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
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?
- 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.
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.
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.
- 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.
More dairy free ice cream recipes to try
Almond Milk Ice Cream
- 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