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. It is also low in fat, sugar free and dairy-free.
Everyone has a food they never run out of at home, and for me that is almond milk. I drink it every day and often use it in baking.
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!
Below are the ingredients you need for the recipe:
Coconut Butter - Softened. 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 you can scoop it.
Almond Milk - It's important to choose a good quality unsweetened almond milk. I like Plenish.
Powdered Allulose - Powder granulated allulose in a food processor. Other low carb sweeteners, especially erythritol, will set harder.
....and if you feel up to it, add mini keto cookie dough balls. Optional, but I highly recommend!
(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.)
Step 1: Put all ingredients in a high speed blender and blend until smooth. Taste and adjust sweetness. Optional: Add a pinch of salt.
Step 2: Place an ice cube tray on a baking tray and fill in the ice cream mix. Put the mixture in the freezer to set,
Step 3: Add the frozen almond milk ice cubes to the blender and bend until smooth. Use a spatula to scrape the sides of the blender bowl in between.
Step 4: If using, stir though the gluten-free cookie dough balls.
Step 5: Enjoy as a soft serve straight away or for a scoop-able ice cream, pour into a small loaf pan and freeze until just set.
Almond milk ice cream sets 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 it soft and easy to scoop:
- 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 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.
Berries. Stir in 1 cup of fresh or frozen fruit. Blueberries, raspberries, chopped strawberries or blackberries. Also, increase the amount of coconut butter by 2 tablespoons.
Sugar-free chocolate chip. Use my homemade Sugar-Free Chocolate Chips or chop up a bar of Sugar Free White Chocolate.
Chocolate. Stir in ¼ cup unsweetened cocoa powder and increase the sweetener by 2 tablespoons.
Mint. Add ½ teaspoon of peppermint extract.
Yes, you can use an ice cream maker for this recipe. Simply prepare the mixture and churn according to the manufacturer's instructions.
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 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 1 hour to soften.
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!
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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.
- ½ cup coconut butter fluid / melted + cooled (130g)
- ¼ cup allulose 50g
- 2 cups unsweetened almond milk 480ml
- 1.5 teaspoon vanilla extract
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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Hi Katrina.. Absolutely love your recipes.
Have you ever considered making them available in a printed paper form ? I am not all that clever on the computer and would just love to start a collection of your recipe books. Would be awesome to be able to give them to friends as a gift.
Hi Dee, at the moment I only have my e-cookbooks. A printed cookbook is a project for the future 🙂
This is one of the best ice cream that I've ever tasted. Can't wait to share this with my family and friends.
So happy you like the recipe!
I can't get coconut butter sent to Ireland. I have a tub of almond and coconut butter. Can I use this?
and can I use erythritol in place of allulose?
Yes to both. Make sure the erythritol is powdered. It sets harder than allulose, but it will work.
Thank you Katrin! Perhaps add a wee bit of Xanthan gum then?
You could do, I find that it does help making low carb ice cream smoother. A spoonful of vodka can help as well. But neither is strictly necessary in the recipe.
Katrin thank you for sharing your recipes with us Would this work with unsweetened cashew milk? I just made a quart of it
Yes, you can use any nut milk in this ice cream recipe.
It was absolutely delicious. Will definitely make again.
So glad you like it!
Hi Katrin, Not sure if Rebel Ice Cream has crossed the ocean but let me tell you, I have a great pallet for tasting food. My mother used me as her tester when she was cooking or baking. I have tasted a lot of the low carb ice creams and even though a bit pricey, Rebel is THE BEST. It has great ingredients and, if I remember correctly from ingredient lists NO additives. Hope you can get to try it. I am not a paid endorser nor have I been compensated by the company I just am the type of person that can taste good food and will sing praises when asked.
I haven't seen it here, must investigate!
will this work with creamed coconut as I don't have coconut butter?
Do you mean coconut cream? This would contain less fat. I'm not sure, but you could give it a try!