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!
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)!
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!
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.
Some recipes call for just egg yolks. However, I used an entire egg in this dairy-free ice cream!
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.
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.
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.
- 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.
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!
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.
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Homemade Almond Milk Ice Cream
- 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
- 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.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Array ( [serving_size] => 0.5 [calories] => 45 [carbohydrates] => 1 [protein] => 2 [fat] => 2 [saturated_fat] => 0 [cholesterol] => 46 [sodium] => 471 [potassium] => 17 [fiber] => 0 [sugar] => 0 [vitamin_a] => 70 [calcium] => 157 [iron] => 0.2 [serving_unit] => cup )
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.
© 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.
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.
Can it be made into ice pops?
Yes! You can pour these into popsicle molds for easy individual servings you can grab out of the freezer.
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!
The recipe sounds very good. However i need to buy the churn. You don’t say what size churn freezer i need.
I use a 1.5 quart ice cream maker.
Is there anyway to make the ice cream w/o a ice cream maker?
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.
Can I add cashews to the recipe??
You should be able to stir in cashews at the end. I'd recommend chopping them up.
Is it possible to make this with egg whites instead of egg?
The yolks make the ice cream richer and creamier. Whites will thicken too so it may be okay.
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!
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.
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.
Try monk fruit .
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!
Egg yolks are best to give body, but egg whites or a liquid egg product should be okay.
Mine turned out like egg drop soup. It didn't work and there was too much vanilla.
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.
I have not made this home made ice cream. I need the recipe,but planning to make it.
The recipe is in the green backed recipe card at the bottom of the post.
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
I made it with actual sugar though if anyone is curious
Did you use the same amount of real sugar?
You can use the same amount or adjust it to taste.
I am curious to know if you can use collagen in place of the gelatin. Thanks!
Gelatin is a better stabilizer than collagen, but you could give it a try.
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!
Can I make this if I don’t have an ice cream maker?
I like to follow this method: https://www.tasteofhome.com/article/how-to-make-ice-cream-without-an-ice-cream-maker/
It didn’t thicken in the ice cream maker.
Almond milk ice cream can be a little tricky. Adding a thickener like xanthan gum can help.
Unfortunately, mine never thickened in the ice cream maker like it’s supposed to. End result is frozen liquid.
The gelatin should have prevented that. But you can add in another stabilizer like xanthan gum too.
How much Xanthan gum would you add? Thinking about adding that in this time. We're loving this ice cream!
Maybe try a half teaspoon?
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
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.
After a few hours in the freezer it's rock solid. Tips for a softer ice cream?
I like to pour into individual sized freezer containers so I only thaw one serving at a time. You could try using allulose sweetener.
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.
The liquid is generally about the same sweetness as the granular. But you can just add to taste.