Sugar-Free Almond Milk Ice Cream Recipe

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My classic keto ice cream is my most popular keto frozen dessert, but many of you have been asking me for a dairy-free alternative. You’re in for a treat! This sugar-free almond milk ice cream recipe is incredibly creamy and luscious, all while being light in calories and carbs, without dairy. Aside from the almond milk swap, learning how to make almond milk ice cream is actually not so different from making the regular kind.

And, we are taking this easy homemade almond milk ice cream up another notch, by adding chocolate chip cookie dough into the ice cream! It’s my favorite ice cream flavor.

Sugar-free chocolate chip cookie dough is super easy to make, similar to making keto chocolate chip cookies, but we skip the eggs. You just might have to stop yourself from eating the cookie dough with a spoon. 😉

My favorite ChocZero Dark Chocolate Chips are the best part! I used them to make keto chocolate mousse recently, and since they are dairy-free (as well as sugar-free, soy-free, and non-gmo), they fit perfectly into dairy-free almond milk ice cream. I mixed them into the cookie dough, but you can also add them directly to ice cream as well.

How To Make Almond Milk Ice Cream

It’s time to learn how to make ice cream using almond milk! This recipe comes together in a few simple steps:

• Whisk yolks and sweetener. Whisk together egg yolks, Besti Powdered Monk Fruit Allulose Blend, and sea salt until the color is light yellow.

• Heat almond milk. Bring almond milk to a simmer, then remove from heat. (You can use any unsweetened store bought brand, or make homemade almond milk.)

• Mix together almond milk ice cream diy custard. Very slowly, pour the hot almond milk into the egg yolk mixture while whisking constantly.

TIP: Whisking vigorously and pouring the almond milk slowly will prevent scrambling the egg. This is called tempering.

• Heat custard. Once the custard is combined and smooth, transfer the mixture back to the saucepan. Return to the stove over low heat, stirring frequently, until the mixture reaches 170 degrees F, about 3-5 minutes. Remove from heat and whisk in vanilla bean powder. It will get frothy!

• Chill. Refrigerate until very cold for at least 4 hours, or until it is 40 degrees F or less.

TIP: Chilling overnight is convenient, if that’s easier than timing it!

• Make chocolate chip cookie dough. Beat together coconut oil and powdered monk fruit sweetener with allulose, then vanilla, and finally super fine almond flour and sea salt, until crumbly. Stir in ChocZero chocolate chips. Cover and refrigerate.

• Churn. Once your sugar-free almond milk ice cream custard is very cold, pour it into a pre-frozen ice cream maker bowl. Churn for 10-15 minutes, or until it’s in between a liquid and the texture of soft-serve ice cream, like the picture below.

• Add cookie dough. Drop pieces of cookie dough into the ice cream and continue to churn according to manufacturer instructions, usually about 5-10 more minutes. It might look chunky – this is normal!

TIP: Pinch the chocolate chips together with the cookie dough before dropping into sugar-free almond milk ice cream. This will help them stay intact when churning.

• Freeze. For best results and traditional firm ice cream texture, transfer to a freezer container and freeze until solid, about 4 hours. After that, you can scoop it out.

TIP: For easier scooping, run your ice cream scoop under warm water first.

• Eat. Enjoy your homemade almond milk ice cream!

Sugar-Free Almond Milk Ice Cream FAQs

Can you make ice cream using almond milk?

Yes, as you can see, it’s easy to make homemade almond milk ice cream – and it’s creamier than you might expect.

Some low carb ice cream recipes using almond milk can be thin and icy, but because we’re making a custard-style ice cream with egg yolks, it’s smooth and creamy.

Is this almond milk ice cream recipe keto?

Yes, this almond milk ice cream recipe is keto friendly! Each 1/2 cup serving (cookie dough included!) has just 1.9 grams of net carbs.

What if you don’t have an ice cream maker?

While this almond milk ice cream recipe is made with an ice cream maker as written, you could make it without if you really want to. You’d have to stir it every 30 minutes for the first 4-6 hours of freezing, to avoid making it too icy.

It’s much easier with an ice cream maker, though. I have this ice cream maker and highly recommend it!

Can you use a different sweetener?

You can use 1/2 cup powdered monk fruit allulose blend OR 2/3 cup powdered allulose. I don’t recommend any other sweeteners – your ice cream will be rock hard with anything else.

Is the cookie dough required? Can you make other flavors?

No, but I think it makes this the best almond milk ice cream. 😉

You could just make it as a plain vanilla almond milk ice cream recipe, but then I highly recommend that you at least add the ChocZero chocolate chips (without the cookie dough). They are just so good! If you’re not a fan of dark chocolate, they also have milk chocolate chips and even white chocolate chips.

I haven’t tested it yet with other flavors, so let me know how it turns out if you do!

Homemade Almond Milk Ice Cream Storage Instructions

Can you make it ahead?

Yes, you can make sugar-free almond milk ice cream ahead. And you’ll probably want to, since the custard has to chill before churning, and the whole thing has to freeze if you want firm ice cream rather than soft-serve.

How to store easy almond milk ice cream

Store this homemade almond milk ice cream recipe in the freezer, for up to 2-3 months.

It should be pretty scoopable straight from the freezer, but if it’s too hard, thaw on the counter for a few minutes to soften before eating.

More Keto Ice Cream Recipes

If you like this homemade vanilla ice cream with almond milk, you might also like some of my other keto dessert and ice cream recipes:

• Keto Mason Jar Ice Cream – No ice cream maker? No problem! Three flavor options.
• Classic Keto Ice Cream – There’s nothing vanilla about this vanilla ice cream, except maybe the fact that it’s only 4 ingredients! It’s the best… and also egg-free.
• Sugar-Free Raspberry Ice Cream – Light and creamy and ready to eat in just 2 minutes!
• Chocolate Peanut Butter Nice Cream – For the pb & chocolate obsessed – made with only 5 ingredients.
• Keto Frozen Yogurt – Just 4 ingredients to make this tart and creamy dessert!

Sugar-Free Almond Milk Ice Cream Recipe:
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5 from 11 votes

Sugar-Free Almond Milk Ice Cream Recipe

The BEST homemade almond milk ice cream recipe - chocolate chip cookie dough flavor! See how easy it is to make sugar-free almond milk ice cream, with simple ingredients and 1.9g net carbs per serving.

Course Dessert

Cuisine American

Keyword almond milk ice cream, homemade almond milk ice cream, how to make almond milk ice cream, sugar-free almond milk ice cream

Calories 209 kcal

Prep Time 25 minutes

Cook Time 10 minutes

Chill Time 8 hours

Total Time 8 hours 35 minutes

Author Maya Krampf from WholesomeYum.com

Servings 6 servings

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Ingredients

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Almond milk ice cream:

• 4 large Egg yolks
• 1/2 cup Besti Powdered Monk Fruit Allulose Blend
• 1 pinch Sea salt
• 2 cups Unsweetened almond milk
• 1/2 tsp Vanilla bean powder

Chocolate chip cookie dough:

• 1/4 cup Coconut oil (softened; or butter if you are not dairy-free)
• 3 tbsp Besti Powdered Monk Fruit Allulose Blend
• 1/2 tsp Vanilla extract
• 1/2 cup Wholesome Yum Blanched Almond Flour
• 1/8 tsp Sea salt
• 1/4 cup ChocZero Sugar-Free Dark Chocolate Chips

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Instructions

Tap on the times in the instructions below to start a kitchen timer while you cook.

Almond milk ice cream:

1. In a medium bowl, whisk together the egg yolks, powdered sweetener, and sea salt, until combined and light yellow in color. Set aside.

2. In a small saucepan, heat the almond milk until it just starts to simmer. Remove from heat.

3. Very slowly, pour the hot almond milk into the egg yolk mixture while whisking constantly. (Doing this in a thin stream and whisking vigorously will prevent scrambling the egg.)

4. Once the custard is combined and smooth, transfer the mixture back to the saucepan. Return to the stove over low heat and heat, stirring frequently, until the mixture reaches 170 degrees F (76 degrees C), about 3-5 minutes.

5. Remove from heat. Whisk in the vanilla bean powder vigorously - it will get frothy. Cover and refrigerate for at least 4 hours, until very cold (40 degrees F or less).

Chocolate chip cookie dough:

1. Meanwhile, prepare the chocolate chip cookie dough. In a medium bowl, beat together the coconut oil and powdered sweetener. Beat in the vanilla.

2. Beat in the almond flour and sea salt, until crumbly like cookie dough. Stir in chocolate chips.

3. Cover and refrigerate cookie dough until ready to use.

Assembly:

1. Once the custard is very cold, pour it into a pre-frozen ice cream maker bowl. Churn for 10-15 minutes, until it’s somewhere between a liquid and the texture of soft-serve ice cream.

2. Drop pieces of cookie dough into the ice cream (try to pinch chips together with the cookie dough before dropping them in). Continue to churn according to manufacturer instructions (usually about 5-10 more minutes, or about 25 minutes total), until the ice cream is the texture of soft serve, but more chunky.

3. Serve right away, or for firmer ice cream, transfer to a freezer container and freeze until solid.

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Recipe Notes

Serving size: 1/2 cup

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 209

Fat 20.5g

Protein 4.2g

Total Carbs 3.6g

Net Carbs 1.9g

Fiber 1.7g

Sugar 0.5g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

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