Picture this: a scoop of creamy, dreamy almond milk ice cream melting on your tongue—no dairy required! Whether you’re vegan, lactose-intolerant, or just craving something cool and delicious, we’ve got you covered. Dive into our roundup of 20 irresistible recipes that promise to satisfy your sweet tooth and keep you coming back for more. Let’s get scooping!
Vanilla Bean Almond Milk Ice Cream
Grab your ice cream maker because this dairy-free dream is about to become your new freezer staple. It’s creamy, it’s dreamy, and it’s packed with real vanilla flavor. You’ll never believe it’s made from almonds.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 2 cups of unsweetened almond milk
– 1 cup of full-fat canned coconut milk (that thick, creamy part at the top)
– 3/4 cup of granulated sugar
– A big pinch of fine sea salt
– 1 whole vanilla bean, split and scraped (save that pod!)
– 1 teaspoon of pure vanilla extract
– 1 tablespoon of vodka or your favorite spirit (trust me on this one)
Instructions
1. Pour the 2 cups of almond milk and 1 cup of coconut milk into a medium saucepan.
2. Whisk in the 3/4 cup of sugar and the big pinch of salt until everything looks dissolved.
3. Add the scraped seeds from the vanilla bean and the empty pod to the saucepan. Tip: Tossing in the pod infuses even more flavor, so don’t skip it.
4. Heat the mixture over medium heat, stirring occasionally, until it just begins to steam and tiny bubbles form around the edges—this should take about 5-7 minutes. Do not let it boil.
5. Remove the saucepan from the heat and whisk in the 1 teaspoon of vanilla extract and the 1 tablespoon of vodka. Tip: The alcohol prevents ice crystals, giving you a super smooth texture.
6. Carefully pour the mixture through a fine-mesh strainer into a large bowl to catch the vanilla bean pod.
7. Press plastic wrap directly onto the surface of the mixture and refrigerate it for at least 4 hours, or ideally overnight, until it’s completely cold. Tip: Chilling it thoroughly is key for your ice cream maker to work its magic.
8. Pour the chilled base into your pre-frozen ice cream maker bowl and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it’s thick and looks like soft-serve.
9. Transfer the churned ice cream to a freezer-safe container, press a piece of parchment paper on the surface, and freeze for at least 4 hours to firm up.
Kick back and scoop this velvety treat. The texture is luxuriously smooth without a hint of iciness, and the flavor is pure, fragrant vanilla with a subtle nutty background. Serve it in a waffle cone for classic vibes or crumble some amaretti cookies on top for an almond-on-almond extravaganza.
Chocolate Chip Almond Milk Ice Cream
Whip up the creamiest dairy-free dessert that’ll make you forget store-bought ice cream ever existed. This chocolate chip almond milk ice cream is a dreamy, plant-based treat that’s surprisingly simple to master. Get ready to scoop pure bliss straight from your freezer.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups of unsweetened almond milk
– 1 cup of full-fat coconut milk (from a can)
– ¾ cup of granulated sugar
– 1 tablespoon of pure vanilla extract
– A pinch of salt
– ½ cup of mini chocolate chips
Instructions
1. Pour 2 cups of unsweetened almond milk into a large mixing bowl.
2. Add 1 cup of full-fat coconut milk to the bowl for richness.
3. Whisk in ¾ cup of granulated sugar until fully dissolved—no gritty bits!
4. Stir in 1 tablespoon of pure vanilla extract and a pinch of salt.
5. Tip: Chill the mixture in the refrigerator for at least 2 hours to ensure it freezes smoothly.
6. Pour the chilled mixture into your ice cream maker.
7. Churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it resembles soft-serve.
8. Tip: Fold in ½ cup of mini chocolate chips during the last 2 minutes of churning to distribute them evenly.
9. Transfer the ice cream to a freezer-safe container.
10. Press a piece of parchment paper directly onto the surface to prevent ice crystals.
11. Freeze for at least 4 hours, or until firm.
12. Tip: Let the ice cream sit at room temperature for 5-10 minutes before scooping for easier serving.
That velvety texture comes from the coconut milk, giving it a luscious creaminess without dairy. The chocolate chips add little bursts of sweetness that contrast perfectly with the subtle almond flavor. Try crumbling some cookies on top or drizzling with caramel for an extra indulgent twist.
Strawberry Swirl Almond Milk Ice Cream
Ditch the dairy and dive into this dreamy, fruity treat. It’s creamy, swirled, and totally scoopable—perfect for a sunny afternoon or a late-night craving. You only need a blender and a freezer to make this magic happen.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups of unsweetened almond milk
– 1 can (about 14 oz) of full-fat coconut milk
– 1/2 cup of maple syrup
– 1 teaspoon of vanilla extract
– A pinch of salt
– 1 cup of fresh strawberries, hulled
– A splash of lemon juice
Instructions
1. Add the almond milk, coconut milk, maple syrup, vanilla extract, and salt to a blender. Tip: Use cold ingredients to help the mixture chill faster later.
2. Blend on high speed for about 30 seconds, until everything is smooth and well combined.
3. Pour the blended mixture into a loaf pan or a shallow freezer-safe container.
4. In the same blender (no need to wash it yet), add the strawberries and lemon juice. Tip: The lemon juice brightens the strawberry flavor and adds a nice tang.
5. Blend the strawberries until they form a smooth puree, which should take about 20-30 seconds.
6. Drop spoonfuls of the strawberry puree evenly over the almond milk mixture in the container.
7. Use a knife or a skewer to gently swirl the strawberry puree into the almond milk mixture, creating a marbled effect. Tip: Don’t over-swirl—just a few passes to keep those pretty streaks.
8. Cover the container tightly with a lid or plastic wrap.
9. Place the container in the freezer and let it freeze for at least 6 hours, or until it’s firm and scoopable.
This ice cream sets up with a soft, creamy texture that’s easy to scoop right from the freezer. The almond milk base stays smooth without icy crystals, while the strawberry swirl adds bursts of fresh, fruity flavor. Try serving it in waffle cones or crumbling some graham crackers on top for a fun crunch.
Matcha Green Tea Almond Milk Ice Cream
Kick your dessert game up a notch with this creamy, dreamy matcha ice cream. It’s dairy-free, surprisingly simple, and packed with that earthy-sweet green tea flavor you crave. Your freezer is about to become your new best friend.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 2 (13.5 oz) cans of full-fat coconut milk, chilled overnight
– 1/2 cup of pure maple syrup
– 1/4 cup of unsweetened almond milk
– 3 tbsp of high-quality ceremonial-grade matcha powder
– 1 tsp of pure vanilla extract
– A big pinch of fine sea salt
Instructions
1. Scoop the solid coconut cream from the top of your chilled cans into a large mixing bowl, leaving the watery liquid behind.
2. Pour in the 1/2 cup of maple syrup and the 1/4 cup of almond milk.
3. Sift the 3 tbsp of matcha powder directly into the bowl to avoid any clumps.
4. Add the 1 tsp of vanilla extract and your big pinch of salt.
5. Use a hand mixer or stand mixer to whip everything together on medium-high speed for about 3-4 minutes, until it’s completely smooth, creamy, and slightly fluffy.
6. Tip: Taste the mixture now and add a touch more maple syrup if you prefer it sweeter, as freezing dulls sweetness.
7. Pour the smooth base into a loaf pan or a freezer-safe container.
8. Press a piece of parchment paper directly onto the surface of the mixture to prevent ice crystals from forming.
9. Cover the container tightly with a lid or plastic wrap.
10. Freeze the ice cream for at least 6 hours, or ideally overnight, until it’s completely firm.
11. Tip: For the creamiest texture, take the container out of the freezer and let it sit on the counter for 10-15 minutes before scooping.
12. Scoop your perfectly set ice cream into bowls or cones.
13. Tip: For an extra treat, sprinkle a little extra matcha powder or some crushed almonds on top before serving.
A velvety, scoopable texture meets the robust, slightly bitter notes of matcha, perfectly balanced by the maple sweetness. Serve it in a waffle cone for classic vibes, or crumble it over a warm fruit crisp for an epic dessert mashup.
Coconut Almond Milk Ice Cream
Creamy, dreamy, and dairy-free—this coconut almond milk ice cream is your new summer obsession. Blend, freeze, and scoop your way to a refreshing treat that’s surprisingly simple. No churn, no fuss, just pure plant-based bliss.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cans of full-fat coconut milk, chilled overnight
– 1 cup of unsweetened almond milk
– ¾ cup of granulated sugar
– 1 tablespoon of pure vanilla extract
– A pinch of salt
– Optional: a handful of toasted coconut flakes for mixing in
Instructions
1. Chill your ice cream maker bowl in the freezer for at least 24 hours before starting.
2. Open the chilled coconut milk cans and scoop the solid cream into a blender, leaving the liquid behind—this ensures maximum creaminess.
3. Add the almond milk, sugar, vanilla extract, and salt to the blender.
4. Blend on high for 1–2 minutes until the mixture is completely smooth and the sugar has dissolved, scraping down the sides if needed.
5. Pour the blended mixture into your pre-chilled ice cream maker bowl.
6. Churn according to the manufacturer’s instructions, usually for 20–25 minutes, until it thickens to a soft-serve consistency. Tip: If adding toasted coconut flakes, fold them in during the last 5 minutes of churning.
7. Transfer the ice cream to a freezer-safe container, smoothing the top with a spatula.
8. Cover the container tightly with a lid or plastic wrap pressed directly onto the surface to prevent ice crystals.
9. Freeze for at least 4–6 hours, or until firm enough to scoop. Tip: For easier serving, let it sit at room temperature for 5–10 minutes before scooping.
10. Serve immediately in bowls or cones. Tip: Garnish with extra toasted coconut flakes if desired.
Keep it creamy and indulgent—this ice cream boasts a velvety texture with a subtle nutty undertone from the almond milk. Try layering it with fresh berries or drizzling with dark chocolate sauce for a decadent twist. Perfect for beating the heat or impressing guests at your next barbecue.
Peanut Butter Banana Almond Milk Ice Cream
Ready to ditch the ice cream aisle? This creamy, dreamy peanut butter banana almond milk ice cream whips up in minutes—no churner needed. Ripe bananas and pantry staples transform into a dessert that’s secretly healthy and totally addictive.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 3 ripe bananas, sliced and frozen solid overnight
– A generous ½ cup of creamy peanut butter
– ¾ cup of unsweetened almond milk
– A big splash of vanilla extract
– A couple of tablespoons of maple syrup
– A pinch of salt
Instructions
1. Add the frozen banana slices to a high-speed blender or food processor.
2. Pour in the almond milk, peanut butter, maple syrup, vanilla extract, and salt.
3. Blend on high for about 30 seconds, then stop and scrape down the sides with a spatula to ensure everything combines evenly.
4. Continue blending for 1-2 minutes until the mixture is completely smooth and creamy, with no banana chunks remaining. Tip: If your blender struggles, let the bananas sit at room temperature for 5 minutes to soften slightly.
5. Taste the mixture and add an extra tablespoon of maple syrup if you prefer it sweeter, blending for another 10 seconds to incorporate.
6. Transfer the ice cream to a freezer-safe container, smoothing the top with a spatula. Tip: Press a piece of parchment paper directly onto the surface to prevent ice crystals from forming.
7. Freeze for at least 4 hours, or until firm enough to scoop. Tip: For a softer serve, let it sit at room temperature for 5-10 minutes before serving.
8. Scoop into bowls and enjoy immediately.
Ooh, that texture—creamy and rich, just like traditional ice cream, with a delightful peanut butter swirl. The banana adds natural sweetness, making it perfect for topping with crushed nuts or a drizzle of chocolate sauce for an extra indulgent twist.
Mint Chocolate Almond Milk Ice Cream
Unlock your new favorite dairy-free dessert—this mint chocolate almond milk ice cream is creamy, refreshing, and ridiculously easy. Whip it up in minutes, no fancy equipment needed. Your freezer will thank you.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups of unsweetened almond milk (chilled, trust me)
– 1/2 cup of granulated sugar
– 1/4 cup of cocoa powder (the good stuff)
– 1/4 cup of coconut oil, melted
– 1 teaspoon of peppermint extract
– A pinch of salt
– A handful of dark chocolate chips (about 1/2 cup)
Instructions
1. Grab a blender and pour in the 2 cups of chilled almond milk.
2. Add the 1/2 cup of granulated sugar and 1/4 cup of cocoa powder to the blender.
3. Pour in the 1/4 cup of melted coconut oil—this adds creaminess without dairy.
4. Drop in 1 teaspoon of peppermint extract and a pinch of salt for balance.
5. Blend everything on high speed for 30 seconds, until it’s smooth and frothy.
6. Taste the mixture; if you want it sweeter, add another tablespoon of sugar and blend for 5 seconds more.
7. Pour the blended mixture into a freezer-safe container, like a loaf pan.
8. Sprinkle the handful of dark chocolate chips evenly over the top.
9. Cover the container tightly with plastic wrap or a lid to prevent ice crystals.
10. Freeze the mixture for at least 4 hours, or until it’s firm to the touch—overnight is best for optimal texture.
11. After freezing, let it sit at room temperature for 5 minutes to soften slightly before scooping.
12. Scoop into bowls or cones and serve immediately.
Light and velvety, this ice cream melts with a cool mint kick and rich chocolate bits. Try crumbling some cookies on top or drizzling with extra chocolate for a decadent twist—perfect for hot days or cozy nights.
Blueberry Lavender Almond Milk Ice Cream
Tired of basic ice cream? This dairy-free dream blends sweet blueberries with floral lavender in a creamy almond milk base. Grab your blender—this vegan treat comes together in minutes and chills into scoopable perfection.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups of frozen blueberries
– 1 1/2 cups of unsweetened almond milk
– 1/2 cup of maple syrup
– 1/4 cup of raw cashews (soaked for 2 hours if you don’t have a high-speed blender)
– 1 tablespoon of dried culinary lavender
– A splash of vanilla extract
– A pinch of salt
Instructions
1. Combine 2 cups of frozen blueberries, 1 1/2 cups of unsweetened almond milk, 1/2 cup of maple syrup, 1/4 cup of raw cashews, 1 tablespoon of dried culinary lavender, a splash of vanilla extract, and a pinch of salt in a high-speed blender.
2. Blend on high for 60-90 seconds until completely smooth and creamy, scraping down the sides once halfway through. Tip: For the smoothest texture, soak the cashews in hot water for 10 minutes if you’re using a regular blender.
3. Pour the mixture into a loaf pan or freezer-safe container.
4. Cover the container tightly with plastic wrap or a lid.
5. Freeze for at least 6 hours, or until firm enough to scoop. Tip: Stir the mixture with a fork after 2 hours to break up ice crystals for a creamier result.
6. Remove from the freezer and let it sit at room temperature for 5-10 minutes to soften slightly before serving. Tip: Use an ice cream scoop dipped in hot water for perfect, round scoops every time.
Here’s the scoop: this ice cream sets up with a soft, creamy texture that’s scoopable straight from the freezer. The lavender adds a subtle floral note that pairs magically with the sweet-tart blueberries. Serve it in waffle cones with a sprinkle of crushed almonds or layer it into parfait glasses with fresh berries for a stunning dessert.
Pumpkin Spice Almond Milk Ice Cream
Tired of basic fall treats? This dairy-free delight blends cozy pumpkin spice with creamy almond milk for a frozen dessert that’s actually easy to make at home. Grab your blender and let’s get swirling.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups of unsweetened almond milk
– 1 (15-ounce) can of pure pumpkin puree
– ½ cup of pure maple syrup
– 1 teaspoon of vanilla extract
– 2 teaspoons of pumpkin pie spice
– A pinch of salt
– A splash of vodka (optional, for softer texture)
Instructions
1. Pour the 2 cups of unsweetened almond milk into a blender.
2. Add the entire can of pure pumpkin puree to the blender.
3. Measure and pour in ½ cup of pure maple syrup.
4. Add 1 teaspoon of vanilla extract to the mixture.
5. Sprinkle in 2 teaspoons of pumpkin pie spice.
6. Toss in a pinch of salt to balance the sweetness.
7. Optionally, add a splash of vodka to prevent ice crystals—this keeps it scoopable straight from the freezer.
8. Blend everything on high speed for about 1–2 minutes until completely smooth and creamy, scraping down the sides if needed.
9. Pour the blended mixture into a loaf pan or ice cream container.
10. Cover the container tightly with plastic wrap or a lid to avoid freezer burn.
11. Freeze the mixture for at least 6 hours, or overnight for best results—it should be firm to the touch.
12. Let the ice cream sit at room temperature for 5–10 minutes before scooping to soften slightly.
13. Scoop into bowls and serve immediately.
Here’s the scoop: this ice cream turns out velvety and rich, with warm spice notes that scream autumn. Crumble some graham crackers on top or drizzle with caramel for an extra-decadent twist—it’s perfect for cozy nights in.
Caramel Almond Milk Ice Cream
Grab your ice cream maker because this dairy-free delight is about to become your new freezer staple. It’s creamy, dreamy, and packed with that deep, buttery caramel flavor you crave. Seriously, you won’t believe it’s almond milk.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 cups of unsweetened almond milk
– 1 cup of granulated sugar
– 1/4 cup of water
– 1/2 cup of heavy cream (or coconut cream for fully vegan)
– 1/4 teaspoon of salt
– 1 teaspoon of vanilla extract
– A splash of almond extract (optional, but so good)
– A couple of ice cubes for chilling
Instructions
1. Pour the sugar and water into a medium saucepan over medium heat. Stir just until the sugar dissolves, then stop stirring.
2. Let the mixture bubble and cook without stirring for 5-7 minutes, until it turns a deep amber color. Tip: Swirl the pan gently instead of stirring to prevent crystallization.
3. Immediately remove the saucepan from the heat and carefully whisk in the almond milk—it will bubble up vigorously, so go slow.
4. Return the saucepan to low heat and whisk constantly for 2-3 minutes until the caramel is fully smooth and incorporated.
5. Remove from heat and whisk in the heavy cream, salt, vanilla extract, and almond extract if using.
6. Pour the mixture into a bowl and add a couple of ice cubes to a larger bowl, placing the mixture bowl inside to create an ice bath. Tip: This chills it faster for better ice cream texture.
7. Let it cool completely, stirring occasionally, for about 20 minutes until no longer warm to the touch.
8. Transfer the chilled mixture to your ice cream maker and churn according to the manufacturer’s instructions, usually 20-25 minutes until thick and creamy. Tip: Don’t over-churn or it can become icy.
9. Scoop the soft ice cream into a freezer-safe container, press plastic wrap directly onto the surface, and freeze for at least 4 hours until firm.
10. Serve scoops in bowls or cones, and enjoy!
Absolutely silky with ribbons of rich caramel swirling through every bite, this ice cream is a total game-changer. Try crumbling some pretzels on top for a sweet-salty crunch, or drizzle with extra caramel sauce for pure indulgence.
Cookies and Cream Almond Milk Ice Cream
Ready for a dairy-free dessert that’s creamy, crunchy, and ridiculously easy? This cookies and cream almond milk ice cream is your new summer obsession. No churn, no fuss—just pure frozen bliss.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups of unsweetened almond milk (chilled)
– 1 can (14 oz) of full-fat coconut milk
– 3/4 cup of granulated sugar
– 1 tablespoon of pure vanilla extract
– A pinch of salt
– 15 chocolate sandwich cookies (like Oreos), roughly crushed
Instructions
1. In a large mixing bowl, whisk together the chilled almond milk and coconut milk until smooth and fully combined.
2. Add the granulated sugar, vanilla extract, and a pinch of salt to the bowl, then whisk vigorously for about 2 minutes until the sugar dissolves completely—no gritty bits!
3. Pour the mixture into a 9×5-inch loaf pan or a shallow freezer-safe container.
4. Cover the container tightly with plastic wrap or a lid to prevent ice crystals from forming.
5. Freeze the mixture for 4 hours, then use a fork to stir and break up any icy edges for a creamier texture.
6. After another 2 hours of freezing, fold in the roughly crushed chocolate sandwich cookies until evenly distributed.
7. Return the container to the freezer and let it set completely for at least 6 more hours or overnight.
8. Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easy scooping.
Outrageously creamy with a hint of vanilla, this ice cream packs a satisfying crunch from those cookie bits. Try it sandwiched between two more cookies or drizzled with chocolate sauce for an extra-decadent treat.
Raspberry Ripple Almond Milk Ice Cream
Everyone needs a dairy-free dessert that actually tastes indulgent. Enter this creamy raspberry ripple almond milk ice cream—it’s sweet, tangy, and ridiculously easy to make with just a blender and freezer. Forget store-bought versions; this one’s packed with real fruit swirls and a velvety base.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
- 2 cups of unsweetened almond milk (the creamy kind works best)
- 1 cup of raw cashews, soaked overnight
- ½ cup of maple syrup
- 1 teaspoon of vanilla extract
- A pinch of salt
- 1 cup of fresh or frozen raspberries
- 2 tablespoons of granulated sugar
- A splash of lemon juice
Instructions
- Drain the soaked cashews and add them to a high-speed blender with the almond milk, maple syrup, vanilla extract, and salt.
- Blend on high for 1–2 minutes until completely smooth and creamy—no lumps allowed. Tip: If your blender isn’t powerful, blend for an extra minute to avoid graininess.
- Pour the mixture into a shallow, freezer-safe container, cover it with a lid, and freeze for 2 hours until it starts to firm up around the edges.
- While the base chills, combine the raspberries, sugar, and lemon juice in a small saucepan over medium heat.
- Cook the raspberry mixture for 5–7 minutes, stirring frequently, until the berries break down and the sauce thickens slightly. Tip: Mash the berries with a spoon to speed up the process.
- Remove the saucepan from the heat and let the raspberry sauce cool to room temperature for about 10 minutes.
- Take the partially frozen ice cream base out of the freezer and use a spatula to stir it vigorously, breaking up any ice crystals.
- Drizzle the cooled raspberry sauce over the ice cream base and use a knife or skewer to swirl it in gently—don’t overmix, or you’ll lose the ripple effect. Tip: For defined swirls, fold in just 2–3 times.
- Return the container to the freezer and let it freeze completely for at least 6 hours, or overnight for best results.
- Remove the ice cream from the freezer 10 minutes before serving to soften slightly, then scoop into bowls.
Just scoop into cones for a classic treat or layer it in a parfait with granola and extra berries. The texture is luxuriously smooth thanks to the cashews, with a bright raspberry swirl that cuts through the sweetness perfectly—no one will guess it’s dairy-free!
Chai Spiced Almond Milk Ice Cream
Grab your ice cream maker because this dairy-free delight is about to become your new freezer staple. Forget boring vanilla—we’re swirling warm chai spices into creamy almond milk for a frozen treat that’s cozy enough for fall but refreshing all year. It’s shockingly simple and 100% plant-based.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 cans (about 3 cups) of full-fat coconut milk, chilled overnight
– 2 cups of unsweetened almond milk
– ¾ cup of granulated sugar
– A good glug (about 2 tbsp) of pure maple syrup
– 2 tsp of vanilla extract
– 1 tbsp of ground cinnamon
– 2 tsp of ground cardamom
– 1 tsp of ground ginger
– A pinch of ground cloves
– A pinch of salt
Instructions
1. Chill the bowl of your ice cream maker in the freezer for at least 24 hours before starting.
2. In a medium saucepan over medium heat, whisk together the almond milk, granulated sugar, maple syrup, cinnamon, cardamom, ginger, cloves, and salt.
3. Heat the mixture, stirring constantly, until the sugar fully dissolves and it’s just steaming—about 5 minutes. Do not let it boil.
4. Remove the saucepan from the heat and stir in the vanilla extract. Let the mixture cool to room temperature, which takes about 20 minutes.
5. While the mixture cools, scoop the solid coconut cream from the top of the chilled cans into a large bowl, leaving the watery liquid behind.
6. Tip: Use only the thick coconut cream for maximum creaminess; save the liquid for smoothies.
7. Once the spiced mixture is cool, whisk it into the bowl with the coconut cream until completely smooth and combined.
8. Cover the bowl with plastic wrap and refrigerate the mixture for at least 4 hours, or until it’s thoroughly chilled.
9. Tip: Chilling the base overnight ensures the ice cream freezes faster and gets a smoother texture.
10. Pour the chilled mixture into your pre-frozen ice cream maker bowl and churn according to the manufacturer’s instructions, usually 20-25 minutes, until it thickens to a soft-serve consistency.
11. Transfer the churned ice cream to a freezer-safe container, smoothing the top with a spatula.
12. Tip: Press a piece of parchment paper directly onto the surface before sealing to prevent ice crystals from forming.
13. Freeze the container for at least 4 hours, or until the ice cream is firm enough to scoop.
Makes a velvety-smooth ice cream with no icy bits, thanks to that coconut cream. The chai spices bloom into a warm, aromatic flavor that pairs perfectly with a drizzle of extra maple syrup or crumbled ginger snaps on top. Serve it straight from the freezer for a cool treat that feels like a hug in a bowl.
Cherry Garcia Almond Milk Ice Cream
Zap your taste buds with this dairy-free delight! Cherry Garcia Almond Milk Ice Cream blends sweet cherries and dark chocolate chunks into a creamy almond milk base. It’s the vegan-friendly, no-churn treat that’ll have you ditching the store-bought pints for good.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups of unsweetened almond milk
– 1 can (14 oz) of full-fat coconut milk
– ¾ cup of granulated sugar
– 1 teaspoon of vanilla extract
– A pinch of salt
– 1 cup of pitted and chopped fresh or frozen cherries
– ½ cup of chopped dark chocolate (about 70% cacao)
Instructions
1. In a large mixing bowl, whisk together the unsweetened almond milk, full-fat coconut milk, granulated sugar, vanilla extract, and a pinch of salt until the sugar fully dissolves—this should take about 2-3 minutes of vigorous stirring.
2. Pour the mixture into a 9×5-inch loaf pan or a shallow freezer-safe container.
3. Cover the container tightly with plastic wrap or a lid to prevent ice crystals from forming.
4. Freeze the mixture for 2 hours until the edges start to set but the center is still slightly slushy.
5. Remove the container from the freezer and use a fork or whisk to vigorously stir the mixture, breaking up any ice chunks for a smoother texture.
6. Fold in the pitted and chopped cherries and chopped dark chocolate until evenly distributed throughout the ice cream base.
7. Return the container to the freezer and freeze for an additional 4-6 hours, or until the ice cream is firm and scoopable.
8. For best results, let the ice cream sit at room temperature for 5-10 minutes before scooping to soften slightly.
This ice cream boasts a rich, creamy texture from the coconut milk, with bursts of tart cherries and melty chocolate chunks in every bite. Serve it in waffle cones for a classic touch, or crumble some extra dark chocolate on top for an indulgent finish—it’s so good, you might forget it’s vegan!
Toasted Coconut Almond Milk Ice Cream
Make your dairy-free dreams come true with this creamy, tropical dessert. Toasted coconut and almond milk blend into a smooth, scoopable ice cream that’s surprisingly simple to whip up. Skip the store-bought pints—this homemade version is packed with flavor and ready to churn.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups of unsweetened almond milk
– 1 cup of full-fat coconut milk
– ¾ cup of granulated sugar
– 1 teaspoon of vanilla extract
– A pinch of salt
– 1 cup of shredded coconut (unsweetened)
Instructions
1. Preheat your oven to 350°F.
2. Spread the shredded coconut evenly on a baking sheet.
3. Toast the coconut in the oven for 5–7 minutes, stirring halfway through, until it turns golden brown and fragrant.
4. Let the toasted coconut cool completely on the baking sheet.
5. In a blender, combine the almond milk, coconut milk, granulated sugar, vanilla extract, and salt.
6. Blend the mixture on high speed for 30 seconds until the sugar is fully dissolved and everything is smooth.
7. Pour the blended mixture into your ice cream maker’s bowl.
8. Churn the mixture according to the manufacturer’s instructions, usually about 20–25 minutes, until it thickens to a soft-serve consistency.
9. Add the cooled toasted coconut to the ice cream maker during the last 2 minutes of churning to fold it in evenly.
10. Transfer the churned ice cream to a freezer-safe container.
11. Freeze the ice cream for at least 4 hours, or until firm enough to scoop.
12. Serve the ice cream directly from the freezer, scooping into bowls or cones.
Get ready for a treat that’s luxuriously creamy with a delightful crunch from the toasted coconut. The subtle almond milk base lets the coconut flavor shine, making it perfect for topping with fresh fruit or drizzling with chocolate sauce for an extra indulgent twist.
Lemon Poppy Seed Almond Milk Ice Cream
Every spoonful of this dairy-free delight delivers a zesty lemon punch with a subtle nutty crunch. It’s creamy, dreamy, and ready to churn up some serious summer vibes—no ice cream maker required!
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups of unsweetened almond milk
– 1 can (13.5 oz) of full-fat coconut milk
– ¾ cup of granulated sugar
– ¼ cup of fresh lemon juice
– Zest from 2 lemons
– 1 tablespoon of poppy seeds
– A pinch of salt
– 1 teaspoon of vanilla extract
Instructions
1. Pour the almond milk and coconut milk into a large mixing bowl.
2. Whisk in the sugar until it’s fully dissolved—no gritty bits!
3. Squeeze the lemon juice directly into the bowl, then add the lemon zest.
4. Sprinkle in the poppy seeds and a pinch of salt.
5. Stir in the vanilla extract until everything is well combined.
6. Pour the mixture into a shallow, freezer-safe container, like a loaf pan.
7. Cover the container tightly with plastic wrap or a lid.
8. Freeze for 1 hour, then remove and whisk vigorously to break up ice crystals—this keeps it smooth.
9. Return to the freezer and repeat the whisking every 30 minutes for about 3–4 hours, until it’s firm but scoopable.
10. For a softer texture, let it sit at room temperature for 5–10 minutes before serving.
11. Scoop into bowls or cones and enjoy immediately.
Rich and velvety, this ice cream boasts a bright citrus flavor with a fun poppy seed crunch. Serve it in waffle cones for a classic treat, or crumble some shortbread cookies on top for an extra indulgent twist—it’s the perfect cool-down for hot days!
Espresso Almond Milk Ice Cream
Forget complicated ice cream makers—this espresso almond milk ice cream is your new freezer hero. It’s creamy, caffeinated, and ridiculously easy to whip up. Get ready to ditch the store-bought pints forever.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cans (13.5 oz each) of full-fat coconut milk, chilled overnight
– 1 cup of unsweetened almond milk
– ¾ cup of granulated sugar
– ¼ cup of strong brewed espresso, cooled to room temperature
– 1 teaspoon of pure vanilla extract
– A pinch of fine sea salt
Instructions
1. Scoop the solid coconut cream from the top of the chilled cans into a large mixing bowl, leaving the watery liquid behind.
2. Pour in the almond milk, granulated sugar, cooled espresso, vanilla extract, and sea salt.
3. Use an electric hand mixer on medium-high speed to whip the mixture for 3–4 minutes until it’s smooth and slightly fluffy. Tip: Chilling the bowl beforehand helps the mixture whip up faster.
4. Pour the blended mixture into a 9×5-inch loaf pan or a shallow freezer-safe container.
5. Cover the container tightly with plastic wrap, pressing it directly onto the surface of the mixture to prevent ice crystals from forming.
6. Freeze the ice cream for at least 6 hours, or preferably overnight, until it’s completely firm. Tip: For a creamier texture, take it out and stir it with a fork once after about 2 hours of freezing.
7. Remove the ice cream from the freezer 10 minutes before serving to let it soften slightly for easy scooping. Tip: Run your ice cream scoop under hot water for a perfect, clean scoop every time.
Rich and velvety, this ice cream has a deep coffee kick balanced by the subtle nuttiness of almond milk. Serve it sandwiched between chewy chocolate cookies or crumble some toasted almonds on top for extra crunch.
Avocado Lime Almond Milk Ice Cream
Unexpectedly creamy and dairy-free, this avocado lime almond milk ice cream is your new summer obsession. Blend, freeze, and scoop your way to a refreshing treat that’s secretly healthy—no churner needed. It’s the perfect balance of rich avocado and zesty lime that’ll have you making it weekly.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 ripe avocados, pitted and scooped
– 1/2 cup of fresh lime juice (about 4 limes squeezed)
– 1/4 cup of maple syrup
– 1 can (13.5 oz) of unsweetened almond milk
– A pinch of salt
Instructions
1. Peel and pit 2 ripe avocados, then scoop the flesh into a blender.
2. Squeeze 4 limes to get 1/2 cup of fresh lime juice and add it to the blender.
3. Pour in 1/4 cup of maple syrup for natural sweetness.
4. Tip: Use ripe avocados for maximum creaminess—they should yield slightly when pressed.
5. Add 1 can (13.5 oz) of unsweetened almond milk to the blender.
6. Sprinkle in a pinch of salt to enhance the flavors.
7. Blend everything on high speed for 1-2 minutes until completely smooth and no chunks remain.
8. Tip: Scrape down the sides of the blender halfway through to ensure even mixing.
9. Pour the mixture into a freezer-safe container, smoothing the top with a spatula.
10. Cover the container tightly with a lid or plastic wrap to prevent ice crystals.
11. Freeze for at least 6 hours, or until firm to the touch.
12. Tip: For easier scooping, let the ice cream sit at room temperature for 5-10 minutes before serving.
13. Scoop into bowls or cones and enjoy immediately.
Whip this up for a velvety texture that’s surprisingly light, with a bright lime kick that cuts through the richness. Serve it topped with toasted coconut flakes or a drizzle of honey for an extra touch—it’s so good, you’ll forget it’s dairy-free!
Maple Walnut Almond Milk Ice Cream
Tired of dairy-free desserts that taste like cardboard? This maple walnut almond milk ice cream is your creamy, dreamy answer. Grab your ice cream maker—this one’s about to blow your mind.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups of unsweetened almond milk
– 1 cup of full-fat coconut milk (the canned kind)
– ¾ cup of pure maple syrup
– 1 teaspoon of vanilla extract
– A pinch of salt
– ¾ cup of chopped walnuts, toasted
Instructions
1. Pour 2 cups of unsweetened almond milk into a large mixing bowl.
2. Add 1 cup of full-fat coconut milk to the bowl.
3. Measure ¾ cup of pure maple syrup and stir it into the mixture until fully combined.
4. Mix in 1 teaspoon of vanilla extract and a pinch of salt.
5. Cover the bowl and chill the mixture in the refrigerator for at least 4 hours, or until it’s very cold—this helps it churn faster and smoother.
6. While chilling, preheat your oven to 350°F and spread ¾ cup of chopped walnuts on a baking sheet.
7. Toast the walnuts in the oven for 5-7 minutes, watching closely to avoid burning, until they’re fragrant and lightly golden.
8. Let the toasted walnuts cool completely at room temperature.
9. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it thickens to a soft-serve consistency.
10. In the last 2 minutes of churning, add the cooled toasted walnuts to incorporate them evenly.
11. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours to firm up—this step is key for that scoopable texture.
12. Serve scoops in bowls or cones, and enjoy immediately.
Just scoop into this ice cream for a velvety, rich texture that melts smoothly on your tongue. The maple syrup adds a deep, caramel-like sweetness, while the toasted walnuts give a satisfying crunch in every bite. Try it drizzled with extra maple syrup or crumbled over a warm apple crisp for a decadent twist.
Pistachio Almond Milk Ice Cream
Ditch the dairy without sacrificing creaminess. This Pistachio Almond Milk Ice Cream blends nutty richness with a smooth, scoopable texture—perfect for a quick, plant-based treat that feels indulgent.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
- 2 cups of unsweetened almond milk
- 1 cup of raw shelled pistachios
- 1/2 cup of granulated sugar
- 1/4 cup of light corn syrup
- 1 teaspoon of vanilla extract
- A pinch of salt
Instructions
- Toast 1 cup of raw shelled pistachios in a dry skillet over medium heat for 5–7 minutes, stirring constantly, until fragrant and lightly golden. Tip: Let them cool completely before blending to avoid a greasy texture.
- Combine the toasted pistachios, 2 cups of unsweetened almond milk, 1/2 cup of granulated sugar, 1/4 cup of light corn syrup, 1 teaspoon of vanilla extract, and a pinch of salt in a high-speed blender.
- Blend on high for 2–3 minutes until completely smooth and creamy, scraping down the sides as needed.
- Pour the mixture into a loaf pan or airtight container. Tip: Cover the surface directly with plastic wrap to prevent ice crystals from forming.
- Freeze for at least 6 hours, or until firm enough to scoop. Tip: For easier scooping, let it sit at room temperature for 5–10 minutes before serving.
- Scoop into bowls or cones and enjoy immediately.
Chill out with a scoop that’s luxuriously smooth, thanks to the corn syrup preventing graininess. The pistachios add a subtle earthy flavor that pairs perfectly with a drizzle of honey or crushed cookies for crunch. Serve it straight from the freezer for a refreshing, creamy bite that’s totally dairy-free.
Summary
Versatile and vegan-friendly, these 20 creamy almond milk ice cream recipes prove that dairy-free desserts can be absolutely dreamy! We hope you find a new favorite to whip up this season. Don’t forget to leave a comment telling us which one you loved most, and please share this roundup on Pinterest to spread the chilly joy. Happy scooping!