If you’ve ever tried store-bought almond milk ice cream, you may have noticed that it’s not quite as delicious as regular ice cream. That’s why I spent so much time working on this homemade version. This almond butter ice cream recipe creates a creamy dairy-free ice cream that tastes amazing… truly!
The key to a delicious flavor is making your own homemade almond milk, rather than relying on a store-bought version. The easiest way to make almond milk is by blending almond butter and water together. This way, you don’t need to strain it!
The same concept is applied to this almond milk ice cream recipe. You need just four simple ingredients, plus an ice cream machine to get started.
⭐⭐⭐⭐⭐ Featured Review
“So good! This ice cream is delicious! I never tried making any ice cream since I don’t have an ice cream maker but it was so easy and came out great in the freezer. I’ve also tried it with cashew butter and dates and it’s equally as good. It’s yummy topped with pumpkin sliced candies walnuts too! Thank you for another phenomenal recipe.” – Danae
Almond Butter Ice Cream Ingredients
- Almond Butter. Use creamy almond butter that’s not roasted or salted for the best results. I prefer the raw almond butter from Trader Joe’s or Artisana, but homemade almond butter works, too.
- Water. Did you know that water and almond butter turn into almond milk when blended together? It’s fast and easy, and tastes WAY better than using store-bought almond milk.
- Maple Syrup. This natural sweetener adds the perfect amount of sweetness and a hint of maple flavor. Do not reduce the sweetness without expecting a change in texture. Sugar is crucial for a soft, ice-cream-like texture. Without it, your ice cream will be icy.
- Vanilla Extract. This is added for a classic vanilla ice cream flavor.
That’s all you need! It’s simple and delicious.
How to Make Almond Milk Ice Cream
Step 1:
Before you get started, make sure the bowl of your ice cream maker has been frozen for at least 24 hours in advance, if your ice cream machine requires it. (You’ll find tips for making this without an ice cream maker below.)
Once that’s ready to go, make the ice cream base by adding the water, almond butter, maple syrup, and vanilla extract to a high-speed blender.
Secure the lid and blend until very smooth and creamy. You can taste the mixture if you want to adjust it to your liking, but keep in mind that this should almost taste “too sweet” at this point. The sweetness will be diluted when it’s frozen.
Step 2:
Remove the bowl of your ice cream maker from the freezer. (I’m using this ice cream maker in the photos; I’ve owned it for 16 years and still love it.)
Pour the blended mixture into the frozen bowl, secure the lid, and let it churn until it’s thick and creamy, about 30 to 35 minutes.
Don’t have an ice cream maker? You can pour this mixture into an airtight container and store it in the freezer until firm, about 6 to 8 hours, or overnight. Be sure to stir it every hour or so to incorporate air into the mixture. This helps make it more creamy, rather than icy.
Dairy-Free Ice Cream Serving Tips
You can eat this ice cream right away for a soft-serve consistency. I like to eat it right away because it’s hard to resist, but you can also transfer it to an airtight container and freeze it for 2 to 4 hours for a firmer, scoopable texture.
If you store this ice cream overnight, it will become icier, so just keep that in mind. You can let it soften on the counter for 15-20 minutes to make it easier to scoop again.
Almond Butter Ice Cream Flavor Variations
- Chocolate Ice Cream. Add 1/2 cup of cocoa powder to the mixture, and use 3/4 cup of maple syrup total. Blend and process as directed for a rich, chocolate flavor. You can add a 1/4 cup of cacao nibs for crunch, or a 1/3 cup of mini chocolate chips for a double-chocolate version.
- Mint Chocolate Chip Ice Cream. Add one teaspoon of peppermint flavoring to this recipe, and process as directed. When the ice cream is thick & creamy, fold in 1/3 cup of mini chocolate chips or 1/4 cup of cacao nibs for a sugar-free alternative.
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Be sure to freeze the bowl of your ice cream maker at least 24 hours in advance, if your machine requires it. In a blender, combine the water, almond butter, maple syrup, and vanilla extract. Blend until it looks smooth and creamy.
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Pour the mixture into the frozen ice cream bowl and process in your ice cream machine until it looks thick and creamy, about 30 to 35 minutes.
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When the ice cream is thick, it’s ready to enjoy right away for a soft serve consistency. Or, you can transfer it to an airtight container and freeze for 2 to 4 hours, for a more scoop-able consistency. Leftover ice cream can be stored in an airtight container in the freezer for up to 3 months.
Ice Cream Maker: This is the ice cream maker I use in my photos. (affiliate link) I’ve owned this machine for 16 years and still love it!
Almond Milk Note: This recipe makes almond milk by combining almond butter and water. You can certainly use almond milk instead of water, if you want to, but it’s a waste of money since you can’t taste a difference in the final ice cream.
Sweetener Note: You can use 1/4 cup honey for a non-vegan ice cream, or 1/2 cup of coconut sugar instead of the maple syrup. Do not omit the sweetener or the texture of the ice cream will be icy, rather than soft and creamy.
Don’t have an ice cream maker? You can pour this mixture into an airtight container to freeze until firm, about 6 to 8 hours, or overnight. Be sure to stir it often, every hour or so if you can, to help incorporate air into the mixture. This helps make it more creamy, rather than icy.
Calories: 246kcal | Carbohydrates: 18g | Protein: 7g | Fat: 17g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Sodium: 7mg | Potassium: 277mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1IU | Calcium: 130mg | Iron: 1mg
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If you try this homemade Almond Milk Ice Cream recipe, please leave a comment & star rating below letting me know what you think!
