Ready for the creamiest and simplest no-churn dairy-free ice cream ever? Because this is going to be it! This recipe is actually a total knock off of my Peanut Butter Chocolate Chip Ice Cream — re-made with those in mind who don’t do peanut butter… Well, really ever since the peanut butter ice cream happened I’ve been making ice creams with every which nut butter I had on my shelf and they’re all delicious in their own way, but this one was especially so ♥
After making that peanut butter ice cream, I was so thrilled to have discovered that nut butter-based ice creams are such a simple concept that uses a few basic ingredients most people probably have on hand. I was also thrilled to have discovered an entirely fruit-sweetened ice cream recipe (and one without bananas or coconut involved — I love both, but I also love to find alternate recipes for fun, and also because I know some of you have requested other options ;) ).
Oh, and I also majorly love that this type of ice cream requires no churning (so no need to pull out that clunky loud ice cream maker…).
… But I was most thrilled to have discovered that almond butter makes the most amazing of ice creams. This almond butter ice cream is so creamy, dreamy, and delicious. I paired it with some dried cherries, chopped almonds, and a bit of cacao nibs, but you can of course play around with whatever add-ins you like.
The most important thing about this ice cream though is that it’s largely flavored by the almond butter you use — so go for a creamy and naturally sweeter kind of almond butter here. I’m currently a little obsessed with Costco’s Kirkland creamy almond butter, so that’s what I used here. But of course your favorite brand or a homemade version will work just as well…
Ready? It’s as easy as blend, freeze, eat!
No Churn, Dairy-Free Creamy Almond Butter Ice Cream
Prep Time: 5 minutes- Total Time: 5 minutes
Yield: 6-7 small servings
Category: Ice Cream
Method: No-Bake
Cuisine: Dessert
Print Recipe
Pin RecipeDescription
Creamy almond butter vegan ice cream you can make in a blender without churning. Raw and fruit sweetened.
Ingredients
- 1½ cups non-dairy milk (I used unsweetened vanilla almond milk)
- 1 cup soft dates, pitted
- 1 cup creamy natural almond butter
- 1 tsp salt
- 2 tsp pure almond extract
- 1 tsp pure vanilla extract (or ¼ tsp raw ground vanilla bean)
Add-Ins:
- ¼ cup dried cherries
- ¼ cup chopped almonds (+ optional: extra for sprinkling on top)
- + a bit of cacao nibs for garnish
Instructions
- Place all ice cream ingredients in a power blender and blend until the mixture is smooth and uniform. Throw in the add-ins and pulse a few times to mix them through.
- Pour ice cream mixture into a freezer-safe container (I just used a glass bowl for this one). Sprinkle with extra toppings if you like. Cover and place in the freezer to firm for about 5-6 hours.
- Allow ice cream to thaw out on the counter for a little prior to scooping (or divide into individual portions like this to begin with if you prefer). Sprinkle with some cacao nibs if you like and enjoy!
Enjoy!
♥ Audrey
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Disclaimer: this post contains affiliate links to the following products: soft dates, creamy natural almond butter, salt, almond extract, pure vanilla extract, raw ground vanilla bean, dried cherries, almonds, cacao nibs, power blender.
I actually liked this better as a pudding. Thanks for the recipe.
★★★★★
Sweet! Enjoy it, Lemuel. Thanks for the feedback!
Omg — thank you so much for this amazing recipe. I just used these 4 ingredients — a Nuttzo (power fuel organic) nut and seed butter, elmhurst hazelnut milk (unsweetened), dates and maple syrup. I skipped the extracts (don’t want the alcohol and don’t like the ingredients in the non-alcoholic versions). For toppings, I added slices almonds and freeze dried blueberries. This is so yummy and my now go-to ice cream recipe; it’s the best Ive ever come across.
★★★★★
Thanks for sharing all your swaps — I love them. So glad you’re enjoying this recipe! :)
Audrey, this is simply hands down the best ice cream recipe that doesn’t get icy and doesn’t use high saturated fat coconut milk. A Million thanks! And it tastes incredibly good, I made it for my adult daughter who has a dairy allergy.
★★★★★
Thank you for the feedback, Sanjay! I’m so glad you’re enjoying this ice cream. It’s my favorite kind of ice cream recipe as well for all the reasons you mentioned.
seems like a lot of salt for ice cream? will it taste salty?
Hi Jayne, no it’s not salty, just balances out the sweetness and gives it a good flavor in my opinion. You can always add less, to your taste, though.
This looks amazing! I really want to try it but I can’t do dates. Above you mentioned in a response that the dates are for sweetness and texture. If I can’t do dates, do you think something like raisins or coconut sugar would work? Or maybe another type of dried fruit? Thanks!
Hi Becky. You could try it with some fig spread + a bit more sweetener (either coconut sugar or a bit of maple syrup to taste since dates are generally much sweeter). I say “fig spread” as opposed to dried figs only because the spreads usually have pureed and de-seeded figs in it. If you use dried figs you’ll get seeds in the texture, so the ice cream won’t be as smooth.
Great recipe! I didn’t have cherries, which sounded delicious, but used dark cocoa powder instead. I found this “ice cream” became too separated when even a tiny bit melted so best to eat right out of the freezer…I really prefer softer melty ice creams but oh well. Will try the peanut butter version next.
★★★★
Hey Sarah. Interesting about the separation– that’s never happened to me, but maybe I didn’t thaw it out as long as you have? The chocolate addition sounds delicious :)
That’s great to know thanks. I am going to try this.
What if you hate dates? If it’s for texture and I can’t taste them, I’d be ok…
Hi Elaine. It’s definitely for the texture and sweetness — the ice cream doesn’t taste like dates at all. Unlike other sweeteners, dates don’t fully freeze and so they help to create a creamy ice cream-like texture when blended into a recipe like this. Let me know what you think if you give it a go :)
hello Audrey,
I was excited about this recipe, and gave it a go. I left it in the freezer overnight, and found that it was rock solid at first! I was in a panic, ‘cos from the reviews, it ‘s supposed to be creamy. Then I thawed it out for about 20 mins and it got creamy (yay!). When I started scooping it, I thought it felt like scooping frozen milk — I could feel some ice chips. But when i put it in my mouth — hey! it’s creamy like traditional ice cream! Is this how the consistency is supposed to be at first, or did I do anything wrong? By the way, I put brownie chunks as add ins — amazing result!
★★★★
Hi Theresa, interesting. I’m glad you enjoyed the ice cream. I’m curious, did you make any ingredient substitutions (besides adding brownie chunks)?
Elaine, my partner doesn’t like dates either, but I’ve used them to sweeten ice cream and other desserts, and each recipe has been a hit.
Thank you for the great vegan ice cream recipe! I loved it – used home made almond milk (lakanto sweetened) and freshly ground almond butter. For me, 2 tsp of almond extract was too strong. (Other ice cream recipes use about 1/2 tsp per quart of ice cream, so 2 tsp for less than a quart is a lot – would also reduce the vanilla extract or use 1 vanilla bean instead.) But that’s easily modified. Loved the dates as sweetener and thought the texture was perfect.
★★★★
Hi Tula,
Thank you so much for sharing — really appreciate the feedback and love hearing about your modifications. I guess I liked the flavor stronger in this particular recipe, but like you said — it’s so easy to customize this to your taste and I’m glad you made it work. And so much yes to whole vanilla bean over extract any day :)
This is wonderful, a lifesaver for my daughter on the SCD. I use coconut milk instead of almond milk and add a little honey because she likes it sweeter. I freeze it in individual serving cups so it’s easier to eat. Or you can let it soften for a few minutes to scoop. Thanks for the recipe!
★★★★★
Ang, I’m so happy to hear that! I used to be on the SCD diet myself years ago, and it warms my heart knowing people can find little treats like this they can enjoy without feeling limited. Thank you for sharing!
Amazing recipe, Pls what can I use in place of almond butter? Can I use cream cheese?
Hi Stephanie, you can use another type of nut or seed butter. I think if you use cream cheese it’ll make something tasty, but be a different product. I haven’t tried doing that, so can’t say what it’ll turn out like, but if you give it a try let us know how you go.
This is totally new to me but I got super excited now! I’m sure I’d love this almond butter ice cream. Pinned!
★★★★★
Evi, it’s the best. I hope you try it out when you’re in an almondy ice cream kind of mood <3
Say whaaaaaay?! I am SO EXCITED about this no-churn dairy free version that is ALMOND BASED! (I have a bit of an almond obsession…. ;) )
Leah, I think this ice cream is what dreams are made of for us almond lovers! :D
Looks so delicious Audrey :D and the photos are absolutely stunning!
Thank you, Nadia! … And fudgy tahini brownies?! What a treat! <3
This is amazing Audrey! I love almond butter, and almond flavour ice cream is my favourite!!! Sweetening it with dates is such a great idea too :). Dried cherries is such a delicious addition – I definitely need to try this! <3
★★★★★
We should totally have an ice cream sampling party sometime, Harriet :D I want some of your cherry almond ice cream!
Gorgeous photos! Completely obsessed with this no churn ice cream..especially since almond butter is involved!
Thanks Jennifer — the no churn is the best part. I’ve been into “lazy” recipes lately, and this one is most definitely it!
Wow, this looks so incredibly delicious, Audrey! :-) I totally need one of these right now. I’ve been so in love with almond butter lately, so this is just perfect. <3
Sina, if you love almond butter, I know you’ll LOVE this ice cream!
OH. MY. GOD. I am so in love with this vegan ice-cream. I can imagine how deeelicious this must be with so many awesome flavors. Looks beautifully delish! And your photographs are stunning too! :)
Thanks so much, Anu — this ice cream is really such a treat! My friends, even the ones who can easily go and buy whatever normal ice cream they like, keep begging me to make more and more of this for them :D
Beautiful photos! I think this is the easiest dairy-free ice cream recipe I’ve found to date – thank you so much for sharing! I plan to make this soon :)
Thanks Jessica — and it IS the easiest recipe to make <3
This sounds like the ice cream of my dreams. Blend, freeze, eat… and repeat all over again ;)
… especially REPEAT! <3 :D
Looks delicious Audrey! I love using nut butters for so many ice creams as well. It’s wayyyy more creamy than banana, lol. I love the toppings you added to this, looks so yummy! I haven’t made my almond butter I’ve cream in forever! Thanks for reminding me, lol! This looks yummy!
Thank you, Brandi. This ice cream is one of my favorite desserts on the blog at the moment — I can’t stop making it! This is a nut butter lover’s dream treat :D
THIS IS AMAZING Audrey!!! As you already know, I made this, and my entire family LOVED it! No-churn or not…this is seriously one of my favorite all-time ice creams! AND it’s easy to make in my vitamix, is super creamy still after taking it out of the freezer, and the flavor is delicious. I love the pieces of dried cherry and almond that are pulsed in at the end. I didn’t have almond extract, so I ended up using 2 tsp of the vanilla extract, and 1 tsp of coconut extract…this is the first recipe I’ve tried out of yours, and it’s definitely not my last! I’ve had very little time in my kitchen over the summer, and now I can’t wait to get back and try more of your recipes. Thanks for revolutionizing my ice-cream world!
Thank you so much, Anjali! I’m soooo happy you and your family enjoyed the recipe! I loved your gorgeous photos of it too — thanks a billion for sharing those on Instagram. I think this ice cream revolutionized things for me in that department as well — so easy to make and perfect for when you’re in the mood for more than nana ice cream :D
Wow, Audrey… This is just lovely! I can almost taste all the almond flavor with this creamy ice cream. I will be pinning over the weekend for sure!
Thanks so much, Laura! I know your kids don’t do nuts. I’m working on a nut-free version for my next ice cream. But if you can sneak this into your day sometime, I know you’ll love it :)
This is so perfect! I absolutely love almond butter and can only imagine how good it is as ice cream. I’m definitely making this!
★★★★★
Kristen, if you love almond butter, this recipe is where it’s at! :)
Mind blown. Banana ice cream stole my heart this summer, but this! I am a nut butter fiend! Now I can eat it as ice cream! I love you. I can’t wait to try this. You knocked it out of the park with this recipe. I am so happy I am following you on Instagram so that I didn’t miss out on this gem.
P.S. what’s with the folks who don’t “do” peanut butter??? When I grow up (I’ve been told it will happen one day?) I want to be peanut butter :-)
Haha, Kathryn — love your peanut butter lovin’! <3 And thank you for the sweet comment. If you're an almond butter lover, you'll most definitely LOVE this ice cream.
Peanut butter is starchy and I can’t “do starch”
Just when I thought that almond butter couldn’t get any better – holy creaminess! This was amazing…lick-the-Vitamix-clean kind of good. It is really rich, which is good because I won’t overeat this! Definitely making this again and again! <3
★★★★★
Thank you so much for the sweet comment, Mandy, and of course for sharing the gorgeous photo of your remake of this on IG. I have a new version I’ll be sharing soon that I think you’ll love — stay tuned ;)
You had me at no-churn ;) This is one of the most unique vegan ice creams I’ve seen, it’s cashew and banana free! Bookmarking this recipe to make later :D
Thanks Sarah — my favorite part about this yummy ice cream is that all the ingredients are super common and yet it’s quite unique — which is why I love it all the more <3
This is EXACTLY what I’ve been craving! Creamy, nutty and with a bit of caramel. I love how simple it is too :) Thanks so much for the recipe, this ice cream is a must make!
★★★★★
Thanks, Lucie! It is a must make and I must have made it three times in the last week and a half — soo good!
Oh my goodness! I am making one of your no churn ice creams… stat!
Thanks Jessica! Enjoy it :)
I almost always add nut butter to my nice cream because it makes it so creamy and rich so I love the idea of using nut butter as a base with dates. So creamy and delicious! And as always beautiful photos <3
Thanks Melissa — nut butters tend to make everything better, don’t they? ;)
When I saw this ice cream this morning, I had to make it. Unfortunately I could not find dried cherries but bought dried goji berries which I’d never tried! I could only find almond spread, which was 100% almonds so hoped it was the same as almond butter!! When I had blended it all and added the addins, I added some lemons juice as I think the goji might have made it a bit sweet. Popped it in the freezer and when I tried it, I had the strangest experience. The taste took me back to my childhood. I think it reminds me of a bought cassata desert that was always used at parties/occasions that was always a favourite. It had three layers, a lemon, chocolate and nougat, with a little bit of red sponge with a little alcohol. It reminds me of the nougat, lemon and alcohol together. I keep sneaking a teaspoon of it throughout the night and it keeps happening!! This is a strange and rare occurrence. I actually make a cassata ice cream but it’s different to this bought one. Audrey, thank you for this lovely ice cream and for the experience it has created :>
Another combination I have always loved is dried apricots and almonds eaten together. So it had me thinking of a combination of your Sachertorte and this recipe. Remove the maple syrup in the Sachertorte and replace with dates and almond butter. Chocolate, almonds and apricots??
★★★★★
Thank you so much, Tina! I’m so glad you enjoyed this. And goji berries sound amazing. I’ve never heard of a cassata ice cream — you’re making me discover all these new treats and I love it :)
Almonds and dried apricots are delicious — I think you just inspired me to make a new recipe — thank you! :)
Can’t wait to see new recipes! :). With regards to the cassata, the bought one comes from aurora foods. The 3 layered one I use to make came from the Australian women’s weekly cook book. I use to make it for Christmas and special occasions but as it has eggs, I haven’t done it for 3 – 4 years, been doing the Neapolitan ice cream cake instead! There is also a Sicilian version of the cassata where they use ricotta.
So… I just looked up cassata finally — I’ve never seen anything like it! What an interesting dessert. There seem to be so many versions of it too. What are the prominent flavors in the one you like?
Audrey sorry for the late reply. Everyone seems to like the version that I make and also like the bought one. Mine comes with a almond, chocolate and nougat layer. After I sent the previous reply, I was thinking I could make it like my Neapolitan, cream with flavours, but I had extra strawberries and did the strawberry layer and the cream just didn’t do it for me anymore! I love your ice creams and they have inspired me…. so I was then thinking of a almond / nougat and a chocolate layered version. Original nougat layer has glaced fruit (cherries, peaches, apricots, pineapple) and slivered almonds. This could be your almond ice cream with chopped dried versions of apricots, cherries (others?) and chopped almonds. Family tried my version of your almond ice cream and they too thought of the bought cassata nougat and alcohol sponge. Who would have thought goji berries and lemon would create this, a wonderful accident! So I’d add this too the almond layer as I’ve always liked the red alcohol sponge part! I’ve seen a version with whole raspberries and chopped pistachios so these might be nice! The chocolate layer would be a nice simple chocolate layer. With the bought cassata, the top layer is actually hazelnut flavour, so that could be a nice third top layer!! Sorry for the long response, you’ll be sorry you asked!! ;)
Now I’m all curious to try goji berries, lemon, and almonds :) But all of these flavors sound amazing to be honest. I can’t believe I’ve never heard of a cassata before!
You’ve got this no ice-cream maker, no sugar ice cream thing down! I have a feeling this would be pretty spectacular between some cookies too. Chocolate cookies to be exact ;) That’s what my tastebuds are dreaming of! That shot with the single scoop in a bowl is magical. It’s glowing…literally glowing! Amazing!
Oh, yes, in chocolate cookies — what an awesome idea. I think I’m going to make some now! :)
I think you need to throw an ice cream social and invite us all ;) I’ll bring the sprinklz!
Haha. YESS. I’m down with that. And I love sprinklz ;) Now if you can find some ice cream cones that are gluten, dairy, egg, and refined sugar-free and that don’t taste like cardboard you’ll be my hero for life! :D
Just looking at that piccie makes me melt with joy.
And then I saw the ingredients. WOW!
★★★★★
Thank you Trinity. I have to say that I was so pleased with the ingredients in this too. I love it when a dessert turns out both delicious and full of very simple and wholesome ingredients :)
Awesome! Need to try…never thought of using nut butters as a base for ice cream! Hoping to make it soon!
Oh, yes, it’s soo good. I think a lot of non-dairy ice creams are missing the richness that gives that creamy taste and texture to traditional ice creams and the nut butters fill that void very nicely. Too nicely, in fact. I’m a little in love — I’ve been making sooo many nut butter ice creams over here lately :)
I think I actually have all the ingredients to make this right now!!!! Aaaahhhh!! This looks insanely creamy and I have to tell you, we are obsessed with Costco’s almond butter, too!! Not sure what it is, but I could eat it by the spoonful. That being said, i hope I have enough almond butter to make this! ❤️
I know, Mandy — I think they must secretly sneak something into it because that almond butter is just AMAZING :) I hope you’ve got some even just to make a little of this — I know you and willow would LOVE this!