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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 (or coconut milk ice cream, for that matter!).
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.
Get ChocZero Sugar-Free Chocolate Chips Here
(Use code WHOLESOMEYUM for 10% off, just for Wholesome Yum readers!)
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
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.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Almond milk ice cream:
Chocolate chip cookie dough:
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
Almond milk ice cream:
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In a medium bowl, whisk together the egg yolks, powdered sweetener, and sea salt, until combined and light yellow in color. Set aside.
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In a small saucepan, heat the almond milk until it just starts to simmer. Remove from heat.
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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.)
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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.
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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:
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Meanwhile, prepare the chocolate chip cookie dough. In a medium bowl, beat together the coconut oil and powdered sweetener. Beat in the vanilla.
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Beat in the almond flour and sea salt, until crumbly like cookie dough. Stir in chocolate chips.
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Cover and refrigerate cookie dough until ready to use.
Assembly:
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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.
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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.
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Serve right away, or for firmer ice cream, transfer to a freezer container and freeze until solid.
Last Step: Leave A Rating!
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Recipe Notes
Serving size: 1/2 cup
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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49 Comments
Cheryl
0Maya, how much vodka do I add to 6 servings of ice cream and when do I add it?
Wholesome Yum D
0Hi Cheryl, I have never added vodka to this recipe.
Donna J Nordman
0I need to make one little change; use your exact sweetener…I used a monk fruit sweetener with erythritol and it was way too sweet. Other than that, it churned beautifully. By the way I took your advice and got the Cuisinart ice cream maker! I really love it so that’s why I rate this recipe 5 stars, it took only 25 minutes.
Mary
0Okay, it’s me again…I am so bummed. I was definitely looking forward to enjoying this ice cream but it is so rock hard that I can’t even get a spoon started in it. What the heck did I do wrong with this recipe? I did use the Besti Powdered Monk Fruit Allulose Blend. The only thing I did differently in this recipe was I used vanilla bean and vanilla extract…Is there such a thing as churning it too long? I am not leaving stars because I know it’s most definitely something I did wrong and once I figure it out, I will return to rate it.
Wholesome Yum D
0Hi Mary, You should churn for 10-15 minutes, until it’s somewhere between a liquid and the texture of soft-serve ice cream.
Mary
0That makes sense…I did feel like it got runnier the longer I churned it but my machine said to churn for 25 minutes. Thanks for getting back to me on this. I plan on trying it again next week. I have now acquired some of the Vanilla powder and I’m all set to make it completely as your recipe calls for. Thanks again!
Mary
0Sorry to keep asking these dumb questions but I’ve never made ice cream. If I adjust the servings to 16 so that I can get 2 quarts of ice cream, it says to use 10 2/3 egg yolks. How the heck do you get 2/3 of an egg yolk? Also, I do not have a pinch measurement…could you give me what that would be exactly? Like 1/4 tsp or 1/2 tsp?
Wholesome Yum D
0Hi Mary, The site automatically recalculates a recipe when the serving sizes are adjusted, so it doesn’t always get a perfectly even number. I suggest using 11 egg yolks.
Mary
0Thank you!!!
Mary
0Hi Maya, I seem to have failed at this recipe. I did not have any bean powder and could not find it around here. My local grocer had never heard of vanilla bean powder. So, instead of vanilla extract, I bought a vanilla bean and split it, and took the inside stuff out. Then I added about 1/2 tsp. vanilla extract. I was thinking the recipe would make 2 quarts but didn’t see that the recipe I was following only made 6 servings. I was not adding the cookie dough at this time, just trying to make vanilla. Needless to say, the vanilla is a bit overwhelming but my concern is that it really never made it to soft serve…more like a shake. I’ve got it in the freezer now and will see if it thickens. So, what do you think I did wrong? My ice maker was the same as yours, the bowl had been in the back of the freezer for 3 days and my custard had been in the refrigerator for 5 hours. I churned it for 30 minutes. Thanks for your help. I do have bean powder on order.
Wholesome Yum D
0Hi Mary, I suggest trying again with the vanilla bean powder.
Mary
0I went in search of the Besti Powdered Monk Fruit Allulose Blend and it is not available and they do not know when it will be available. Do you have another brand that will work the same?
Wholesome Yum D
1Hi Mary, Besti Powdered Monk Fruit Allulose Blend is available to purchase on the Wholesome Yum Foods website.
Rob
0How do I raise an issue? The main issue I have is the lack of precision, but the use of 1/2 a cup. Half cup? which cup? I got 100 different cups, all different in what they can hold. Also I live in Australia, is 1/2 an obvious measure in USA?
Wholesome Yum D
0Hi Rob, This is the measurement system we use in the US. At the top of the recipe card, you can change it to metric to get those measurements.
Meri
0Hi,
Recipe looks amazing. I have been looking for something healthier than store bought. I am not keto but am dairy and gf. I have serious sensitivities to the types of sweeteners you recommended. (I am a gastric nightmare lol) for sweeteners I have no issues with maple sugar granulated or liquid real maple syrup. How can I use my preferred sweeteners? I most likely would not be able to use the chocolate chips either. I would put on unsweetened cacao nibs.
Thank you 🙂
Wholesome Yum D
0Hi Meri, I do not use those types of sweeteners so I am not sure, but think it should work.
Megan
0Is Coconut Milk ok to use instead of Almond Milk? Thanks
Wholesome Yum M
0Hi Megan, Yes, coconut milk will make a creamier consistency ice cream. Enjoy!
Judy
0I’m allergic to eggs. Any substitute I for that
Wholesome Yum M
0Hi Judy, The texture won’t come out exactly the same, but you can use 1/4 tsp. of xanthan gum, which will thicken the ice cream base. Churn and freeze as written in the instructions.
Pamela Coleman
0Is there a substitute for the bean powder? It is pretty expensive on Amazon.
Wholesome Yum M
0Hi Pamela, Vanilla extract will work here too. The flavor is not as defined with extract, but you will get a similar result.
Bobbie June Goldman
0Can I use two whole eggs instead of 4 egg yolks?
Wholesome Yum M
0Hi Bobbie, I don’t recommend doing this. For the best creamy results, just use the yolks.
Claudia Hernandez
0I do not have an ice cream maker and I really want to make this delicious recipe, how can I do that without an Ice cream maker, help!
Thank you!
Wholesome Yum M
0Hi Claudia, This recipe works best with an ice cream maker. I other ice cream recipes that work well without an ice cream maker. Try Mason Jar Ice Cream or Low Carb Vanilla Ice Cream.
Alan P
0Hello
Can I use heavy whipping cream? If not do you a recipe for that? Also no ice cream maker so stirring it will be ok?
Wholesome Yum M
0Hi Alan, If you would rather use heavy cream, I have several other recipes you may be interested in. The Best Low Carb Ice Cream, Mason Jar Ice Cream, and Chocolate Protein Ice Cream (which is both heavy cream and almond milk).
Carole Seitz
0Unbelievably DELICIOUS! Need that sweet fix? This recipe is short of a miracle! Refreshing, light, and tastes so pure.
Eva
0I don’t have vanilla bean powder. Can I use just vanilla extract or unsweetened vanilla almond milk as a substitute? If so, how much liquid vanilla extract do I use? Thanks, Eva
Wholesome Yum M
0Hi Eva, Unsweetened vanilla almond milk will work great!
Penny Frick
0I only keep unsweetened vanilla almond milk on hand. Will that be ok and do I need to make any adjustments? Also my ice cream maker is 1-1/2 qt and your recommendation is a 2 qt. Do I need to make any adjustments for that? Thank you.
Wholesome Yum M
0Hi Penny, For a 1-quart ice cream maker, change the number of servings from 6 to 3 and the recipe will change to fit your ice cream makers size.
Penny Frick
0Thank you. What about the unsweetened vanilla almond milk? Any issues with using that?
Wholesome Yum M
0Hi Penny, That should work just fine!
Penny Frick
0Thank you Maya.
Roberta
0Hi Maya, I know you wrote you can’t suggest any other sweetener aside erythritol+allulose or pure allulose, but the problem for people in EU is that allulose is still forbidden by law for this year…so have we to wait a lot or could we try with some adaptation? This recipe sounds delish, I’m sure you won’t leave us just looking at you enjoying it and your cooking genius will be able to suggest something for us in EU too 😉
Thank you for all your inspiration!
Wholesome Yum M
0Hi Roberta, Powdered erythritol will give you the same flavors in your ice cream, but it will be very hard straight out of the freezer. You will need to let it sit and thaw for a while before you can enjoy it. It will not have the same texture as using allulose, but it will still taste delicious.
Roberta
0Many thanks, Maya! I’ll try this way, looking forward allulose (and your products containing it) to be introduced as soon as possible here in Europe to enjoy this and other recipes including this promising sweetener 🙂
Iuliia
0You can add couple of 1-2 tablespoons of vodka, it helps ice cream not to harden as much. I usually add it when I use erythritol in ice cream.
Beth
0This is the perfect summer treat! I can’t wait to make this! My kids are going to love this!
Lisalia
0Oh WOW this ice cream is DELISH! So good for me too. Thanks for your amazing recipes – they always turn out perfectly and taste so good!
Shanna
0I can’t believe that this is Keto. So good.
Anjali
0Omg this almond milk ice cream was amazing!! Cookie dough is one of my favorite ice cream flavors but I never knew how to make it from scratch at home! Everyone devoured this recipe – it turned out great!
Bhawana
0fabulous I truely loved this ice cream with almond milk. what a fantastic outcome.
EmilyWh
0This ice cream is so delicious and the perfect summer treat! I love that it uses almond milk and other the other healthy alternative ingredients!
Heidy
0This was an outstanding recipe for homemade almond milk ice cream ! I have to say the entire family enjoyed it so much we made it a few days in a row!!!
Irina
0WOW! No sugar ice cream! This recipe is a treasure. Sharing it with my mom:) Thanks!