Why You'll Love It
- - Dairy‑free and gentle on the stomach
- - Naturally nutty flavor without added emulsifiers
- - Easy no‑churn method, perfect for a quiet night
- - Versatile base for toppings and swirls
*"The almond milk ice cream was so smooth, my grandchildren thought it was magic!"*
Essential Ingredient Guide
- Almond milk: Choose a unsweetened, high‑quality almond milk for the cleanest flavor; give it a gentle shake before measuring.
- Coconut cream: Adds richness and that silky mouthfeel; use the thick part from a chilled can.
- Maple syrup: A natural sweetener that complements the nutty base without overpowering.
- Vanilla extract: A few drops brighten the flavor; use pure extract for the best aroma.
- Lemon juice: A splash balances sweetness and enhances the overall freshness.
- Sea salt: Just a pinch lifts the flavors, making the ice cream taste more rounded.
Complete Cooking Process
-
Ingredient Readiness:
Measure and whisk almond milk, coconut cream, maple syrup, vanilla, lemon juice, and salt together until fully combined.
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Flavor Development:
Allow the mixture to sit for 10 minutes; the flavors meld and the lemon brightens the base.
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Texture Control:
Pour the blend into a shallow container, freeze for 45 minutes, then whisk vigorously to break up ice crystals.
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Finishing Touches:
Repeat the whisk‑and‑freeze cycle two more times, then let the ice cream firm up for another hour before serving.
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Serving Timing:
Scoop the ice cream a few minutes after removing from the freezer so it’s soft enough to shape beautifully.
- Cover the mixing bowl with a lid to prevent ice crystals from forming.
- Use a wooden spoon for gentle whisking, which avoids over‑aerating.
- Add a handful of toasted almond slivers just before the final freeze for crunch.
- If the mixture thickens too much, stir in a splash of almond milk.
Pro Tips
These tiny adjustments turn an ordinary scoop into a comforting ceremony. I often pause, watching the swirl of cream as it settles, feeling the kitchen’s quiet gratitude for such simple work. The final result is a dessert that invites a lingering taste, a moment of calm. When you’re ready to share, consider topping with fresh berries or a drizzle of honey for an extra kiss of flavor.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- Keep the mixture cold between whisking cycles.
- Avoid over‑mixing, which can introduce unwanted air.
- Taste before the final freeze to adjust sweetness.
Frequently Asked Questions
→ Can I use other nut milks?
Yes, cashew or hazelnut milks work well, though they may alter the flavor slightly.
→ Do I need an ice cream maker?
No, this is a no‑churn recipe using a simple whisk and freezer method.
→ How long can I store it?
Keep it sealed in the freezer for up to two weeks; let it soften for 10 minutes before serving.
→ What toppings pair best?
Toasted almond slivers, fresh berries, or a drizzle of maple syrup complement the nutty base.
→ Is it suitable for vegans?
Absolutely, as long as you choose a vegan sweetener like maple syrup.
→ Why is the texture sometimes grainy?
Graininess can occur if the mixture isn’t whisked enough during the freezing cycles; keep stirring regularly.
Chef's Tips
If the ice cream is too hard, let it sit at room temperature for 5‑10 minutes before scooping.,For a richer flavor, use a higher ratio of coconut cream.,Stir in any mix‑ins during the final whisk‑and‑freeze cycle.
Nutrition Facts
per serving
210
Calories
3g
Protein
18g
Carbs
15g
Fat
Taste Profile
A gentle, sweet‑nutty flavor with a hint of citrus brightness.
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Cashew milk provides a richer mouthfeel; oat milk adds subtle sweetness.
Agave is milder; you may want to increase the amount slightly.
Recipe Variations
Try these delicious twists on the original
Spicy Version
Add a pinch of ground cinnamon and a dash of cayenne for a warm kick.
Mediterranean Style
Swirl in a spoonful of pistachio paste and garnish with crushed rose petals.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Skipping the whisking cycles, which leads to an icy texture.
- Leaving the mixture uncovered, causing freezer burn.
- Using sweetened almond milk, resulting in overly sweet ice cream.
Meal Prep & Storage
Make Ahead Tips
The mixture can be whisked up to 24 hours in advance; keep covered and refrigerate before freezing.
Leftover Ideas
Let leftover ice cream soften at room temperature for 5 minutes, then stir before refreezing.
Perfect Pairings
Serve this with...
Cooking Timeline
Measure and whisk all base ingredients together.
Rest the mixture for flavor meld.
First freeze, then whisk to break ice crystals.
Second freeze and whisk cycle.
Final freeze to set texture before serving.
Almond Milk Ice Cream Recipe
A silky, dairy‑free almond milk ice cream that feels like a cool breeze on a summer afternoon—creamy, sweet, and refreshingly light, perfect for any time you crave a gentle dessert.
Timing
Prep Time
15 Minutes
Cook Time
0 Minutes
Total Time
2 Hours
Recipe Details
Ingredients
Base
- 01 2 cups unsweetened almond milk
- 02 1 cup coconut cream
- 03 1/3 cup pure maple syrup
- 04 1 tsp vanilla extract
- 05 1 tbsp fresh lemon juice
- 06 Pinch of sea salt
Optional Mix‑ins
- 01 1/4 cup toasted almond slivers
- 02 Fresh berries for serving
- 03 Drizzle of additional maple syrup
Instructions
In a large bowl, whisk together almond milk, coconut cream, maple syrup, vanilla, lemon juice, and sea salt until smooth.
Cover the bowl and let the mixture rest for 10 minutes, allowing the flavors to meld.
Pour the blend into a shallow metal pan, place in the freezer, and freeze for 45 minutes.
Remove the pan and vigorously whisk the semi‑frozen mixture to break up ice crystals; return to freezer.
Repeat the whisk‑and‑freeze cycle two more times, then let the ice cream firm for an additional hour.
Scoop into bowls, top with toasted almond slivers and fresh berries, and enjoy.
Notes & Tips
- 1 If the ice cream is too hard, let it sit at room temperature for 5‑10 minutes before scooping.
- 2 For a richer flavor, use a higher ratio of coconut cream.
- 3 Stir in any mix‑ins during the final whisk‑and‑freeze cycle.
Tools You'll Need
-
Large mixing bowl
-
Whisk
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Shallow metal pan
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Freezer-safe container
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Spatula
Must-Know Tips
- Don’t skip the resting period; it helps the flavors develop.
- Keep the container tightly covered to avoid freezer burn.
- Whisk vigorously each time to ensure a smooth texture.
Professional Secrets
- Use chilled ingredients; it speeds up the freezing process.
- A wooden spoon creates gentle turbulence without over‑aerating.
- Add a pinch of salt at the end to brighten the sweet notes.
Recipe by
Mason Cole“Sweet cravings are my specialty! I turn sugar, chocolate, and imagination into pure dessert magic.” 🍰✨
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