Almond Milk Ice Cream


5 from 630 votes
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This almond milk ice cream is a dairy free and vegan take on the staple frozen dessert! No cream or eggs needed, it’s made using just 3 ingredients!
almond milk ice cream

Almond Milk Ice Cream

When it comes to homemade ice cream, my favorite recipes to make are oat milk ice cream, coconut milk ice cream, and almond milk ice cream.

Growing up, I never thought that ice cream could be made without cows’ milk. Every package or pint of ice cream would advertise the use of farm fresh milk, cream, and eggs. It wasn’t until I started following a vegan diet that I soon noticed the wonderful world of dairy free ice cream. 

If you go to any major supermarket now, you’ll notice a plethora of plant based ice creams. Instead of using dairy, they use alternative milk, like soy, oat, coconut, and of course, almond. While I must say I am partial to all things coconut, I’ve recently loved the range made with almond milk! Unlike the other varieties, I loved how the almond versions would have a much more pleasant sweetness and much nicer flavors. As someone who loves making my own ice cream too, I had to try making my own. 

I’ve been meaning to share an almond milk ice cream recipe for quite some time. Two of my friends gifted me an ice cream maker for Christmas, and since then, I’ve completely stopped buying ice cream. It’s been a game changer for me, as dairy free ice cream is NOT cheap. I mean, the average price for a pint is close to $10. Luckily, making your own is simple and needs just 3 ingredients.

No dairy and no eggs are needed, but you’d never tell. The texture is smooth, rich, and creamy. The flavor is sweet and with a subtle vanilla flavor, without being overpowering. It’s also the perfect blank canvas to customize with your favorite flavor combinations. 

As someone who has a cheeky habit of having some form of dessert after dinner, it’s safe to say that a scoop or three of this homemade almond milk ice cream has been VERY popular lately, and has become a weekly staple. Now to try out some new flavors…

How do you make almond milk ice cream? 

The Ingredients

  • Cashews– Raw and unsalted cashews. This gives the ice cream thickness and creaminess, without the need for any cream or eggs. 
  • Almond milk– I used unsweetened vanilla almond milk, for a light vanilla flavor. You can use plain if desired. 
  • Maple syrup– Gives the ice cream sweetness and extra creaminess. 

The Instructions

Start by soaking your cashews overnight, to allow them to soften. The next morning, discard the excess liquid and place the soaked cashews into a blender. Add half the almond milk and blend until combined. Add the remaining milk and maple syrup and blend once more, until smooth and frothy.

Now, pour the mixture into an ice cream maker and churn until it becomes soft ice cream. Transfer the mixture into a freezer friendly container and freeze for at least an hour. 

homemade almond milk ice cream

Tips to make the best almond milk ice cream

  • Soaking your cashews overnight ensures the ice cream is perfectly smooth and creamy. If you don’t have time, you can soak them in boiling water an hour before you blend them.
  • The brand of almond milk makes a huge difference, so be sure to use a good quality brand, with no added water in it. 
  • You can replace the maple syrup with agave nectar. Do not use granulated sugar, or it will not turn out. 

Flavor variations

  • Chocolate– Use unsweetened chocolate almond milk. 
  • Strawberry– Add 1/2 cup frozen strawberries to the mixture before churning. 
  • Peanut butter– Fold through 1/2 cup smooth peanut butter to the mixture when blending. 
  • Cookie dough– Add 1/2 cup crushed chocolate chip cookies to the ice cream maker. 
  • Coffee– Add 1 teaspoon coffee extract. 

Storing and re-freezing almond ice cream

  • To store: Homemade almond milk ice cream should be stored in the freezer at all times. It will keep well for up to 1 month.
  • To re-freeze: As this ice cream has no eggs or dairy in it, it does not refreeze very well. However, if you use a clean scoop when scooping out the ice cream, it can be frozen up to two times. 

vegan almond milk ice cream

More dairy free ice cream recipes to try

almond milk ice cream

Almond Milk Ice Cream

5 from 630 votes
This almond milk ice cream is so smooth and creamy, you won't believe it is dairy free! Just 3 ingredients needed and ready in minutes!
Servings: 12 servings
Prep: 1 minute
Cook: 5 minutes
Total: 6 minutes


  • 2 cups cashews raw and unsalted
  • 2 cups almond milk I used unsweetened vanilla almond milk * See notes
  • 1/2 cup maple syrup


  • Place your cashews into a bowl and cover with water. Let them soak overnight, to soften.
  • The next day, place your softened cashews into a blender, along with half the almond milk. Blend until combined. Add the remaining milk and maple syrup, and blend once more, until thick and frothy.
  • Transfer the mixture into an ice cream maker. Churn the ice cream until it becomes a soft serve texture. Pour the mixture into a container and place in the freezer for at least an hour.
  • Let the ice cream sit at room temperature for 10 minutes, before scooping. 1


* You can use any almond milk. 
TO STORE: Homemade almond milk ice cream should be stored in the freezer at all times. It will keep well for up to 1 month.
TO RE-FREEZE: As this ice cream has no eggs or dairy in it, it does not refreeze very well. However, if you use a clean scoop when scooping out the ice cream, it can be frozen up to two times. 


Serving: 1servingCalories: 161kcalCarbohydrates: 16gProtein: 4gFat: 10gSodium: 58mgPotassium: 172mgFiber: 1gVitamin C: 1mgCalcium: 73mgIron: 1mgNET CARBS: 15g
Course: Dessert
Cuisine: American
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Recipe Rating


  1. This is an interesting 3 ingredient recipe… can you substitute something else for the nuts? What would you recommend?

  2. Thanks for sharing the diabetic friendly recipes. I have used Agave nectar’s natural..and have added cardamom seeds and vanilla and saffron and a pinch of turmeric to give it the pale yellow color. Using fruit cups puréed are a great texture..adding pistachios……toasted coconut…and mango puréed. This can be found in an local Indian grocery store .

  3. 5 stars
    Hi Arman! How do i use this recipe without an ice cream maker? Ive seen your other recipes that don’t use one but i really wanna try it with this recipe.
    Can the same method be applied? Where u stir the loaf pan every 10-15 minutes for the first hour in the freezer.

  4. Is the the recipe for a one and half quart ice cream maker? The 2 cups cashew, 2 cups almond milk?

  5. 5 stars
    Cashew milk is just water and soaked/pureed cashews, so I don’t understand why you discard the soaking water. As long as you used only enough water to soften the cashews, it seems it would increase the richness of the mix.

    1. 5 stars
      Surprisingly sweet and creamy! Might experiment with soaking cashews longer (I did about 12 hours) as I wasn’t able to get rid of the slightly grainy texture. I also want to try full fat coconut milk instead of almond milk next time for a more full-bodied creaminess!

  6. Made this yesterday. So incredibly easy and delicious. Thank you! I make my own almond milk in my Nutramilk. Could also make it in my vitamix, but the Nutramilk does a much better job. (Crazy expensive and big, but I figured it was worth the investment.)

  7. 5 stars
    I recently found out I’m lactose and regular milk gave me a stomach ache… the problem was I loved ice cream! So after I found this recipe I loved it! This recipe was amazing super easy to make and surprisingly good even though I’m not a huge fan of cashews!