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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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/almond-milk-ice-cream-4-flavors-recipe/