Almond Milk Ice Cream with Strawberry or Chocolate Options Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.
- 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.
- 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
