I’m super pleased with how my Almond Custard Ice Cream Recipe turned out. You see, I was on a mission to make my dairy-free ice cream since my husband is seriously allergic to milk. Well, after a couple of attempts, I finally came up with the best recipe. So, it turns out that Mikey (my husband) is crazy over this extra creamy almond milk ice cream.
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If you have a milk allergy or not, I’m pretty confident that you’ll love this ice cream made with almond milk.
Before I ramble on about my almond custard ice cream recipe, I need to let you know that I’ve invited a few of my friends and their recipes to this post. So, don’t miss their posts and make sure to scroll down the page.
Well, back to my almond custard ice cream recipe. I think that since this recipe has a rich egg custard base, it is very creamy and delicious. You see, I tried another recipe to compare it to, and I feel that my recipe is so much easier and better. I hate to brag, but I’m seriously telling the truth. Oh, and if you like custard, you’ll want to try my mini custard apple tarts.
When we tasted it for the first time, I had to double-check my refrigerator to make sure I used almond milk rather than cow’s milk. Now that is saying something about this recipe.
You might be wondering what started my ice cream making kick. Well a couple of months ago, when I was buying my pasta maker attachment at our local Williams Sonoma store, a young salesperson said she wanted to buy the ice cream attachment. Well, a couple of months later as an anniversary gift to myself, I bought the ice cream attachment to our Kitchen Aid mixer.
Once I got it home, it did take me a while to figure out how to use it. So, since I was clueless, I thought it might be helpful if created a video tutorial since I had the hardest time understanding how to attach the paddle and the little doohicky that goes on the mixer. Kitchen Aid Mixers are so cool since they keep the models the same and so all the new gadgets work on any age model.
How to Make Almond Custard Ice Cream
I must warn you that custard is a bit tricky to make.
1. Mix Vanilla with Almond Milk
Add the vanilla bean paste or 3-4 tablespoons vanilla extract to the almond milk. I don’t use the vanilla-flavored almond milk, if you do let me know how it comes out.
2. Cook Milk
Place the milk on the stove in a saucepan. Cook at a low flame and slowly bring to a boil.
3. Egg Mixture
Separate the egg yolk and add it to the sugar and mix thoroughly in a second saucepan.
4. Add Milk and Eggs
Slowly add the hot almond milk to the eggs and beat with a handheld mixer. I can’t stress enough that you slowly add the milk otherwise you’ll get scrambled eggs.
5. Back to the Stove
Once the ingredients are all combined, place back on the stove and cook over medium heat stirring constantly. This will take about 14 minutes for it to thicken. It won’t get like a custard but rather a runny pudding.
Now, this is super important, place the custard in the fridge until it is cold. You don’t want to place it in the Kitchen Aid Ice Cream Maker until it is chilled. You can place it in the freezer if you are in a hurry.
7. Ice Cream Maker Bowl Must be Frozen
Attach your frozen Kitchen Aid Ice Cream Maker bowl on the stand. Place the ice cream paddle into place and set it to stir mode. Mix for 25 minutes until the consistency is like soft-serve ice cream. Enjoy or freeze the mixture in the freezer.
Almond Custard Ice Cream
- 2 1/2 cups unsweetened plain almond milk
- 4 tbsp vanilla bean paste can use vanilla extract but the taste will be different.
- 3 large egg yolks
- 1/2 cup sugar
- Add vanilla bean paste to a saucepan with the almond milk.
- Place the almond milk on the stove. Cook over a medium to low flame. Bring to a boil.
- Separate the egg yolks and place the yolks in another saucepan. Beat the 3 egg yolks with the sugar.
- Remove boiling almond milk from the stove and slowly add the hot cream to the egg mixture. Mix with a hand-held mixer and make sure to dribble a little bit of the milk slowly and mix the egg in thoroughly after each addition. Since the egg is raw the hot mixture will cook the egg. So, I can't stress that you need to add the milk slowly so you don't get pieces of cooked egg.
- Once the milk and egg are combined in the saucepan, return it to the stove. Over a medium to low heat stir until the custard is like a runny pudding. It will coat the back of a spoon and when you run your finger through, it won't bleed. This takes about 14 minutes. Remove from heat. I can't say enough that it won't set up like a thick custard.
- Pour custard into a pyrex bowl and cover. Place in the refrigerator for a couple of hours so that the milk is chilled.
- Take ice cream mixture out of the fridge and place in a chilled Kitchen Aid Ice Cream maker bowl.
- See video on how to attach the Kitchen Aid paddle to the mixer.
- Lock bowl in place and lower arm and attachment on top of the paddle. Set the speed to "Stir" mode.
- Mix the cream for about 25 minutes. The ice cream will set up and will resemble the texture of soft-serve ice cream.
- If you want your ice cream to be slightly harder, set it in a container and place in the freezer for an hour or more.
Some Facts About Vanilla
What is vanilla bean paste?
Vanilla bean paste came out on the market around the 1990s. It is a blend of extra strong vanilla extract and vanilla powder. The taste is bold and yummy, and it leaves gorgeous flecks of real vanilla seeds. If you bake anything light in color and you want to show off the flecks than use vanilla bean paste instead of vanilla extract. But, when it comes to something like a dark chocolate cake, go with the extract.
Why is vanilla so expensive?
About 80% of the world’s vanilla is grown in Madagascar, and the weather there can sometimes wreak havoc with the growth of the vanilla. Also, the whole process of growing and harvesting is super time consuming and very tenuous since there is one day in which to pollinate the flowers. In Madagascar, they pollinate them by hand. Also, to top it off, the vanilla is vulnerable to theft as well. Overall this makes vanilla a high commodity.
Long story short, make sure to use Vanilla Bean Paste in this almond custard ice cream recipe!
Don’t cut corners or skimp, since this vanilla bean paste makes this recipe shine!
Cuisinart Ice Cream Maker | Ice Cream Cookbook | Ice Cream Starter Kit
Anthropologie Latte Bowls | Kitchen Aid Mixer | Insulated Ice Cream Storage Tub
Sumo Ice Cream Scoop | Kitchen Aid Ice Cream Maker | Nielsen-Massey Vanilla Bean Paste
*Check out my kitchen essential post if you are interested in tools that make me happy.
Well, my husband is happy that I created this delicious recipe. I excited since now can have a batch on hand for him. All these years he went without ice cream when we had company over, so now he has his own non-dairy homemade almond custard ice cream. Well, my mind is full of all the different variations I’ll try next week. Now I have to buy one of the ice cream containers for the freezer.
More Yummy Ice Cream Recipes
Ashley | Modern Glam
I can’t wait to try Ashley’s yummy looking Paleo Ice Cream I seems pretty similar to my almond custard ice cream recipe, but I know that her recipe has coconut milk in it. Yum!
Krista | The Happy Housie
Homemade Ice Cream without the Machine makes ice cream making super easy. Cherry adds the perfect amount of sweetness with a touch of tart!
Leslie | My 100 Year Old Home
Now Leslie’s Homemade Coffee Ice Cream Mud Pie Sundaes looks like comfort food for sure! Who doesn’t love a mud pie! I love anything in a mason jar and especially desserts. As a matter of fact, I recently made a s’more in a mason jar!
Well, there will be more almond custard ice cream recipes in a couple of weeks, and I’ll try another variation. But, in the meantime, if you are into the taste of almond, then I have the best almond cookie recipe around.
Happy Baking and have a wonderful week.
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What gorgeousness is this? I must make it tonight!
Can i use a sugar substitute instead? Maple syrup perhaps?
I haven’t tried it, so I can’t say how it would turn out. Give it a try and email me the results. I hear we should all be using maple syrup instead of white sugar!
Making this right now and I’m not sure if I accidentally cooked the egg? Once on the stove, it started getting very tiny clumps and almost resembles coffee when it’s too hot/acidic and you add almond milk. Is this still usable? It’s not thickening 🙁
Yes, this recipe is tricky. When adding the hot almond milk mixture to eggs, you have to dribble it in slowly and mix vigorously. This method prevents the scrambled egg from happening. Once you do this, it should thicken just slightly. You’ll know this when you swipe your finger on the back of a spoon and it won’t bleed. I’m super sorry you are having issues. I hope this answers your question. Let me know if you have any other questions. Custards are a bit challenging to make, but I hope you succeed. Janine
Thank you for the response! It tastes really good but since it never thickened, the texture is more like an icy. Using it to make blended ice coffees- delicious!
I’m so sorry it didn’t thicken. I do have to edit the recipe to say that you must cook the mixture for about 14 minutes. Did you also, place the hot custard in the fridge to cool down before adding it to the Kitchen Aid Ice Cream Maker? That is super important too.
Thanks for trying the recipe.
Loved these popsicles! So rich and creamy! They taste so good, the kids don’t care they’re healthy.
Follow Janine’s instructions and you’ll see for yourself!
Hi, is there a way to make this recipe chocolate instead of vanilla? Thanks!
You could add chocolate chips, but adding powdered cocoa is totally doable. Experiment and let me know how it comes out!
How much cream is used for this recipe, there’s no mention of it? Also, do you add the cream to the almond milk to boil?
So this recipe doesn’t have any cream but rather almond milk. So, you boil the almond milk and then add it Slowly to the sugar mixture. You don’t want to quickly add the milk to the egg yolk and sugar mixture, or you’ll scramble the eggs. So make sure to add it slowly and stir well after each addition.
I had my doubts but this recipe is delish!
Thanks so much for checking out the recipe, I’m glad to know you loved it 🙂
Mary M McCullough
Great recipe for the vanilla custard almond ice cream.
How would i make this a peppermint almond milk ice cream?
Hello Mary, I’m so thrilled you like my almond custard ice cream recipe! In order to turn this into a peppermint almond milk ice cream recipe, you might add peppermint extract. Happy baking!
I used Vanilla Almond milk and extract since that’s what I had on hand. It was so good and creamy, real treat to our tastebuds! I made the ice cream with my Ninja Creami ice cream maker.
I’m so glad you enjoyed this recipe. I definitely need to check out your ice cream maker!!!