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Mom’s Strawberry Almond Milk Ice Cream

It’s definitely strawberry week in my house! Strawberry jam, strawberry coconut milk ice cream were posted last week and now I moved on to strawberry almond milk ice cream. My mom doesn’t eat coconut milk, so I made an almond milk version for her.

This recipe isn’t as creamy as the coconut milk version, but it is just as delicious! Almond milk has a lot less fat than coconut milk, so this ice cream could be said to be a little healthier as well. But I wouldn’t say too much healthier because they both obviously have some sugar in them, ha!

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strawberry ice cream

Regardless of whether it’s actually healthy or not, this ice cream is perfect for a hot summer day. 

Make the Ice Cream Base

This ice cream is made mostly the same way as my coconut milk version with a couple of different ingredients:

You should make base the day before you plan on eating it, just so it has time to chill before churning. On the stove top in a small pot, heat the almond milk and vanilla until it’s hot but not boiling.

In a bowl while the milk is heating, beat the egg yolks, sugar, and arrowroot powder until the mixture is very pale in color. Then pour a little bit of the hot milk into the egg yolks while whisking. This tempers the egg so it doesn’t cook when we combine it with the rest of the milk.

Pour the tempered egg yolk mixture into the pot with the rest of the milk while whisking. Continue to whisk frequently on low heat until you feel the mixture thicken. Then pour it into a bowl and let it cool overnight in the refrigerator or at least for several hours. 

almond milk ice cream

Tips and Reminder

You can use cornstarch if you don’t have arrowroot powder. It will do the same thing as the arrowroot. Arrowroot powder is just a more natural thickener that I prefer to use. You can try and use no thickener at all and see how it comes out as well. The egg yolks might be sufficient enough to keep this ice cream creamy enough. 

Also remember if your ice cream maker requires it, to put the bowl into the freezer at least 15 hours before you plan on churning it. Otherwise you’ll have some rather puddle-like ice cream.  

Put the container you plan on putting your finished ice cream in, in the freezer as well. So everything the ice cream touches will be nice and cold. 

Why Egg Yolks?

Egg yolks thicken up the ice cream and add a lovely custard taste to it. I believe it’s the egg yolks that really make this ice cream taste as delicious as it does. 

If you were to make this recipe without the egg yolks, it would probably be quicker, yes, but definitely not as thick and creamy and delicious. 

almond milk ice cream

Churn Ice Cream

After the ice cream base has chilled sufficiently, it’s time to add the strawberry jam and churn it! This is the exciting part. So take the mixture out of the fridge and mix it. If it seems a little chunky you can use an immersion blender or just whisk it thoroughly to get it smooth again. Then mix in the strawberry jam. 

Take out your ice cream bowl from the freezer and pour in the mixture. It will need about 20-30 minutes to churn. Take out the container from the freezer and scoop all the ice cream into it. 

This time I saved some extra jam and swirled it into the finished product which made it even yummier. Then put the finished product into the freezer to harden up for a couple more hours. After it comes out of the churner the consistency will be more of a super soft serve. 

strawberry ice cream

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strawberry ice cream

Mom's Strawberry Almond Milk Ice Cream

With Love, Melissa
This strawberry ice cream is swirled with extra strawberry jam and made with almond milk. Less fat than a coconut milk ice cream and healthier than regular cow's milk ice cream. Super delicious!
Prep Time 30 minutes
Course Dessert
Cuisine American
Servings 4 People


  • 2 Cups Almond Milk (Unsweetened Vanilla)
  • 2 Tsp Vanilla Extract
  • ¼ Cup Granulated Sugar
  • 3 Egg Yolks
  • 2 Tbsp Arrowroot Powder
  • 1 Cup Strawberry Jam
  • ¼-½ Cup Strawberry Jam (Optional: For Swirl)


  • In a small pot on the stove top, heat milk and vanilla over medium heat until hot, but not boiling. It will just about start to simmer when it's hot enough.
  • While the milk is heating, in a medium to large bowl, beat egg yolks, sugar, and arrowroot powder until it's very pale in color. This should only take a minute or so.
  • Once the milk is ready, pour a small amount (⅛-¼ cup) of the hot milk into the egg yolk mixture while whisking. Once it's incorporated, pour the egg yolk mixture into the pot of milk while whisking. Then whisk frequently over low heat until you feel the mixture thicken. This should take only a few minutes.
  • Take off the heat and pour into a bowl. Put siran wrap right onto the mixture so a skin doesn't form and refrigerate at least 4 hours or overnight. It should be cold to the touch.*
  • The next day, take the mixture out of the fridge and mix with a whisk or immersion blender until smooth. Measure out 1 cup of strawberry jam and blitz with an immersion blender until smooth. Mix together the strawberry jam and custard mixture.
  • Pour into the ice cream bowl and churn with ice cream maker for about 20-30 minutes. Scoop out of the ice cream maker into chilled container and swirl in remaining ¼-½ cup of strawberry jam depending on how much you want. Place in the freezer for a couple of hours before serving.


*At this point, if your ice cream maker requires it, you should put the ice cream bowl in the freezer overnight. You should also put the container you plan to put your finished ice cream in, in the freezer as well. 
Keyword Alternative Baking, Dairy-Free

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