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Almond Milk Ice Cream
5 from 24 votes

Almond Milk Ice Cream

This almond milk ice cream offers a creamy, dairy-free frozen treat using coconut butter and unsweetened almond milk as its base. Sweetened with allulose and flavored with vanilla, it creates a smooth texture that can be enjoyed immediately as a soft serve or frozen further to a scoopable consistency. The recipe suggests preparing the mixture in ice cube trays before blending, which aids in achieving a creamy finish despite the absence of traditional ice cream stabilizers or fats.

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 almond milk 480ml, unsweetened
  • 1.5 teaspoon vanilla extract
Optional Add-in: Cookie Dough Balls
  • 1 batch Cookie Dough keto

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

  • This ice cream yields about 4 servings of 150 ml each, with roughly 4g net carbs per serving.
  • Use allulose to avoid ice crystal formation seen with some other sweeteners like erythritol.
  • To keep the texture softer, consider adding 2 tablespoons MCT oil or 1 tablespoon vodka, or a pinch of xanthan or guar gum.
  • Freeze the ice cream for up to 3 months and allow to defrost 1-2 hours before serving.
  • Best served on the same day for optimal texture due to the low fat content and absence of eggs or dairy.

Nutrition Information

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%)

Nutrition Facts

Serving: 4 Serving

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.