The Ultimate Low Carb Keto Almond Milk Ice Cream Recipe

Almond milk ice cream transforms ordinary dessert into a revolutionary low-carb indulgence for health-conscious sweet lovers.

Crafting this magical frozen treat requires minimal kitchen skills and just a few pantry staples.

Smooth, rich textures emerge without traditional dairy ingredients, surprising even seasoned dessert enthusiasts.

Keto dieters and nutrition-minded friends will appreciate how simple ingredients can create such a decadent experience.

Creamy consistency comes from clever ingredient combinations that trick taste buds into believing you’re enjoying a classic frozen dessert.

Nutrient-dense and remarkably satisfying, this recipe breaks through typical diet restrictions with delightful innovation.

Summer or winter, this versatile dessert promises pure culinary excitement: try it now!

How to Make Almond Milk Ice Cream That’s Still Creamy

Step 1: Gather Delicious Ingredients

• Strawberries
• Chocolate chips
• Coconut oil
• Almond flour

Ensure all ingredients are at room temperature.

Step 2: Create Silky Egg Base

In a medium bowl, vigorously whisk egg yolks, powdered sweetener, and sea salt until mixture becomes smooth and transforms into a pale yellow color.

Step 3: Warm Almond Milk Gently

Place saucepan over medium heat and warm almond milk until tiny bubbles appear around edges. Avoid boiling. Remove from heat immediately.

Step 4: Blend Egg and Milk Carefully

Slowly stream hot almond milk into egg mixture while continuously whisking. This prevents egg scrambling and creates creamy consistency.

Step 5: Cook Custard Smoothly

Return mixture to saucepan. Cook over low heat, stirring frequently, until temperature reaches 170°F. This process takes approximately 3-5 minutes.

Step 6: Enhance with Vanilla

Remove from heat and whisk vanilla extract into custard. Mixture will become wonderfully frothy.

Step 7: Chill Thoroughly

Cover custard and refrigerate for minimum 4 hours. Ensure temperature drops to 40°F or lower.

Step 8: Prepare Optional Mix-Ins

• Beat coconut oil and sweetener
• Mix in vanilla
• Add almond flour and sea salt
• Stir in chocolate chips

Chill mixture until ready to use.

Step 9: Churn Ice Cream

Pour chilled custard into pre-frozen ice cream maker bowl. Churn approximately 25 minutes until soft-serve consistency.

Step 10: Add Exciting Mix-Ins

For strawberry version: Add half strawberries at start, remaining after 15-20 minutes.

For cookie dough: Sprinkle crumbled dough pieces during final 5 churning minutes.

Step 11: Serve and Enjoy

Serve immediately as soft serve or transfer to freezer-safe container for firmer texture. Indulge in your homemade keto-friendly treat!

Tips for Better Texture with No Heavy Cream

• Chill for Creaminess: Refrigerate the custard for at least 4 hours to ensure a silky-smooth texture that freezes perfectly in your ice cream maker.
• Protect Mix-Ins' Integrity: Gently fold strawberries or cookie dough during the final moments of churning to maintain their delicate texture and prevent breaking apart.
• Freeze Bowl Like a Pro: Prepare your ice cream maker's freezer bowl 24 hours in advance for optimal performance and crystal-free ice cream.
• Master Egg Tempering Technique: Pour hot almond milk gradually while whisking continuously to create a luxurious, lump-free custard base.
• Patience Pays Off: Allow the custard to cool completely before churning, transforming your mixture into a dreamy, velvety low-carb dessert.

How to Store Almond Milk Ice Cream Without Crystals

• Vacuum Seal: Protect your homemade almond milk ice cream from freezer burn by vacuum sealing in specialized food storage bags. Remove excess air completely to prevent ice crystal formation and maintain creamy texture. Works best for long-term storage up to 3 months.
• Individual Portion Containers: Divide ice cream into small single-serve silicone or glass containers before freezing. Creates perfect grab-and-go servings that thaw quickly and prevent repeated temperature changes which can degrade quality. Each portion stays fresh and maintains original smooth consistency.
• Layer with Parchment: Place a piece of parchment paper directly on the ice cream surface inside the storage container before sealing. This extra barrier prevents unwanted ice crystal development and protects against absorbing other freezer odors. Helps preserve the delicate flavor and prevents potential flavor contamination from surrounding frozen foods.

Fun Flavors That Make Almond Milk Even Cooler

• Berry Bliss Batch: Swap strawberries for mixed berries like raspberries, blueberries, and blackberries for a vibrant and tangy flavor profile.
• Nutty Crunch Edition: Fold in chopped almonds or pecans during the last few minutes of churning to add a satisfying crunch and extra protein.
• Mocha Magic Mix: Incorporate strong brewed coffee or espresso into the almond milk base and sprinkle dark chocolate shavings for a rich, sophisticated dessert experience.
• Tropical Paradise Version: Blend in coconut extract and add small chunks of fresh mango or pineapple during churning for a refreshing, island-inspired treat.

One Last Scoop of Almond Joy

Keto almond milk ice cream emerges as pure magic for health-conscious dessert enthusiasts.

Low carb ingredients dance together, creating silky, creamy perfection without guilt.

Nutritional balance meets indulgent pleasure in this innovative frozen treat.

Homemade ice cream conquers store-bought alternatives with personalized flavor profiles and clean ingredients.

Chocolate, strawberry, or classic vanilla options provide delightful experiences for discerning palates.

Each spoonful delivers rich satisfaction while maintaining keto-friendly macronutrient goals.

Passionate home chefs can elevate their culinary skills and share this delectable dish.

Scroll, double-tap, comment below – your keto community awaits your kitchen adventure!

Why Almond Milk Ice Cream Is a Smart Dairy-Free Choice

• Craft Creamy Keto Delight: Indulge in a guilt-free, low-carb ice cream that delivers rich, smooth texture without sugar or traditional dairy, perfect for health-conscious dessert lovers.
• Master Effortless Gourmet Technique: Learn a simple custard-making method that transforms basic ingredients into a professional-quality frozen treat with minimal cooking skills required.
• Enjoy Customizable Flavor Adventure: Create endless variations like chocolate, strawberry, or cookie dough by easily swapping ingredients and mix-ins, transforming a basic recipe into a personalized dessert experience.

Ingredients That Keep This Frozen Treat Light

• Egg Yolks: Rich, creamy base that provides smooth texture and helps create custard-like consistency.
• Powdered Sweetener: Keto-friendly sugar replacement that adds sweetness without adding carbohydrates.
• Sea Salt: Enhances overall flavor and balances sweetness in the ice cream.

• Almond Milk: Low-carb liquid base that creates light and creamy ice cream texture.
• Vanilla Extract: Adds classic, warm flavor and enhances overall taste profile.
• Cocoa Powder (Optional): Provides rich chocolate flavor for chocolate variation.

• Coconut Oil: Helps bind cookie dough ingredients and adds richness.
• Almond Flour: Creates crumbly texture for cookie dough mix-in.
• Chocolate Chips (Optional): Adds texture and chocolatey bursts in cookie dough variation.
• Strawberries (Optional): Fresh fruit option for fruity ice cream variation.

Low Carb Keto Almond Milk Ice Cream Recipe

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4.7 from 38 reviews

• Total Time: 15 minutes
• Yield: 4 1x

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Description

Silky smooth keto almond milk ice cream delivers rich, creamy indulgence without guilt. Cool Mediterranean flavors mingle with natural sweetness, creating a luxurious dessert that delights low-carb enthusiasts in just minutes.

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Ingredients

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Dairy-Free Base Ingredients:

• 4 large egg yolks
• 100 grams / ½ cup powdered monk fruit allulose blend
• 480 milliliters / 2 cups unsweetened almond milk
• 1 teaspoon vanilla extract
• ¼ teaspoon sea salt

Strawberry Add-On Ingredients:

• 150 grams / 1 cup fresh strawberries, diced

Chocolate Add-On Ingredients:

• 35 grams / ⅓ cup Dutch-processed cocoa powder

Chocolate Chip Cookie Dough Ingredients:

• 60 grams / ¼ cup coconut oil (softened) or butter if not dairy-free
• 22 grams / 3 tablespoons powdered monk fruit allulose blend
• 50 grams / ½ cup blanched almond flour
• 45 grams / ¼ cup sugar-free dark chocolate chips
• ½ teaspoon vanilla extract
• 1/8 teaspoon sea salt

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Instructions

1. Prepare the egg base by whisking egg yolks, powdered sweetener, and sea salt in a medium bowl until the mixture transforms into a smooth, pale yellow consistency. For chocolate variation, incorporate cocoa powder during this stage.
2. Gently warm the almond milk in a saucepan over medium heat until it reaches a subtle simmer. Avoid boiling. Immediately remove from heat source.
3. Create a tempering process by gradually streaming the hot almond milk into the egg mixture, whisking continuously to prevent egg scrambling and ensure a silky texture.
4. Transfer the combined mixture back to the saucepan, cooking over low heat while stirring frequently. Monitor the temperature until it precisely reaches 170°F (76°C), which typically takes 3-5 minutes.
5. Remove from heat and vigorously whisk in vanilla extract, creating a frothy consistency. Cover the mixture and refrigerate for a minimum of 4 hours, ensuring the temperature drops to 40°F (4°C) or lower.
6. For cookie dough preparation, cream coconut oil with sweetener. Incorporate vanilla, then fold in almond flour and sea salt until the mixture becomes crumbly. Gently fold chocolate chips into the dough. Refrigerate until needed.
7. Pour the thoroughly chilled custard into a pre-frozen ice cream maker bowl. Activate churning for approximately 25 minutes until reaching a soft-serve consistency. For strawberry variation, add half the strawberries initially and the remaining portion after 15-20 minutes of churning. When preparing cookie dough ice cream, fold in crumbled dough pieces during the final 5 minutes of churning.
8. Serve immediately as a soft-serve dessert or transfer to a freezer-safe container for a firmer texture. Allow sufficient time for freezing if a more solid consistency is desired.

Notes

• Pre-chill your freezer bowl for a full day to ensure rock-solid freezing and optimal ice cream texture.
• Create silky smooth custard by whisking egg yolks continuously while streaming hot almond milk, preventing any unwanted scrambling.
• Let the custard completely cool in the refrigerator for at least 4 hours, allowing it to thicken and develop deeper flavors before churning.
• Introduce delicate mix-ins like fresh strawberries or cookie dough during the final moments of churning to maintain their perfect consistency.
• Always start with a cold custard base to guarantee creamy, velvety ice cream that sets beautifully in your ice cream maker.

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Category: Desserts, Snacks
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 48
• Sugar: 0.1g
• Sodium: 129mg
• Fat: 3.8g
• Saturated Fat: 1.7g
• Carbohydrates: 0.8g
• Fiber: 0.3g
• Protein: 2.1g
• Cholesterol: 184mg