Almond milk vanilla ice cream recipe

There’s almost nothing better than a big scoop of ice cream on a hot summer day.

But for someone who doesn’t eat dairy, my options are limited to sorbet. And while delicious, it can get a little boring after awhile.

The beauty of it is that making ice cream at home is a cinch. Especially dairy-free ice cream. As long as you have an ice cream maker and a few simple ingredients, in a matter of a few hours you can have a batch of ultra-creamy, decadent and delicious ice cream to enjoy.

In today’s post, we’re going to share six essential tips for making your dairy-free ice cream a home run. AND we’re going to give you the basic recipe which you can jazz up as you wish.

So let the brain-freeze party begin!

Picking a base

When you’re choosing which plant-based milk to use when you make your dairy-free ice cream, there’s isn’t a “best choice.” Really, it’s up to you; but do keep in mind that different milks will have varying effects on the end product. Here are some milks to choose from:

• Full-fat coconut milk
• Almond milk
• Cashew milk
• Rice milk
• Hemp milk
• Soy milk

You can decide by flavor, but also think about texture. If you want ice cream that’s ultra-creamy, silky smooth, and fairly decadent, then choosing a milk with a higher fat content – like full-fat coconut milk – is your best bet.

Since fat freezes at a different rate than water, using a higher-fat milk will result in a creamier, less icy ice cream. But at the same time, these ice creams will be quite rich and also high in fat and calories, so consider that as well.

My preference is to combine a high-fat milk with a lower-fat option. I find the texture just how I like it, and the ice cream is a bit on the lighter side. I like to use a blend of coconut milk and either almond, cashew, or hemp milk as my base (mainly because I like the taste of these milks the best).

Choosing a sweetener

Next up is picking your sweetener. As with any ice cream, you have lots of options. You can go with a granulated sweetener like cane sugar or coconut/palm sugar. Or you can opt for a liquid sweetener like honey, maple syrup, or agave. Both are great options; again, it just depends on what you prefer.

If you’re opting for granulated sugar, just note that you’ll need to dissolve the sugar in the base before churning it, which means you’ll also have to chill the base for longer before being able to make your ice cream. I’ve tested both ways and like them both, but I tend to opt for maple syrup as my sweetener of choice because, hey, I’m a Vermont girl and any excuse to eat maple syrup is a win in my book.

Also, while I haven’t tested this myself, I do think that you could use stevia as a sweetener. I’d start with 1/2 teaspoon and increase it by 1/8 teaspoon until you find your desired sweetness level.

Eggs vs. no eggs

This is a common question I’m asked when talking about making dairy-free ice cream at home: do we add eggs or not? The answer is… it depends.

When you’re using eggs in your ice cream, you’re essentially just making a custard base which you then churn and freeze. Custards are usually on the thicker side, and have a very creamy, smooth texture.

Egg yolks are primarily fat and protein, and help keep the ice cream smooth (similar to the higher-fat milks). Egg yolks also act as an emulsifier: The proteins in the yolk bind with water and fat molecules in the milk, which results in a more stable and creamy end product. Basically, the ice cream will melt more slowly.

So again, as we did with our milk bases, the dilemma of adding or not adding eggs comes down to texture and personal preference. My best tip is to first use eggs when you’re not using high-fat milks. So if you’re making an ice cream that’s just soy milk, to get that rich, creamy texture you’re going to want egg yolks in the mix. If you’re making your ice cream with coconut milk (or even cashew cream) as the base, then you probably don’t need the eggs.