I have a creamy, nutty almond milk ice cream that tastes indulgent despite being dairy-free, and if you’re jotting down Things To Make With Almond Milk you should keep scrolling.

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I am obsessed with this Almond Milk Ice Cream because it tastes simple: creamy, nutty, and refreshing. I love that it leans into Desserts With Almond Milk without pretending to be dairy.

And I enjoy that it feels like one of those Healthy Non Dairy Desserts you want to eat more than once. I use almond milk and pure vanilla extract so it gets fragrant and smooth, with little almond undertones that stop me from missing regular ice cream.

I toss in choc chips or toasted almonds for crunch. I love how cold, sweet, and addictive it is every spoon.

Ingredients

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Almond milk — light nut base, low calorie, makes it feel less heavy.
Basically coconut milk adds richness and silkiness, that real creamy mouthfeel.
Plus granulated sugar gives clean sweetness and helps the texture freeze smoother.
Cornstarch thickens things so your scoop isn’t icy, makes it firmer.
Vanilla brings warmth and familiarity, ties the almond and coconut together.
A pinch of sea salt brightens sweetness and makes flavors pop.
Oil adds extra creaminess and a richer, more decadent texture.
Extra maple syrup gives deeper, rounder sweetness and a hint of caramel.
Mini chocolate chips add melty pockets and little crunchy surprises.
Toasted sliced almonds give crunch and toasty nuttiness, lovely contrast.
Chopped fresh strawberries add juicy bursts and a bit of tartness.
Basically it’s customizable, swap mix-ins for whatever you’re craving.
Plus it actually feels like ice cream, not just frozen almond milk.

Ingredient Quantities

2 cups unsweetened almond milk

1 cup full fat coconut milk (well shaken)

3/4 cup granulated sugar (or 1/2 cup maple syrup for less refined sugar)

2 tablespoons cornstarch or arrowroot powder

1 tablespoon pure vanilla extract

1/8 teaspoon fine sea salt (a pinch)

1 tablespoon neutral oil (like avocado or light olive oil) for extra creaminess, optional

2 tablespoons maple syrup or agave nectar, optional for extra sweetness

1/2 cup mini chocolate chips, optional mix in

1/2 cup toasted sliced almonds, optional mix in

1/2 cup chopped fresh strawberries or berries, optional mix in

How to Make this

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1. In a medium saucepan whisk together 2 cups unsweetened almond milk, 1 cup well shaken full fat coconut milk, 3/4 cup granulated sugar (or 1/2 cup maple syrup), 2 tablespoons cornstarch (or arrowroot), and 1/8 teaspoon fine sea salt until smooth and no lumps remain.

2. Place the pan over medium heat and stir constantly while it warms, scraping the bottom so it doesn’t stick. Heat until mixture thickens enough to coat the back of a spoon, about 6 to 8 minutes, then remove from heat.

3. Stir in 1 tablespoon pure vanilla extract, and if you want extra creaminess add 1 tablespoon neutral oil. If you prefer it sweeter, add 2 tablespoons maple syrup or agave nectar now. Taste and adjust a little if needed.

4. Pour the custard into a bowl and let cool at room temperature for 15 minutes, then cover and chill in the fridge until fully cold, at least 2 hours or overnight for best texture.

5. If you have an ice cream maker, pour the chilled base into it and churn according to the manufacturer instructions until it reaches soft-serve consistency, usually 20 to 30 minutes.

6. If you don’t have a machine, pour the chilled mixture into a shallow, freezer-safe container. Freeze for 45 minutes then stir vigorously with a fork or whisk to break up ice crystals; repeat every 30 to 45 minutes for 3 to 4 hours until creamy.

7. When the ice cream is nearly finished churning or has reached soft-serve stage in the freezer, fold in optional mix-ins: 1/2 cup mini chocolate chips, 1/2 cup toasted sliced almonds, or 1/2 cup chopped fresh strawberries or berries. Do not add them too early or they’ll sink or get icy.

8. Transfer the ice cream to a lidded loaf pan or container, press a piece of parchment directly on the surface to prevent ice crystals, close the lid and freeze until firm, about 4 hours or overnight.

9. Let the ice cream sit at room temperature for 5 to 10 minutes before scooping so it’s easier to serve. Store in the freezer up to 2 weeks, and if it gets too hard just leave it out a few minutes or warm the scoop in hot water.

Equipment Needed

1. Medium saucepan (about 2 to 3 quarts)
2. Whisk (for smoothing out the milk and cornstarch)
3. Measuring cups and spoons
4. Heatproof spatula or wooden spoon (to stir and scrape the bottom)
5. Mixing bowl for cooling the custard
6. Plastic wrap or a lid to cover the bowl while chilling
7. Ice cream maker or shallow, freezer safe container (if no machine)
8. Lidded loaf pan or airtight container plus parchment paper to press on the surface
9. Fork or small whisk for breaking up ice crystals during manual freezing

FAQ

Q: Can I make this without an ice cream machine?

A: Yes, you can. Pour the chilled mix into a shallow, freezer safe dish, freeze for 30 to 45 minutes then stir vigorously with a fork to break up ice crystals, repeat every 30 minutes until creamy. It takes longer but works fine.

Q: How do I get it extra creamy if I only have almond milk?

A: Use the full fat coconut milk and the optional tablespoon of neutral oil, and be sure to dissolve the cornstarch first by whisking it with a little cold almond milk. The coconut and oil help mimic the mouthfeel of dairy.

Q: Can I substitute the sugar for another sweetener?

A: Yes. Maple syrup, agave, or cane sugar all work. If you use liquid sweeteners reduce other liquids slightly and keep in mind liquid sweeteners can make the ice cream softer when frozen.

Q: Will the cornstarch leave a starchy taste?

A: No, when cooked or heated briefly with the milk it thickens and loses that raw flavor. Use the small amount listed and make sure it's well mixed so it doesn’t clump.

Q: When should I add mix ins like chocolate chips or nuts?

A: Fold them in at the very end, just before transferring to the container for the final freeze. If you add them too early they might sink or get icy.

Q: How long will this keep in the freezer?

A: Up to 1 month if stored in an airtight container, but best eaten within 2 weeks for peak texture. Let it sit at room temp for 5 to 10 minutes before scooping so it softens a bit.

Almond Milk Ice Cream Recipe Substitutions and Variations

Unsweetened almond milk: swap for oat milk for a creamier, slightly sweeter base, or for soy milk if you need more protein. Both freeze well but oat will give a richer mouthfeel.
Full fat coconut milk: use extra creamy cashew milk or a higher fat canned coconut cream diluted with water. Cashew keeps it smooth, coconut cream makes it ultra rich but thicker.
Granulated sugar: replace with coconut sugar 1:1 for a deeper caramel note, or use honey or maple syrup at about 3/4 the volume (taste and adjust), remember liquid sweeteners change texture a bit.
Cornstarch or arrowroot powder: tapioca starch works the same in most cases and gives a glossy, scoopable texture, or use 1 large egg yolk for extra richness if you don’t need it vegan.

Pro Tips

1. Make a smooth slurry first. Mix the cornstarch or arrowroot with a little of the almond milk till no lumps, then whisk that into the rest. If you dump starch in dry you’ll get little cooked bits that wont break down.

2. Heat gently and keep stirring, especially along the bottom. Once it starts to thicken, lower the heat and stir for another minute so the starch cooks through. If it boils hard it can split or get grainy, so be patient.

3. Chill the base completely before churning or freezing. Temperature matters more than time. If it isn’t fully cold the machine will make big ice crystals, and if you’re using the freezer method, stir often early on to break crystals up. Press parchment on the surface before long-term freezing to keep it smooth.

4. Fix texture and sweetness after tasting. If it seems thin, a tablespoon of neutral oil or a splash of vodka/maple syrup will help keep scoops softer. If it’s too sweet or too flat, add a tiny pinch more salt or a little extra vanilla then chill and taste again.

Almond Milk Ice Cream Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I have a creamy, nutty almond milk ice cream that tastes indulgent despite being dairy-free, and if you're jotting down Things To Make With Almond Milk you should keep scrolling.

Servings

servings

Calories

214

kcal

Equipment: 1. Medium saucepan (about 2 to 3 quarts)
2. Whisk (for smoothing out the milk and cornstarch)
3. Measuring cups and spoons
4. Heatproof spatula or wooden spoon (to stir and scrape the bottom)
5. Mixing bowl for cooling the custard
6. Plastic wrap or a lid to cover the bowl while chilling
7. Ice cream maker or shallow, freezer safe container (if no machine)
8. Lidded loaf pan or airtight container plus parchment paper to press on the surface
9. Fork or small whisk for breaking up ice crystals during manual freezing

Ingredients

2 cups unsweetened almond milk
1 cup full fat coconut milk (well shaken)
3/4 cup granulated sugar (or 1/2 cup maple syrup for less refined sugar)
2 tablespoons cornstarch or arrowroot powder
1 tablespoon pure vanilla extract
1/8 teaspoon fine sea salt (a pinch)
1 tablespoon neutral oil (like avocado or light olive oil) for extra creaminess, optional
2 tablespoons maple syrup or agave nectar, optional for extra sweetness
1/2 cup mini chocolate chips, optional mix in
1/2 cup toasted sliced almonds, optional mix in
1/2 cup chopped fresh strawberries or berries, optional mix in

Directions

In a medium saucepan whisk together 2 cups unsweetened almond milk, 1 cup well shaken full fat coconut milk, 3/4 cup granulated sugar (or 1/2 cup maple syrup), 2 tablespoons cornstarch (or arrowroot), and 1/8 teaspoon fine sea salt until smooth and no lumps remain.
Place the pan over medium heat and stir constantly while it warms, scraping the bottom so it doesn't stick. Heat until mixture thickens enough to coat the back of a spoon, about 6 to 8 minutes, then remove from heat.
Stir in 1 tablespoon pure vanilla extract, and if you want extra creaminess add 1 tablespoon neutral oil. If you prefer it sweeter, add 2 tablespoons maple syrup or agave nectar now. Taste and adjust a little if needed.
Pour the custard into a bowl and let cool at room temperature for 15 minutes, then cover and chill in the fridge until fully cold, at least 2 hours or overnight for best texture.
If you have an ice cream maker, pour the chilled base into it and churn according to the manufacturer instructions until it reaches soft-serve consistency, usually 20 to 30 minutes.
If you don't have a machine, pour the chilled mixture into a shallow, freezer-safe container. Freeze for 45 minutes then stir vigorously with a fork or whisk to break up ice crystals; repeat every 30 to 45 minutes for 3 to 4 hours until creamy.
When the ice cream is nearly finished churning or has reached soft-serve stage in the freezer, fold in optional mix-ins: 1/2 cup mini chocolate chips, 1/2 cup toasted sliced almonds, or 1/2 cup chopped fresh strawberries or berries. Do not add them too early or they'll sink or get icy.
Transfer the ice cream to a lidded loaf pan or container, press a piece of parchment directly on the surface to prevent ice crystals, close the lid and freeze until firm, about 4 hours or overnight.
Let the ice cream sit at room temperature for 5 to 10 minutes before scooping so it's easier to serve. Store in the freezer up to 2 weeks, and if it gets too hard just leave it out a few minutes or warm the scoop in hot water.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.