This post may contain affiliate links. Please read my disclosure and privacy policy.

If you’ve ever tried store-bought almond milk ice cream, you may have noticed that it’s not quite as delicious as regular ice cream. That’s why I spent so much time working on this homemade version. This almond butter ice cream recipe creates a creamy dairy-free ice cream that tastes amazing… truly!

The key to a delicious flavor is making your own homemade almond milk, rather than relying on a store-bought version. The easiest way to make almond milk is by blending almond butter and water together. This way, you don’t need to strain it!

The same concept is applied to this almond milk ice cream recipe. You need just four simple ingredients, plus an ice cream machine to get started.

⭐⭐⭐⭐⭐ Featured Review

“So good! This ice cream is delicious! I never tried making any ice cream since I don’t have an ice cream maker but it was so easy and came out great in the freezer. I’ve also tried it with cashew butter and dates and it’s equally as good. It’s yummy topped with pumpkin sliced candies walnuts too! Thank you for another phenomenal recipe.” – Danae

almond milk ice cream on upside down cones

Why You’ll Love This Almond Milk Ice Cream Recipe

It’s easy to make. Inspired by my 2-ingredient almond milk recipe, you don’t need almond milk on hand to make this ice cream. You’ll make it naturally, simply by blending together almond butter and water.

It’s allergy-friendly. This recipe is naturally gluten-free, dairy-free, and vegan. (No egg yolks required!) If you need a nut-free recipe, you can experiment with using tahini or sunflower seed butter, too. 

It’s easy to customize. If you have another nut butter on hand, like cashew butter or peanut butter, you can make other ice cream flavors, too! Be sure to try Pistachio Ice Cream and Peanut Butter Ice Cream for tested variations.

Almond Butter Ice Cream Ingredients

  • Almond Butter. Use creamy almond butter that’s not roasted or salted for the best results. I prefer the raw almond butter from Trader Joe’s or Artisana, but homemade almond butter works, too.
  • Water. Did you know that water and almond butter turn into almond milk when blended together? It’s fast and easy, and tastes WAY better than using store-bought almond milk.
  • Maple Syrup. This natural sweetener adds the perfect amount of sweetness and a hint of maple flavor. Do not reduce the sweetness without expecting a change in texture. Sugar is crucial for a soft, ice-cream-like texture. Without it, your ice cream will be icy.
  • Vanilla Extract. This is added for a classic vanilla ice cream flavor.

That’s all you need! It’s simple and delicious.

almond milk ice cream scooped from pan

How to Make Almond Milk Ice Cream

Step 1:

Before you get started, make sure the bowl of your ice cream maker has been frozen for at least 24 hours in advance, if your ice cream machine requires it. (You’ll find tips for making this without an ice cream maker below.)

Once that’s ready to go, make the ice cream base by adding the water, almond butter, maple syrup, and vanilla extract to a high-speed blender.

Secure the lid and blend until very smooth and creamy. You can taste the mixture if you want to adjust it to your liking, but keep in mind that this should almost taste “too sweet” at this point. The sweetness will be diluted when it’s frozen.

almond milk ice cream ingredients in blender

Step 2:

Remove the bowl of your ice cream maker from the freezer. (I’m using this ice cream maker in the photos; I’ve owned it for 16 years and still love it.)

Pour the blended mixture into the frozen bowl, secure the lid, and let it churn until it’s thick and creamy, about 30 to 35 minutes.

Don’t have an ice cream maker? You can pour this mixture into an airtight container and store it in the freezer until firm, about 6 to 8 hours, or overnight. Be sure to stir it every hour or so to incorporate air into the mixture. This helps make it more creamy, rather than icy.

almond milk ice cream poured into ice cream maker

Dairy-Free Ice Cream Serving Tips

You can eat this ice cream right away for a soft-serve consistency. I like to eat it right away because it’s hard to resist, but you can also transfer it to an airtight container and freeze it for 2 to 4 hours for a firmer, scoopable texture.

If you store this ice cream overnight, it will become icier, so just keep that in mind. You can let it soften on the counter for 15-20 minutes to make it easier to scoop again.

finished ice cream ready to serve on ice creams scoop

Almond Butter Ice Cream Flavor Variations

  • Chocolate Ice Cream. Add 1/2 cup of cocoa powder to the mixture, and use 3/4 cup of maple syrup total. Blend and process as directed for a rich, chocolate flavor. You can add a 1/4 cup of cacao nibs for crunch, or a 1/3 cup of mini chocolate chips for a double-chocolate version.
  • Mint Chocolate Chip Ice Cream. Add one teaspoon of peppermint flavoring to this recipe, and process as directed. When the ice cream is thick & creamy, fold in 1/3 cup of mini chocolate chips or 1/4 cup of cacao nibs for a sugar-free alternative.
almond milk ice cream scoops on cone

Almond Milk Ice Cream Recipe FAQs

Can you make this with whole almonds?

I originally tried making this ice cream the same way I make my cashew-based coffee ice cream. I blended whole almonds, maple syrup, and water, and processed it in the ice cream maker. Unfortunately, the texture of the whole almonds is far too fibrous. Even though the flavor was good, my kids couldn’t choke down the texture. Neither could I. It’s just not appealing with SO much fiber.

Can I use almond milk instead of almond butter?

You know I tested this. When you omit the almond butter and use only almond milk, the ice cream has more of an icy, slushy texture. It’s definitely NOT creamy on its own.

Why add almond butter?

Adding almond butter to this recipe adds the much-needed creaminess that you can’t get from almond milk on its own. When you use raw or homemade almond butter, the almonds don’t contribute a strong “roasted” flavor, and you’ll get a creamier, richer ice cream that tastes amazing.

almond milk ice cream scoops on cone

Almond Milk Ice Cream

5 from 4 votes
Have you ever wondered if you could make ice cream with almond milk? Me, too. That's why I spent the past few months trying to figure out how to make this almond milk ice cream recipe. Spoiler alert: You can't just make it with almond milk alone. Be sure to read the tips below so you'll get delicious results on your first try.
prep10 mins Processing30 mins total40 mins
Servings:6
PrintRate

Ingredients
 
 

Instructions

  • Be sure to freeze the bowl of your ice cream maker at least 24 hours in advance, if your machine requires it. In a blender, combine the water, almond butter, maple syrup, and vanilla extract. Blend until it looks smooth and creamy.
  • Pour the mixture into the frozen ice cream bowl and process in your ice cream machine until it looks thick and creamy, about 30 to 35 minutes.
  • When the ice cream is thick, it's ready to enjoy right away for a soft serve consistency. Or, you can transfer it to an airtight container and freeze for 2 to 4 hours, for a more scoop-able consistency. Leftover ice cream can be stored in an airtight container in the freezer for up to 3 months.

Video

Notes

This recipe makes roughly 3 cups of ice cream, so the nutrition information is for roughly 1/2 cup. This is automatically calculated, and is just an estimate not a guarantee.
Ice Cream Maker: This is the ice cream maker I use in my photos. (affiliate link) I’ve owned this machine for 16 years and still love it! 
Almond Milk Note: This recipe makes almond milk by combining almond butter and water. You can certainly use almond milk instead of water, if you want to, but it’s a waste of money since you can’t taste a difference in the final ice cream. 
Sweetener Note: You can use 1/4 cup honey for a non-vegan ice cream, or 1/2 cup of coconut sugar instead of the maple syrup. Do not omit the sweetener or the texture of the ice cream will be icy, rather than soft and creamy. 
Don’t have an ice cream maker? You can pour this mixture into an airtight container to freeze until firm, about 6 to 8 hours, or overnight. Be sure to stir it often, every hour or so if you can, to help incorporate air into the mixture. This helps make it more creamy, rather than icy.

Nutrition

Calories: 246kcal | Carbohydrates: 18g | Protein: 7g | Fat: 17g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Sodium: 7mg | Potassium: 277mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1IU | Calcium: 130mg | Iron: 1mg
Author: Megan Gilmore
Course: Dessert
Cuisine: American
Keyword: almond milk ice cream
Get your FREE 7-Day Kick Start!
Sign up for my weekly email newsletter and receive a 7-day kick-start guide. You’ll get meal ideas & new recipes in your inbox every week! (You can unsubscribe at any time.)

More Ice Cream Recipes

If you try this homemade Almond Milk Ice Cream recipe, please leave a comment & star rating below letting me know what you think!

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. As a Certified Nutritionist Consultant (CNC), I love to make healthier food using simple ingredients. I test these recipes multiple times in my kitchen to make sure they will turn out perfectly for you.

Read More

You May Also LIke

Leave a Review!

I love hearing from you! Submit your question or review below. Your email address will not be published. Required fields are marked*.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  3. First attempt at making ice cream and it was delicious!! Do you think if I subbed coffee in place of water would it still taste good?

    Reply

        1. Hi Juli! The Vitamix won’t replace an ice cream maker, but you can pour the mixture into a container and freeze until it’s firm. It’s best if you can stir it every hour or so to help incorporate air into the mixture.

          Reply

    1. I don’t think it will be as creamy that way, but I’d love to hear if you experiment with it!

      Reply

  5. So good! This ice cream is delicious! I never tried making any ice cream since I don’t have an ice cream maker but it was so easy and cake out great in the freezer. I’ve also tried it with cashew butter and dates and it’s equally as good. It’s yummy topped with pumpkin sliced candies walnuts too! Thank you for another phenomenal recipe.

    Reply

  7. Perhaps this is ice cream blasphemy, but could you make veggie ice cream by, say, blending spinach into this recipe? Just trying to figure out ways to up the veg intake for the whole family. Thanks!

    Reply

    1. Hello, I have all the ingredients to try your ice cream recipe! I was wondering if I could use my food processor to make this ice cream?
      Thank you,
      Trish

      Reply

      1. Yes, you can definitely use a food processor instead of the blender to mix this together. Hope you enjoy it!

        Reply