Almond Milk Ice Cream
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.Step-by-step photos can be seen below the recipe card.
Servings: 6 servings
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
Serving: 1serving | Calories: 254kcal | Carbohydrates: 17g | Protein: 6g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Sodium: 128mg | Potassium: 212mg | Fiber: 3g | Sugar: 12g | Vitamin A: 2IU | Calcium: 194mg | Iron: 1mg