Recipe of Making Almond Milk Ice Cream at Home

Ice cream comes in various flavors and it is almost everyone’s favorite. Generally, ice cream is made from cow milk but you can also make it from almond milk which is one of the healthy and nutritious substitutes to animal milk. Refer the following article to know easy homemade almond milk ice cream recipes.

Recipe of Making Almond Milk Ice Cream at Home
Almond milk
is very healthy as it is low in fat and calories. It does not contain cholesterol, lactose and saturated fats. Almond milk ice cream is perfect for the people with lactose intolerance as it is lactose free. You can substitute sugar with other items for making almond ice cream. Almond milk can be prepared at home by finely grinding almonds with water. You can also buy the almond milk from market which is available in different flavors such as chocolate, vanilla and plain.

Homemade Almond Milk Ice Cream Recipes

Almond Milk Ice Cream


  • 8 Egg yolks
  • 1 ½ cups Sugar
  • 1 ½ cups Heavy cream(Non Dairy cream substitute also available in Market)
  • 2 ½ cups Almond milk
  • 2 teaspoons Vanilla extract

Method of preparation:

First of all, take a saucepan and heat almond milk and heavy cream on medium heat. Cook at low temperature for few minutes when the concoction begins to boil and after that take away from heat. Now take a bowl and beat egg yolks. Insert sugar while it is partly done and beat well. Then add the almond milk and heavy cream concoction to egg mixture gradually.

Transfer the whole mixture of the bowl to the sauce pan and put on medium heat. Cook until it reaches at 175° F temperature and take away from the heat. Then to chill the mixture as soon as possible put the saucepan in an icebox and insert vanilla extract. Let it cool below 40° F and after that churn the concoction with the help of ice cream mixing bowl of the mixer. Run it for 30 minutes and before serving, freeze the mixture.

Pistachio and Almond Milk Ice Cream


  • 4 cups water
  • 80 g white sugar
  • 20 g cornstarch
  • 2 cups almonds (soaked in water overnight)
  • 1 cup pistachios (soaked in water overnight)
  • 80 ml Agave nectar (or an extra 80 g sugar)

Method of preparation:

First of all, place almonds and pistachios in a blender as well as blend thoroughly. Then with the help of cheese cloth strain it. With half cup of the extracted milk make slurry by beating the cornstarch. Now heat the remaining milk with the sugar and agave. Bring it to simmer and insert cornstarch slurry as well as blend well for about 2 minutes. Then transfer the mixture in a container and allow it to cool. After that, refrigerate overnight and churn the mixture with ice cream mixing bowl of the mixer. Run it for 30 minutes and freeze the mixture before serving.

Chocolate Almond Milk Ice Cream


  • 3 large eggs
  • 1 cup unsweetened cocoa powder
  • 2 1/4 cups raw vanilla almond milk
  • 3/4 cup agave nectar or 2/3 cup blue agave

Method of preparation:

Put eggs, agave nectar and cocoa powder in a food processor as well as mix thoroughly. Bring almond milk to a boil and then insert around 1 cup of the hot almond milk to the concoction in the food processor. Blend it for around 1 minute and transfer the blended mixture to the remaining milk. Cook it by mixing continuously with a wooden spoon over medium heat. Cook it till the concoction coats the back of spoon and you can draw a line on the spoon. After that take away from the heat and let it to cool. Refrigerate overnight and mix the concoction by using ice cream mixing bowl of the mixer. Run it for 30 minutes and chill the mixture before serving.

Video of Rich Chocolate Almond Ice Cream from youtube:

  1. dean Says:

    cows milk is obviously the unhealthy choice but they also put a sort of ANTI-FREEZE,in some store bought ice creams so that when you take it out of your freezer it can still be scooped.We have to pay attention to these attacks on our health or rather the forsaking of a humans health just so they can “SELL MORE”!

  2. Doe Jane Says:

    RE: Almond Milk Ice Cream recipe
    I was upset that although your article notes that almond milk is a good alternative for those with lactose problems, the above noted recipe contains HEAVY CREAM. Kindly advise how this would suit those with lactose problems?

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