Homemade Dairy Free Ice Cream 5 Ways
Say hello to the BEST homemade dairy free ice cream ever made! (Or, at the very least, the best I’ve ever eaten…) If you want a genuinely creamy, rich, scoopable ice cream, you have got to try these homemade almond milk ice cream and cashew milk ice cream recipes. Use either cashew or almond milk, whichever you prefer, and the result is the same: AMAZING.
Seriously, this isn’t just a “oh, it’s pretty good for ice cream without dairy” kind of tasty. No, this tastes just like REAL ice cream—even better than store-bought! With both the homemade almond milk ice cream and cashew milk ice cream, our entire Mind Over Munch team couldn’t believe our taste buds.
No chunks of ice, no dairy, no coconut, no banana, and you only need 3 main ingredients for the base recipe! The secret? It’s all about the eggs. Learn how it’s done in the 5 homemade dairy free ice cream maker recipes below. They all follow the same essential process, but with a few flavor twists: vanilla, chocolate, strawberry, cookies and cream, and peppermint!
Or, for a totally vegan and no machine option, try my no churn homemade vegan ice cream made with coconut milk!
My Go-To for Homemade Almond Milk Ice Cream & Cashew Milk Ice Cream
Today, there are tons of store-bought nut milk options, but most contain preservatives and other unnecessary additives. Plus, they actually don’t retain most of the healthy nutrients from the nuts themselves. Most brands are significantly watered down, sometimes as much as 98% water and just 2% nuts. And, for homemade dairy free ice cream recipes, all of that water makes for an icy, not-so-creamy texture.
Instead, I’ve used JOI’s almond and cashew plant to make my own nut milks at home! These are shelf-stable plant bases that you just blend with water to make nut milk. And the result is a cleaner, more nutritious, and more sustainable milk that you can whip up whenever you want it. Plus, both JOI’s cashew and almond milks are so creamy and tasty!
JOI stands for Just One Ingredient, because each plant base is made with just almonds or cashews—nothing added. Better yet, JOI nut milk gives me up to 6x more nut content than store-bought, which means more nutritious fats, protein, and fiber.
Like I said, it’s super easy to prepare. I just blend my JOI plant base with water, and I’ve got my nut milk. Plus, I love that I can adjust the ratio to make my milks as creamy and flavorful as I want. That allowed me to make creamier, more fat-rich nut milks to use in my homemade cashew and homemade almond milk ice cream recipes!
If you’d like to give JOI plant bases a try, enter the code “MINDOVERMUNCH10” at checkout for 10% off!
Ingredient Substitution Notes:
Nut Milk:
All of these homemade dairy free ice cream recipes will work with either almond milk or cashew milk. Use whichever you like! Of course, I used JOI nut milks which I highly recommend. But, you can also try these recipes with the nut milk of your choice. Just substitute the water and JOI plant base for 2 cups of your nut milk.
Egg Yolks:
As mentioned, the egg yolks are essential to the custard ice cream base. They’re the secret to making homemade almond milk ice cream that’s actually creamy and not icy at all! So, I haven’t personally tried any substitutes in these recipes. But, I do have a no churn vegan coconut ice cream recipe as an alternative.
Sugar:
The custard ice cream base did work when made with coconut sugar as well as no-calorie sweeteners. However, both alternatives altered the taste and texture a bit. With coconut sugar, keep in mind that a lighter vanilla ice cream will turn browner, but you won’t notice it in a darker flavor like chocolate. Personally, I think granulated white sugar works and tastes best in all of these recipes!
Vanilla:
Rather than vanilla extract and/or vanilla bean paste, you’re welcome to use a whole vanilla bean scraped out of the pod. That would be the most authentic vanilla bean flavor! Personally, vanilla extract and paste are just the more convenient and affordable options for me. Also, I like the paste because of its stronger flavor. Or, you can also omit the vanilla paste and just use additional extract.
Homemade Dairy Free Ice Cream Maker Recipes
Now, you’re ready to grab your ice cream machine and get started! First up, we’ve got a classic vanilla ice cream as the most basic model of the custard making and churning processes. Then, following that same procedure, you can make homemade dairy free ice cream in 4 additional flavors!
Chocolate, strawberry, cookies & cream, and peppermint—all can be made with either almond milk or cashew milk. And of course, you can always get creative and come up with your own flavors!
To see the entire process for each of these recipes, watch my Homemade Cashew & Homemade Almond Milk Ice Cream video!
Dairy Free Vanilla Ice Cream
Dairy Free Vanilla Ice Cream
Ingredients
Dairy Free Vanilla Ice Cream
- 2 cups water
- ⅓ cup JOI cashew base, or almond base
- 2 Tbsp vanilla bean paste, or 1 vanilla bean, scraped
- 1 tsp vanilla extract
- 3 egg yolks
- ½ cup sugar
- ¼ tsp salt
Instructions
To prepare dairy free custard ice cream base:
- Add water and JOI plant base to blender and blend until smooth, about 1 minute.
- Heat a saucepan over the stovetop and add blended nut milk, followed by vanilla bean paste and vanilla extract. Whisk to integrate.
- Cook over medium-low heat and bring to a boil. (Let it take its time—this will take about 5 minutes.)
- Separate egg yolks from whites. In a separate saucepan, NOT over any heat, beat together egg yolks with sugar and salt until integrated. (It will be clumpy.)
- Once milk mixture comes to a light boil, remove from heat. Slowly ladle hot milk mixture into the egg yolk mixture, whisking constantly or beating with a hand mixer. (It’s VERY important to do this slowly, one ladle at a time, otherwise the hot milk will cook the eggs!)
- After transferring a few spoonfuls, the mixture will be tempered. Pour remaining warm milk mixture into the egg mixture, whisking/beating until completely combined.
- Transfer saucepan to stove and heat over medium-low heat. Stir custard mixture regularly until it’s a runny pudding texture, coating the back of the spoon. (This takes 5-10 minutes). Remove from heat.
- Pour custard mixture into an airtight container, cover, and chill in the fridge for a few hours or overnight. (Custard MUST BE COLD before churning, so the longer it chills the better.)
- Also, be sure to freeze the bowl of your ice cream maker if needed so it’s ready to use at the time of churning!
To churn homemade dairy free ice cream & serve:
- When ready to churn, place frozen ice cream maker bowl into machine. Turn on machine and pour in chilled custard mixture.
- Churn for about 12-15 minutes, until creamy.
- Serve and enjoy immediately, if desired.
- For a firmer/harder ice cream for scooping, transfer churned ice cream into a bowl or loaf pan and freeze for an hour or more.
- Yields 1½ pints dairy free vanilla ice cream (~3 cups)
Notes
Dairy Free Chocolate Ice Cream
Dairy Free Chocolate Ice Cream
Ingredients
Dairy Free Chocolate Ice Cream
- 2 cups water
- ⅓ cup JOI almond base, or cashew base
- 1 tsp vanilla extract
- ⅓ cup cocoa powder
- 3 egg yolks
- ½ cup sugar, +1-2 Tbsp, to taste
- ¼ tsp salt
Instructions
To prepare dairy free custard ice cream base:
- Add water and JOI plant base to blender and blend until smooth, about 1 minute.
- Heat a saucepan over the stovetop and add blended nut milk. Cook over medium-low heat, whisking occasionally, and bring to a boil. (Let it take its time—this will take about 5 minutes.)
- Separate egg yolks from whites. In a separate saucepan, NOT over any heat, beat together egg yolks with sugar and salt until integrated. (It will be clumpy.)
- Once milk mixture comes to a light boil, remove from heat. Slowly ladle hot milk mixture into the egg yolk mixture, whisking constantly or beating with a hand mixer. (It’s VERY important to do this slowly, one ladle at a time, otherwise the hot milk will cook the eggs!)
- After transferring a few spoonfuls, the mixture will be tempered. Pour remaining warm milk mixture into the egg mixture, whisking/beating until completely combined.
- Transfer saucepan to stove and heat over medium-low heat. Stir custard mixture regularly until it’s a runny pudding texture, coating the back of the spoon. (This takes 5-10 minutes). Remove from heat.
- If desired, now is the time to taste test your mixture! Depending on your sweetness preference, you may want to add 1-2 Tbsp extra sugar.
- Pour custard mixture into an airtight container, cover, and chill in the fridge for a few hours or overnight. (Custard MUST BE COLD before churning, so the longer it chills the better.)
- Also, be sure to freeze the bowl of your ice cream maker if needed so it’s ready to use at the time of churning!
To churn homemade dairy free ice cream & serve:
- When ready to churn, place frozen ice cream maker bowl into machine. Turn on machine and pour in chilled custard mixture.
- Churn for about 12-15 minutes, until creamy.
- Serve and enjoy immediately, if desired.
- For a firmer/harder ice cream for scooping, transfer churned ice cream into a bowl or loaf pan and freeze for an hour or more.
- Yields 1½ pints dairy free chocolate ice cream (~3 cups)
Notes
Dairy Free Strawberry Ice Cream
Dairy Free Strawberry Ice Cream
Ingredients
Dairy Free Strawberry Ice Cream
- 2 cups water
- ⅓ cup JOI cashew base, or almond base
- 1 tsp vanilla extract
- 3 egg yolks
- ½ cup sugar
- ¼ tsp salt
Strawberry Puree
- 2 cups strawberries
- 1-2 Tbsp sugar for berries
Instructions
To prepare dairy free custard ice cream base:
- Add water and JOI plant base to blender and blend until smooth, about 1 minute.
- Heat a saucepan over the stovetop and add blended nut milk. Cook over medium-low heat, whisking occasionally, and bring to a boil. (Let it take its time—this will take about 5 minutes.)
- Separate egg yolks from whites. In a separate saucepan, NOT over any heat, beat together egg yolks with sugar and salt until integrated. (It will be clumpy.)
- Once milk mixture comes to a light boil, remove from heat. Slowly ladle hot milk mixture into the egg yolk mixture, whisking constantly or beating with a hand mixer. (It’s VERY important to do this slowly, one ladle at a time, otherwise the hot milk will cook the eggs!)
- After transferring a few spoonfuls, the mixture will be tempered. Pour remaining warm milk mixture into the egg mixture, whisking/beating until completely combined.
- Transfer saucepan to stove and heat over medium-low heat. Stir custard mixture regularly until it’s a runny pudding texture, coating the back of the spoon. (This takes 5-10 minutes). Remove from heat.
- Pour custard mixture into an airtight container, cover, and chill in the fridge for a few hours or overnight. (Custard MUST BE COLD before churning, so the longer it chills the better.)
- Also, be sure to freeze the bowl of your ice cream maker if needed so it’s ready to use at the time of churning!
To churn homemade dairy free ice cream & serve:
- When ready to churn, blend fresh strawberries with sugar until smooth. (Or, blend ahead of time and store separately in fridge until custard is ready.)
- Pour strawberry puree into chilled custard mixture and stir to integrate.
- Place frozen ice cream maker bowl into machine. Turn on machine and pour in chilled strawberry custard mixture.
- Churn for about 17-20 minutes, until creamy.
- Serve and enjoy immediately, if desired.
- For a firmer/harder ice cream for scooping, transfer churned ice cream into a bowl or loaf pan and freeze for an hour or more.
- Yields 2 pints dairy free strawberry ice cream (~4 cups)
Notes
Dairy Free Cookies and Cream Ice Cream
Dairy Free Cookies and Cream Ice Cream
Ingredients
Dairy Free Cookies and Cream Ice Cream
- 2 cups water
- ⅓ cup JOI almond base, or cashew base
- 1½ tsp vanilla extract
- 3 egg yolks
- ½ cup sugar
- ¼ tsp salt
Mix-Ins
- 2 cups Oreos, chopped/crushed (~24 whole cookies)
Instructions
To prepare dairy free custard ice cream base:
- Add water and JOI plant base to blender and blend until smooth, about 1 minute.
- Heat a saucepan over the stovetop and add blended nut milk. Cook over medium-low heat, whisking occasionally, and bring to a boil. (Let it take its time—this will take about 5 minutes.)
- Separate egg yolks from whites. In a separate saucepan, NOT over any heat, beat together egg yolks with sugar and salt until integrated. (It will be clumpy.)
- Once milk mixture comes to a light boil, remove from heat. Slowly ladle hot milk mixture into the egg yolk mixture, whisking constantly or beating with a hand mixer. (It’s VERY important to do this slowly, one ladle at a time, otherwise the hot milk will cook the eggs!)
- After transferring a few spoonfuls, the mixture will be tempered. Pour remaining warm milk mixture into the egg mixture, whisking/beating until completely combined.
- Transfer saucepan to stove and heat over medium-low heat. Stir custard mixture regularly until it’s a runny pudding texture, coating the back of the spoon. (This takes 5-10 minutes). Remove from heat.
- Pour custard mixture into an airtight container, cover, and chill in the fridge for a few hours or overnight. (Custard MUST BE COLD before churning, so the longer it chills the better.)
- Also, be sure to freeze the bowl of your ice cream maker if needed so it’s ready to use at the time of churning!
To churn homemade dairy free ice cream & serve:
- When ready to churn, crush Oreo sandwich cookies as desired. (I prefer to place mine in a plastic bag and crush for less mess.)
- Place frozen ice cream maker bowl into machine. Turn on machine and pour in chilled custard mixture.
- Churn for about 12-15 minutes, adding crushed Oreos once ice cream is nearly finished churning.
- Serve and enjoy immediately, if desired.
- For a firmer/harder ice cream for scooping, transfer churned ice cream into a bowl or loaf pan and freeze for an hour or more.
- Yields 1½ pints dairy free cookies and cream ice cream (~3 cups)
Notes
Dairy Free Peppermint Ice Cream
Dairy Free Peppermint Ice Cream
Ingredients
Dairy Free Peppermint Ice Cream
- 2 cups water
- ⅓ cup JOI cashew base, or almond base
- 1½ tsp vanilla extract
- 2 tsp peppermint extract*
- 3 egg yolks
- ½ cup sugar
- ¼ tsp salt
Mix-Ins
- ½ cup peppermint candies, crushed (optional)
- *Use genuine peppermint extract rather than ‘mint extract, ’ which might give your ice cream a toothpaste flavor.
Instructions
To prepare dairy free custard ice cream base:
- Add water and JOI plant base to blender and blend until smooth, about 1 minute.
- Heat a saucepan over the stovetop and add blended nut milk. Cook over medium-low heat, whisking occasionally, and bring to a boil. (Let it take its time—this will take about 5 minutes.)
- Separate egg yolks from whites. In a separate saucepan, NOT over any heat, beat together egg yolks with sugar and salt until integrated. (It will be clumpy.)
- Once milk mixture comes to a light boil, remove from heat. Slowly ladle hot milk mixture into the egg yolk mixture, whisking constantly or beating with a hand mixer. (It’s VERY important to do this slowly, one ladle at a time, otherwise the hot milk will cook the eggs!)
- After transferring a few spoonfuls, the mixture will be tempered. Pour remaining warm milk mixture into the egg mixture, whisking/beating until completely combined.
- Transfer saucepan to stove and heat over medium-low heat. Stir custard mixture regularly until it’s a runny pudding texture, coating the back of the spoon. (This takes 5-10 minutes). Remove from heat.
- Pour custard mixture into an airtight container, cover, and chill in the fridge for a few hours or overnight. (Custard MUST BE COLD before churning, so the longer it chills the better.)
- Also, be sure to freeze the bowl of your ice cream maker if needed so it’s ready to use at the time of churning!
To churn homemade dairy free ice cream & serve:
- When ready to churn, place frozen ice cream maker bowl into machine. Turn on machine and pour in chilled custard mixture.
- Churn for about 12-15 minutes, until creamy.
- Fold crushed peppermint candies into churned ice cream. Serve and enjoy immediately, if desired.
- For a firmer/harder ice cream for scooping, transfer churned ice cream into a bowl or loaf pan and freeze for an hour or more.
- Yields 1½ pints dairy free peppermint ice cream (~3 cups)
4 Comments on “Homemade Dairy Free Ice Cream 5 Ways”
I really enjoy oat milk, would oat milk work in these recipes?
Hi Alisa, great question! We really love oat milk, too. Unfortunately, we haven’t tested these specific dairy free ice cream recipes with oat milk, so I can’t say for sure how they would turn out. You’d have to do some experimenting to see how it goes! I suspect that oat milk could work well though, as long as you choose a variety with a higher fat content – like 5-6g fat (or more) per 8oz.
When we’ve made these recipes with almond milk or cashew milk, they turn out creamiest when using a non-dairy milk with more fat. This is because fat helps to lubricate the churning process and reduce the size of ice crystals, making the ice cream taste smoother and creamier (instead of coarse and icy). If we were to make oat milk ice cream using this recipe, we’d try it with our favorite Simple Truth Oat Milk, which has 6g of fat per 8oz and always froths up nicely in our milk frother 🙂 I hope these tips help, and we’d love to know how your oat milk ice cream turns out if you decide to give it a try!
Good
So glad that you enjoyed our homemade dairy free ice cream recipes, Soon! 🙂