Almond Milk Ice Cream

Mmmmmm…..  Ice Cream.

Harvesting just four cups of shelled, raw almonds from the almond tree in my backyard certainly got my  creative juices flowing!  Last week I made some almond cheese, this past weekend I made apple muse with some my son using homemade almond milk, and today I am making almond milk ice cream!

Apple Muse

This was the apple muse my son Michael and I made this past weekend: apples, almond milk, bread crumbs, honey, cardamom. Cooked until a very thick apple sauce pudding consistency. Delicious! I got the recipe from Lydia’s Flexitarian Kitchen.

For someone who does not eat animal products of any type (no dairy or eggs), this is a wonderful way to make ice cream.  Or for those that worry about Teotwawki scenarios (the end of the world as we know it), this would be a great treat (as long as you still have a freezer going) without a lactating mammal around. For me, I just wanted to try it out.  🙂

I did a lot of research online and found quite a few recipes for almond milk ice cream!  Some included regular cow’s milk (or cream) to make it more creamy (not necessary) and others included coconut milk (a good alternative, but not very sustainable).

So, as I have done many times in the past, I gathered several recipes that looked good and tweaked them into something that sounded good to me!  First I found this recipe for Vegan Almond Milk Ice Cream.  It sounded really good, but two tablespoons of sugar sounded like a lot – at least to me.  Then I found another recipe called Voluminous Vanilla Ice Cream, but again was bothered a bit by the addition of so much sugar – 1-2 tablespoons per serving?  But the addition of salt – just a smidgen – intrigued me.  Another recipe I found was Dairy Free Chocolate Ice Cream.  This one added egg yolks and xantham gum, the latter of which I do not have hanging around my kitchen right now.

So, after a day of researching dozens of website recipes, I learned that you can make almond ice cream with just plain almond milk, though it might be a bit “thin”.  However, to thicken the ice cream and make it a bit creamier, the addition of coconut milk and/or a banana will do the trick.  And, since both almond milk and bananas are naturally sweet, the addition of sugar isn’t really necessary.  Cool.

I decided to dive right in.  I have almonds, so I can make almond milk.  I have a couple of bananas on my countertop getting kinda brown and spotty (don’t judge me please), and I have some wild blackberries in my freezer that are calling my name.   So, that’s settled.  I am going to make almond, banana, blackberry ice cream.  Sounds good, doesn’t it?

~ * ~ * ~ * ~ * ~ * ~ Here we go ~ * ~ * ~ * ~ * ~

First things first – make the almond milk!

Almond Milk Ice Cream

Soaked almonds. I didn’t bother taking off all the skin.

I soaked one cup of whole, fresh, unpasturized almonds overnight in water in the refrigerator.  This is supposed to hydrate them so that the resulting milk is creamier, but I have made almond milk before without hydrating the almonds first, with barely a noticeable difference. To make the almond milk I added 1 cup of hydrated almonds and 2 cups of water to the blender and processed until the almonds were pretty much pulverized!  You can use more almonds for a thicker milk or more water for thinner milk,

How to make Almond Milk

Just plop the almonds and 2 cups of water in your blender and whirl away!

but 1 cup of almonds to 2 cups of water is pretty much the standard recipe for almond milk.  Strain the milk through the a strainer to get 1-1/2 cups of almond milk.  If you don’t have enough milk, just put a little more water into the blender with the remainder of the almond meal and process again.  Then strain.  You should have enough almond milk now.

To blanch or not to blanch – that is the question.  Either way.  I have found that when you soak your almonds for at least 12 hours, the skins slip off pretty easily without blanching.  If you make almond milk with fresh almonds and leave the skin on, the milk is strained off the pulp anyway and doesn’t effect the color much.

How to make almond milk

Separating the almond milk from the pulp. I use a strainer. You could also use cheesecloth.

So, do whatever floats your boat!

DON’T THROW OUT THE ALMOND PULP!!!!!  Spread out on a cookie sheet and let it dry, either in a dehydrator, low oven or your kitchen countertop. Mix it around as it dries so it doesn’t form big huge clumps. This makes a wonderful addition to pie crusts, quick breads like banana bread, fried chicken coatings, etc..  The uses are endless!  Here’s an idea:  toast the almond pulp to bring out more of that “almondy” flavor, then make chocolate truffles and roll them in the toasted almond pulp!  Mmmmm…. sounds delicious doesn’t it!

How to make almond milk

This is the left over almond pulp drying on a cookie sheet. It’s about the consistency of corn meal, so I call it almond meal. Wouldn’t this be great with a little bit of brown sugar and butter over an apple pie?

Once the almond milk was made I put it back in the blender (I cleaned out all of the pulp first) and threw in a banana.  Oh – and a smidgen of a pinch of sea salt.  This was blended until smooth.

Almond Milk Ice Cream

Whirl it all in the blender.

That’s when I added in about 1/2 cup of partially thawed wild blackberries and blended again, blending just enough to get some purple color, but leaving the berries partially intact.

I put my Kitchen Aid Ice Cream Bowl in the freezer last night, so it would be good and cold, and with the machine running, the ice cream mixture was poured into the Ice Cream Maker Bowl.  No, I have not been paid or rewarded in any way from Kitchen Aid to say this.  I wish!  I let it go for about 10 minutes, until I could see that the ice cream was pretty much set up.  This is just a judgement call – you have to experiment a bit to see when you think your ice cream is finished.    How to make almond milk ice cream

The ice cream is then put into another container and then into the freezer to harden up a bit more.  You could serve it right out of the ice cream maker, but it isn’t really hardened up yet and melts really fast at this point.  It’s better off in the freezer for at least an hour or so.  If you need to store the ice cream longer, make sure you put it in an airtight container, otherwise the ice cream could pick up some funky smells from your freezer.

How does it taste?  Fantastic – especially if you like banana ice cream. It has a distinct flavor of banana overlying blackberries.  Can’t really taste any almonds.  It is really smooth and creamy though, so I have no problems with the texture. The next time I do this (tomorrow?) I am going to try just using the almond milk (no banana) so I don’t get such a pronounced flavor of banana.  Or, maybe not use such a ripe banana.  Or I could go with the flow and make Banana Chocolate Chip or Black Walnut Banana ice cream.  The possibilities are endless!

How to make almond milk ice cream

My final results! So good!

You should really give this a try.  Then, come back and tell me what you think.  You may have some suggestions or a better recipe – or both!  I want to know about your success and your failures – good and bad – so we can all learn more!


UPDATE:  I have been experimenting with making Frozen Yogurt from Almond Milk Yogurt.  If you would like to read about my process and how to make Almond Milk Frozen Yogurt (I think it’s better than the Almond Milk Ice Cream) you should click HERE.



This post was entered into these fun blog hops and linky parties:  Make, Bake and Create;  Healthy2Day WednesdaysDown Home Blog HopFrugal Days Sustainable WaysCottage Style PartyWildcrafting WednesdayEncourage One Another;  What I Learned Wednesday; Wicked Awesome Wednesday;  Hearts For The HomeThe HomeAcre HopShare Your Cup ThursdayHome and Garden ThursdayFabulously Frugal ThusdayThriving ThursdaysSimple Lives ThursdayMountain Woman Rendezvous;  Freedom Fridays; Friendship Friday; TGIF Link Party; Small Footprint Fridays; Harvest of Friends Weekend ;  Friday Flash Blog Party; Weekend re-Treat;  The Homesteader’s Hop;    The Backyard Farming Connection HopNifty Thrifty TuesdayThe Gathering SpotTuesday Garden Party;Garden TuesdayTuesday GreensHealthy Tuesday HopBrag About It;  Love Bakes Good CakesTuesdays with a Twist;The ScoopTuesdays TreasuresTwo Cup Tuesday  


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37 thoughts on “Almond Milk Ice Cream

    • Thanks Steph! It is really good but this batch has a very pronounced banana flavor – I think the banana was too ripe. I am going to try it again – next time with just the almond milk. If you try it, let me know what you think!

    • Good morning Daisy! The ice cream is yummy. There are actually several ways to make ice cream without an ice cream maker. All you need is a freezer, really. Just make up the ice cream batter, put it in a container in your freezer, then stir it every 10 minutes or so while it freezes! Thanks for stopping by and commenting!

    • Barb – yes, if my son can make this, anyone can! LOL He definitely does not know his way around a kitchen, but he is learning! Surf around on the web and see all the different types of almond milk ice cream recipes there are out there – it’s amazing! Mine was great, but next time I won’t use such a ripe banana – or just omit the banana altogether and see what happens. I think I will be experimenting with almond milk ice cream for a long, long time. 🙂

  1. this is great and your instructions were pretty clear. I have bags of almonds I’m going to try to make ice cream with, I love ice cream but hate the guilt and unhealthy fat, but love the natural fats, if that makes sense, thanks for this!

    • You make perfect sense! Our bodies NEED fats and oils – just the right types! I’m glad you are going to try this. Let me know how it turns out!

    • You can make this from store-bought almond milk (not sweetened), but when it only takes 1 cup of almonds, 2 cups of water and a blender to make your own, why not??!! Just use raw (unroasted) almonds. Unfortunately, here in California, raw almonds are not permissible to be sold through retail stores – the almonds must be pasturized first – which in my book means they aren’t really raw. But pasturized almonds do work to make milk regardless. Thank you for stopping by and for your comment!

    • Just remember, if you use bananas, don’t use the over-ripe, ready for banana bread type! They just have too much of an overpowering banana taste – unless, of course, that’s what you are going for! Enjoy!

    • You are so welcome, Shelly! I have never made tofu ice cream! Isn’t it fun hopping around on different blogs and finding so many new things to try??!!! Thanks for stopping by and commenting!

    • That almond tree is pretty special – especially since we didn’t plant it! We did plant a baby almond tree on our future homestead last winter and it is doing well. Hopefully we will have almonds from that tree in a few more years.

  2. You have an almond tree in your back yard!? You are so lucky. You have complete access to your own raw almonds. This looks really good! Thank you for sharing it with us at the HomeAcre Hop. We look forward to having you back again tomorrow.

    • Thanks, Jenny. Yes, I am truly blessed to have my own almond tree – especially one with such sweet almonds! See you tomorrow!

    • It is fun trying new things! So far I haven’t had too many flops, but then again I set my standards pretty low! I’m sure I don’t have the Martha Stewart gene, but I try anyway! Thanks, Becky!

  3. This is such a great idea! I have heard of using frozen bananas and a scoop of peanut butter before as an ice cream substitute, but I’m not that big of a banana lover. I do love some peanut butter, so I think that would be great and I usually have some almond milk on hand. How did it turn out without the banana? You’ve got my creative juices going and I can wait to experiment!

    I also love your ideas for the almond pulp! Yum!

    • The banana did help to make the ice cream more creamy – just don’t use the “really, really ripe” ones unless you want an overpowering banana flavor! I ground the almond pulp (after it was dry) into flour and made a cake with it – delicious! Thanks for stopping by, Kristin!

  4. I noticed in the picture you have a simple looking blender. How many watts of power does it use? I also have a simple blender( maybe 350 watts) and never thought I could blend almonds in it fearing that the motor would overheat. Thanks

    • Yes, it’s a simple blender and not very powerful at all. Since you add twice as much water as you have almonds, most any blender should do the job quite nicely. If you would feel better about it, soak your almonds in water overnight before putting them in the blender. This softens them up just a bit and (I think) it makes the milk creamier. If this is still too scary for you, chop the almonds up a bit to give them a head start, before you chuck them into the blender. But honestly, I think my blender is just a “box store special”.

    • There really is no recipe, Alyssa, except substitute almond milk for cow’s milk. It takes a few hours longer for the almond milk yogurt to set – so if you are using a yogurt maker, set the timer for at least 11-12 hours. You would use the recipe suggested by your particular yogurt maker, or just google for a recipe. Generally, however, it takes about 4-5 cups of milk and the culture. I find that the best and easiest almond milk yogurt is actually made from 4-1/2 cups of almond milk and 1/2 cup of Fage plain yogurt. I understand that this introduces 1/2 cup of cow’s milk into the mix, but studies have shown that many people who are lactose intolerant can actually eat yogurt. And considering that the cow’s milk only makes up one-tenth of the final product, I’m sure most people will be fine with that. Also, I have found that the best almond milk yogurt is strained to make Greek Style. It makes it creamier and has more body. I hope this answered your question!

  5. The amount of sugar in the recipes is not just for sweetening purposes it also acts to keep excessive ice crystals from forming and make a smoother ‘ice cream’. Same with xanthum or agar gum. I have heard that adding a teaspoon of alcohol(rum or vodka) will keep your frozen lowfat desserts from freezing into a rock but I haven’t tried it. Another way to get it smooth and creamy is to add a wee bit of almond butter. Its all preference really and how close you want it to the texture of real ice cream. I use unsweetened almond milk, almond butter, egg yolks, vanilla, and a wee pinch of salt in an ice cream maker.
    I use cows milk starter once in a blue moon when I run out of an old batch to make my yogurt and it doesn’t bother my very lactose intolerant tummy much at all, which surprised me. It also makes it ‘set’ a bit better and faster.
    Nice blog. Your flavor combos are yummy.

    • Ooooo… almond butter – one of my favorites! Of course, a little bit of vodka or rum might be yummy also 😉 Thank you so much for stopping by and for your great comment! BTW – would you share your recipe using the almond milk, almond butter, egg yolks, vanilla and salt?

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