Dairy Free Almond Milk Ice Cream
If you have ever wondered if you could make ice cream without an ice cream maker, the answer is yes, you can. This dairy-free almond milk ice cream is perfect for you if you don’t have an ice cream maker and if you can’t tolerate dairy or coconut products. This recipe requires minimal ingredients and comes together on the stove before popping in the freezer.
*This post may contain several affiliate links. As an Amazon Associate and Walmart Affiliate, I earn from qualifying purchases at no additional cost to you read disclosures.
Ingredients for No-Churn Almond Ice Cream
Here are the tools and ingredients that you will need for this easy no-churn almond milk ice cream.
- Your favorite dairy free Almond Milk ( I used unsweetened organic Califia)
- Pure Vanilla Extract or Vanilla Bean Paste
- Optional Mix-ins (I used Almond Butter and Maple syrup)
- Organic Sugar
- Tapioca starch
- Xanthan Gum (you could skip this but it acts as a stabilizer and binder)
- Sea Salt
Tools
- Deep pot
- Whisk
- Heat-safe and freezer safe bowl
- Measuring spoons
- Measuring cups
- Optional Blender
Steps to Make Ice Cream Without an Ice Cream Maker
- Add 2 3/4 cups of unsweetened almond milk to a pot
- Add sugar
- In a separate bowl, make a slurry by adding the remaining (1/4 cup of almond milk) to a bowl with tapioca starch and mix until dissolved
- Add this mixture to the pot along with the almond milk, sugar, sea salt
- Whisk mixture together over medium high heat for about 6 minutes
- In a separate bowl or measuring cup, add 1/4 tsp xanthan gum with 1 tbsp of water
- Add this to your mixture by whisking until everything is incorporated
- Last add 1 tablespoon of almond butter and 1 tbsp of pure maple syrup
- Add the mixture to a heat-safe bowl and place in the fridge for an hour
- Once cooled transfer to the freezer to freeze. The time will vary from freezer model. This can take 4 hours to overnight
- Once frozen, you can eat it as is or place everything in a blender to get a “churned-like” effect.
Print the Recipe for Dairy-free No-Churn Ice Cream
Dairy-Free Almond Milk Ice Cream
Equipment
- Whisk
- Pot
- Measuring Cup
- Measuring Spoons
Ingredients
- 3 cups unsweetened almond milk divided
- 1/2 cup organic sugar up to 3/4 cup if you want it sweeter
- 1/4 tsp sea salt
- 1 tbsp almond butter optional
- 1 tbsp pure maple syrup optional
- 2 tsp pure maple syrup
- 1/4 tsp xanthan gum
Instructions
- Add 2 3/4 cups of unsweetened almond milk to a pot
- Add sugar
- In a separate bowl, make a slurry by adding the remaining (1/4 cup of almond milk) to a bowl with tapioca starch and mix until dissolved
- Add this mixture to the pot along with the almond milk, sugar, vanilla extract, and sea salt
- Whisk mixture together over medium high heat for about 6 minutes
- In a separate bowl or measuring cup, add 1/4 tsp xanthan gum with 1 tbsp of water
- Add this to your mixture by whisking until everything is incorporated
- Last add 1 tablespoon of almond butter and 1 tbsp of pure maple syrup
- Add the mixture to a heat-safe bowl and place in the fridge for an hour
- Once cooled transfer to the freezer to freeze. The time will vary from freezer model. This can take 4 hours to overnight
- Optional – Once frozen, you can eat it as is or place everything in a blender to get a "churned-like" effect.
Tips for Making Dairy-Free Ice Cream
You can add in any mix-ins that you like right before freezing your mixture or if you intend to add the frozen mixture to a blender you can add it then.
This ice cream is best the first day.
Even after adding it to the blender (if you choose to do that method) it will still have more of a frozen consistency.
If you have an ice cream maker feel free to add this mixture to your ice cream maker and follow the manufactures instructions.
I have not made this without xanthan gum but, you can certainly leave it out. I can’t yet report on the consistency without it.
