Almond Milk Ice Cream (4 Flavors) Recipe

Introduction

This almond milk ice cream recipe offers four delicious flavors to satisfy your sweet tooth while keeping things dairy-free. Made with wholesome ingredients and natural sweeteners, it’s a refreshing treat perfect for any occasion.

Ingredients

• 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
• 1 cup fresh strawberries (diced, divided)
• 1/3 cup Dutch processed cocoa powder
• 1/4 cup coconut oil (softened; or butter if 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. Step 1: In a medium bowl, whisk together the egg yolks, 1/2 cup powdered Besti, and 1/4 teaspoon sea salt until combined and light yellow in color. If making the chocolate flavor, whisk in the cocoa powder now. Set aside.
2. Step 2: Heat the almond milk in a medium saucepan until it just starts to simmer, then remove from heat.
3. Step 3: Slowly pour the hot almond milk into the egg yolk mixture in a thin stream while whisking constantly to prevent scrambling the eggs.
4. Step 4: Transfer the custard back to the saucepan and heat over low, stirring frequently until it reaches 170°F (76°C), about 3-5 minutes.
5. Step 5: Remove from heat and whisk in 1 teaspoon vanilla extract vigorously until frothy. Cover and refrigerate for at least 4 hours until very cold (about 40°F or 4°C).
6. Step 6: For cookie dough flavor, prepare the dough by beating coconut oil and 3 tablespoons powdered sweetener in a bowl. Beat in 1/2 teaspoon vanilla, then almond flour and 1/8 teaspoon sea salt until crumbly. Stir in chocolate chips. Cover and refrigerate until ready.
7. Step 7: Pour the chilled custard into a pre-frozen ice cream maker bowl and churn about 25 minutes until soft-serve consistency. For strawberry flavor, add half the diced strawberries before churning and the rest after 15-20 minutes. For cookie dough, crumble dough into the ice cream maker in the last 5 minutes of churning.
8. Step 8: Serve immediately for soft serve or transfer to a freezer container and freeze until firm for a harder texture.

Tips & Variations

• Use softened coconut oil or butter for a richer texture in the cookie dough flavor.
• Adding the strawberries in two stages helps keep some fresh chunks for texture.
• For a more intense chocolate taste, increase the cocoa powder slightly.
• Ensure the custard cools thoroughly before churning to improve ice cream texture.

Storage

Store leftover ice cream in an airtight container in the freezer for up to 1 week. Thaw for 5-10 minutes at room temperature before scooping for easier serving. The cookie dough flavor may firm up more due to the chunks, so softening slightly helps.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without an ice cream maker?

Yes, you can freeze the custard in a shallow container and stir every 30 minutes until firm to mimic churning. This helps reduce ice crystals and achieve a smoother texture.

Is this recipe suitable for vegans?

This recipe uses egg yolks, so it is not vegan. However, you can try substituting with a vegan custard base, but texture and flavor may differ.

Almond Milk Ice Cream (4 Flavors) Recipe

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★★★★★

4.8 from 87 reviews

A delicious and dairy-free Almond Milk Ice Cream recipe featuring four unique flavors: classic vanilla, rich chocolate, fresh strawberry, and indulgent cookie dough. Made with wholesome ingredients and sweetened naturally with monk fruit and allulose, this ice cream is perfect for a refreshing, low-sugar treat.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 5 hours 25 minutes (including chilling and churning time)
• Yield: Approximately 1 quart (4 servings) 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American
• Diet: Diabetic

Ingredients

Scale 1x2x3x

Base Custard

• 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

Strawberry Flavor

• 1 cup Fresh strawberries (diced, divided)

Chocolate Flavor

• 1/3 cup Dutch processed cocoa powder

Cookie Dough Flavor

• 1/4 cup Coconut oil (softened; or butter if 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. Prepare the Egg Custard Base: In a medium bowl, whisk together the egg yolks, powdered Besti sweetener, and sea salt until the mixture is well combined and light yellow in color. For the chocolate flavor, whisk in the Dutch processed cocoa powder at this stage.
2. Heat the Almond Milk: Pour the unsweetened almond milk into a medium saucepan and heat it gently until it just starts to simmer. Remove the saucepan from the heat once it reaches this point.
3. Temper the Egg Yolks: Slowly add the hot almond milk into the egg yolk mixture in a thin stream while whisking vigorously to prevent the eggs from scrambling.
4. Cook the Custard: Transfer the combined mixture back into the saucepan and cook over low heat, stirring frequently, until it reaches 170°F (76°C), which should take about 3 to 5 minutes.
5. Finish the Custard and Chill: Remove from heat and whisk in the vanilla extract vigorously until frothy. Cover the custard and refrigerate for at least 4 hours, or until it is very cold (40°F or 4°C or less).
6. Prepare Cookie Dough (if using): In a medium bowl, beat together the softened coconut oil and powdered sweetener. Mix in the vanilla extract, then add almond flour and sea salt, beating until the mixture resembles crumbly cookie dough. Stir in the sugar-free dark chocolate chips. Cover and refrigerate until ready to use.
7. Churn the Ice Cream: Pour the very cold custard into the pre-frozen ice cream maker bowl. Churn for approximately 25 minutes, until the texture resembles soft serve ice cream. For the strawberry flavor, add half of the diced strawberries before churning and add the remaining half after 15-20 minutes of churning. For the cookie dough flavor, crumble the prepared cookie dough into the ice cream maker during the last 5 minutes of churning.
8. Serve or Store: Serve the ice cream immediately for a soft-serve experience or transfer it to a freezer-safe container and freeze until firm for a more traditional hard ice cream texture.

Notes

• Make sure to whisk the hot almond milk into the egg mixture slowly to avoid scrambling the eggs.
• Keep the ice cream maker bowl thoroughly frozen before use for best churning results.
• The cookie dough flavor includes dairy-free options if using coconut oil instead of butter.
• For firmer ice cream, allow extra freezing time after churning.
• Using a high-quality Dutch processed cocoa powder enhances the chocolate flavor.
• Sweeteners are chosen for low glycemic impact, making the ice cream diabetic-friendly.

Keywords: Almond milk ice cream, dairy-free ice cream, low sugar ice cream, diabetic-friendly dessert, homemade ice cream, vanilla ice cream, chocolate ice cream, strawberry ice cream, cookie dough ice cream