Almond Milk Ice Cream with Strawberry or Chocolate Options Recipe

Introduction

This Almond Milk Ice Cream offers a creamy, dairy-free treat that’s both delicious and refreshing. With versatile flavor options like chocolate, strawberry, or cookie dough, it’s perfect for satisfying your sweet tooth without the guilt.

Ingredients

• 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
• 1 cup fresh strawberries, diced and divided
• 1/3 cup Dutch processed cocoa powder
• 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. Step 1: In a medium bowl, whisk together the egg yolks, 1/2 cup powdered sweetener, and 1/4 tsp sea salt until combined and light yellow. If making chocolate flavor, whisk in the cocoa powder now.
2. Step 2: Heat almond milk in a medium saucepan until it just starts to simmer, then remove from heat.
3. Step 3: Slowly pour the hot almond milk into the egg yolk mixture in a thin stream, whisking constantly to avoid scrambling the eggs.
4. Step 4: Transfer the smooth custard back to the saucepan and warm over low heat, stirring frequently until it reaches 170°F (76°C), about 3-5 minutes.
5. Step 5: Remove from heat, whisk in 1 tsp vanilla extract vigorously until frothy. Cover and refrigerate for at least 4 hours until very cold (40°F or 4°C).
6. Step 6: For cookie dough flavor, prepare the dough while custard chills: beat coconut oil and 3 tbsp powdered sweetener, then beat in 1/2 tsp vanilla extract. Add almond flour and 1/8 tsp sea salt until crumbly, then stir in chocolate chips. Cover and refrigerate.
7. Step 7: Pour cold custard into a pre-frozen ice cream maker bowl and churn for about 25 minutes until soft serve texture. For strawberry flavor, add half the diced strawberries before churning and the rest after 15-20 minutes. For cookie dough, crumble dough into ice cream during last 5 minutes of churning.
8. Step 8: Serve immediately for soft ice cream, or transfer to a freezer container and freeze until firm for a harder texture.

Tips & Variations

• Use softened coconut oil or butter depending on your dietary preference to keep the cookie dough flavor dairy-free or not.
• For a richer chocolate taste, use Dutch processed cocoa powder as noted.
• Fresh strawberries add a natural sweetness and texture variation; add gradually during churning for even distribution.
• Make sure the ice cream maker bowl is fully frozen before churning for best results.

Storage

Store the ice cream in an airtight freezer container for up to 2 weeks. For best texture, allow it to soften for a few minutes at room temperature before serving. Homemade ice cream may harden in the freezer but softens quickly when stirred or left out briefly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this ice cream without eggs?

This recipe relies on egg yolks to create a smooth, custard-like texture. Omitting eggs will change the consistency significantly, so for egg-free versions, consider using a different base or stabilizer.

Is this ice cream suitable for vegans?

Because this recipe includes egg yolks, it is not vegan. However, using plant-based egg substitutes could work but may require experimentation. It is dairy-free if using coconut oil instead of butter.

Almond Milk Ice Cream with Strawberry or Chocolate Options Recipe

Print Recipe

★★★★★

4.5 from 319 reviews

This Almond Milk Ice Cream recipe is a creamy, dairy-free dessert option made with wholesome ingredients like almond milk, egg yolks, and natural sweeteners. Featuring variations for chocolate, strawberry, and cookie dough flavors, this ice cream is rich in taste while being suitable for those looking to avoid dairy and refined sugars. The custard base is gently cooked on the stovetop and churned in an ice cream maker for a smooth, satisfying treat.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 25 minutes
• Yield: About 1 quart (4 servings) 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American
• Diet: Low Calorie, Gluten Free

Ingredients

Scale 1x2x3x

Custard Base

• 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 Variation

• 1 cup Fresh strawberries, diced, divided

Chocolate Variation

• 1/3 cup Dutch processed cocoa powder

Cookie Dough Variation

• 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 yolk mixture: In a medium bowl, whisk together the egg yolks, powdered Besti sweetener, and sea salt until combined and light yellow. For chocolate flavor, whisk in the cocoa powder at this stage.
2. Heat the almond milk: In a medium saucepan, heat the almond milk over medium until it starts to simmer, then remove from heat to avoid boiling.
3. Temper the egg yolks: Slowly pour the hot almond milk into the egg yolk mixture in a thin stream while whisking constantly to prevent curdling.
4. Cook the custard: Transfer the combined mixture back to the saucepan and cook over low heat, stirring frequently, until it reaches 170°F (76°C), about 3-5 minutes, thickening slightly.
5. Finish the custard: Remove from heat and vigorously whisk in vanilla extract to create a frothy texture. Cover and refrigerate for at least 4 hours until very cold (40°F/4°C or less).
6. Prepare cookie dough (if using): While custard chills, in a medium bowl beat softened coconut oil and powdered sweetener until smooth. Add vanilla, then almond flour and sea salt until crumbly like cookie dough. Stir in chocolate chips. Cover and refrigerate until needed.
7. Churn the ice cream: Pour the chilled custard into a pre-frozen ice cream maker bowl. Churn for about 25 minutes until soft serve texture is achieved. For strawberry flavor, add half of the diced strawberries before churning and the rest after 15-20 minutes. For cookie dough flavor, add crumbled cookie dough pieces in the last 5 minutes of churning.
8. Serve or freeze: Serve immediately for a soft-serve consistency or transfer to a freezer-safe container and freeze until firm for a scoopable texture.

Notes

• When tempering egg yolks, pour almond milk slowly while whisking to avoid scrambling eggs.
• Ensure the custard does not exceed 170°F to prevent curdling and retain a smooth texture.
• Pre-freezing the ice cream maker bowl is essential for proper churning.
• For firmer ice cream, allow it to freeze several hours after churning.
• This recipe is dairy-free if using coconut oil instead of butter.
• The recipe uses Monk Fruit Allulose Blend as a natural, low-calorie sweetener.

Keywords: almond milk ice cream, dairy-free ice cream, low calorie dessert, homemade ice cream, keto ice cream, strawberry ice cream, chocolate ice cream, cookie dough ice cream