Almond Milk Ice Cream (4 Ingredients)

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.

Everyone has a food they never run out of at home, and for me that is almond milk. I drink it every day in my almond milk matcha latte and use it in my avocado milk.

But the most exciting and delicious way to enjoy almond milk? Dairy-free ice cream that tastes better than Ben & Jerry's or Häagen Dazs.

We were all amazed at how creamy the texture of this ice cream turned out. It was a super refreshing treat on a hot day.

This homemade almond milk ice cream recipe 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!

Jump to:

• Why This Recipe Works
• Ingredients
• Instructions
• Ingredient Swaps
• Flavor Variations
• Recipe FAQs
• Storage
• More Healthy Ice Cream Recipes
• Recipe

Why This Recipe Works

Healthy. This ice cream is not only dairy-free, it is also low in fat and sugar-free. One portion contains just 2.4g net carbs. This means it is even suitable for people on a keto diet.

Easy. You only need 4 simple ingredients to make this almond milk ice cream recipe. And even better, you don't even need an ice cream maker, which always takes up so much space in the kitchen. If you have a high-speed blender, you're good to go. But it is possible to make it even without a blender. I explain all methods further down in the post.

Versatile. Just like vanilla ice cream, this recipe can be a starting point for so many exciting flavor experiments. I have listed a bunch of ideas here in this post. And I am looking forward to hearing what else you come up with. Let me know in the comments!

Ingredients

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.

Sweetness - I like my ice cream sugar-free, which is why I used allulose. Allulose is the best low carb sweetener for ice cream because it sets soft like sugar. Other low-carb sweeteners, especially erythritol, will set harder. It is also possible to use honey, maple syrup or powdered coconut sugar if carbs are not a concern.

Vanilla extract

....and if you feel up to it, add mini keto cookie dough balls. Optional, but I highly recommend!

See the recipe card for full information on ingredients and quantities.

Instructions

This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities

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.

Expert Tip

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:

1. Add 2 tablespoons of MCT oil. Unlike coconut oil, it stays liquid at room temperature.
2. Stir in 1 tablespoon of vodka or another spirit.
3. Add a pinch of xanthan gum or guar gum.

Ingredient Swaps

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.

Flavor Variations

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.

Recipe FAQs

Storage

The ice cream tastes best on the same day because then it is the smoothest and creamiest. But you can freeze it for up to 3 months. Be sure to freeze it in an airtight container.

Before serving, let it sit at room temperature for 1 hour to soften.

More Healthy 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!

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