This creamy almond milk ice cream is a cool treat that’s dairy-free and delicious! Made with simple ingredients, it’s perfect for those hot days when you need something refreshing.
I love how easy it is to whip up this ice cream! Just blend, freeze, and enjoy. It really makes me feel like a kitchen wizard! Plus, it’s way better than store-bought. 🍦
Key Ingredients & Substitutions
Almond Milk: Unsweetened almond milk is the base for this ice cream. If you prefer, you can use oat milk or soy milk instead. I find almond milk gives a nice, mild flavor that’s perfect for ice cream.
Coconut Milk: Full-fat coconut milk adds creaminess. If you want a lighter version, go for light coconut milk. Keep in mind, taste and texture may change slightly. However, I love the richness of full-fat!
Sweetener: Granulated sugar is the standard, but feel free to substitute with maple syrup or agave for a different sweetness. Just remember, liquid sweeteners may change the consistency. I usually stick to sugar for the best texture.
Cornstarch: This thickens the base for creaminess. If you prefer a completely cornstarch-free version, you can skip it, although it may be less creamy. Another option is to use arrowroot powder instead.
Almond Flour: In cookie dough bites, almond flour is key. You could use oat flour or all-purpose flour if you want a more traditional cookie dough flavor; just ensure they’re safe for your dietary needs.
How Do I Get the Creamiest Ice Cream?
The secret to creamy ice cream is in the base! When you heat the almond and coconut milk, you activate any thickening agents like cornstarch (if using). If you want even creamier results, chill the mixture in the fridge before churning.
- Ensure the ice cream maker bowl is fully frozen if it requires pre-freezing.
- Churn the mixture until it thickens nicely; this usually takes around 20-25 minutes. Keep an eye on it!
- Let it freeze for at least 4 hours for better scoopability.
How to Make Creamy Almond Milk Ice Cream with Cookie Dough Bites
Ingredients You’ll Need:
For the Ice Cream Base:
- 2 cups unsweetened almond milk
- 1 can (13.5 oz) full-fat coconut milk
- 3/4 cup granulated sugar or preferred sweetener
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon cornstarch (optional, for extra creaminess)
- 1/4 cup water (if using cornstarch)
- 1/2 cup vegan cookie dough bites
For the Cookie Dough Bites:
- 1/2 cup almond flour
- 2 tablespoons vegan butter or coconut oil
- 2 tablespoons brown sugar
- 2 tablespoons mini dairy-free chocolate chips
- 1/4 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus 2 hours to chill for the base, and an additional 4 hours to freeze the ice cream after churning. It’s a fun activity that pays off with a delicious, creamy treat!
Step-by-Step Instructions:
1. Prepare the Base:
Start by gathering all your ingredients! In a medium saucepan, combine the almond milk, coconut milk, sugar, vanilla extract, and salt. Heat gently over medium heat, stirring occasionally, until the sugar has fully dissolved, and the mixture is warm but not boiling. This helps enhance those yummy flavors.
2. (Optional) Thicken the Ice Cream Base:
If you want an extra creamy texture, mix the cornstarch and water in a small bowl until smooth. Then, gradually whisk this mixture into the warm milk mixture. Continue to cook gently, stirring constantly, until the mixture thickens slightly. This should take about 3-5 minutes. Once done, take it off the heat and let it cool to room temperature. Afterward, chill it in the refrigerator for at least 2 hours before churning.
3. Make the Cookie Dough Bites:
While your base is chilling, let’s make those cookie dough bites! In a small bowl, combine the almond flour, vegan butter, brown sugar, vanilla, and a pinch of salt. Mix together until you form a firm dough. Gently fold in the mini dairy-free chocolate chips, then roll the dough into small bite-sized balls. Place them in the refrigerator to chill.
4. Churn the Ice Cream:
Once your base is chilled, pour it into an ice cream maker. Churn according to the manufacturer’s instructions; this usually takes about 20-25 minutes. You’ll know it’s ready when it has a soft-serve-like consistency!
5. Add Cookie Dough Bites:
In the last 5 minutes of churning, gently add in the chilled cookie dough bites. This way, they’ll be evenly mixed throughout your ice cream but won’t completely break down. Yum!
6. Freeze and Serve:
Transfer the ice cream into a freezer-safe container and smooth the top. Cover it and freeze for at least 4 hours or until it’s firm enough to scoop. When you’re ready to enjoy, scoop out servings and top with extra cookie dough bites if you’d like. Dive in and enjoy your creamy, dreamy almond milk ice cream!
Happy ice cream making! 🍦
FAQ for Creamy Almond Milk Ice Cream with Cookie Dough Bites
Can I Use Sweetened Almond Milk?
While you can use sweetened almond milk, it may make the ice cream a bit too sweet. I recommend sticking with unsweetened almond milk for better flavor balance, especially since you’re adding sugar in the recipe.
How Can I Make This Recipe Sugar-Free?
You can easily substitute the granulated sugar with a sugar-free sweetener, like erythritol or stevia, to keep the sweetness while reducing calories. Just be sure to check the conversion ratio on your sweetener package for the best results!
What If I Don’t Have an Ice Cream Maker?
No problem! If you don’t have an ice cream maker, pour the chilled mixture into a shallow container and freeze it. Stir every 30 minutes for the first few hours to break up any ice crystals; this helps achieve a creamier texture!
How to Store Leftover Ice Cream?
Store any leftover ice cream in an airtight container in the freezer for up to 2 weeks. For the best quality, make sure to let it sit at room temperature for a few minutes to soften before scooping. Enjoy!
