Almond Milk Ice Cream (4 Flavors)

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One of my favorite homemade ice cream recipes is This Low Carb Ice CreamBut many of you have been asking dairy free choose.this homemade Almond Milk Ice Cream Recipe Yeah! It’s incredibly creamy and luscious, low in calories and carbohydrates, and free of dairy, sugar and gluten.

Aside from the almond milk swap, making almond milk ice cream is actually the same as making a regular custard-based version (or Coconut Milk Ice Cream, About this question! ).Also, like my protein ice creamthe flavor possibilities are endless.

Why You’ll Love This Almond Milk Ice Cream Recipe

tastes a lot like regular ice cream
creamy texture in the mouth
Just 4 ingredients (plus salt)
Gluten-free, sugar-free, and ketogenic ice cream (less than 1 gram net carbs! )
Easily customize your favorite flavors

Ingredients and Substitutes

This section explains how to choose the best ingredients for ice cream with almond milk, the role each ingredient plays in the recipe, and substitution options.For measurements, see recipe card below.

yolk – I haven’t tried egg substitute See if these work for vegan ice cream, but if you do let me know how it goes.If you need a way to use up egg whites, do Keto Bread or Coconut Macarons.
sweetener – I use zero calories Besti Powdered Monk Fruit Allulose Blend For this dairy-free ice cream recipe, because it’s low on the glycemic index and dissolves effortlessly into the base. However, you can use regular powdered sugar (which I don’t like), coconut sugar, or maple syrup if it suits your lifestyle.I do not recommend any other sugar substitute – What you finish will be as hard as anything else.
sea salt – Enhances flavor, balances sweetness, creates a smoother texture, and prevents fat molecules from separating during freezing.
almond milk – I use store bought unsweetened almond milk For convenience, but you can Homemade Almond Milk and only 2 ingredients. Other non-dairy alternatives like cashew milk should also work.
vanilla extract – Use high-quality herbs for the best flavor.
mix in – Optional, but add interesting flavors if you want to expand beyond vanilla. See the Variations section below!

Almond milk ice cream recipe ingredients.

How to Make Almond Milk Ice Cream

This section explains how to make ice cream with almond milk, with detailed step-by-step photos and technical details to help you visualize making the ice cream.For full instructions, including amounts and temperatures, see recipe card below.

Stir in egg yolks, sweetener and salt. In a medium bowl, whisk together egg yolks, Besti powder, and sea salt until combined and pale yellow. on hold.
Heat almond milk. in a small panheat the almond milk until it just starts to boil.

Combine egg yolks, Besti powder and sea salt in a bowl.

temper. Very slowly, pour the hot almond milk into the egg yolk mixture while whisking constantly.

Tip: Whisk vigorously and pour in slowly while the almond milk and eggs are combined.

This is called tempering and it keeps the eggs from messing up.

hot. Transfer the liquid mixture back to the saucepan.Heat over low heat, stirring frequently, until it reaches 170°F (you can use meat thermometer or candy thermometer to check if you don’t have one, see the recipe card below for approximate times). Remove from heat and stir in vanilla vigorously.

The milk and egg yolk mixture is simmering in a saucepan.

refrigeration. Cover and refrigerate until very cold. If mixing cookie dough underneath, prepare while bottom cools.
agitation. Pour the cold custard into the pre-frozen ice cream machine bowl.Whisk until the ice cream is the texture of soft serve ice cream, but not smooth enough (don’t worry, it’s still taste Smooth! ).
enjoy. Serve right away, or for firmer ice cream, transfer to freezer container Freeze until set.

A scoop of frozen almond milk ice cream.

Tip: Wet the ice cream scoop.

For easier scooping, first place a scoop of ice cream under warm water.

taste change

strawberry – Add 1/2 cup of chopped fresh strawberries just before blending and the remaining 1/2 cup during the last 5 minutes of blending.
chocolate – If you want chocolate ice cream instead of vanilla, just mix 1/3 cup unsweetened cocoa powder in the first step.
Chocolate Chip Cookie Dough – Addition of cookie dough is similar to making Sugar Free Chocolate Chip Cookies. To make a healthy version, combine 1/4 cup coconut oil3 tbsp Besti powder, 1/2 tsp vanilla extract, 1/2 cup Wholesome Yum Almond Flour1/8 teaspoon sea salt, and 1/4 cup chocolate chips (I use Sugar Free Dark Chocolate Chips) in a bowl to make the cookie dough.You can also use milk chocolate chips or white chocolate chips If you like. After mixing, fold the chocolate chip cookie dough into the ice cream.
nut butter – Add a few tablespoons of peanut butter or almond butter (according to taste) during the last 5 minutes of blending.

4 dishes with almond milk ice cream flavors.

storage instructions

Store in an airtight container in the refrigerator for up to 2-3 months. It should be good straight out of the fridge, but if it’s too hard, you can thaw it on the counter for a few minutes to soften it up before eating.

More Homemade Ice Cream Recipes

If you liked this Homemade Vanilla Ice Cream with Almond Milk, you might also like these:

raw material

Click on the underlined ingredients to see where to get them. Please turn off Safari reader mode to view ingredients.

Vanilla Almond Milk Ice Cream:

Additions to the Chocolate Chip Cookie Dough:

instruct

Click a time in the instructions below to start the kitchen timer while you cook.

In a medium sized bowl, brush Beat together the egg yolks, Besti powder and sea salt until combined and pale yellow. on hold. If making chocolate flavored, stir in cocoa powder.
in a small pan, heat the almond milk until it just starts to boil. Keep away from heat sources.
Very slowly, pour the hot almond milk into the egg yolk mixture while whisking constantly. (Doing this in a thin stream and whisking vigorously will keep the eggs from scrambling.)
Once the custard is well incorporated, pour the mixture back into the saucepan.Return to stove over low heat and high heat, stirring frequently, until mixture reaches 170°F (76°C), about 3-5 minutes.
Keep away from heat sources. Stir vigorously in the vanilla – it will foam. Cover and refrigerate for at least 4 hours, until very cold (40°F (4°C) or colder).
For a cookie dough flavor, prepare the chocolate chip cookie dough. In a medium bowl, whisk together coconut oil and powdered sweetener. Beat the vanilla. Beat in the almond flour and sea salt until crumbly like cookie dough. Stir in the chocolate chips. Cover the cookie dough and refrigerate until ready to use.
Once the custard is cold, pour it into pre-frozen containers ice cream machine bowl.drain 25 minutes, until the texture of the ice cream is softened, but thicker. (If making strawberry flavor, add 1/2 cup strawberries before blending, then add remaining 1/2 cup after blending 15-20 minutes agitation. )
Serve right away, or for firmer ice cream, transfer to freezer container Freeze until set.

Last Step: Leave a Rating!

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recipe notes

Serving Size: 1/2 cup

Nutritional information does not include additional ingredients. Nutrition information calculated based on vanilla almond milk ice cream only.

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

calories 48 years old

fat 3.8 grams

protein 2.1 grams

total carbohydrates 0.8 grams

net carbs 0.5 grams

fiber 0.3 grams

sugar 0.2 grams

Nutrition facts are provided politely. Questions about calculations or why are you getting different results?Please see our nutrition policy.

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