Make smooth, creamy almond milk ice cream at home with ease using the Ninja Creami. This simple method transforms pantry staples into a frozen treat you'll want to make on repeat.
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I've made almond milk ice cream in the Ninja CREAMi ice cream maker more times than I can count and I still get a little impressed every time. It's ridiculously easy, which means I can make it on a whim with no prep or drama needed. I started experimenting with almond milk because it's what we always have in the fridge, and I wanted a cold treat that didn't feel heavy or complicated.
The texture is smooth and it doesn't have the icy texture that is usually associated with homemade dairy free ice cream. I've tested different mix-ins and flavors and realized almond milk is a great base when you want something quick and not overly rich. It's my go-to when an ice cream craving hits and diet restrictions keep me from having regular no-churn vanilla ice cream. It also has a more neutral flavor than coconut milk.
The Ninja CREAMi makes it all feel low-effort, which is exactly what I need after long work days. I just toss a few ingredients together, freeze, spin, and it's done. No churn, no fancy techniques, just solid results every single time. It's one of those recipes I always share with friends when they ask how I get homemade ice cream that doesn't taste like frozen disappointment.
Ingredients
Here's what I use to make this simple frozen treat:
- Unsweetened almond milk: Acts as a light, dairy-free base that's easy to blend and freezes well.
- Monk fruit with allulose sweetener: Adds sweetness and provides a smooth texture for a low carb and sugar free ice cream.
- Grass-fed gelatin: Adds body and smooth texture, reducing iciness in the final scoop.
- Salt (optional ): Boosts and balances flavor by enhancing the sweetness and vanilla.
- Egg yolks: Contribute richness and help create a creamy texture without dairy.
- Vanilla Extract: Rounds out the flavor and brings that classic ice cream taste to the mix.
Scroll down to the recipe card for quantities used.
Instructions
Add the almond milk, sweetener, gelatin, and salt in a medium saucepan.
Whisk the initial ingredients together.
Bring the almond milk mixture to a steam but do not let boil.
Temper egg yolks by bringing them to the same temperature as the heated almond milk mixture. To do so, slowly add ladles of the heated mixture to the egg yolks.
Slowly whisk until the egg yolks come up in temperature. Then, remove the almond milk mixture from the heat. Add the vanilla extract and tempered eggs to the heated mixture. Slowly whisk to combine.
Strain the mixture into a CREAMi container to remove any scrambled eggs.
Allow to cool on counter or refrigerator uncovered.
Cover and place the mixture in freezer for 24 hours on level surface.
Process in the Ninja CREAMi on the Lite ice cream setting. If the mixture is not smooth, you can re-spin.
Check the texture. If ice cream is too soft, you can freeze it for a few hours before scooping.
Scoop into a bowl and enjoy plain or add your favorite ice cream toppings.
Hint: make sure your base mixture is completely frozen solid before spinning it in the Ninja CREAMi. If it's not frozen flat and firm, the machine may struggle to process it properly and the texture won't turn out smooth. I like to freeze mine in the CREAMi pint container for a full 24 hours just to be safe.
Variations
Here are some ways to change up this almond milk ice cream recipe:
- Add fruit: Purée bananas, strawberries, blueberries, or mango in a blender and mix into the ice cream base before freezing.
- Try flavor extracts: Beyond vanilla, you can add almond, mint, coconut, or even maple extract for a subtle twist.
- Swirl in sauces: After the first spin in the Ninja CREAMi, add chocolate syrup, caramel sauce, or peanut butter for a rich ribbon throughout.
- Use flavored almond milk: If you're short on mix-ins, flavored almond milks (like vanilla, chocolate, or coconut) add dimension without extra effort.
- Stir in crunchy bits: After spinning, mix in crushed cookies, cacao nibs, chopped nuts, or granola for texture using the "mix-in" setting.
- Add spices: A little cinnamon, cardamom, or pumpkin pie spice in the base can transform the flavor with hardly any work.
- Make vegan ice cream: Try replacing the eggs and gelatin with a couple tablespoons of sunflower lecithin.
My keto coconut flour brownies are one of my favorite mix-ins to add chocolate flavor.
Tips
Top tip: Use sweeteners that dissolve well and don't leave a gritty aftertaste. Monk fruit with allulose or maple syrup are solid options that mix in easily. Erythritol should be avoided.
- Freeze completely flat: Make sure your base mixture is frozen solid and level in the Ninja CREAMi pint before spinning.
- Use stabilizers or add-ins for texture: Ingredients like grass-fed gelatin, egg yolks, or a spoonful of almond butter help create a creamier consistency without dairy. They reduce iciness and add body.
- Don't skip salt and extract: A pinch of salt and a splash of vanilla can make the flavor come through more clearly, even if the base is simple.
- Add mix-ins after the first spin: Whether it's fruit, chocolate chips, or cookie pieces, save them for the mix-in cycle so they don't get chopped too finely in the first round.
Serving suggestions
One of the easiest ways to serve almond milk ice cream is in a simple bowl with toppings that add texture. Crushed nuts like almonds, pecans, or pistachios work well with the cream's base flavor. I've also tossed on a handful of homemade granola or cacao nibs when I want something crunchy but quick that isn't too fancy.
If you're serving guests or want a bit more presentation, build small sundaes with fruit and drizzles of sauce topped off with dairy-free whipped cream. Fresh berries, sliced banana, or mango pair well with almond milk's mild flavor. A swirl of peanut butter, maple syrup, or dark chocolate sauce adds richness and turns it into a layered dessert without much extra work. I like to set out a few options so everyone can build their own without needing a full dessert bar.
You can also sandwich the ice cream between my small-batch chocolate chip cookies or press it into popsicle molds for on-the-go treats. It holds its shape pretty well after a re-spin in the Ninja CREAMi, which makes it versatile. I've wrapped scoops in plastic and stored them for later, and they're perfect for quick snacks or casual desserts.
Storage
Once you've spun your homemade almond milk ice cream in the Ninja CREAMi, it's best to keep it in the CREAMi container. This helps lock in the creamy texture and prevents freezer burn in the freezer. But, you can also transfer it into a suitable ice cream container.
If you have leftovers in the original CREAMi pint, you can re-spin it from frozen as long as no mix-ins were added. Just make sure the surface is level again before refreezing. For longer storage, like more than a week, press a piece of parchment or wax paper directly onto the ice cream before sealing the container. That barrier helps keep ice crystals from forming and keeps the texture smoother longer.
FAQs
Almond milk has lower fat than dairy, which can cause a grainier texture. Adding ingredients like egg yolks, grass-fed gelatin, or a tablespoon of nut butter helps improve creaminess and reduce iciness. To make ice cream without dairy creamier, try using oat milk or coconut cream.
Yes, as long as mix-ins weren't added, you can re-spin it directly from frozen in the Ninja CREAMi. If it's too firm after refreezing, use the "re-spin" function to bring back that smooth texture.
Monk fruit with allulose works well because it blends smoothly and doesn't crystallize when frozen. It gives balanced sweetness without adding a gritty texture or strong aftertaste.
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Recipe
Almond Milk Ice Cream
Ingredients
- 1 ¾ cup almond milk preferably organic (low glyphosate)
- ⅓ cup granular Monk Fruit Sweetener with Allulose or equivalent sweetener
- 1 ½ teaspoons grass-fed gelatin
- dash salt optional
- 2 egg yolks see note
- 2 teaspoons vanilla extract
Instructions
- Add almond milk, sweetener, gelatin, and salt in medium saucepan. Bring to a steam but do not let boil
- Add egg yolks to a separate heat-safe bowl. Temper eggs by bringing them to the same temperature as the heated almond milk mixture. To do so, slowly add ladles of the heated mixture to egg yolks. Slowly whisk until eggs reach desired temperature.
- Once the eggs have reached the desired temperature, remove the almond milk mixture from the heat. Add the vanilla extract and tempered eggs to the heated mixture. Slowly whisk to combine.
- Strain the mixture into a CREAMi container to remove any scrambled eggs. Allow to cool on counter or refrigerator uncovered.
- Cover and place the mixture in freezer for 24 hours on level surface.
- Process in the Ninja CREAMi on the Lite ice cream. If mixture is not smooth, you can re-spin.
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