FREE 5-Ingredient Recipe EBook

• Why You Need My Almond Milk Ice Cream Recipe
• Ingredients & Substitutions
• How To Make Almond Milk Ice Cream
• My Recipe Tips
• Flavor Variations
• Storage & Serving Tips
• My Tools For This Recipe
• Almond Milk Ice Cream (4 Flavors) Recipe card
• Gratitude Moment
• Recipe Reviews

One of my most popular homemade ice cream recipes is this low carb ice cream , but many of you have been asking for dairy-free recipes — and ice cream in particular. Seeing as how I always have a carton of almond milk in my fridge and have made ice cream in all kinds of ways, this was an easy request. Say hello to my homemade almond milk ice cream recipe ! It’s the perfect light summer dessert, and free from dairy, sugar, or gluten. Grab your ice cream maker and make it with me!

Why You Need My Almond Milk Ice Cream Recipe

• Sweet and creamy – I’ll be honest, it’s not quite as creamy as regular ice cream, but it’s pretty close! And see my tip below to make it taste even more creamy.
• Dairy-free, gluten-free, and no refined sugar – Let’s be real, the reason you make almond milk ice cream is one of these concerns… or you just want a lighter, healthier dessert. Mine fits the bill! (It’s also keto friendly, with less than 1g net carbs per serving.)
• Just 4 ingredients – Plus a pinch of salt, and any add-ins you want. You know I’m a big fan of simple.
• Familiar process – If you’ve ever made regular ice cream (or my coconut milk ice cream ) before, you got this! Aside from the milk swap, making almond milk ice cream actually not much different.
• 4 flavors to choose from – The flavor possibilities are endless, but I specifically tested 4 popular ones for you.

Ingredients & Substitutions

Here I explain the best ingredients for making ice cream with almond milk, what each one does in my recipe, and substitution options. For measurements, see the recipe card .

• Almond Milk – The base! I went with store-bought to keep it simple, but you can definitely make your own homemade almond milk . Cashew milk, oat milk, and other non-dairy milks would also work. Use my coconut ice cream recipe if you want to use coconut milk.
• Egg Yolks – These help form the custard and make the ice cream creamy, since almond milk isn’t creamy on its own. I haven’t experimented with egg substitutes for a vegan ice cream, but if you give it a try, let me know how it turns out! And if you’re wondering what to do with those leftover egg whites, they’re perfect for my keto bread or coconut macaroons .
• Sweetener – I use Besti Powdered Monk Fruit Allulose Blend for this dairy-free ice cream recipe, because it dissolves easily and has a zero glycemic index. Regular powdered sugar (not my preference), coconut sugar, or maple syrup would also work if it fits your lifestyle. I don’t recommend any other sugar substitutes (except plain powdered allulose would work, but you’ll need more) — your ice cream will be rock hard with anything else.
• Vanilla Extract – I like this brand , and include it even if I’m making other flavors.
• Sea Salt – This enhances the flavor, balances the sweetness, and makes the texture smoother.
• Mix-Ins – These are totally optional, but check out the variations section below if you want to jazz up your batch beyond just vanilla.

How To Make Almond Milk Ice Cream

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Whisk the yolks, powdered Besti, and salt. Combine them in a medium bowl, then whisk until combined and light yellow in color.
2. Heat the almond milk. In a medium saucepan , heat the almond milk until it just starts to simmer.

1. Temper the yolks. Very slowly, pour hot almond milk into the egg yolk mixture while whisking constantly.
2. Heat gently. Pour the mixture back into the saucepan and warm on low, stirring often, until it hits 170 degrees F. ( (I just use my instant-read thermometer to check, but a candy thermometer also works, or see the recipe card below for approximate time if you don’t have one.) Pull it off the heat and whisk in the vanilla really fast — get it frothy!

1. Refrigerate. Transfer the mixture to a container, cover, and chill in the fridge until very cold. If you’re making the cookie dough mix-in below, you can prep it while you wait.
2. Churn. Pour the cold custard into a pre-frozen ice cream maker bowl. Churn until the almond milk ice cream is the texture of soft serve. (It will look less smooth, though — this is normal.)
3. Enjoy! You can serve right away, or for firmer ice cream, transfer to a freezer container and freeze until solid.

My Recipe Tips

• Want it extra creamy? Replace 1/2 cup of the almond milk with half and half, heavy cream, or (to keep it dairy-free) coconut cream. It’s actually my favorite way to make it, but I left out these options from my basic almond milk ice cream recipe to keep it both dairy-free and simple.
• When combining the hot almond milk with the egg yolks, pour slowly in a thin stream and whisk fast. This keeps the eggs from scrambling, so it’s important!
• Stir the custard frequently while heating. Again, this is to prevent the eggs from fully cooking. And a good digital thermometer is your best friend to know when to stop.
• Make sure your custard is super cold before churning. For your almond milk ice cream to turn out creamy, it should be no more than 40 degrees F before you churn. I usually let mine sit in the fridge for at least 4 hours.
• Don’t have an ice cream maker? You can freeze the ice cream without churning, but you’ll need to stir every 30 minutes by hand for the first 4-6 hours. This is to prevent it from getting too icy.

Flavor Variations

Aside from the vanilla base recipe, here are the 3 other flavors I tested with my almond milk ice cream recipe. Pick one to match your cravings:

• Strawberry – Toss in 1/2 cup of chopped strawberries right before churning, and another 1/2 cup in the last 5 minutes. I do it this way because the first part infuses all the ice cream with strawberry flavor, while the second part leaves some little strawberry pieces.
• Chocolate – Mix in 1/3 cup of unsweetened cocoa powder (I recommend Dutch processed like this ) during the first step. I like my chocolate almond milk ice cream pretty chocolaty, but you can reduce it to 1/4 cup if you want it less intense.
• Chocolate Chip Cookie Dough – This is actually the first flavor I ever made, and still my fave! My healthy cookie dough is a lot like the dough from my sugar free chocolate chip cookies and I love these chocolate chips for it. This add-in has a bit more to it, so see the recipe card below for instructions. Below is a picture of this flavor from the first time I posted it years ago:

Storage & Serving Tips

Naturally, you’d store this in the freezer! The texture is best within 3 months.

For easier scooping, I set my almond milk ice cream out on the counter for a few minutes and run my ice cream scoop under warm water.

My Tools For This Recipe

• Medium Saucepan – You can use any kind you’ve got, but lately I love this one because of the spout. It makes pouring the mixture much easier.i
• Ice Cream Maker – My fave that I’ve had for years! It’s durable, reliable, and roomy inside.
• Digital Thermometer – Mine isn’t necessarily made for ice cream making, but it’s actually perfect for it. Works super fast!

Ingredients

Tap underlined ingredients to see the ones I use.

Vanilla Almond Milk Ice Cream:

• 4 large Egg yolks ▢
• 1/2 cup Besti Powdered Monk Fruit Allulose Blend ▢
• 1/4 tsp Sea salt ▢
• 2 cups Unsweetened almond milk ▢
• 1 tsp Vanilla extract ▢

Add-Ons For Strawberry:

• 1 cup Fresh strawberries (diced, divided) ▢

Add-Ons For Chocolate:

• 1/3 cup Dutch processed cocoa powder ▢

Add-Ons For Chocolate Chip Cookie Dough:

• 1/4 cup Coconut oil (softened; or butter if you are not dairy-free) ▢
• 3 tbsp Besti Powdered Monk Fruit Allulose Blend ▢
• 1/2 tsp Vanilla extract ▢
• 1/2 cup Wholesome Yum Blanched Almond Flour ▢
• 1/8 tsp Sea salt ▢
• 1/4 cup Sugar-free dark chocolate chips ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. In a medium bowl, whisk together the egg yolks, powdered Besti, and sea salt, until combined and light yellow in color. Set aside. If making the chocolate flavor, whisk in the cocoa powder.
2. In a medium saucepan , heat the almond milk until it just starts to simmer. Remove from heat.
3. Very slowly, pour the hot almond milk into the egg yolk mixture while whisking constantly. (Do this in a thin stream and whisk vigorously to prevent scrambling the egg.)
4. Once the custard is combined and smooth, transfer the mixture back to the saucepan. Return to the stove over low heat, stirring frequently, until the mixture reaches 170 degrees F (76 degrees C), about 3-5 minutes .
5. Remove from heat. Whisk in the vanilla vigorously — it will get frothy. Cover and refrigerate for at least 4 hours, until very cold (40 degrees F (4 degrees C) or less).
6. If making the cookie dough flavor, prepare the chocolate chip cookie dough while you wait. In a medium bowl, beat together the coconut oil and powdered sweetener. Beat in the vanilla. Beat in the almond flour and sea salt, until crumbly like cookie dough. Stir in chocolate chips. Cover and refrigerate cookie dough until ready to use.
7. Once the custard is very cold, pour it into a pre-frozen ice cream maker bowl. Churn for about 25 minutes , until the ice cream is the texture of soft serve, though not quite as smooth. (If making the strawberry flavor, add 1/2 cup of strawberries before churning and the remaining 1/2 cup after 15-20 minutes of churning. For the cookie dough flavor, crumble the pieces into the ice cream maker in the last 5 minute sof churning.)
8. Serve right away, or for firmer ice cream, transfer to a freezer container and freeze until solid.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1/2 cup

N utrition info is calculated based on vanilla almond milk ice cream, and does not include add-ons for flavors.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Almond Milk Ice Cream

Gratitude Moment

Last weekend was our first amusement park visit of the summer. I had completely forgotten that we got this year’s season pass last summer until a friend reminded me. So, we all went together.

Here are my girls and me on one of the rides before it started. I love going with them, and will go as long as they let me.

They were begging for ice cream at the park, but we promised them cake at the birthday we were attending afterward instead. I guess I should make some almond milk ice cream for them soon!

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Almond Milk Ice Cream (4 Flavors)

My almond milk ice cream recipe is sweet, creamy, dairy-free, and has 4 flavor options: vanilla, chocolate, strawberry, or cookie dough.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/almond-milk-ice-cream-recipe/

Ingredients

Vanilla Almond Milk Ice Cream:

• 4 large Egg yolks
• 1/2 cup Besti Powdered Monk Fruit Allulose Blend
• 1/4 tsp Sea salt
• 2 cups Unsweetened almond milk
• 1 tsp Vanilla extract

Add-Ons For Strawberry:

• 1 cup Fresh strawberries (diced, divided)

Add-Ons For Chocolate:

• 1/3 cup Dutch processed cocoa powder

Add-Ons For Chocolate Chip Cookie Dough:

• 1/4 cup Coconut oil (softened; or butter if you are not dairy-free)
• 3 tbsp Besti Powdered Monk Fruit Allulose Blend
• 1/2 tsp Vanilla extract
• 1/2 cup Wholesome Yum Blanched Almond Flour
• 1/8 tsp Sea salt
• 1/4 cup Sugar-free dark chocolate chips

Instructions

1. In a medium bowl, whisk together the egg yolks, powdered Besti, and sea salt, until combined and light yellow in color. Set aside. If making the chocolate flavor, whisk in the cocoa powder.
2. In a medium saucepan , heat the almond milk until it just starts to simmer. Remove from heat.
3. Very slowly, pour the hot almond milk into the egg yolk mixture while whisking constantly. (Do this in a thin stream and whisk vigorously to prevent scrambling the egg.)
4. Once the custard is combined and smooth, transfer the mixture back to the saucepan. Return to the stove over low heat, stirring frequently, until the mixture reaches 170 degrees F (76 degrees C), about 3-5 minutes .
5. Remove from heat. Whisk in the vanilla vigorously – it will get frothy. Cover and refrigerate for at least 4 hours, until very cold (40 degrees F (4 degrees C) or less).
6. If making the cookie dough flavor, prepare the chocolate chip cookie dough while you wait. In a medium bowl, beat together the coconut oil and powdered sweetener. Beat in the vanilla. Beat in the almond flour and sea salt, until crumbly like cookie dough. Stir in chocolate chips. Cover and refrigerate cookie dough until ready to use.
7. Once the custard is very cold, pour it into a pre-frozen ice cream maker bowl. Churn for about 25 minutes , until the ice cream is the texture of soft serve, though not quite as smooth. (If making the strawberry flavor, add 1/2 cup of strawberries before churning and the remaining 1/2 cup after 15-20 minutes of churning. For the cookie dough flavor, crumble the pieces into the ice cream maker in the last 5 minute sof churning.)
8. Serve right away, or for firmer ice cream, transfer to a freezer container and freeze until solid.

Maya’s Recipe Notes

Serving size: 1/2 cup

N utrition info is calculated based on vanilla almond milk ice cream, and does not include add-ons for flavors.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)