Almond Milk Ice Cream Recipe

This Almond Milk Ice Cream is a dairy-free dream come true—ultra-creamy, rich in flavor, and unbelievably easy to make at home. Perfect for anyone craving a sweet, velvety treat without all the sugar, this recipe is pure magic for hot days, evening cravings, and even sugar-free celebrations.

this Recipe

Ingredients You’ll Need

What I love most about this Almond Milk Ice Cream is its simplicity—every ingredient has a purpose. Each one brings a scoopful of texture, flavor, or creaminess, turning a handful of pantry staples into a decadent, ice-cold treat.

• Coconut Butter (½ cup, melted and cooled): This is the secret weapon for creaminess and helps create body without dairy or heavy fats.
• Allulose (¼ cup): My favorite low-carb sweetener—with no aftertaste and zero iciness, it keeps the ice cream smooth and subtly sweet.
• Unsweetened Almond Milk (2 cups): The star of the show—it gives us a silky base and lovely lightness, perfect for any mix-in.
• Vanilla Extract (1½ teaspoons): Just a little splash elevates everything with classic ice cream flavor notes.
• Keto Cookie Dough (optional): For edible chocolate chip cookie dough chunks hiding in every bite—completely optional but highly encouraged!
• Pinch of Salt (optional): A tiny bit intensifies the sweetness and brings out all the flavors.

Variations

This easy Almond Milk Ice Cream base welcomes your creativity—play with flavors, mix-ins, or sweeteners, and discover your own signature scoop! Swap in what you love or have on hand, and make it work for your tastes and dietary needs.

• Chocolate Swirl: Fold in a couple tablespoons of melted dark chocolate, or ripple in unsweetened cocoa powder for a fudgy twist.
• Berries & Cream: Gently swirl in smashed raspberries or blueberries before the final freeze for fruity summer vibes.
• Nutty Delight: Toss in toasted slivered almonds or your favorite chopped nuts for extra crunch and flavor.
• Extra Lush: For an even creamier texture, add 2 tablespoons MCT oil or a tablespoon of vodka, which both help keep the ice cream softer straight from the freezer.
• Alternative Sweeteners: If you don’t have allulose, try monk fruit or erythritol, keeping in mind it may affect the texture.

How to Make Almond Milk Ice Cream

Step 1: Prep the Coconut Butter

If you’re starting with a solid block of coconut butter, melt it gently in a saucepan over low heat until completely runny—don’t let it simmer, just warm softly. Let it cool back down to room temperature so it blends smoothly with the other ingredients and doesn’t seize up.

Step 2: Sweeten the Deal

Add the allulose to a high-speed blender and give it a quick blitz to make a superfine powder. This step helps it dissolve evenly throughout your Almond Milk Ice Cream and banishes any icy texture.

Step 3: Blend to Perfection

Pour in the cooled coconut butter, almond milk, vanilla extract, and that optional pinch of salt. Whizz everything on high until the mixture turns silky-smooth. Taste and adjust the sweetness if you like—it’s your ice cream, after all!

Step 4: Freeze Into Cubes

Set your ice cube tray on a baking sheet for stability, then fill the cavities with your ice cream mixture. Pop the tray in your freezer for about two hours, or until solid. These little cubes are your shortcut to easy, blendable ice cream.

Step 5: Blend Again and Serve

Tumble the frozen cubes into the blender and blend on high for 1–2 minutes. Scrape the sides with a spatula as needed. The mixture will transform into a lush, soft-serve Almond Milk Ice Cream—enjoy straight away, or, for scoopable perfection, pour it into a loaf pan and freeze for a few more hours.

Step 6: Add Cookie Dough (Optional)

If you’re craving those cookie dough bites, gently fold them through before the final freeze. Let the ice cream set 2–3 hours for perfect scoops, then dig in!

How to Serve Almond Milk Ice Cream

Garnishes

Dress up your Almond Milk Ice Cream with a sprinkle of toasted coconut flakes, fresh berries, slivered almonds, or a drizzle of melted dark chocolate. Even a fluffy cloud of non-dairy whipped cream takes each scoop to the next level!

Side Dishes

This ice cream shines beside keto brownies, almond flour shortbread, or a handful of crunchy granola. It’s dreamy sandwiched between two low-carb cookies or served as the star on a plate of baked fruit.

Creative Ways to Present

For a fun twist, scoop your Almond Milk Ice Cream into chilled martini glasses and top with edible flowers, or layer scoops with berry compote in jars for grab-and-go parfaits. Try mini ice cream sandwiches with keto cookies for a handheld treat everyone loves!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Almond Milk Ice Cream tightly covered in an airtight container in your freezer. Because this recipe is naturally low in fat, it does firm up quite a bit—don’t worry, there’s a trick to getting it scoopable again!

Freezing

You can freeze your Almond Milk Ice Cream for up to three months. Before serving, let it sit at room temperature for about 1–2 hours to soften. This wait makes all the difference for a perfectly creamy scoop.

Reheating

Ice cream doesn’t need reheating, but if your Almond Milk Ice Cream is too firm, place it in the fridge for 20–30 minutes or let it stand on the counter until perfectly scoopable and soft.

FAQs

Final Thoughts

If you’ve been dreaming of creamy, luscious ice cream without the dairy, sugar spikes, or complicated steps, this Almond Milk Ice Cream is your new go-to. Give it a try, mix it up with your favorite flavors, and let it become a summertime (or anytime) ritual you’ll crave again and again!

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