If you’ve ever dreamed of a frozen treat that checks every box—creamy, dairy-free, and irresistibly delicious—look no further than this Almond Milk Ice Cream. With the rich silkiness of coconut milk and a touch of natural sweetness from maple syrup or agave, this vegan favorite transforms simple pantry staples into a dessert that’s as impressive as anything from your local scoop shop. Whether you dress it up with chocolate chips, nuts, or fruit, it’s a refreshing way to treat yourself and loved ones any time the craving strikes.
Ingredients You’ll Need
The beauty of Almond Milk Ice Cream lies in its simplicity: every ingredient is there for a reason, contributing either to the luscious creaminess, pure flavor, or that dreamy pale color you expect from your favorite ice cream parlor. Go for high-quality and fresh ingredients—you’ll truly taste the difference in every spoonful!
- Unsweetened almond milk (2 1/2 cups): The base of the ice cream, bringing a subtle nutty flavor and keeping it ultra-light.
- Full-fat coconut milk (3/4 cup): This creates the rich, creamy texture you love, making the ice cream extra scoopable.
- Pure maple syrup or agave nectar (1/2 cup): For sweetness without any refined sugar, and it blends beautifully into the mix.
- Vanilla extract (1 tablespoon): Rounds out the flavors, giving the ice cream that classic, inviting vanilla aroma.
- Pinch of salt: A tiny amount boosts all the other flavors, making everything pop just a little more.
- Optional add-ins (1/2 cup chocolate chips, crushed nuts, or fruit pieces): Customize your Almond Milk Ice Cream with mix-ins to make every batch unique!
How to Make Almond Milk Ice Cream
Step 1: Blend the Base
Pour the almond milk, coconut milk, maple syrup or agave, vanilla extract, and a pinch of salt into a blender or mixing bowl. Give it a thorough blend or whisk until the mixture is smooth and fully combined. This ensures every bite will be perfectly flavored from top to bottom—no streaks or separation!
Step 2: Churn the Ice Cream
Next, transfer your blended mixture into the bowl of your ice cream maker. Churn according to the manufacturer’s instructions (generally around 20 to 25 minutes) until you see the texture change to something irresistibly thick and creamy. If you don’t have an ice cream maker, don’t worry! Pour the mixture into a shallow dish and freeze, stirring every 30 minutes until you reach that lovely creamy consistency.
Step 3: Add Your Favorite Mix-Ins
Near the end of churning—usually in the last 3 to 5 minutes—it’s time to add any fun extras like chocolate chips, crushed nuts, or diced fruit. Fold them in gently so that every scoop of your Almond Milk Ice Cream is punctuated with little surprises.
Step 4: Freeze Until Set
Once churning is complete, quickly transfer your ice cream into a freezer-safe container. Smooth the top, press a piece of parchment onto the surface to prevent iciness, and freeze for at least 2 to 4 hours, or until it’s perfectly firm and scoopable. This final step is where all the flavors meld and the magic happens!
Step 5: Scoop and Enjoy
Before serving, let your Almond Milk Ice Cream rest on the counter for 5 to 10 minutes to soften just slightly—this makes for those Instagram-worthy scoops and a dreamy, melt-in-your-mouth texture in every bite.
How to Serve Almond Milk Ice Cream
Garnishes
A simple garnish can transform your bowl of Almond Milk Ice Cream from a casual treat to an eye-catching dessert. Try a sprinkle of toasted coconut flakes, a drizzle of warm vegan chocolate sauce, or a handful of fresh berries for a vibrant pop of color. Even a dash of sea salt can lend a trendy flavor twist!
Side Dishes
Serve it alongside warm baked goods like brownies, dairy-free cookies, or a slice of fruit tart—this contrast of hot and cold is pure bliss. Almond Milk Ice Cream also pairs beautifully with grilled peaches or pineapple, letting the creamy and fruity notes play off each other in every bite.
Creative Ways to Present
Go beyond the scoop! Sandwich your Almond Milk Ice Cream between vegan cookies for DIY ice cream sandwiches, spoon it over waffles for brunch, or layer it in parfait glasses with granola and fruit for a show-stopping sundae. If you’re entertaining, serve mini scoops in espresso cups for an adorable dessert tasting.
Make Ahead and Storage
Storing Leftovers
Leftover Almond Milk Ice Cream keeps beautifully when stored in an airtight, freezer-safe container. Pressing parchment paper or plastic wrap against the surface helps prevent ice crystals from forming and preserves that luscious texture. Plan to enjoy it within a week for peak freshness.
Freezing
For the best results, freeze Almond Milk Ice Cream at the coldest part of your freezer. Remember, the longer it sits, the firmer it gets—so before serving again, let it soften briefly on the counter for easy scooping. If stored properly, it can last up to 2 weeks, though it’s rarely left untouched that long!
Reheating
While “reheating” ice cream may sound odd, the trick is in thawing it just right. If your Almond Milk Ice Cream becomes too hard, simply set it at room temperature for 5 to 15 minutes until it softens to your liking. Avoid microwaving, as it can melt the ice cream unevenly and affect its creamy texture.
FAQs
Can I make Almond Milk Ice Cream without an ice cream maker?
Absolutely! Pour the mixed base into a shallow dish and freeze, stirring every 30 minutes for a couple of hours. This will help prevent icy spots and give you a creamy result even without special equipment.
How can I make my Almond Milk Ice Cream even creamier?
For an extra-rich treat, swap some or all of the almond milk for more full-fat coconut milk. The higher fat content brings a thicker, silkier texture that feels just like traditional ice cream.
Can I make this recipe nut-free?
Yes—if you need a nut-free version, substitute the almond milk with oat milk or another plant-based alternative. Just be aware that it will subtly change the flavor and texture, but you’ll still get a fabulous dairy-free dessert.
What are the best mix-ins for Almond Milk Ice Cream?
Stir in anything your heart desires! Some favorites are mini chocolate chips, toasted pecans, chopped strawberries, or even a swirl of peanut butter. Get creative and make it your own signature blend.
Is this recipe suitable for people with allergies?
Almond Milk Ice Cream is naturally dairy-free and egg-free, making it perfect for vegans and many allergy sufferers. However, check all your ingredient labels for cross-contamination if you’re sensitive to nuts, coconut, or other allergens.
Final Thoughts
Give this Almond Milk Ice Cream a try and discover just how tantalizing homemade, dairy-free desserts can be. Whether you’re a seasoned vegan or an adventurous home cook, this recipe is a surefire way to win over family, friends, and your own sweet tooth—one creamy, dreamy scoop at a time!
Print
Almond Milk Ice Cream Recipe
- Total Time: 10 minutes (plus churning and freezing)
- Yield: 6 servings 1x
- Diet: Vegan
Description
Indulge in the creamy and dairy-free delight of Almond Milk Ice Cream. This vegan treat is easy to make and can be customized with your favorite mix-ins for a personalized touch.
Ingredients
Main Ingredients:
- 2 1/2 cups unsweetened almond milk
- 3/4 cup full-fat coconut milk
- 1/2 cup pure maple syrup or agave nectar
- 1 tablespoon vanilla extract
- Pinch of salt
Optional Add-Ins:
- 1/2 cup chocolate chips
- Crushed nuts
- Fruit pieces
Instructions
- Blend Ingredients: In a blender or mixing bowl, combine almond milk, coconut milk, maple syrup, vanilla extract, and salt. Blend or whisk until fully combined.
- Churn Ice Cream: Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20–25 minutes, until thick and creamy.
- Add Mix-Ins: Add optional mix-ins during the last few minutes of churning.
- Freeze: Transfer the churned ice cream to a freezer-safe container and freeze for at least 2–4 hours for a firmer texture. Let sit at room temperature for a few minutes before scooping and serving.
Notes
- If you don’t have an ice cream maker, pour the blended mixture into a shallow dish and freeze, stirring every 30 minutes until creamy (about 2–3 hours).
- For a richer result, replace more almond milk with coconut milk.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 140
- Sugar: 11g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
