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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
Recipe Video (Click on Image to Play)
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
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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.
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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.
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
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.
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.