I recently experimented with a twist on one of my favorite Healthy Non Dairy Desserts. The fresh almond milk and rich coconut cream, balanced with granulated sugar and vanilla extract, create a light yet satisfying treat. I even enjoyed a few chocolate chips mixed in for an extra hint of indulgence.

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I’ve been experimenting in the kitchen lately and this Almond Milk Ice Cream turned out to be a game changer for me. It’s dairy-free yet incredibly creamy and nutty, making it a perfect treat for any day when you need something sweet without the dairy guilt.

I like starting with 2 cups unsweetened almond milk, then I add 1 cup full-fat coconut cream and 3/4 cup granulated sugar to get that perfect sweetness. Mixing in 2 teaspoons vanilla extract and 1/4 teaspoon salt just brings out all the flavors.

Sometimes I throw in 1/2 cup chocolate chips or chopped nuts for a fun mix-in twist. This recipe is great because it makes you feel like a dessert chef experimenting with different ideas, whether you’re into healthy non dairy desserts or just want to try something new with almond milk.

I hope you love it as much as I do!

Why I Like this Recipe

I really love how this recipe is dairy free which makes it perfect for those days when I want to indulge without the traditional dairy stuff.
I like that the process is super straightforward and doesn’t require any extra fancy skills. It makes me feel like I can actually make something awesome at home without too much hassle.
I appreciate how creamy and nutty the ice cream turns out, it’s such a delightful twist over the usual flavor and the mix-ins add that extra fun crunch.
Finally, I enjoy knowing that I can customize it by adding my own choice of chocolate chips or nuts, which helps me make it just the way I like it.

Ingredients

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Almond Milk: Light and nutty, this unsweetened almond milk offers minimal calories and a slight fiber boost.
Coconut Cream: Rich coconut cream adds creaminess with healthy fats making the ice cream extra indulgent.
Sugar: Granulated sugar sweetens the treat and supplies carbohydrates for a quick energy boost.
Vanilla Extract: Vanilla extract enriches the flavor with a sweet aroma that pairs well with the other ingredients.
Salt: Salt enhances and balances all flavors giving the ice cream a complete taste.
Optional Mix-ins: Optional chocolate chips or chopped nuts add crunch and extra flavor and protein.

Ingredient Quantities

2 cups unsweetened almond milk

1 cup full-fat coconut cream

3/4 cup granulated sugar

2 teaspoons vanilla extract

1/4 teaspoon salt

Optional: 1/2 cup chocolate chips or chopped nuts for mix-ins

How to Make this

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1. In a large bowl, mix together 2 cups unsweetened almond milk, 1 cup coconut cream, 3/4 cup sugar, 2 teaspoons vanilla extract and 1/4 teaspoon salt until the sugar is mostly dissolved.

2. If the sugar isnt dissolving well, pour the mix into a saucepan and heat it gently over low heat, stirring constantly; dont let it boil.

3. Once the sugar is dissolved, remove the mixture from heat and let it cool completely to room temp.

4. Cover the bowl and chill the mixture in the fridge for at least 2 hours or even overnight if you can wait a bit longer.

5. Pour the cold mixture into your ice cream maker and churn for about 20-25 minutes until you get a soft serve consistency.

6. If you wanna add some texture, toss in 1/2 cup chocolate chips or chopped nuts during the last 5 minutes of churning.

7. Once churned, transfer the ice cream into an airtight container and spread out evenly with a spatula.

8. Seal the container and put it in the freezer for at least 4 hours so it firms up nicely.

9. Scoop out your creamy, nutty almond milk ice cream and enjoy it at room temperature for the best flavor.

Equipment Needed

1. A large mixing bowl
2. Measuring cups and spoons
3. A small saucepan
4. A stirring spoon
5. An ice cream maker
6. An airtight container
7. A spatula

FAQ

How do I store the almond milk ice cream?

You can store it in an airtight container in the freezer for up to a week. Just let it sit out for about 5-10 minutes so it softens a bit before serving.

Can I use a different non-dairy milk instead of almond milk?

Yes you can use others like cashew or soy milk, but the flavor might change a bit so its best to try a small batch first.

Are the chocolate chips or chopped nuts safe to add?

Definitely, but its best to fold them in after churning so they dont sink to the bottom.

Why does my ice cream sometimes turn out icy?

It could be because of too much sugar or not churning enough. Make sure everything is very cold and stir well if you arent using an ice cream maker.

Can I make this without an ice cream maker?

Yes, you can. Freeze the mix in a shallow dish and stir every 30-45 minutes until it reaches a creamy consistency.

Almond Milk Ice Cream Recipe Substitutions and Variations

Unsweetened almond milk: You could try using unsweetened soy milk or even oat milk if you’re looking for something a bit different.
Full-fat coconut cream: If you cant find coconut cream, heavy cream or homemade cashew cream (blend soaked cashews with water) works pretty well.
Granulated sugar: You might wanna swap it out with coconut sugar or maple syrup, but it might change the texture a little.
Vanilla extract: Almond extract can be a fun alternative, or even a pinch of ground cardamom for a unique twist.
Salt: If you’re out of regular salt, sea salt is a great option–just keep the amount about the same.

Pro Tips

1. When you’re heating the sugar mix, keep an eye on it so it doesnt boil, cause that can mess up the flavor. A gentle heat with constant stirring is key so every little bit of sugar gets dissolved right.

2. Let the mixture chill long enough, like even overnight if you can swing it. That extra time really helps the flavors to blend in and makes the ice cream smoother.

3. If you’re adding chocolate chips or nuts, toss ’em in during the last few minutes of churning. That way, you get chunks that keep their texture instead of getting all crushed up.

4. One more tip: before putting the mix into your ice cream maker, make sure it’s well chilled in the fridge. Starting off cold can help create a creamier texture and reduce the formation of big ice crystals.

Almond Milk Ice Cream Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

Servings

servings

Calories

183

kcal

Equipment: 1. A large mixing bowl
2. Measuring cups and spoons
3. A small saucepan
4. A stirring spoon
5. An ice cream maker
6. An airtight container
7. A spatula

Ingredients

2 cups unsweetened almond milk
1 cup full-fat coconut cream
3/4 cup granulated sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
Optional: 1/2 cup chocolate chips or chopped nuts for mix-ins

Directions

In a large bowl, mix together 2 cups unsweetened almond milk, 1 cup coconut cream, 3/4 cup sugar, 2 teaspoons vanilla extract and 1/4 teaspoon salt until the sugar is mostly dissolved.
If the sugar isnt dissolving well, pour the mix into a saucepan and heat it gently over low heat, stirring constantly; dont let it boil.
Once the sugar is dissolved, remove the mixture from heat and let it cool completely to room temp.
Cover the bowl and chill the mixture in the fridge for at least 2 hours or even overnight if you can wait a bit longer.
Pour the cold mixture into your ice cream maker and churn for about 20-25 minutes until you get a soft serve consistency.
If you wanna add some texture, toss in 1/2 cup chocolate chips or chopped nuts during the last 5 minutes of churning.
Once churned, transfer the ice cream into an airtight container and spread out evenly with a spatula.
Seal the container and put it in the freezer for at least 4 hours so it firms up nicely.
Scoop out your creamy, nutty almond milk ice cream and enjoy it at room temperature for the best flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.