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Almond Milk Ice Cream

Looking for a dairy free, egg free and sugar free ice cream? This creamy almond milk ice cream is it! There’s no need for an ice maker either. Easy recipe with lots of flavor variations.

Prep Time
10 mins
cooling time
2 hrs
Total Time
2 hrs 10 mins
Servings: 4
Calories: 203 kcal
Course: Dessert
Cuisine: British

Ingredients

  • ½ cup coconut butter fluid / melted + cooled (130g)
  • ¼ cup allulose 50g
  • 2 cups unsweetened almond milk 480ml
  • 1.5 teaspoon vanilla extract
Optional Add-in: Cookie Dough Balls
  • 1 batch keto cookie dough

Instructions

    Cup of Yum
  1. If using a block of coconut butter, place in a pan and melt on a low heat until runny. Allow to cool. If your coconut butter is runny or squishy, there’s no need to do this.
  2. Place the allulose in a high speed blender and blitz until fine. Then add the rest of the ingredients and blitz again until smooth. Taste and adjust sweetness, adding more if you prefer.
  3. Place the ice cube tray on a small baking tray and fill in the ice cream mix. Put the mixture in the freezer to set for about 2 hours. (Timings will vary depending on the size of your ice cubes.)
  4. Add the frozen almond milk ice cubes to the blender and blitz until smooth, about 1 - 2 minutes. You may need to use a spatula to scrape the sides a few times.
  5. Enjoy as a soft serve straight away or for a scoopable ice cream, pour into a small loaf pan.
  6. If using, stir through the keto cookie dough balls and freeze for 2 - 3 hours until set.

Notes

  • 4g net carbs per serve. Makes 4 generous servings of 150 ml (2 scoops) of ice cream each. 
  • Nutrition calculated without the cookie dough. The cookie dough almond milk ice cream is 4g net carbs per serve.  
  • Optional: Add a pinch of salt. 
  • Allulose is the best option for low carb ice cream, because it does not recrystallise like erythritol or other low carb sweeteners.
  • Since this ice cream is fairly low in fat and does not contain dairy or eggs, it does set hard. Therefore, it is best served on the same day. However, you can freeze it for up to 3 months and defrost for 1-2 hours before serving. 
  • Tricks to keep this ice cream softer: Add 2 tablespoons MCT oil and / or 1 tablespoon vodka or a pinch of xanthan gum or guar gum. 
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Nutrition Information

Calories 203kcal (10%) Total Carbohydrates 7.7g Protein 2.6g (5%) Fat 19.3g (30%) Saturated Fat 15.7g (79%) Fiber 5.2g (21%) Sugar 2.1g (4%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 203

% Daily Value*

Calories 203kcal 10%
Total Carbohydrates 7.7g 3%
Protein 2.6g 5%
Fat 19.3g 30%
Saturated Fat 15.7g 79%
Fiber 5.2g 21%
Sugar 2.1g 4%

* Percent Daily Values are based on a 2,000 calorie diet.