Best overall: MAGETANG 7 in 1 Nut Milk Maker delivers the creamiest almond milk base.
I know the struggle: store-bought almond milk can be thin, watery, or full of stabilizers that ruin frozen treats. If you want thick, creamy, and scoopable almond-milk ice cream at home, the right machine matters. I test gear, tweak recipes, and I’ll show you which machines make the best almond-milk frozen desserts, which ones save time, and which give you the richest results without dairy.
MAGETANG 7 in 1 Nut…
【Healthy&Nutrient-rich】: Say goodbye to carton milk, Enjoy rich, creamy, and additive-free, handmade milk made from nuts, grains, beans, fruits, and vegetables—packed with nutrients and dairy-free! One machine for every healthy…
KIDISLE 8 in 1 Nut…
【Versatile 8-in-1 Functionality】: This Nut Milk Maker offers eight different functions, from crafting nut milk and oat milk to preparing rice paste and boiling water. It’s your all-in-one kitchen companion…
Nut Milk Maker, AlfaBot N2…
POWERFUL MOTOR – Our AlfaBot nut milk maker features a powerful motor and 10 upgraded durable stainless steel blades that quickly blends and strains your nuts to create a smooth…
MAGETANG 7-in-1 Nut Milk Maker
I use the MAGETANG for nut milks and light custards. It heats, blends, and steams with presets. The controls are simple. It makes almond milk that is smooth and slightly thick, a great base for frozen treats.
The unit is compact and easy to clean. Its delay-start and keep-warm features are handy for morning prep. I liked how it handled almond pulp for a creamier mouthfeel when churned later. For many almond-based recipes, this machine is fast and reliable.
Pros:
- One-step heating and blending for hot milk and bases
- Delay start and keep-warm options for scheduling
- Compact footprint fits small counters and kitchens
- Self-clean cycle reduces hands-on time after use
- Produces thick almond milk that’s good for churned desserts
- Great value for the set of functions included
Cons:
- Limited batch size for large families
- Plastic housing feels lightweight compared to stainless models
- Not a dedicated ice cream churner — you’ll need a separate ice cream maker for frozen results
My Recommendation
I recommend the MAGETANG if you want a multi-tasking appliance that makes thick almond milk and bases easily. I found it ideal for cooks who want fresh almond milk and a quick starting base for chilling and churning. It shines for people who value convenience over large capacity.
| Best for | Why |
|---|---|
| Busy home cooks | Delay start and keep-warm mean you prep ahead |
| Small kitchens | Compact design saves counter space |
| Almond milk lovers | Makes creamy almond milk ideal for frozen desserts |
KIDISLE 8-in-1 Nut Milk Maker
The KIDISLE 8-in-1 is a versatile machine for homemade plant milks. It offers presets for almond, oat, soy, and more. I used it daily for almond milk and found the texture very consistent. It also steams and boils, which helps extract more cream from nuts.
Build quality felt solid and controls are intuitive. The 32oz capacity is right for modest batches. I liked how the machine handles nut pulp — it leaves a thicker result that churns into a richer frozen dessert base. If you plan to make ice cream from almond milk, this model is a practical start.
Pros:
- Multiple presets for plant milks and beverages
- Good extraction yields richer almond milk
- Easy-to-use controls for repeatable results
- Compact and well-built for daily use
- Delayed start and keep-warm features included
Cons:
- 32oz capacity limits large batches
- Some noise during blending cycles
- Requires chilling step before churning for best ice cream texture
My Recommendation
I suggest the KIDISLE if you want a dependable almond milk station that gives extra-rich milk for frozen treats. I liked its consistent extraction and user-friendly presets. For home chefs wanting the best ice cream maker for almond milk base work, this machine pairs well with a separate churner.
| Best for | Why |
|---|---|
| Daily almond milk makers | Presets and extraction give consistent results |
| Small households | 32oz fits typical family needs without waste |
| Recipe tinkerers | Works well as a base for custom ice cream recipes |
AlfaBot N2 Almond Milk Machine
The AlfaBot N2 focuses on larger 35oz batches and a simple interface. I appreciate its larger capacity for weekend ice cream projects. It heats and blends quickly and gives a fuller body to almond milk, which matters for scoopable desserts.
Its five modes include yogurt and soy milk. I used the almond mode and then chilled the milk before churning. The result was creamier than most store-bought mixes. This unit fits well if you make almond-based desserts for a small group.
Pros:
- 35oz capacity for larger batches
- Multiple modes add versatility for different recipes
- Heats and blends efficiently for good extraction
- Self-cleaning simplifies maintenance
- Solid value for larger-volume home cooks
Cons:
- Larger footprint needs more counter space
- Not a stand-alone ice cream churner — needs chilling and a separate churner
- Can be loud during the blend cycle
My Recommendation
If you make almond milk for groups, the AlfaBot N2 gives larger, consistent batches that help make the best ice cream maker for almond milk bases. I value its capacity and modes for weekend projects. You should choose this when you want richer almond milk without multiple small batches.
| Best for | Why |
|---|---|
| Weekend hosts | 35oz lets you batch for guests |
| Yogurt and milk makers | Multiple modes expand recipe options |
| Cooks who chill and churn | Produces thicker base for better ice cream |
50oz Stainless Nut Milk Maker
This 50oz stainless model aims at people who want large batches and durable build. I used it for multi-quart almond milk and noticed a fuller mouthfeel. The stainless interior helps with heat retention and gives steady cooks for longer cycles.
The unit’s 8-in-1 design covers boiling, blending, and keeping warm. I used it to prepare both hot milk bases and room-temp blends. The larger size lets me make a rich almond milk base for ice cream and freeze extra portions for later churns.
Pros:
- Large 50oz capacity for big batches
- Stainless steel improves durability and heat retention
- Multiple functions reduce appliance clutter
- Self-clean and delay-start increase convenience
- Ideal for meal prep and batch-making
Cons:
- Large and heavy — not ideal for small counters
- Higher power draw during heating cycles
- May be more than needed for single users
My Recommendation
I recommend the 50oz stainless model if you want high-volume almond milk and a sturdy build. I found it perfect for family-sized ice cream projects. It stands out when you aim to create the best ice cream maker for almond milk bases at scale.
| Best for | Why |
|---|---|
| Large families | 50oz capacity supports multiple servings |
| Durability seekers | Stainless interior lasts longer under heavy use |
| Batch preppers | Make and freeze bases for multiple churns |
40oz Multi-Functional Nut Milk Maker
The 40oz multi-functional nut milk maker has ten blades and a range of timers. I found it useful when I wanted fine blending for a very smooth almond milk. The blade design helps release fats from nuts, giving a creamier final base for freezing.
It offers auto-clean, room temp, and keep-warm modes. I appreciate the timer accuracy for recipe repeatability. For almond milk ice cream bases, the texture improved with the longer, finer blend this machine offers.
Pros:
- Ten-blade system produces very fine blends
- 40oz capacity balances size and convenience
- Auto-clean saves scrubbing time
- Timers help make consistent batches
- Good for very smooth, scoopable bases
Cons:
- More blades can mean harder cleaning if not cleaned quickly
- Complex blade system may intimidate some users
- Requires chilling before churning for best ice cream texture
My Recommendation
I recommend the 40oz multi-functional unit when you want a fine, smooth almond milk that churns into the best ice cream maker for almond milk bases. I found it especially useful for silky sorbets and custard-style frozen desserts made from almond milk. It hits a strong middle ground between capacity and texture control.
| Best for | Why |
|---|---|
| Smooth texture seekers | Ten blades create ultra-fine blends |
| Medium-size households | 40oz fits family needs without excess |
| Ice cream tinkerers | Gives control over texture for churned desserts |
FAQs Of best ice cream maker for almond milk
Can I use homemade almond milk directly in an ice cream maker?
Yes. If your homemade almond milk is thick and slightly high-fat from soaking and blending, it works well. I chill the milk thoroughly then churn. Thicker milk gives better scoopable texture. Thin store-bought milk may need stabilizers or added fats.
Do I need a separate ice cream machine if I own a nut milk maker?
Often yes. Most nut milk makers heat and blend. They do not freeze-churn for ice cream texture. I use the nut milk maker to create the base. Then I chill and transfer to a churn for proper freezing and aeration. Some people use an ice cream maker with a freezer bowl or an automatic churn.
What makes the best ice cream maker for almond milk?
The best ice cream maker for almond milk produces thick, stable base and churns it with good aeration. I look for machines that preserve creaminess and manage low-fat bases well. A good base maker plus a reliable churn delivers the best results.
How can I thicken almond milk for better ice cream texture?
I add small amounts of full-fat coconut milk, cashew cream, or a bit of xanthan gum. Cooked custard methods with egg yolks create richness too. Chill the base well before churning. These steps help you get firm, scoopable ice cream from almond milk.
Are there any special recipes for almond-milk ice cream?
Yes. Use a higher nut-to-water ratio when making almond milk. Soak almonds overnight, blend well, and strain less for thickness. Sweeten with sugar or a syrup; include a small fat source like coconut milk for mouthfeel. I always chill thoroughly for at least 4 hours before churning.
Final Verdict: Which Should You Buy?
For most users seeking the best ice cream maker for almond milk, I favor the MAGETANG 7-in-1 for its balance of convenience and creamy extraction. It makes thick bases fast and saves time with self-cleaning and keep-warm features.
If you need bigger batches, choose the 50oz stainless model. For ultra-smooth texture, the 40oz ten-blade unit excels. Pick based on capacity, texture needs, and how much churning you plan to do.
