It's simple to make your own homemade almond milk ice cream with this recipe. It only takes 10 minutes to prepare! This recipe works great as a dairy-free ice cream base to make your family's favorite flavor variations!
Article Index
Before I share the recipe with you, I'm sure you're curious if an ultra-low-carb ice cream can even taste good?
If you came to this blog several years ago, I might have said there's NO way to make dairy-free 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 ice cream would...
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 is SO good!
And, best of all, it tastes great without any guilt whatsoever.
Why I Love This Recipe
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 too.
In fact, there are only a couple of grams of fat and there's very little cholesterol.
The almonds also provide a decent amount of calcium per serving (over 15 percent)!
Recipe Ingredients
There are just a handful of healthy ingredients in this almond milk ice cream. While this doesn't qualify as vegan ice cream or coconut milk ice cream, I think you are still going to love it!
Almond Milk
I recommend using unsweetened vanilla almond milk to make this ice cream.
You can also use just plain almond milk and add some vanilla extract to sweeten the milk or add a liquid natural low carb sweetener such as stevia. I like to use a pinch of sea salt, too.
Egg
Some recipes call for just egg yolks. However, I used an entire egg in this dairy-free ice cream!
Flavorings
When you make your own ice cream, you get to choose how it tastes.
For a vanilla flavor, use real vanilla extract and a bit of sea salt to bring out the sweetness.
From this base recipe, you can add things like almond butter (or cashew butter), cacao powder, or peanut butter powder to create your own ice cream flavor.
Gelatin
Grass-fed gelatin is what gives this vanilla ice cream its creamy texture.
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.
Sweetener
Use your favorite low-carb sugar substitute to sweeten the recipe. Coconut sugar is not low-carb. Instead, you can sweeten it with a maple syrup substitute (I like to make my own low-carb maple syrup!) or a granular sweetener instead.
Recipe Tips
- Strain the liquid before transferring it to the ice cream maker.
- Use a mason jar to chill the base in fridge. It makes a great, air tight container.
- You can leave out the gelatin if you don’t like the texture of frozen pudding. However, it is used as a stabilizer in the recipe. About ⅛ to ¼ teaspoon of xanthan gum can also be used in its place.
- To lower the total carbs in this almond milk ice cream, try using a liquid sweetener.
Recipe Instructions
This is going to become one of your favorite ice cream recipes! Here's a bit more information about how to make it.
1. Find the ice cream machine
For this recipe, you'll need an ice cream maker to get make the ice cream churn. I like this ice cream machine 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.
2. Heat the ingredients
To get started, blend all the ingredients (egg yolks and all) in a medium saucepan over medium heat. (I know, using a stovetop range to make ice cream... Weird, right?)
3. Chill it in the fridge
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 it in your fridge.
4. Strain off the liquid and churn
Strain the liquid. Then, pour the cooled liquid into a prepared, chilled ice cream maker. Let churn for about a half-hour.
5. Freeze the ice cream
Finally, in a freezer-safe container, pour churned "ice cream" in. I like to use a loaf pan, but you can use ice cube trays too.
Cover and let it set in the freezer for four hours before eating.
Serve and enjoy!
Serving Suggestions
Now that you have a yummy almond milk ice cream, there are so many ways you can serve it!
You can go the classic route and make a keto ice cream sundae. This is where you can really have fun and put together an absolutely delicious dessert!
Here are a few toppings my family loves to add:
- Fresh strawberries
- Sugar-free chocolate chips (my fav is Good Chocolate!)
- Keto chocolate chip cookie dough
- Sugar-free chocolate sauce
- Keto peanut butter sauce for ice cream
This almond milk ice cream also tastes great on top of many other low-carb dessert cuisines that you can make.
It will taste perfect on top of keto pecan pie or peanut butter brownies for a delicious pie a-la-mode.
You can also use it as filling inside keto Oreo chaffles, and you'll have ice cream sandwiches that are divine!
Talk about a delicious dessert!
Common Recipe FAQs
Before we get to the printable recipe card, here are some questions people often ask about how to make it.
Remember, if you want a truly healthy dessert, you have to make some sacrifices.
Although I think my homemade ice cream tastes great (as does 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.
Now, to be honest, the gelatin will make the ice cream have a texture that's more similar to frozen pudding than soft serve ice cream. But, without the gelatin, the dessert won't be as creamy in texture.
Most gelatins don't taste like anything - this isn't the same gelatin from the Jell-O days of your childhood.
I'd be sure to include some in this almond milk ice cream recipe for the creamiest result!
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.
Or, drizzle some sugar-free caramel sauce on top. If you like chocolate chip cookie dough ice cream, mix in some coconut flour cookie dough!
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 your homemade almond milk ice cream in a cooler to let it soften a bit and then enjoy it at a picnic with the kids.
Other Related Recipes
Need a few other low-carb ice cream recipes without dairy? You may like the following low-carb frozen desserts. They are some of my favorites!
- Keto Chocolate Avocado Ice Cream is really soft, creamy, rich, and full of chocolate flavor.
- Chocolate Low Carb Dairy Free Ice Cream is another chocolate ice cream, but without the avocados.
- Sugar Free Dairy Free Ice Cream is made with either sunbutter or peanut butter and is really high in healthy fats.
- Keto Strawberry Ice Cream is an easy no-churn recipe with only 5g net carbs in each serving.
- Chocolate Keto Shake tastes just like a fast food Frosty, but only has 4.4g net carbs.
Be sure to let me know what you think after you try it in the comment section below.
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Recipe
Homemade Almond Milk Ice Cream
Video
Ingredients
- 2 cups unsweetened almond milk
- 1 large egg whipped
- 1 tablespoon vanilla extract
- ½ pouch grass-fed gelatin about ½ tablespoon
- ¾ cup low carb sugar substitute
- ½ 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
Notes 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.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First Published: August 6, 2018… Last Updated: January 25, 2022, with additional recipe information.
Cassandra Romero
Delicious and creamy! I did over churn it a bit but I love the strong vanilla flavor. I used 1/4 c sugar and 1/8 c monkfruit. Perfect sweetness without being overly sweet.
Cindi
Excellent! I made this for my mom who follows a low FODMAP diet. I used 1/2 cup of sugar, rather than sweetener as she tolerates the sugar well but cannot handle sweeteners. Making it again now for myself using sugarleaf sweetener and real sugar. I reduced the sweetness of this a bit also. I used about 3/4 of the amount called for.
Limdz
Does anyone know,
How many 1/2 cups servings this makes?
Barb
Can it be made into ice pops?
Thanks????
Lisa MarcAurele
Yes! You can pour these into popsicle molds for easy individual servings you can grab out of the freezer.
Sandy
Just made this and it is wonderful. Anymore it's extremely hard to find low calorie low carb recipes. I made the recipe as it says. I used pure vanilla extract and confectioners Swerve. When I put it in the ice cream maker I was doubtful that it would work. The end result came out great. Love your recipes!
Rose Mason
The recipe sounds very good. However i need to buy the churn. You don’t say what size churn freezer i need.
Lisa MarcAurele
I use a 1.5 quart ice cream maker.
Janie
Is there anyway to make the ice cream w/o a ice cream maker?
Lisa MarcAurele
You can use my no-churn keto vanilla ice cream recipe as a base for many other flavors. However, I'm not sure how it will work using almond milk.
Hortensia Flores
Can I add cashews to the recipe??
Lisa MarcAurele
You should be able to stir in cashews at the end. I'd recommend chopping them up.
Caroline
Is it possible to make this with egg whites instead of egg?
Lisa MarcAurele
The yolks make the ice cream richer and creamier. Whites will thicken too so it may be okay.
Jill
Hi Lisa,
Not sure if you still check comments for this recipe but I was wondering if you can sub collagen peptides or even arrowroot powder for the grass-fed gelatin? I know it probably won't yield the same results. but thought I would see if by chance you've tried substitutions or had anyone ask you before. Thank you!
Lisa MarcAurele
I would try a little of both. The peptides won't thicken like the gelatin does so adding some arrowroot powder may work for that. Xanthan gum is another option if you have it.
Netty
I was a little scared to make this, based on some reviews. I hate failure:). I used Aldi unsweetened almond milk, 1/4 tsp Xanthum gum from notes, and Stevia. Used my Kitchenaid ice cream attachment. Turned out perfect and yummy!
I am just now experimenting with different sweeteners, so I will definitely try a different one next time. Need one without so much aftertaste.
Thanks for helping me get my ice cream fix.
Kim
Try monk fruit .
Ginger
This sounds yummy and I’m just trying homemade ice cream for the first time. Do you think a liquid egg sub or egg whites could be used instead? Egg yolks and I don’t agree with each other!
TIA
Ginger
Lisa MarcAurele
Egg yolks are best to give body, but egg whites or a liquid egg product should be okay.
DORIS ULMAN
Mine turned out like egg drop soup. It didn't work and there was too much vanilla.
Lisa MarcAurele
You have to be very careful not to let the eggs cook. You can try warming them up and tempering them in little by little at the end.
Dorothy Salvant
I have not made this home made ice cream. I need the recipe,but planning to make it.
Lisa MarcAurele
The recipe is in the green backed recipe card at the bottom of the post.
mrsdouglas
Ok...I can say right this very minute! You saved Thanksgiving for my BiL!! He absolutely cannot have dairy and I wanted to be able to serve him my apple pie ala mode and I was able to do it, thanks to you!
He even took the rest home because he loved it so much!
This was such a win. Thank you
mrsdouglas
I made it with actual sugar though if anyone is curious
Natalie
Did you use the same amount of real sugar?
Lisa MarcAurele
You can use the same amount or adjust it to taste.
Amy
I am curious to know if you can use collagen in place of the gelatin. Thanks!
Lisa MarcAurele
Gelatin is a better stabilizer than collagen, but you could give it a try.
Stephanie
I used Silk unsweetened almond coconut milk and xanthan gum (1/8 tsp). For sweetener I used 1/2 c sugar. Reduced the vanilla to 1 tsp. The ice cream turned out wonderful. Smooth and froze quickly. I will probably reduce the sweetener a little more next time. Great recipe!
Arika
Can I make this if I don’t have an ice cream maker?
Lisa MarcAurele
I like to follow this method: https://www.tasteofhome.com/article/how-to-make-ice-cream-without-an-ice-cream-maker/
Liz
It didn’t thicken in the ice cream maker.
Lisa MarcAurele
Almond milk ice cream can be a little tricky. Adding a thickener like xanthan gum can help.
Pj
Unfortunately, mine never thickened in the ice cream maker like it’s supposed to. End result is frozen liquid.
Lisa MarcAurele
The gelatin should have prevented that. But you can add in another stabilizer like xanthan gum too.
Shelley
How much Xanthan gum would you add? Thinking about adding that in this time. We're loving this ice cream!
Lisa MarcAurele
Maybe try a half teaspoon?
Denise McMahan
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
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
After a few hours in the freezer it's rock solid. Tips for a softer ice cream?
Lisa MarcAurele
I like to pour into individual sized freezer containers so I only thaw one serving at a time. You could try using allulose sweetener.
Kathy H
How much allulose, I have a bottle of liquid. You did mention to try using liquid but no measurements. Thanks, can't wait to try this one.
Lisa MarcAurele
The liquid is generally about the same sweetness as the granular. But you can just add to taste.
Gi
To clarify..how did you liquify your powdered sweetener? Would coconut sugar work as well?
Lisa MarcAurele
Coconut sugar should be fine, it's just not low carb.
Patrick
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
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
Hi there, if I were to use liquid sweetener, how much would I need to use? Thanks
Lisa MarcAurele
It depends on the sweetener. You can see the low carb sweetener post for conversions.
Gi
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
You could try agar agar in place of gelatin.
Mike
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
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
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
Are you sure you aren't overheating? Separation typically happens if the mixture is too hot.
Mike Jones
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
It's beaten eggs and you want to fluff it up as much as you can so an electric mixer is recommended.
Mara
Would i still use egg if i want to make other flavors? Thank you
Lisa MarcAurele
You do need the egg as it's part of the base recipe.
Kathy Schwengler
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
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
How much/long does the egg need to be 'whipped' for?
Thanks 🙂
Lisa MarcAurele
It only takes about 30 seconds or so.
Donna Tuzza
I have everything but the gelatin. I’m using an ice cream maker by Cooks. Will it still have ice cream consistency?
Lisa MarcAurele
The gelatin acts as a stabilizer which helps keep it from being too icy.
Sandy Hollingsworth
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
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
Made this last week...3/4 C sweetener? Way too much. I may try this again with way less sweetener called for 😀
Lisa
Definitely use sweetener based on your personal preferences. I find the amount varies widely per person.
Beverly
Can it be made without an ice cream maker?
Lisa
You can try a no churn method, but I find the machine usually comes out better.
David
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
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
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
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
Is there another alternative if I don't have an ice cream maker?
Lisa
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
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
Hope you give it a try Laura!
Cookilicious
Thankfully I came across your blog! Wanted to prepare ice cream with almond milk and didnt know how to. 🙂
Lisa
And the best part is that it's super easy to do!
Lisa | Garlic & Zest
With these hot summer days, this ice cream would be a welcome treat -- bonus that you've made it healthier!
Lisa
It's definitely a nice treat when it's hot and humid here in New England.
Lauren Vavala @ DeliciousLittleBites
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
It's a great way to use homemade almond milk.
Dahn
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
I also lose control with ice cream.