Chocolate Almond Chip Coconut Milk Ice Cream (sugar-free option)

Chocolate Almond Chip Coconut Milk Ice Cream. Dairy and Sugar-Free - and YUMMY! No need to pay $7 per pint anymore for low carb dairy-free ice cream - 'cause you can make it yourself!

Here is another dairy-free ice cream recipe that will surely satisfy your sweet tooth!

I mentioned in my post on Mint Chocolate Chip Coconut Milk Ice Cream that I never could make up my mind about which flavor to get whenever we went out for ice cream.

Well, after writing about our trips to Friendly’s and the Sampler of four small scoops that I would always get, I remembered that my other favorite flavor had always been Chocolate Almond Chip.

I even checked out Friendly’s website and though I couldn’t figure out what other flavors I used to get, Chocolate Almond Chip is still there.

There’s a reason :-).

Now, I’ve never been one to turn down ice cream in any form (someday I’ll share the gorey details of my summers working in an ice cream parlor), but ice cream full of chunks has always been a favorite of mine.

If you feel the same way, then do I have a treat for you.

Chocolate Almond Chip Ice Cream, full (really full) of almonds and chocolate (or carob) chunks.

(And absent of dairy and sugar, for those on special diets :-)!)

This whole dairy-free ice cream adventure started on our recent trip to Chicago.  My family always likes to visit Whole Foods and Trader Joe’s whenever we visit to grab some food to get us through our trip (since we never go out) and to stock up on a few things.

Well, this time we got the chance to sample some coconut milk, no sugar-added ice cream.  And we were hooked.

And wouldn’t you know it – it was on sale.

Good thing –the regular price was something horrendous — even on sale it was $3.59 / pint.

Well, though I am not one to spend $3.59 a pint on anything, I splurged on Mint Chip as well as Chocolate flavors and some gluten-free cones.  Guess what our breakfast was the next day :-)!

The consensus in our family was that the chocolate was too bitter.

Well, not this version.  It was gone-gone-gone in our household in a flash!

Dairy Free Ice Cream

Enjoy!

Let me know how long it lasts (or doesn’t) in your house!

MORE SUGAR-FREE, ALLERGY-FRIENDLY DESSERTS:

- Mint Chocolate Chip Coconut Milk Ice Cream
Homemade “Jello”
Pumpkin Snickerdoodles
Chocolate Chip “Cheesecake”-Filled Chocolate Cupcakes

What’s your favorite ice cream flavor?

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  1. This recipe is exactly what I was looking for and it hit the spot perfectly. For the sweetener I used Coconut Nectar + a few drop of liquid stevia and also blended in a coffee ice cube. Will definitely be making this again. :)

    If you are looking for another sweetener, have you heard of Lakanto? I have not tried it because it is pricey, but it supposed to be very good.

  2. Avocado adds a lovely creamy consistency. Just have to be careful not to overdo it for your tasted buds. Avocado flavor may be too much. We got used to it and love the results as non dairy ice cream tends to freeze (when stored in freezer) as hard as a rock, but not with avocado in it.

  3. I haven’t tried it but I’ve been thinking that if you took this recipe and froze the liquid ingredients after blending you could then throw the ice cubes into a vitamix. We use frozen bananas with just a smidge of water and then cacao and sometimes peanuts in the vitamix and get awesome “choc icecream”. We also use other frozen fruit for a sorbet. So it stands to reason that this too would come out like soft serve depending on how much water/coconut milk is added to the frozen stuff.

  4. Yum! I would love to have you share your posts on The HomeAcre Hop!
    http://www.theselfsufficienthomeacre.com/2013/01/the-homeacre-hop-2.html

  5. Belenda says:

    I had just shared your link and was chatting to the others in the post and it was brought up how vodka can keep homemade ice cream from becoming rock hard. And I just remembered that I had just finished with my “All Day I Dream About Food” bloggers recipe for a SF coffee liquor. Wheels start spinning….vodka in the coffee liquor, that has no sugar in it….CHECK…..vodka to keep the ice cream from becomming rock hard…..chocolate…..coffee….CHECK??? So, do you have any thoughts on this? Have you ever tried it? Does Vodka in a coconut milk base work okay?? Thought I’d run this past you for suggestions or thoughts? Will you make it first??? LOL

    • Are you wondering about vodka working to keep this from getting hard in the freezer?

      • Belenda says:

        Yes, and also if anyone thinks the vodka with coconut milk would throw off the awesome taste you already have. BTW, I didn’t mention that I have already made this and loved it! I will be making it again this week – maybe twice. But, the vodka thought for keeping it softer in the freezer AND possibly using the new coffee liquor (no sugar in it, used Swerve, Vodka and Coffee beans) could intensify the dark chocolate flavor already going on with this?? I’ll look at the other recipe with vodka and see how much was used. I know it wasn’t much….

        • Interesting. Isn’t Swerve just erythritol? I would go for making your own. I have a DIY Truvia recipe on my blog. I think those name brand sweeteners are a fortune :(.

          • Belenda says:

            SWERVE is actually part Erythritol and part oligosacchardies. It measures 1:1 for sugar substitutes. I definitely use the homemade version of Truvia w/erythritol and stevia. But, sometimes, I use Swerve too. And yes, it’s pretty pricey! That’s why I am so happy to have the Truvia homemade recipe!! I’ll try adding the vodka coffee liquor and post back after I’ve done it. Thanks! Love your recipes!!! :>)

            • That’s right. You can buy the oligosaccharides but they aren’t easy to come by. I do think it would for sure be cheaper. Do you get digestive upset from that? I think it would do that typically. Look fwd to hearing from you and thanks!

  6. Looks like a great recipe and I can’t wait to try it :-)

  7. Janine G. says:

    Quick questions: Your instructions say 1/2 c. to 3/4 c. sweetener. I understand you can leave it out but what would you recommend as the sweetener? Thanks in advance for your answer!

    • Do you mean can I leave the sweetener out completely? I wouldn’t do that. I think it depends on your diet. I use stevia or xylitol or erythritol b/c of our issues w/ candida. Let me know if you need more help :).

  8. Thanks for linking at Trim Healthy Tuesday! We love coconut milk.

  9. I love chocolate and coconut! I just had a version at Graders that had shaved coconut in it. It was a little too textured for my taste. The almonds sound like a great alternative. Thanks for the great recipe! :)

  10. You actually found Coconut milk ice cream with no sugar in it at Whole Foods? What was the brand?

  11. great recipe! Thanks :-) I haven’t read all the comments but I would put half an avocado in this for creaminess. It really works and you can’t taste the avocado at all!!

  12. My stomach won’t tolerate zylitol, so I use Erythritol and Stevia. I bought this Cuisinart maker and using Erythritol, the ice cream froze solid to the sides of the bowl of this ice cream maker. It can’t even be chiseled away. The rest of it freezes hard as a rock once it’s been in the freezer. I’ve tried three recipes, and it does it ever time. Has anyone else have this trouble? Any suggestions? Thanks in advance.

    • Yikes. I have no idea! I have seen others make recipes that are dairy free and made with erythritol so I am not sure. Did you try one of the thickeners like the gelatin? I have seen others use vodka.