This dairy-free almond milk ice cream recipe is made with just 4 simple ingredients. It is super refreshing and has a deliciously creamy texture. Option to stir through my keto chocolate chip cookie dough! Show 
Do you like your dessert to be low in fat, sugar free and dairy-free? This vegan ice cream is one to try! Everyone has a food they never run out of at home, and for me that's almond milk. I drink it every day in my morning cup of matcha latte and often use it in my baking. Almond milk is a popular low carb replacement for regular milk because it is very low in natural sugars. As it happens, it also makes a great base for dairy-free ice cream that tastes better than any Ben & Jerrys or Häagen Dazs. This homemade almond milk ice cream contains just 2.4g net carbs per serve. It is easy on the tummy since the fat content is low. I was surprised how creamy the texture turned out! Below are the ingredients you need for the recipe: Coconut Butter - Use a block or coconut butter in a glass jar. If it is soft or runny, you can use it straight away, otherwise melt it until it is scoop-able. Almond Milk - It's important to choose a good quality unsweetened almond milk. I like Plenish. Allulose - The best sugar substitute for smooth ice cream because it gives a softer result. Use powdered allulose or powder granulated allulose before using. Other low carb sweeteners, especially erythritol, will set harder. Vanilla extract ....and if you feel up to it, add mini keto cookie dough balls. Totally optional, but I highly recommend! 👩🍳 Instructions(This section contains step by step instructions and photos that show how to make this recipe. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.) If using a block of coconut butter, melt it in a saucepan on a low heat until runny. Allow to cool. If your coconut butter is runny or squishy, there’s no need to do this. Place the allulose in a high speed blender and blitz until fine. Then add the rest of the ingredients and blend again until smooth. Taste and adjust sweetness, adding more if you prefer. Also optional: Add a pinch of salt. Place the ice cube tray on a small baking tray and fill in the ice cream mix. Put the mixture in the freezer to set for about 2 hours. (Timings will vary depending on the size of your ice cubes.) Add the frozen almond milk ice cubes to the blender and bend until smooth, about 1 - 2 minutes. You may need to use a spatula to scrape the sides of the blender bowl a few times. If using, stir though the gluten-free cookie dough balls. Enjoy as a soft serve straight away or for a scoop-able ice cream, pour into a small loaf pan and freeze for 2 - 3 hours until just set. ✅ Top tipsI found that this almond milk ice cream does set hard if you keep it in the freezer overnight or longer. The reason for this is the low fat content of the recipe. Here are 3 ingredients you can add to make it soft and easy to scoop:
🔄 Ingredient SwapsNut butter. Replace the coconut butter with almond butter, cashew butter or another nut butter of your choice. Peanut butter. Yes, you can also use peanut butter in place of the coconut butter! Dairy-free milk. You wouldn't call it almond milk ice cream, but I'd like you to know that coconut milk, cashew milk or any other milk of your choice can be used. Note that oat milk contains as much natural sugar as dairy milk. Different sweetener. Any sugar-free syrup can be used, or even coconut sugar or maple syrup if you are not bothered about keeping it sugar-free. Note that other low carb sweeteners will set harder than allulose. Flavor VariationsBerries. Stir in 1 cup of fresh or frozen fruit. Blueberries, raspberries, chopped strawberries or blackberries. I would also increase the amount of coconut butter by 2 tablespoons. Sugar-free chocolate chip. Use my homemade Sugar-Free Chocolate Chips or chop up a bar of Sugar Free White Chocolate. Chocolate. Stir in ¼ cup unsweetened cocoa powder and increase the sweetener by 2 tablespoons. Mint. Add ½ teaspoon of peppermint extract. ❓FAQsCan I use an ice cream machine? Yes, you can use an ice cream maker to make almond milk ice cream! Simply prepare the mixture and churn according to the manufacturer's instructions of your machine. What if I don't have a blender? If you don't have a high speed blender, mix together the ingredients, place in a shallow container and freeze. Take it out every 30 minutes or so and stir well to break up the ice crystals. Repeat until frozen. The ice cream won't be as smooth, but it does work. StorageIn my opinion, the ice cream tastes best on the same day because then it is the smoothest and creamiest. To freeze, cover the tub with cling film and then wrap in aluminium foil. Keep in the freezer for up to 3 months. Before serving, let it sit at room temperature for about 1 hour to soften. More keto ice cream recipesI have a bunch of sugar free ice cream recipes on my website. Here are a few to try: Tried this recipe? Give it a star rating below! ★ STAY IN TOUCH on FACEBOOK, PINTEREST and INSTAGRAM for more great food and join my NEWSLETTER for the latest updates and a FREE EBOOK.★ RecipeAlmond Milk Cookie Dough Ice Creamfrom Sugar Free Londoner Looking for a dairy free, egg free and sugar free ice cream? This creamy almond milk ice cream is it! There’s no need for an ice maker either. Easy recipe with lots of flavor variations. Prep Time 10 mins cooling time 2 hrs Total Time 2 hrs 10 mins Course Dessert Cuisine British Servings 4 Calories 203 kcal Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
2.4g net carbs per serve. Makes 4 generous servings of 150 ml (2 scoops) of ice cream each. Nutrition calculated without the cookie dough. The cookie dough almond milk ice cream is 4g net carbs per serve. Optional: Add a pinch of salt. Allulose is the best option for low carb ice cream, because it does not recrystallise like erythritol or other low carb sweeteners. Since this ice cream is fairly low in fat and does not contain dairy or eggs, it does set hard. Therefore, it is best served on the same day. However, you can freeze it for up to 3 months and defrost for 1-2 hours before serving. Tricks to keep this ice cream softer: Add 2 tablespoons MCT oil and / or 1 tablespoon vodka or a pinch of xanthan gum or guar gum. Calories: 203kcalTotal Carbohydrates: 7.7gProtein: 2.6gFat: 19.3gSaturated Fat: 15.7gFiber: 5.2gSugar: 2.1g This post contains affiliate links. If you click on one of these links and purchase a product, I may earn a small commission, at no extra cost to you. Thank you for supporting Sugar Free Londoner. Does almond milk freeze well for ice cream?Almond milk that has been frozen would need to be thawed, then blended well as described above, before being used to make ice cream. Ice cream prepared from almond milk will not show as much texture, color, and flavor change during freezing as pure almond milk.
Is there ice cream made from almond milk?Almond milk ice cream is a dairy-free frozen dessert made with almond milk, sugar, and a form of fat, like coconut oil. Some recipes call for a custard base made from egg yolks, which boosts the creamy texture typically provided by milk fat in ice creams made from dairy, like traditional vanilla ice cream.
Can I make cream out of almond milk?Instead of using heavy whipping cream, you can whip up almond milk for the same effect, only this way, you are looking at a much healthier version of "whipped cream." My husband and I couldn't believe it! We had it in our minds to give it a try but we became distracted. Until today!
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How to make almond milk ice cream
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