Dairy-free almond ice cream

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Karen creates a deliciously creamy almond milk ice cream, a perfect dairy-free ice cream for anyone looking to avoid traditional ice creams with cream, eggs or milk.

First published in 2015
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Ice cream is always a favourite dessert for lots of people, especially children, and I have fond memories of jelly and ice cream at birthday parties when I was little! I am a huge fan of salted caramel ice cream as well as toffee ice cream and zingy fruit sorbets.

But, what happens when you have an intolerance to dairy products such as milk and cream, or even eggs...? Well, there is hope for people who think they can’t enjoy a big bowl of this creamy dessert, with a dairy-free alternative.

My recipe is a fabulously creamy vegan ice cream made with no dairy products at all! This luscious ice cream is made with almond milk and is packed with toasted almonds for an extra taste and crunch sensation.

It’s made with just four ingredients, and will certainly put a smile on the faces of all those with a dairy intolerance. We’ve enjoyed it twice in our household, and even though none of us have an intolerance to dairy products, the verdict was that it tasted as good as ice cream made with eggs, milk and cream.

It is easier when made in an ice cream maker, but if you don’t have one, just keep taking it out of the freezer every hour or so to mix it after it has been decanted into a container; this stops any ice crystals forming and makes it extra creamy. See also our how to make ice cream guide.




Dairy-free almond ice cream

  • 2 vanilla pods
  • 700ml of almond milk
  • 150g of agave syrup
  • 75g of almonds, toasted and roughly chopped


Halve the vanilla pods and scrape out the seeds, add them to a large bowl and keep the empty pods to flavour sugar, or discard them
Add the remaining ingredients to the bowl and mix well before pouring it all into an ice cream maker
Churn it for between 30 and 40 minutes, or until it has thickened and is very smooth
Transfer to a container with a lid and put it in the freezer to set, for at least 2 hours
Take the ice cream out for 5 minutes before serving, to allow it to soften slightly and making it easier to scoop
First published in 2015

Karen Burns-Booth is a freelance food & travel writer, recipe developer and food stylist with a passion for local, seasonal ingredients.

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