6-Ingredient Almond Milk Ice Cream That’s So Creamy!

Almond Milk Ice Cream. Listen, I know how tricky it is to cut out traditional creamy ice cream—especially when you’re craving that late-night treat and all the dairy-free stuff at the store tastes, well, kind of icy or just meh. Then there’s the whole “oh, I need twenty random ingredients and a professional-grade ice cream maker” thing. Don’t even get me started. I figured homemade almond milk ice cream would be impossible without eggs, heavy cream, or some magic powder from a specialty store. Spoiler alert: I was wrong. And, honestly, it’s shocking how easy (and genuinely creamy) this is with only six ingredients you probably have lying around.

Why I Love This Recipe

Honestly, who doesn’t want a sweet fix that feels fancy enough for a five-star restaurant but actually comes from, like, your blender and your freezer? This recipe is my go-to for warm nights or, frankly, freezing ones too. Real talk—I love this almond milk ice cream because it’s shockingly smooth. No chalky bits. No weird aftertaste. The secret is a splash more fat than usual and one clever ingredient you’re gonna laugh at (don’t worry, you’ll see in a second).

It’s also honestly a small miracle for anyone with lactose issues, or if you’re just trying to cut down on dairy because your stomach won’t stop playing tricks on you, friend. One of the cool things? Totally customizable. Toss in some berries, a handful of chocolate chunks, or heck, swirl in peanut butter if you’re feeling bold.

I’ve even had friends say, “Dude, is this real ice cream?” No joke. It’s that good. And if you’re already exploring more dairy-free life, you should check out this delicious-keto-ice-cream-guilt-free-treats-youll-love too.

Ingredients needed

Alright, enough rambling. Here’s literally all you need:

1. Almond milk (unsweetened works best for controlling the flavor)
2. Coconut cream (not coconut milk, get that thick stuff in a can)
3. Maple syrup or honey (your call, but don’t skip it)
4. Nut butter (I use almond, duh, but peanut or cashew rock, too)
5. Vanilla extract
6. A pinch of salt (trust me, don’t skip this)

This is some legit minimalist stuff. You don’t need any fancy gadgets. If you want even more easy, creamy ideas, go peek at deliciously-creamy-instant-pot-mashed-potatoes because who doesn’t need more simple comfort food in their life?

How to make almond milk ice cream

So, you want to actually make almond milk ice cream? It’s, honestly, so much easier than you think. Here’s what I do (messy kitchen and all):

First, dump your almond milk and coconut cream right in the blender. I know, every recipe says “add stuff slowly,” but I’m too impatient. Just pour it all in. Next, sauce it up with maple syrup or honey, that creamy nut butter, splash in vanilla, then sprinkle the salt on top.

Blast all that together until it looks super smooth. You want no weird clumps hiding at the bottom. I usually have to stop and scrape the sides once or twice (hey, blenders aren’t magic).

If you’ve got an ice cream maker, awesome, churn it up according to the instructions. But if you don’t—join the club—just pour it into a loaf pan, cover it tight, and freeze for at least five hours. The hardest part? Not digging in too soon.

Pro tip: let it sit on the countertop for, like, five minutes before scooping. Otherwise, you’ll feel like you’re trying to carve a log out of a glacier.

(Btw, if you want an equally easy win for dinner, try something totally different like this creamy-basil-pasta-salad-that-will-brighten-your-table. Promise it’s worth it.)

“I can’t believe how creamy this is! It’s seriously the best almond milk ice cream I’ve made, and I’m done buying the overpriced store stuff.” — Jessie, ice cream skeptic turned superfan

Recipe Tips

Let’s not pretend my kitchen always runs like a cooking show. Stuff happens, things get weird. So here are some “please learn from my mistakes” tips to make your almond milk ice cream even better.

First, do yourself a favor and pick a full-fat coconut cream. The lighter ones? Yeah, they freeze up hard and taste watery. Not cool.

When it comes to sweetener, taste the base before freezing. Some people like it barely sweet. Others are basically sugar monsters. Stir in a bit more if you want, really nobody’s judging you.

If you’re feeling wild, swirl in a handful of mix-ins just before freezing. I’ve done crushed cookies (amazing), or a ribbon of caramel sauce. There are no rules. Just maybe not vegetables? That’d be weird.

For even more crazy-simple wins, check out deliciously-simple-italian-almond-cookies-gluten-free for a snack on the side.

Storage instructions

Now, here’s the thing about homemade almond milk ice cream—it’s a little different than store-bought. You want to press a piece of parchment right on the surface before you put the lid on. Keeps the air out, so you don’t get those weird freezer crystals all over the top.

It’s good for about a week in a solid, airtight container, but let’s be honest, mine’s gone in days. If you do forget about it (how??), just let it warm up on the counter a few extra minutes when you’re ready to scoop. Never microwave your almond milk ice cream. It just… ruins it. Pinky promise.

Oh, and if you’re planning a full-on comfort meal, my personal favorite is serving it after a bowl of deliciously-creamy-dairy-free-creamed-corn—I know, weird combo but just trust me!

Serving Suggestions

• Classic scoop with dark chocolate shavings on top (can’t go wrong)
• Sandwich between two almond cookies for an ice cream sammie (unreal)
• Drizzle with raspberry sauce and a sprinkle of sea salt for fancy feels

Common Questions

Can I use another milk besides almond milk?
Totally! Cashew milk works great. Even oat milk, but it’s a little less creamy.

Does it taste super coconutty?
Not really. The coconut cream just makes it creamy. If you really hate coconut, try extra nut butter or thicker almond milk.

Can I make it without an ice cream maker?
Yes! Loaf pan + freezer works. Just stir the mixture after two hours so it stays smooth.

How long does almond milk ice cream keep?
About a week. After that it still tastes alright but can get a bit icy. I rarely have leftovers.

Is it actually creamy? Like, really creamy?
Oh absolutely. The combo of coconut cream and nut butter is a game changer here.

Make This Sweet Treat Tonight

Okay, so that’s the scoop (ha, got you!) on making almond milk ice cream at home. You don’t need a culinary degree or an industrial freezer. If you’re searching for even fewer ingredients, check out Almond Milk Ice Cream – Just 5 Ingredients! or if you need a super-simple fix, this Almond Milk Ice Cream {3 Ingredients} – The Big Man’s World ® is also right up your alley. Of all the non-dairy desserts, this one actually tastes like the real deal, so go on—give it a spin tonight. And when you’re in the mood for something savory and creamy, my friend, don’t miss this creamy-cauliflower-mac-and-cheese-low-carb-that-rocks recipe—because dessert shouldn’t have all the fun. Happy scooping!

Almond Milk Ice Cream

A creamy, dairy-free ice cream made with almond milk, coconut cream, and nut butter, perfect for indulging on warm nights.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 5 hours hrs

Course Dessert, Ice Cream

Cuisine Dairy-Free, Vegan

Servings 4 servings

Calories 250 kcal

Ingredients

  

Ice Cream Base

• 2 cups Almond milk Unsweetened works best for controlling the flavor.
• 1 cup Coconut cream Use full-fat coconut cream from a can.
• 1/2 cup Maple syrup or honey To taste based on preference.
• 1/4 cup Nut butter Almond, peanut, or cashew nut butter are all suitable.
• 1 teaspoon Vanilla extract For added flavor.
• 1 pinch Salt Enhances flavors.

Instructions

 

Preparation

• Combine almond milk and coconut cream in a blender.
• Add maple syrup or honey, nut butter, vanilla extract, and salt.
• Blend until smooth, scraping the sides of the blender as needed.

Churning or Freezing

• If using an ice cream maker, churn according to the manufacturer’s instructions.
• If not, pour the mixture into a loaf pan, cover tightly, and freeze for at least five hours.

Notes

For best results, use full-fat coconut cream to avoid a hard texture. Consider taste-testing the mixture for sweetness before freezing. Add mix-ins like berries or chocolate chunks right before freezing for customization. Store with parchment paper pressed against the surface to prevent freezer crystals.

Keyword Almond Milk Ice Cream, Coconut Cream, Dairy-Free Dessert, Homemade Ice Cream, Vegan Ice Cream