Almond Milk Ice Cream
Published
Ice cream is one of my favorite indulgences, and thankfully there are so many great dairy-free options out there these days. But honestly, I love making my own and keeping a stash in the freezer for when a craving hits. This almond milk ice cream is my go-to—it’s made with just 4 simple ingredients and doesn’t require an ice cream maker, so anyone can make it. The rich and creamy texture totally satisfies that ice cream craving, and I love that it’s naturally sweetened and free from any weird additives. It’s an easy, feel-good treat I keep coming back to.
Easy Almond Milk Ice Cream Recipe
This is one of those recipes that you can kind of just throw together—I always have these 4 ingredients in my house, and then I’ll add extras like chocolate chips, frozen fruit, or a splash of vanilla if I’m feeling fancy. The base is super simple with soaked almonds, unsweetened almond milk, a little maple syrup for sweetness, and coconut oil to help keep it creamy once frozen. You just blend everything until smooth, pour it into a container, and freeze. I also love making my keto ice cream, which isn’t dairy-free, but this almond milk version is perfect when I want something a little lighter or need a dairy-free option for friends or family.
Almond Milk Ice Cream
Ingredients
- 1¼ cup blanched almonds, unsalted
- 2¼ cups unsweetened almond milk
- ⅓ cup maple syrup
- 2 tbsp coconut oil, odorless if preferred
Instructions
- Soak the almonds in water and store them in the fridge overnight. Drain the next day.
- In a blender, combine the drained almonds, almond milk, maple syrup, and coconut oil. Blend until smooth and creamy and fully combined.
- Taste and adjust the sweetness if needed.
- Pour the mixture into a freezer-safe loaf pan or container.
- Cover the container tightly with a lid or plastic wrap.
- Freeze for 6–8 hours or until firm.
- Let sit at room temperature for 10–30 minutes before scooping for the best texture. Scoop, serve, and enjoy! Serve with almonds, chocolate chips, or coconut flakes if desired.
Notes
- You can use flavored almond milk, just omit or reduce the amount of maple syrup.
- Honey, agave, or monk fruit syrup all work for sweeteners—just adjust to taste.
- Use a high-speed blender to fully break down the almonds.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Almond Milk Ice Cream Step by Step
Gather all the ingredients together.
Soak the almonds: Add 1¼ cups blanched, unsalted almonds to a bowl and cover with water. Place in the fridge to soak overnight. Drain and discard the soaking water the next day.
Blend the base: In a high-speed blender, combine the drained almonds, 2¼ cups unsweetened almond milk, ⅓ cup maple syrup, and 2 tbsp coconut oil (use odorless if you prefer no coconut flavor). Blend until smooth and creamy, making sure there are no gritty bits. (This is where you’ll add any extras that need to be blended in, like vanilla, fruits, cocoa powder, or coffee.) Give the mixture a quick taste and adjust the sweetness if needed by adding a little more maple syrup. (This is where you’ll add in any extras that need to be folded in, like chocolate chips, cookie pieces, or nuts.)
Freeze the ice cream: Pour the blended mixture into a freezer-safe loaf pan or container. Cover tightly with a lid or plastic wrap.
Chill until firm: Freeze for 6–8 hours, or until the mixture is firm.
Soften before scooping: Let the ice cream sit at room temperature for 10–30 minutes to soften slightly for easier scooping.
Serve and enjoy: Scoop into bowls or cones and enjoy as is, or top with almonds, chocolate chips, coconut flakes, or your favorite add-ins.
Serving Suggestions
I love scooping this almond milk ice cream into a cone, but it’s just as good in a bowl with fun toppings. Try it with sliced almonds, a handful of chocolate chips, or a sprinkle of coconut flakes. This is the perfect dairy-free option to serve over gluten-free peach cobbler for a summer treat. And one of my favorite ways to eat this is to crumble some gluten-free molasses cookies on top, yum!
Variations and Mix Ins
Add all your favorite flavors to this base and make it your own, like:
- Vanilla extract – for extra flavor and warmth
- Frozen strawberries or mango – blend in for a fruity twist
- Cocoa powder – turn it into chocolate almond milk ice cream
- Espresso powder – for a subtle coffee kick
- Nut butters – swirl in almond, peanut, or cashew butter before freezing
- Chopped nuts – add crunch with pistachios, walnuts, or pecans
- Crushed cookies – mix in for texture and a fun flavor boost
- Dairy-free chocolate chips – stir in before freezing or sprinkle on top
- Shredded coconut – for extra texture and tropical vibes
Storage Instructions
Store this almond milk ice cream in a tightly sealed container in the freezer for up to 2 weeks. It’s best kept frozen (skip the fridge), and for the creamiest texture, let it sit at room temperature for 10–30 minutes before scooping. This softens it just enough to get those perfect creamy scoops.
