This creamy almond milk ice cream is super simple to make and perfect for hot days! It’s dairy-free and made with sweet almond milk, giving it a gentle, nutty flavor.
It’s a treat I love to whip up when I’m in the mood for something cold and refreshing. Just blend, churn, and enjoy! No ice cream maker? No problem! It works in a container too. Yum!
Key Ingredients & Substitutions
Unsweetened Almond Milk: This is the base of our ice cream. You can switch to any plant-based milk like cashew, oat, or soy milk if you prefer. However, almond milk gives a lovely nutty flavor that complements the ice cream well.
Coconut Milk: Full-fat coconut milk is perfect for richness. If you’re looking for a lighter option, you can use light coconut milk, though the ice cream may be less creamy. Some people also like to use cashew cream for a vegan alternative.
Sugar: Granulated sugar works great, but you can also use maple syrup or agave nectar as alternatives. Just be mindful that it might change the texture slightly, especially if you swap for liquid sweeteners.
Vanilla Extract: Pure vanilla extract elevates the flavor. If you want to try something different, almond extract can add an interesting twist!
Mix-ins: Toasted almonds add crunch, but feel free to swap these for your favorite nuts or even some crushed cookies! For a nut-free option, just leave them out.
How Do I Achieve the Perfect Creamy Texture?
To get that smooth, creamy texture in your almond milk ice cream, there are a few key techniques to follow:
- Warm the milk and sugar mixture gently. Don’t let it boil; just heat enough for the ingredients to combine well.
- If using cornstarch, make sure to whisk it into a slurry first. This helps avoid lumps when adding it to the warm mixture.
- Chill the mixture thoroughly before churning. This ensures it freezes evenly and results in a smoother texture.
- When churning, don’t skip the step of adding mix-ins later in the process. This keeps them from breaking apart too much!
- Finally, allow the ice cream to sit out for a few minutes before serving. This softens it just enough for easy scooping.
Enjoy making your ice cream, and have fun with all the possible toppings!
Easy Creamy Almond Milk Ice Cream
Ingredients You’ll Need:
- 2 cups unsweetened almond milk
- 1 cup canned coconut milk (full-fat for creaminess)
- 3/4 cup granulated sugar or coconut sugar
- 1 tablespoon pure vanilla extract
- 1 tablespoon cornstarch or arrowroot powder (optional, for thicker texture)
- 1/4 teaspoon salt
- 1/2 cup toasted almonds, chopped (optional for mix-in)
- Optional: a handful of small cookie dough or nut clusters for topping/mix-in
How Much Time Will You Need?
This recipe requires about 15 minutes of preparation time, plus at least 2 hours to chill in the refrigerator and 4 hours to freeze once churned. It’s a little bit of patience, but the delicious creamy payoff is totally worth it!
Step-by-Step Instructions:
1. Mixing the Base:
In a medium saucepan, combine the unsweetened almond milk, full-fat coconut milk, and sugar. Place the saucepan over medium heat and gently warm the mixture, stirring until the sugar has completely dissolved. This creates a sweet and creamy base for your ice cream.
2. Thicken It Up (Optional):
If you want a thicker texture, take 3-4 tablespoons of almond milk from the mixture and whisk in the cornstarch or arrowroot powder to create a smooth slurry. Gradually whisk this slurry back into the saucepan mixture, stirring well. Continue heating while stirring until the mixture thickens slightly, about 5-7 minutes, then remove from heat.
3. Flavor It:
Add the pure vanilla extract and salt to the warm mixture, stirring to combine. Let the mixture cool to room temperature before transferring it to the refrigerator. Chill for at least 2 hours or overnight for the best results.
4. Churn It!
After chilling, pour the mixture into an ice cream maker. Churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. If you don’t have an ice cream maker, you can pour the mixture into a freezer-safe container and stir every 30 minutes until set.
5. Add Mix-Ins:
During the last few minutes of churning, add in any mix-ins such as the toasted chopped almonds or small cookie dough bites, gently folding them in so they are evenly distributed.
6. Freeze to Firm Up:
Transfer the churned ice cream to a freezer-safe container. Cover it with a lid or plastic wrap and freeze for at least 4 hours or until firm.
7. Serve and Enjoy:
Before serving, allow the ice cream to sit at room temperature for about 5-10 minutes to soften slightly. Scoop into bowls and enjoy your delicious creamy almond milk ice cream, topped with extra almonds or cookie dough pieces if desired!
Indulge in this delightful treat that’s perfect for any occasion!
FAQ for Easy Creamy Almond Milk Ice Cream
Can I Use a Different Milk in This Recipe?
Yes, you can use any plant-based milk like cashew milk, soy milk, or oat milk instead of almond milk. Just keep in mind that the flavor may change slightly based on your choice!
What If I Don’t Have an Ice Cream Maker?
No problem! Pour the chilled mixture into a freezer-safe container and freeze it. Every 30 minutes, stir vigorously with a fork to break up ice crystals until it reaches a creamy consistency (this usually takes about 2-3 hours).
How Long Can I Store Leftovers?
You can store this ice cream in a freezer-safe container for up to 2 weeks. Just make sure it’s tightly sealed to avoid freezer burn. If it gets too hard, let it sit at room temperature for a few minutes before scooping.
Can I Add Other Mix-Ins?
Absolutely! Feel free to get creative with your mix-ins. You can add chocolate chips, crushed cookies, fruit, or even swirl in some nut butter for added flavor. Just fold them in gently during the last few minutes of churning!
