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It’s simple to make your own homemade almond milk ice cream with a recipe that takes just 10 minutes to prepare. And, it will produce huge smiles for a family of four.
Does Almond Milk Ice Cream Taste Good?
Before I share the recipe with you, I’m sure you’re curious if a ultra low carb ice cream can taste good?
If you came to this blog several years ago, I might have said there’s no way to make dairy-free low cal milk taste as good as heavy cream when frozen.
In other words, I wouldn’t with 100% confidence claim that my homemade almond milk ice cream would have satisfied your taste buds like regular dairy.
However, now that I have about a dozen and a half homemade ice cream recipes under my belt, I can say with absolute confidence this dessert satisfies.
And best of all, it tastes great without any guilt whatsoever.
I practice what I preach and eat a high fat / low carb diet. But if for some reason you’re on a fat-restriction and low cholesterol diet, this recipe is safe for you.
In fact, there’s only a couple grams of fat. And there’s very little cholesterol.
The almonds provide a decent amount of calcium per serving (over 15 percent) too!
Best Almond Milk for Homemade Ice Cream
But keep in mind that I recommend using your own homemade almond milk. Why? Because most commercial almond milk contains very little almonds.
In fact, according to Dr. Mercola an entire half-gallon of commercial milk only contains about 30 almonds. Essentially, what commercial almond milk is, is water and synthetic vitamins and artificial ingredients.
Making your own almond milk is very easy and takes little time. Just buy some unsalted and unroasted almonds and soak them in pure water overnight.
Place the water and almonds in a blender. Use one cup of almonds to four cups of water.
If you love vanilla, which is the flavor I use in this homemade almond milk ice cream recipe, you can add some vanilla extract to sweeten the milk. I also use a pinch of sea salt.
You can also add some liquid natural low carb sweetener such as stevia.
After you blend the ingredients, pour the mixture through a strainer covered with cheese cloth into a pouring/measuring cup. The cheese cloth will separate the almond meal from the liquid.
How to make vanilla homemade almond milk ice cream
For this recipe, you’ll need an ice cream maker. I like this one because of its nostalgic wood design, but if you’d prefer one that doesn’t require ice, you can’t go wrong with a Cuisinart machine.
Remember the vanilla extract I recommended adding to the almond milk. Keep some extra on hand because you’ll need it to make sure the flavor really pops. You’ll also need about 2 cups of almond milk and one large egg.
I also recommend using grass-fed gelatin.
Gelatin is making a comeback in natural health because of its ability to help heal joints and skin problems; it helps regenerate collagen protein in the human body, which acts as the glue that keeps your tissues strong.
You’ll also need some ultra low carb natural sweetener liquid and sea salt.
To get started, blend all the ingredients in a medium sauce pan over medium heat. (I know, using a stove top range to make ice cream, weird, right?)
After the blend starts steeping, transfer the liquid to a heat-safe container (such as a Mason jar). Next, for about an hour or so, place in your fridge.
Strain the liquid. Then, in a prepared, chilled ice cream maker, pour the cooled liquid. Let churn for about a half hour.
Finally, in a freezer-safe container, pour churned “ice cream” in. Cover and let it stay in the freezer for four hours.
Serve and enjoy!
Ice cream made with almond milk: Does it taste like the real thing?
Remember, if you want a truly healthy dessert, you have to make some sacrifices.
Although I think my homemade ice cream tastes great–and so do my three kids and husband– I’m not going to pretend it’s exactly 100% just like dairy.
But for only 45 calories per serving, this will satisfy your taste buds. And, it’ll cool you down on those long hot summer sticky days.
Sugar free almond milk ice cream: secrets for creamy texture
Now, to be honest, the gelatin will make the ice cream have a texture that’s more similar to frozen pudding.
But without the gelatin, the dessert won’t be as creamy in texture. Most gelatins don’t taste like anything. This isn’t the gelatin from your childhood days that you ate in Jell-O.
Homemade Ice Cream That’s Healthy For The Family
Part of enjoying summer is going out with the family to a creamery and being out and about on the town. However, if you have an allergy or sensitivity to dairy, I really believe you won’t miss out if you learn how to perfect this recipe.
You can take it in a cooler to let it soften a bit and then enjoy it at a picnic with the kids.
Looking for something to top this ice cream with? If you’re a fan of peanut butter, try making my low carb peanut butter ice cream topping. You can find that recipe here.
Other Dairy-Free Ice Cream Recipes
Need a few other low carb ice cream recipes without dairy? You may like the following:
- Keto Chocolate Avocado Ice Cream
- Chocolate Low Carb Dairy Free Ice Cream
- Sunbutter or Peanut Butter Sugar Free Dairy Free Ice Cream
Enjoy this cool low carb treat! It’s can also be used to make a dairy free keto milkshake by blending it into a low carb soda.
Be sure to let me know what you think after you try it in the comment section below.
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Homemade Almond Milk Ice Cream
Ingredients
- 2 cups unsweetened almond milk
- 1 large egg whipped
- 1 tablespoon vanilla extract
- 1/2 pouch grass-fed gelatin about ½ tablespoon
- 3/4 cup low carb sugar substitute
- 1/2 teaspoon sea salt
Instructions
- Combine the almond milk, whipped egg, vanilla extract, gelatin, sweetener, and sea salt in medium saucepan over medium heat.
- Let the mixture cook until it begins to steep (strands of steam form on top of the heated liquid).
- Transfer the liquid to a heat-safe container and place it into your fridge for 60 to 70 minutes so the liquid can cool.
- After the base has cooled, pour it into a prepared, chilled ice cream maker and let it churn for 25-30 minutes.
- Last, put soft churned ice cream into a freezer safe container, cover it, and let it freeze for at least 4 hours before serving.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
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Lisa MarcAurele has been creating keto friendly recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!
Denise McMahan says
I’ve attempted twice. The mixture is separating on me as some others have mentioned. The second time, I even took it off the heat before I saw any steam. Can you be more specific about how long and the purpose of heating the mixture? I also do not have an ice cream machine. Was planning on doing the “plastic bag method.” Please advise thank you
Lisa MarcAurele says
Others have had success freezing in ice cube trays and then processing it in a blender or food processor after frozen. It could be the almond milk used but I do find the recipe works best churning. Separation is usually a temperature issue. Heating ensures the gelatin has been completely dissolved.
Ethan says
After a few hours in the freezer it’s rock solid. Tips for a softer ice cream?
Lisa MarcAurele says
I like to pour into individual sized freezer containers so I only thaw one serving at a time. You could try using allulose sweetener.
Gi says
To clarify..how did you liquify your powdered sweetener? Would coconut sugar work as well?
Lisa MarcAurele says
Coconut sugar should be fine, it’s just not low carb.
Patrick says
Great recipe! As a recovering Enlightened/Rebel Ice Cream addict, I was really looking for a recipe that is both low carb and low calorie to minimize the effects of my occasional 2 pint a day habit! Almond milk is the way to go! I put the egg in my Vitamix, beat it for a bit and then add the rest of the ingredients. Run it on high until it is steaming hot and then pour directly into my Cuisinart Ice-100. It takes about 40 minutes of run time, but bypasses the need to chill and seems to come out exactly the same as cooking and refrigerating… Ice cream in 45 minutes!!! Thanks Lisa!
Kimberly says
This recipe was perfect! Personally, I left out the salt and did 1/3 of the recommended sweetener (I used stevia). It does melt quickly and is more of a soft serve. Either way, excellent turn out!!!!!
Nicole says
Hi there, if I were to use liquid sweetener, how much would I need to use? Thanks
Lisa MarcAurele says
It depends on the sweetener. You can see the low carb sweetener post for conversions.
Gi says
What did you use for the liquid sweetner? Also, what can I use in the place of the grass-fed gelatin as I am a vegetarian?
Lisa MarcAurele says
You could try agar agar in place of gelatin.
Mike says
The mixture looked good coming out of the cuisinart ice cream maker when I put it into my storage freezer container. After 3 hours in the freezer, the mixture was falling apart. It had the consistency of a snow cone. Not creamy at all. What went wrong?
Lisa MarcAurele says
I’m not sure why. The gelatin and egg are stabilizers. But it could be the type of sweetener used. I find some perform better than others.
Sarah says
I’ve tried to make this a couple times, and each time, no matter how slowly I heat/stir the mixture, it separates. Any tips on the heating is much appreciated.
Lisa MarcAurele says
Are you sure you aren’t overheating? Separation typically happens if the mixture is too hot.
Mike Jones says
Unsure what is meant by whipped egg. Is that the same as using a whisk to mix up eggs to scramble for breakfast? I bet it is, just wanted to double check.
Lisa MarcAurele says
It’s beaten eggs and you want to fluff it up as much as you can so an electric mixer is recommended.
Mara says
Would i still use egg if i want to make other flavors? Thank you
Lisa MarcAurele says
You do need the egg as it’s part of the base recipe.
Kathy Schwengler says
I followed the recipe exactly as written but when I poured it from the ice cream maker a few minutes ago to put in the freezer it was as runny as the almond milk I started with Epic fail!!
Kathy Schwengler says
I was SO disappointed! Maybe it was my almond milk? I used Silk Unsweetened. When I just checked on it in the freezer is was frozen solid but I thought it would have come out of the ice cream maker even a little thicker. Does anyone know what went wrong?
Cass says
How much/long does the egg need to be ‘whipped’ for?
Thanks 🙂
Lisa MarcAurele says
It only takes about 30 seconds or so.
Donna Tuzza says
I have everything but the gelatin. I’m using an ice cream maker by Cooks. Will it still have ice cream consistency?
Lisa MarcAurele says
The gelatin acts as a stabilizer which helps keep it from being too icy.
Sandy Hollingsworth says
I just had some of this almond milk ice cream and it’s so good but I experimented a bit and changed just 2 items. Instead of 2 cups of almond milk I used only one cup and substituted the second cup with “Atkins plus protein and fiber” drink. (Vanilla flavor). Since this only has 1 net carb it didn’t hurt the nutritional count much that I can tell. And of course I cut back on the sweetener from 3/4 cup to only 1/2 cup since the Atkins is somewhat sweet. Tomorrow I’m gonna try making chocolate with chocolate Atkins and bakers chocolate melted in the mix. If I use unsweetened chocolate I’ll leave the sweetener at 1/2 cup. With semi sweet I’ll cut the sweetener to 1/4 cup. Try this new version. I think you’ll like it!
Lisa says
Thanks for sharing Sandy! Added fiber does tend to make sugar free ice cream have a better consistency. The only problem is that the Atkins drink has dairy so it wouldn’t be appropriate for those avoiding dairy. However, the drink does have some ingredients typically used as ice cream stabilizers so I think it would definitely make things better if you aren’t looking for dairy-free.
Becky Schultz says
Made this last week…3/4 C sweetener? Way too much. I may try this again with way less sweetener called for 😀
Lisa says
Definitely use sweetener based on your personal preferences. I find the amount varies widely per person.
Beverly says
Can it be made without an ice cream maker?
Lisa says
You can try a no churn method, but I find the machine usually comes out better.
David says
I did this without using my CuisineArt.
Freeze the mixture. Then remove from freezer and place all cubes in food processor and whizz until creamy consistency is reached. Takes a while. Then scoop into ice-cream container and back in the freezer.
Wonderful result.
Lisa MarcAurele says
Thanks for sharing the method without using an ice cream maker! So you freeze in ice cube trays and then put in a food processor?
sundra haney says
I will try this as soon as I buy an ice cream maker. Did not know about the ice-free one! Yet I will NOT use sea salt- it has too many impurities from the ocean floor.
Lisa says
The ice free kind uses a gel that needs to be frozen in the freezer for at least a day. They also sell ones with a built in compressor, but they are pricey.
Melissa Haynes says
Is there another alternative if I don’t have an ice cream maker?
Lisa says
You could try the no churn method used in the vanilla keto ice cream recipe at https://lowcarbyum.com/vanilla-keto-ice-cream-recipe/.
Laura says
Thank you for the recipe, I am trying to lose a few kilos and I love almond ice cream. This will do for me
Lisa says
Hope you give it a try Laura!
Cookilicious says
Thankfully I came across your blog! Wanted to prepare ice cream with almond milk and didnt know how to. 🙂
Lisa says
And the best part is that it’s super easy to do!
Lisa | Garlic & Zest says
With these hot summer days, this ice cream would be a welcome treat — bonus that you’ve made it healthier!
Lisa says
It’s definitely a nice treat when it’s hot and humid here in New England.
Lauren Vavala @ DeliciousLittleBites says
All we use is unsweetened almond milk, so it’s nice to see there is a low carb ice cream I can make with it now! Sounds so good!
Lisa says
It’s a great way to use homemade almond milk.
Dahn says
OH, ice cream is my downfall. I just have no self-control when I start eating it. It’s so good to have a healthier option sometimes. This looks delicious.
Lisa says
I also lose control with ice cream.