Almond Milk Ice Cream (How to Avoid an Icy Texture!)

Almond Milk Ice Cream (How to Avoid an Icy Texture!)

Course: Dessert

Cuisine: American

Keyword: almond milk ice cream

Prep Time: 10

Processing: 30

Total Time: 40

Servings:

Calories: 246kcal

Author: Megan Gilmore

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.

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Ingredients

1 ½ cups water (or almond milk; see notes)
¾ cup creamy almond butter (not roasted or salted)
⅓ cup maple syrup
1 tablespoon vanilla extract

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