch processed like this) during the first step. I like my chocolate almond milk ice cream pretty chocolaty, but you can reduce it to 1/4 cup if you want it less intense. Chocolate Chip Cookie Dough – This is actually the first flavor I ever made, and still my fave! My healthy cookie dough is a lot like the dough from my sugar free chocolate chip cookies and I love these chocolate chips for it. This add-in has a bit more to it, so see the recipe card below for instructions. Below is a picture of this flavor from the first time I posted it years ago:
Storage & Serving Tips
Naturally, you’d store this in the freezer! The texture is best within 3 months. For easier scooping, I set my almond milk ice cream out on the counter for a few minutes and run my ice cream scoop under warm water.
My Tools For This Recipe
Medium Saucepan – You can use any kind you’ve got, but lately I love this one because of the spout. It makes pouring the mixture much easier.i Ice Cream Maker – My fave that I’ve had for years! It’s durable, reliable, and roomy inside. Digital Thermometer – Mine isn’t necessarily made for ice cream making, but it’s actually perfect for it. Works super fast!
Please enter your first name for your account. Your saved recipe will also be sent to your email. Nutrition info is calculated based on vanilla almond milk ice cream, and does not include add-ons for flavors. Here are my girls and me on one of the rides before it started. I love going with them, and will go as long as they let me. They were begging for ice cream at the park, but we promised them cake at the birthday we were attending afterward instead. I guess I should make some almond milk ice cream for them soon!
