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One of my most popular homemade ice cream recipes is this low carb ice cream, but many of you have been asking for a dairy-free alternative. This homemade almond milk ice cream recipe is it! It’s incredibly creamy and luscious, light in calories and carbs, and free from dairy, sugar, and gluten.
Aside from the almond milk swap, making almond milk ice cream actually not so different from making regular custard-based versions (or coconut milk ice cream, for that matter!). Plus, like my protein ice cream, the flavor possibilities are endless, but if you want a milk free alternative, try my banana ice cream next.
Why You’ll Love This Almond Milk Ice Cream Recipe
- Tastes a lot like regular ice cream
- Creamy texture in your mouth
- Just 4 ingredients (plus salt)
- Gluten-free, sugar-free, and keto ice cream (less than 1g net carbs!)
- Easy to customize to your favorite flavor
Ingredients & Substitutions
This section explains how to choose the best ingredients for making ice cream with almond milk, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Egg Yolks – I haven’t tried egg substitutes to see if those would work for a vegan ice cream, but let me know how it goes if you do. If you need a way to use up the egg whites, make keto bread or coconut macaroons.
- Sweetener – I use zero-calorie Besti Powdered Monk Fruit Allulose Blend for this dairy-free ice cream recipe because of its low glycemic index and effortless dissolving into the base. However, you can use regular powdered sugar (not my preference), coconut sugar, or maple syrup if it fits your lifestyle. I don’t recommend any other sugar substitutes — your finished results will be rock hard with anything else.
- Sea Salt – Enhances flavor, balances out sweetness, creates a smoother texture, and prevents fat molecules from separating during freezing.
- Almond Milk – I used store-bought unsweetened almond milk for convenience, but you could make homemade almond milk as well with just 2 ingredients. Other non-dairy alternatives such as cashew milk should also work.
- Vanilla Extract – Use high quality vanilla for the best flavor.
- Mix-Ins – Optional, but add fun flavor if you want to branch out beyond vanilla. See the variations section below!
How To Make Almond Milk Ice Cream
This section shows how to make ice cream with almond milk, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Whisk the yolks, sweetener, and salt. In a medium bowl, whisk together egg yolks, powdered Besti, and sea salt, until combined and light yellow in color. Set aside.
- Heat the almond milk. In a small saucepan, heat almond milk until it just starts to simmer.
- Temper. Very slowly, pour hot almond milk into the egg yolk mixture while whisking constantly.
TIP: Whisk vigorously and pour slowly while combining the almond milk and egg.
This is called tempering and will prevent scrambling the egg.
- Heat. Transfer the liquid mixture back to the saucepan. Heat on low, stirring frequently, until it reaches 170 degrees F (you can use a meat thermometer or candy thermometer to check, or see the recipe card below for approximate time if you don’t have one). Remove from heat and whisk in vanilla vigorously.
- Refrigerate. Cover and refrigerate until very cold. If making the cookie dough mix-in below, prepare it while the base chills.
- Churn. Pour the cold custard into a pre-frozen ice cream maker bowl. Churn until the ice cream is the texture of soft serve, but a little less smooth (don’t worry, it still tastes smooth!).
- Enjoy. Serve right away, or for firmer ice cream, transfer to a freezer container and freeze until solid.
TIP: Wet the ice cream scoop.
For easier scooping, run your ice cream scoop under warm water first.
- Strawberry – Add 1/2 cup of chopped fresh strawberries before churning and a remaining 1/2 cup in the last 5 minutes of churning.
- Chocolate – If you want chocolate ice cream instead of vanilla, simply mix in 1/3 cup unsweetened cocoa powder during the first step.
- Chocolate Chip Cookie Dough – The add ins for cookie dough are similar to making sugar free chocolate chip cookies. To make a healthy version, combine 1/4 cup coconut oil, 3 tablespoons powdered Besti, 1/2 teaspoon vanilla extract, 1/2 cup Wholesome Yum Almond Flour, 1/8 teaspoon sea salt, and 1/4 cup chocolate chips (I use sugar-free dark chocolate chips) in a bowl to make the cookie dough. You can also use milk chocolate chips or white chocolate chips if you like. Fold the chocolate chip cookie dough into the ice cream after churning.
- Nut Butter – Swirl in a few tablespoons of peanut butter or almond butter (to taste) during the last 5 minutes of churning.
Store in an airtight container 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 Homemade Ice Cream Recipes
If you like this homemade vanilla ice cream with almond milk, you might also like these:
Almond Milk Ice Cream (4 Flavors!)
This almond milk ice cream is sweet, creamy, healthy, dairy-free, and has 4 flavor options: vanilla, chocolate, strawberry, or cookie dough.
Tap underlined ingredients to see where to get them.
Vanilla Almond Milk Ice Cream:
Add-Ons For Strawberry:
Add-Ons For Chocolate:
Add-Ons For Chocolate Chip Cookie Dough:
Tap on the times in the instructions below to start a kitchen timer while you cook.
In a medium bowl, whisk together the egg yolks, powdered Besti, and sea salt, until combined and light yellow in color. Set aside. If making the chocolate flavor, whisk in the cocoa powder.
In a small saucepan, heat the almond milk until it just starts to simmer. Remove from heat.
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.)
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.
Remove from heat. Whisk in the vanilla vigorously – it will get frothy. Cover and refrigerate for at least 4 hours, until very cold (40 degrees F (4 degrees C) or less).
If making the cookie dough flavor, prepare the chocolate chip cookie dough. In a medium bowl, beat together the coconut oil and powdered sweetener. Beat in the vanilla. Beat in the almond flour and sea salt, until crumbly like cookie dough. Stir in chocolate chips. Cover and refrigerate cookie dough until ready to use.
Once the custard is very cold, pour it into a pre-frozen ice cream maker bowl. Churn for 25 minutes, until the ice cream is the texture of soft serve, but more chunky. (If making the strawberry flavor, add 1/2 cup of strawberries before churning and the remaining 1/2 cup after 15-20 minutes of churning.)
Serve right away, or for firmer ice cream, transfer to a freezer container and freeze until solid.
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Serving size: 1/2 cup
Nutrition info does not include add-on ingredients. The nutrition info is calculated based on the vanilla almond milk ice cream only.
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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