“This blog post is sponsored by Almond Breeze. The content and opinions expressed here are mine.”
This homemade almond milk ice cream recipe is super creamy, dairy free, low carb, vegan, and made in the ice cream maker (or not)! And no bananas!
I normally don’t post recipes that are dairy free, but I know that a lot of people that follow a low carb / keto diet are dairy free. I wanted to make an ice cream that was super creamy, decadently chocolate, and made without dairy. I hope you love this Almond Milk Ice Cream Recipe!
When I first started to think about making almond milk ice cream, I was racking my brain with what I can use to make this thick and creamy, dairy free, and low carb.
Avocados! Ding ding ding!
How to make chocolate almond milk ice cream
The ingredients you will need are almond milk, avocados, cocoa powder, sweetener (I used Swerve to make this low carb but you can use coconut sugar as well), and vanilla extract.
Really, you can use any kind of dairy free milk for this recipe…coconut milk, cashew milk, etc.
The trick to this almond milk ice cream is to get it as smooth as possible. I used my food processor, then I blitz it with my immersion blender to get it super smooth. You can also use a high speed blender.
After I got it super smooth, I transferred it to my ice cream maker and started it up. This almond milk ice cream took about 30 minutes to freeze.
How to make this ice cream “no churn”
Pour the ice cream into a plastic zip top bag and seal the top. Place it in the freezer and periodically pull it out and mush it around until it is ice cream consistency.
Because this has so much almond milk in it, it is going to freeze hard if you leave it overnight. Just make sure you pull it from the freezer about 20 minutes before you want to serve it.
The reason store bought ice cream is easier to scoop out of the freezer is because of the various gums (guar gum and xanthan gum) they add to the mix.
I hope you love this almond milk ice cream! Please check out these other low carb chocolate desserts:
- Chocolate Cake with Whipped Cream Icing
- Chocolate mug cake
- Chocolate bark with bacon and almonds
- Chocolate Pie
- Chocolate Zucchini Muffins
Creamy Almond Milk Ice Cream - No Churn
INGREDIENTS
- 4 small or 2 large Avocados (about 300 grams of flesh)
- 1 1/2 Cup Granular Sweetener (Click here to see my favorite on Amazon)
- 1/2 Cup Cocoa Powder
- 2 Cups Almond Breeze Original Almondmilk
- 1 teaspoons Vanilla Extract
INSTRUCTIONS
- Add all ingredients to a high speed blender and blend until smooth. Pour into the ice cream maker and freeze according to your ice cream maker directions. See notes for no churn method.
JENNIFER'S TIPS
- Use unsweetened almond milk for the least amount of carbs
- To make this "no churn" add the smooth almond milk ice cream base to a large plastic freezer bag and seal closed.
- Place in the freezer and then remove periodically and smush the bag around. Do this a few times until it is the consistency of ice cream.
Marie says
What if I don’t want to use an avocado? What can I use in its place?
Thank you
Marie
Pennsylvania
jenniferbanz says
I don’t think it would work without avocado
Paula says
Which sweetener did you use one and a half cups of for this recipe?
lobell says
Really appreciate the information on nutrition, but don’t see a serving size listed. Is it the standard 1/2 cup? Did I miss it?
What other thickener could one use to sub for the avocado?
Thank you!
jenniferbanz says
The recipe is 6 servings
Kari says
This is WONDERFUL!! We used cashew milk instead of almond milk. Also used coconut sugar. Thank you for the recipe!!
Sandee74 says
What to use instead of almond milk ? We are allergic to walnuts and -almonds . Everything else is fine, can u use cashew /coconut/ or rice milk? Thanks
John says
This tastes fine but it freezes rock solid. Can’t be eaten once frozen unless you microwave the whole container.
jenniferbanz says
From the post:
Because this has so much almond milk in it, it is going to freeze hard if you leave it overnight. Just make sure you pull it from the freezer about 20 minutes before you want to serve it.
The reason store bought ice cream is easier to scoop out of the freezer is because of the various gums (guar gum and xanthan gum) they add to the mix.
Linda says
I made the icecream using cream cheese, instant coffee,vanilla and almond milk; really good!
Cassidy says
Can you use honey to replace the granulated sweetener? If so how much?
Melissa says
I am not a fan of chocolate. I made this recipe dining a tablespoon of chia seeds blended for the cocoa powder and I added the zest of a lemon and some fresh lemon juice to taste. It turned out like a lemonade milk shake before I even froze it because everything had been in the fridge. I made it no churn style, but forgot about putting it in a plastic bag. I put plastic wrap on top.
Nellie Tracy says
It really is so creamy and delicious! I didn’t feel like I was eating almond milk ice cream!
Sarah Averett says
I just switched to almond milk, so I am on the hunt for great recipes that use it. Thank you for this!!
Joanne VanMeter says
how much sugar grams per serving?
jenniferbanz says
1 gram of sugar
Dawn says
Did you figure out a dairy option for the strawberry cheesecake ice cream recipe? I want to try so bad but not a fan of coconut cream flavor? Thank you for all of your great recipes!
jenniferbanz says
To keep it low carb and dairy free, there is either almond milk with a thickener (like the avocados) or coconut cream. I wish there were more options!
John says
This sounds amazing! I don’t have an ice cream maker, what can I use/do instead?