Vegan Almond Butter Ice Cream Recipe

Recipe Classifications






Gluten-Free, Dairy-Free, Vegan, Vegetarian, Kid-Friendly, Soy-Free


Brown / White, Orange / Yellow

Freezes well:


Prep Time  (total time):

Under 15 Minutes  (Over 1 Hour)

Vegan Almond Butter Ice Cream Recipe

This Vegan Almond Butter Ice Cream Recipe is definitely a must-try! Enjoy the best of almonds as it calls for almond milk, almond butter, and almond extract. This very “almondy” combination, when sweetened with dates and/or naturally sweet dried fruits, creates a surprisingly delish mixture!

Almonds are known to provide lots of healthy fats. But did you know they also contain lots of fiber, protein, magnesium, and vitamin E? Thus, not only that it reduces blood pressure, lowers blood sugar, and cholesterol levels, but it also reduces hunger, promoting weight loss! It’s good for the skin too!

Vegan Almond Butter Ice Cream Recipe

Besides, this recipe only takes 5 minutes to prepare! You will need a high-powered blender to craft this delight, though. This best blender for frozen drinks might be handy; but, if you’re in search of one that can double as a food processor, this guide suits you best. So, without further ado, here’s the recipe that you and your family will surely love! Enjoy!

Vegan Almond Butter Ice Cream

Enjoy the best of almonds with this creamy vegan almond butter ice cream! It’s sweetened with fruits and you’ll only need a blender to craft this delight. No churn needed! Healthy and yummy all throughout!
Course Dessert
Cuisine American
Keyword healthy dessert, ice cream, vegan ice cream
Prep Time 5 minutes
Freezing Time 6 hours
Total Time 6 hours 5 minutes
Servings 8 servings
Calories 287kcal


Ice Cream:

  • cups unsweetened vanilla almond milk
  • 3/4 cup soft dates pitted
  • 1 cup creamy natural almond butter
  • ½ teaspoon salt
  • 2 teaspoons pure almond extract
  • 1 teaspoon pure vanilla extract or ¼ teaspoon raw ground vanilla bean


  • 3 tablespoons chopped dried fruits cherries, dates, and/or apricots are so good!
  • 3 tablespoons chopped almonds


  • Place all ice cream ingredients in a high-powered blender and pulse until the mixture is smooth and homogenous. Throw in the add-ins and process a few more times to mix them through.
  • Transfer the mixture into a freezer-safe container. Cover and place in the freezer until firm, about 5 to 6 hours.
  • To serve, thaw out the ice cream first on the counter for a few minutes before scooping. Enjoy!


  • Keep in mind that every time you thaw ice cream, ice crystals form. Thus, it might be a good idea to portion your ice cream into individual servings so you won’t have to thaw the whole batch every time. Otherwise, if freezer space would be an issue, you may store your ice cream in a large container but just make sure to wipe the lid, especially underneath it, so it doesn’t form and drop ice crystals into the ice cream.


Calories: 287kcal | Carbohydrates: 21g | Protein: 8g | Fat: 21g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 209mg | Potassium: 409mg | Fiber: 6g | Sugar: 14g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 197mg | Iron: 2mg

Love this recipe? Share your experience in the comments section below.

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Hi! I’m Mike. I’m happily married and have a young daughter. I’ve lived all over the world and have learned a lot from seeing others’ perspectives. I’ve also had many life altering health challenges. Fortunately, my lovely and brilliant wife helped save me by finding a new and better way for us to live. We started The Healthy Treehouse to share what we’ve learned and to learn from others, too.