This dairy-free almond milk ice cream recipe is made with just 4 simple ingredients. It is super refreshing and has a deliciously creamy texture. Option to stir through my keto chocolate chip cookie dough!
Table of contents
Do you like your dessert to be low in fat, sugar free and dairy-free?
This vegan ice cream is one to try!
It's been hot here in London, and I have been craving ice cream. I wanted something easy and refreshing. The work involved to make regular ice cream - cooking up a custard with cream and egg yolks - was not an option!
Also, I fancied something light.
Everyone has a food they never run out of at home, and for me that's almond milk. I drink it every day in my morning cup of matcha latte and often use it in my baking.
Almond milk is a popular low carb replacement for regular milk because it is very low in natural sugars.
As it happens, it also makes a great base for dairy-free ice cream that tastes better than any Ben & Jerrys or Häagen Dazs.
This homemade almond milk ice cream contains just 2.4g net carbs per serve. It is easy on the tummy since the fat content is low. I was surprised how creamy the texture turned out!
Coconut Butter - Use a block or coconut butter in a glass jar. If it is soft or runny, you can use it straight away, otherwise melt it until it is scoop-able.
Almond Milk - It's important to choose a good quality unsweetened almond milk. I like Plenish.
Allulose - The best sugar substitute for smooth ice cream because it gives a softer result. Use powdered allulose or powder granulated allulose before using. Other low carb sweeteners, especially erythritol, will set harder.
....and if you feel up to it, add mini keto cookie dough balls. Totally optional, but I highly recommend!
How to make no churn almond milk ice cream
(This section contains step by step instructions and photos that show how to make this recipe. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.)
If using a block of coconut butter, melt it in a saucepan on a low heat until runny. Allow to cool. If your coconut butter is runny or squishy, there’s no need to do this.
Place the allulose in a high speed blender and blitz until fine. Then add the rest of the ingredients and blend again until smooth. Taste and adjust sweetness, adding more if you prefer. Also optional: Add a pinch of salt.
Place the ice cube tray on a small baking tray and fill in the ice cream mix. Put the mixture in the freezer to set for about 2 hours. (Timings will vary depending on the size of your ice cubes.)
Add the frozen almond milk ice cubes to the blender and bend until smooth, about 1 - 2 minutes. You may need to use a spatula to scrape the sides of the blender bowl a few times.
If using, stir though the gluten-free cookie dough balls.
Enjoy as a soft serve straight away or for a scoop-able ice cream, pour into a small loaf pan and freeze for 2 - 3 hours until just set.
Tips for soft almond ice cream
I found that this almond milk ice cream does set hard if you keep it in the freezer overnight or longer. The reason for this is the low fat content of the recipe.
Here are 3 ingredients you can add to make the ice cream soft and easier to scoop if you plan to freeze it long term:
- Add 2 tablespoons of MCT oil. Unlike coconut oil, it stays liquid at room temperature.
- Stir in 1 tablespoon of vodka or another spirit.
- Add a pinch of xanthan gum or guar gum.
Nut butter. Replace the coconut butter with almond butter, cashew butter or another nut butter of your choice.
Peanut butter. Yes, you can also use peanut butter in place of the coconut butter!
Dairy-free milk. You wouldn't call it almond milk ice cream, but I'd like you to know that coconut milk, cashew milk or any other milk of your choice can be used. Note that oat milk contains as much natural sugar as dairy milk.
Different sweetener. Any sugar-free syrup can be used, or even coconut sugar or maple syrup if you are not bothered about keeping it sugar-free. Note that other low carb sweeteners will set harder than allulose.
Using an ice cream machine
Since most people do not own an ice cream machine, I decided to go for the easy ice cube blender method.
However, you can use an ice cream maker to make almond milk ice cream! Simply prepare the ice cream mixture and churn according to the manufacturer's instructions of your machine.
What if I don't have a blender?
If you don't have a high speed blender, mix together the ingredients, place in a shallow container and freeze. Take it out every 30 minutes or so and stir well to break up the ice crystals. Repeat until frozen.
The ice cream won't be as smooth, but it does work.
Berries. Stir in 1 cup of fresh or frozen fruit. Blueberries, raspberries, chopped strawberries or blackberries. I would also increase the amount of coconut butter by 2 tablespoons.
Chocolate. Stir in ¼ cup unsweetened cocoa powder and increase the sweetener by 2 tablespoons.
Mint. Add ½ teaspoon of peppermint extract.
In my opinion, the ice cream tastes best on the same day because then it is the smoothest and creamiest.
To freeze, cover the tub with cling film and then wrap in aluminium foil. Keep in the freezer for up to 3 months.
Before serving, let it sit at room temperature for about 1 hour to soften.
More keto ice cream recipes
I have a bunch of sugar free ice cream recipes on my website. Here are a few to try:
Tried this recipe? Give it a star rating below!
Almond Milk Cookie Dough Ice Creamfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
Optional Add-in: Cookie Dough Balls
- 1 batch keto cookie dough
- If using a block of coconut butter, place in a pan and melt on a low heat until runny. Allow to cool. If your coconut butter is runny or squishy, there’s no need to do this.
- Place the allulose in a high speed blender and blitz until fine. Then add the rest of the ingredients and blitz again until smooth. Taste and adjust sweetness, adding more if you prefer.
- Place the ice cube tray on a small baking tray and fill in the ice cream mix. Put the mixture in the freezer to set for about 2 hours. (Timings will vary depending on the size of your ice cubes.)
- Add the frozen almond milk ice cubes to the blender and blitz until smooth, about 1 - 2 minutes. You may need to use a spatula to scrape the sides a few times.
- Enjoy as a soft serve straight away or for a scoopable ice cream, pour into a small loaf pan.
- If using, stir through the keto cookie dough balls and freeze for 2 - 3 hours until set.
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