Creamy, rich, and easy to make, this almond butter ice cream skips the dairy without sacrificing texture. It's a great option for warm weather, dessert cravings, or non-dairy diets.
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The first time I made a dairy-free recipe for ice cream in the Ninja CREAMi, I was shocked at how smooth it turned out. I'd been testing out a few alternatives to traditional ice cream in regular ice cream maker, and most didn't quite measure up. This one held its own and didn't feel like a substitute.
If you're after something that doesn't require a bunch of prep or a long list of ingredients, this creamy almond butter ice cream checks every box. I've made it for weeknight dessert and weekend guests, and it's never let me down. Whether you're dairy-free by choice or just curious, it's the kind of recipe that earns its spot in the freezer.
Ingredients
- Canned coconut cream: Adds rich texture and creaminess without dairy, helping the ice cream stay smooth and scoopable.
- Unsalted almond butter: - Provides depth of flavor and a naturally creamy base while keeping the recipe plant-based.
- Granular Monk Fruit with Allulose: Sweetens the mix without adding sugar, and helps maintain a soft freeze in the Ninja CREAMi.
- Vanilla extract: Rounds out the flavor and enhances the nuttiness without overpowering it.
- Salt: Balances the sweetness and boosts the almond and vanilla notes.
- Egg yolks or liquid sunflower lecithin: - Improve texture and emulsify the ingredients to help the final ice cream stay smooth; the vegan option works similarly without changing the flavor.
Scroll down to the recipe card for quantities used.
Instructions
Add coconut cream, almond butter, sweetener, vanilla extract, and salt to a medium saucepan
Whisk together until well combined. Heat mixture until you see strands of steam coming off being careful not to boil. Remove from heat.
While coconut cream mixture is heating up, place egg yolks in a small bowl and whisk together. Set aside.
Temper egg yolks by slowly adding ladles of the heated coconut cream mixture to egg yolks while whisking in.
Once the eggs have been warmed, slowly stream the tempered eggs into the heated coconut cream mixture while whisking to combine.
Pour mixture in CREAMi pint container and freeze for 24 hours on flat surface.
Process in the Ninja CREAMi on the ice cream setting. If mixture is not smooth and creamy, you can re-spin.
If too soft, freeze until scoopable. Scoop into bowls and enjoy the homemade frozen treat!
Hint: Chill the base well before spinning it in the Ninja CREAMi. Since almond butter and coconut cream are rich and thick, giving the mixture ample time to chill (ideally overnight) helps it firm up evenly and blend smoothly during the spin. This step is key to getting a creamy texture without icy pockets. It also saves you from needing an extra spin or reprocessing after freezing.
Variations
Here are a few easy ways to personalize the almond milk ice cream recipe, depending on what you've got on hand or what you're craving:
- Mix in Add-Ins After Spinning Toss in chopped strawberries, chocolate chips, crushed cookies, or toasted coconut after the first spin in the Ninja CREAMi. Mix-ins add texture and make it feel like a treat you picked up from a scoop shop.
- Swap the Nut Butter Try peanut butter, cashew butter, or sunflower seed butter in place of almond butter for a quick flavor twist. Each option brings a slightly different richness without changing the method.
- Flavor It Further: Stir in a tablespoon of cocoa powder for a chocolate almond butter flavor or swirl in a spoonful of jam for fruity variation. A touch of cinnamon or instant espresso powder can give it a warm or bold vibe. Or, enhance the almond flavor with almond extract for an almond ice cream.
- Try It Extra Creamy: Add a splash of oat milk or more coconut cream if you like a super creamy consistency. Just keep the ratios close so the Ninja CREAMi can still churn it smoothly.
- Make it a Vegan Ice Cream Recipe: Use 2 tablespoons liquid sunflower lecithin as the stabilizer instead of the egg yolks.
See this spicy version of this recipe on my website! (placeholder for in-content link)
Tips
Top tip: Use full-fat coconut cream (not coconut milk) for the richest texture. Shake the can well or stir before measuring to ensure even consistency.
- Blend Thoroughly Before Freezing: Mix almond butter, coconut cream, sweetener, and any flavorings until smooth. A well-emulsified base prevents icy or crumbly results after spinning.
- Freeze Flat and Solid: Pour the mixture into the Ninja CREAMi pint and freeze level for at least 24 hours. Uneven freezing can affect how well the machine processes the ice cream.
- Use Re-Spin Wisely: If the texture is crumbly after the first spin, add a tablespoon of almond milk or coconut cream and hit Re-spin. This helps achieve a smoother, scoopable consistency.
- Choose the Right Sweetener: Use monk fruit with allulose, maple syrup, or agave for smooth texture and balanced sweetness. Avoid erythritol because it can crystallize and make the ice cream gritty.
Serving suggestions
Dairy-free almond butter ice cream is versatile enough to work for casual scooping or more built-out desserts. It holds up well in bowls topped with crushed nuts, chocolate drizzle, or granola. On warmer days, I like pairing it with grilled peaches or bananas for something quick that still feels intentional.
It also works great layered into parfaits with fruit and coconut whipped cream. If you're making it ahead, spoon it between chocolate chip coconut flour cookies for low-carb cookie sandwiches or press it into popsicle molds with a crunchy coating for grab-and-go snacks. I've found it pairs especially well with warm sauces like peanut butter or maple syrup for quick contrast.
Storage
Once the dairy-free ice cream has been spun in the Ninja CREAMi, store any leftovers in the same pint container with a tightly sealed lid. For best texture, smooth the surface before refreezing to help prevent ice crystals.
It's best eaten within a week, but if it gets too firm after refreezing, you can use the re-spin function to bring it back to its creamy consistency. Avoid storing it in containers that allow air gaps, as that tends to lead to freezer burn faster.
FAQs
You can use full fat coconut milk instead of coconut cream but it has a lower fat content than coconut cream. This means your ice cream may turn out less rich and creamy. It's a great swap if you're aiming for a lighter version, but for ultra-smooth results, coconut cream is best.
Yes, but for best results, choose a smooth, unsweetened almond butter with no added oils or sugars. A natural, creamy texture helps the ice cream blend evenly and freeze with a consistent texture.
For a smooth, scoopable texture, use monk fruit with allulose for keto or pure maple syrup for paleo almond butter ice cream. Avoid erythritol, which can crystallize and cause grittiness.
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Recipe
Dairy Free Almond Butter Ice Cream
Ingredients
- 10.5 fl ounces canned coconut cream I use two 5.3 ounce cans
- ⅓ cup unsalted and unsweetened almond butter preferably organic (no glyphosate)
- ⅓ cup granular Monk Fruit with Allulose Sweetener or equivalent sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 2 egg yolks or liquid sunflower lecithin for vegan
Instructions
- Add coconut cream, almond butter, sweetener, vanilla extract, and salt to a medium saucepan and blend until well combined.
- Place egg yolks in a small bowl and whisk together. Set aside.
- Heat coconut cream mixture until you see strands of steam coming off being careful not to boil. Remove from heat.
- Temper egg yolks by slowly adding ladles of the heated coconut cream mixture to egg yolks while whisking in. Once the eggs have been warmed, slowly stream the tempered eggs into the heated coconut cream mixture while whisking to combine.
- Pour mixture in CREAMi pint container and freeze for 24 hours on flat surface.
- Process in the Ninja CREAMi on the ice cream setting. If mixture is not smooth and creamy, you can re-spin.
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