Looking for more vegan ice cream recipes? Try my oat milk ice cream, coconut ice cream, and cashew milk ice cream next. I love ice cream, but I don’t love spending a fortune on plant-based ice creams, especially when the ingredient list is a mile long. This homemade almond milk ice cream recipe is a game-changer. It’s deceptively easy to make at home, and I’ve virtually stopped buying it at the grocery store.
Why I love this recipe
Easy to customize. I included the base recipe plus 7 easy flavors to choose from so you can try a new flavor every day of the week. Healthy. Along with being dairy-free and gluten-free, this ice cream is low in fat and has no refined sugar. Made with or without an ice cream maker. I prefer the ice cream maker method, but if you don’t have one, I included ice cream maker-free instructions. Tastes just like store-bought ice cream. The texture is smooth, creamy, and scoopable, like all good ice cream should be.
Ingredients needed
Cashews. Raw and unsalted cashews. This gives the ice cream thickness and creaminess without the need for cream or eggs. Almond milk. I used unsweetened vanilla almond milk for a light vanilla flavor, but you can use plain almond milk if you prefer. Maple syrup. Gives the ice cream sweetness and extra creaminess. Agave nectar will also work, but steer clear of granulated sweeteners, as they won’t fully dissolve.
How to make almond milk ice cream
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Soak the cashews. Place the cashews into a bowl and cover with water. Let them soak overnight to soften. Step 2- Blend. The next day, place the softened cashews and half of the almond milk into a blender. Blend until combined. Add the remaining milk and maple syrup and blend until thick and frothy. Step 3- Churn and freeze. Transfer the mixture to an ice cream maker. Churn the ice cream until it has a soft-serve texture. Pour the mixture into a container and freeze for at least an hour. Step 4- Serve. Let the ice cream sit at room temperature for 10 minutes before scooping.
Arman’s recipe tips
Scrape down the sides of the blender. To make sure everything blends evenly. Save time. If I forget to soak the cashews overnight, I’ll soak them in boiling water for an hour, and the texture will be basically the same. Make it creamier. Fold in 1 tablespoon of vodka or a pinch of xanthan gum or guar gum to make a softer, more scoopable ice cream. Add fat. Much of the creamy texture of regular ice cream comes from the fat content in the milk, and since almonds are low in fat, we need to get creative to make thicker, more satisfying ice cream. I like to add 2 tablespoons of MCT oil or olive oil. Serve it soft-serve style. If you prefer soft-serve ice cream, serve it immediately after churning.
Storage instructions
To store: Homemade ice cream should be stored in the freezer at all times. It will keep well for up to 1 month. Yes, if you don’t have an ice cream maker, you can easily make this ice cream using a blender. However, you’ll have to keep an eye on it for the first hour so it doesn’t freeze. I love the natural flavor of plain ice cream with almond milk, but you can add a host of different mix-ins to change it up. Here are some ideas:
Banana ice cream. Add 1 teaspoon of banana extract. Chocolate ice cream. Use unsweetened chocolate almond milk and add 2 tablespoons of unsweetened cocoa powder. Strawberry ice cream. Add 1/2 cup frozen strawberries to the mixture before churning. This also works with other types of berries, like raspberries or blackberries. Peanut butter ice cream. Fold in 1/2 cup smooth peanut butter to the mixture when blending. This also works for other types of nut butter, like almond butter or cashew butter. Cookie dough ice cream. Add 1/2 cup crushed chocolate chip cookies to the ice cream maker. Coffee ice cream. Add 1 teaspoon coffee extract. Mint chocolate ice cream. Add 1 teaspoon of peppermint extract and ¼ of chocolate chips.
To re-freeze: Since there’s no eggs or dairy in this ice cream, it won’t re-freeze very well, so I recommend only freezing it once and enjoying it promptly.
Frequently asked questions
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