Almond Milk Ice Cream is a quick & easy recipe, made with just 4 simple ingredients. This healthy ice cream is naturally-sweetened and dairy-free, but you wouldn’t know it just by tasting it.
Inspired by my 2-ingredient almond milk recipe, you don’t even need to use almond milk to make this ice cream. You’ll make it naturally, simply by blending together almond butter and water.
(But, you can use store-bought almond milk, if you prefer!)
How to Make It
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. (Tips for making this without an ice cream maker below!)
1. Blend the ingredients. Add the water, almond butter, maple syrup, and vanilla extract to a blender and blend until very smooth and creamy.
2. Process. Pour the blended mixture into the frozen bowl of your ice cream maker, and process 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 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.
3. Enjoy! You can eat this ice cream right away for a soft-serve consistency, or transfer it to an airtight container and freeze for 2 to 4 hours, or until it’s firmer and scoop-able.
Almond milk ice cream turns out a little icier than coconut milk ice cream, but you can let it soften on the counter for 10 to 15 minutes before serving again, if you need to freeze it overnight.
Almond Milk Ice Cream FAQ
Can you use whole almonds? I originally tried making this ice cream the same way I make my cashew-based coffee ice cream. I thought I could blend whole almonds, maple syrup, and water, and then process it in the ice cream maker for the easiest ice cream ever. Wouldn’t that be nice?
Unfortunately, the texture from 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 you use plain almond milk? Next, I tried making homemade almond milk, only straining out the fiber this time. When I ran it through the ice cream maker, the almond milk did thicken up, but it had more of an icy, slushy texture. It’s definitely NOT creamy on its own.
What does almond butter do? 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.
Can you use another sweetener? Of course! You can use honey if you don’t need this recipe to be vegan, but in that case I’d only use a 1/4 cup because the flavor is more overpowering than maple syrup. And you can most likely use a 1/2 cup of coconut sugar, or more to taste, if you’d rather use a granulated sugar.
Want to spice things up? Try these other almond milk ice cream flavors that I’ve already tested for you.
Chocolate Almond Milk Ice Cream. Add a 1/2 cup of cacao powder to the mixture, and use 3/4 cup maple syrup total. Blend and process as directed, for a rich, chocolate flavor. You can add a 1/4 cup cacao nibs for crunch, or a 1/3 cup mini chocolate chips for a double-chocolate version.
Mint Chip Almond Milk Ice Cream. Add 1 teaspoon of peppermint flavoring to this recipe, and process as directed. When the ice cream is thick & creamy, you can fold in a 1/3 cup of mini chocolate chips, or a 1/4 cup of cacao nibs for a sugar-free alternative.
Almond Milk Ice Cream
- 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.
If you try this Almond Milk Ice Cream, please leave a comment below letting me know what you think!
Reader Feedback: Which ice cream flavor would you like to see next?