This creamy almond milk ice cream is a delicious treat that’s kind to your tummy! Made with smooth almond milk, it’s rich and perfect for a hot day.
I love that it’s dairy-free, so even my friends who can’t have dairy can enjoy it. Plus, it’s so simple to make that I sometimes whip it up just because I can! 🍦
Key Ingredients & Substitutions
Almond Milk: Unsweetened almond milk is essential for a creamy base. If you’re allergic to almonds, oat or soy milk can work as a tasty alternative!
Coconut Milk: Full-fat coconut milk adds richness. If you’re not a fan of coconut, you can use cashew cream instead, which is equally creamy!
Sweetener: Granulated sugar is my go-to, but feel free to substitute with maple syrup or agave nectar for a natural sweetness.
Almond Butter: This gives a strong almond flavor. If you prefer, try using peanut butter for a different nutty taste, or sunflower seed butter for a nut-free option.
Mix-ins: While I love almond honey clusters, feel free to throw in chocolate chips, fruit, or any other nuts you like!
How Do I Achieve a Creamy Texture in My Ice Cream?
Creating creamy ice cream can be tricky, but here are some helpful tips. Firstly, use full-fat coconut milk; it makes a big difference in foaminess.
- Making a cornstarch slurry helps thicken the mixture for creaminess. Just mix it with a bit of the milk before adding it to the heat.
- Chill the mixture thoroughly before churning. A cooler base freezes better and results in a smoother texture.
- Churning it in an ice cream maker is key! Follow the manufacturer’s instructions to get that fluffy texture.
With these tips, your ice cream will come out creamy every time! Enjoy scooping!
How to Make Creamy Almond Milk Ice Cream
Ingredients You’ll Need:
Main Ingredients:
- 2 cups unsweetened almond milk
- 1 cup canned coconut milk (full fat)
- 3/4 cup granulated sugar or sweetener of choice
- 1 tsp pure vanilla extract
- Pinch of salt
Optional For Creaminess:
- 2 tbsp cornstarch or arrowroot powder (for a creamier texture)
Flavor Enhancements:
- 1/2 cup almond butter (for extra almond flavor and creaminess)
- 1/2 cup crushed almond honey clusters or toasted almonds (for mix-in and topping)
How Much Time Will You Need?
This creamy almond milk ice cream will take about 20 minutes of active prep time. You’ll need at least 2 hours to chill the mixture and another 2-4 hours to freeze it after churning. In total, you’re looking at around 4-6 hours, but most of that time is just letting it chill out in the fridge and freezer!
Step-by-Step Instructions:
1. Prepare the Base Mixture:
In a medium saucepan, combine the almond milk, canned coconut milk, granulated sugar, and a pinch of salt. Whisk it all together until the sugar is fully dissolved. This will be the base for your ice cream!
2. Thicken the Mixture (Optional):
If you want an extra creamy texture, mix the cornstarch with about 1/4 cup of your almond milk mixture in a small bowl to create a smooth slurry. This step is optional, but it can help if you like your ice cream a little thicker.
3. Heat It Up:
Place the saucepan over medium heat and stir until the mixture just starts to simmer. You don’t want it to boil, just hot enough to warm the liquids.
4. Add the Slurry:
Once it’s warm, slowly whisk in the cornstarch slurry (if using) while stirring constantly to prevent any lumps from forming. Cook for another 3-5 minutes, stirring until the mixture thickens slightly.
5. Flavor It Up:
Remove the saucepan from the heat and stir in the pure vanilla extract and almond butter until everything is well combined. This is where the magic happens—your mixture is starting to look and smell amazing!
6. Chill the Mixture:
Let the mixture cool completely at room temperature. Then transfer it to the fridge and chill for at least 2 hours, or ideally overnight. The colder the base, the better your ice cream will turn out!
7. Churn in the Ice Cream Maker:
Once it’s well chilled, pour the mixture into your ice cream maker and churn it according to the manufacturer’s instructions (usually about 20-30 minutes). It should be soft-serve consistency when done.
8. Add Your Mix-ins:
In the last few minutes of churning, toss in the crushed almond honey clusters or toasted almonds. This add-in gives a little crunch and extra flavor!
9. Freeze to Firm Up:
Transfer your churned ice cream into an airtight container. Freeze it for 2-4 hours until it’s firm enough to scoop.
10. Serve and Enjoy:
Once you’re ready, scoop the ice cream into bowls and, if you like, top with extra almond clusters. Enjoy your creamy, dairy-free almond milk ice cream!
Your homemade ice cream is now ready to be savored! Enjoy each scoop like it’s a little bowl of happiness!
FAQ for Creamy Almond Milk Ice Cream Recipe
Can I Use Sweetened Almond Milk Instead?
Yes, you can! Just keep in mind that using sweetened almond milk will add extra sugar to the recipe, so you might want to reduce the amount of granulated sugar to balance the sweetness.
What Can I Substitute for Almond Butter?
If you’re allergic to nuts or prefer not to use almond butter, sunflower seed butter or tahini can be great alternatives. They provide a similar creamy texture without the nuts!
How Long Does Homemade Almond Milk Ice Cream Last in the Freezer?
Your ice cream can stay fresh in the freezer for about 1-2 weeks. Be sure to store it in an airtight container to prevent ice crystals from forming!
Can I Make This Ice Cream Without an Ice Cream Maker?
Absolutely! Pour the chilled mixture into a shallow dish and freeze. Every 30 minutes, stir it with a fork to break up any ice crystals until it reaches a creamy consistency. This may take a bit longer, but it will work perfectly!
