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

If you or someone you love has a dairy allergy, I'm sure they miss ice cream. This Chocolate Almond Chip Coconut Milk Ice Cream tastes great and is so much cheaper than store bought dairy free ice creams. Vegan ice cream at its best.

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.

Ads by Healthy Ads

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!

By the way, any of the following links may be affiliate links. If you click on them and make a purchase, I might make a commission. Your support is much appreciated and helps keep this free resource up and running.

Dairy Free Ice Cream


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


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

What’s your favorite ice cream flavor?


    Speak Your Mind


  1. this looks sooooo delicious. wow. 😀 i wish i had an ice cream maker! and btw, i lived in ann arbor, mi for the past 9 years! (now in nj). i know so many ppl from grand rapids! such a small world.

    • Yes, small world indeed. My husband’s best friend lives in AA. And I am originally from PA. Hope you get an ice cream maker soon! I hope to try making this without one to see how it goes!

  2. I’ve been experimenting with coconut milk ice cream flavors lately. I’ve tried a heated starched/pudding version but the starch made it too grainy. Maybe less starch and unheated like you did would work better. I also made one without any starch, and it was good but not real creamy. (May also have been because I accidentally had a can of lite coconut milk instead of regular.)

    • Thanks for stopping by, Anne! I am still working on it as well. The starch helps a bit, but I need to keep working on it. The commercial version uses gums. I am willing to use some but don’t want to use much. Let me know if you get anywhere!

  3. Looks wonderful! Thanks for linking up to the Frugal Tuesday Tip.

  4. Wow! This sounds delicious. Last week I finally started to accept that my lactose intolerance is getting worse and I’m probably going to have to cut out dairy. This recipe would certainly make the transition easier.

    Thanks for sharing. I’m a first time visitor from WFMW.

  5. Great post. Just yesterday I told my husband I had to figure out a way to make ice cream with coconut milk. Thanks for the recipe.

  6. This looks absolutely fantastic! I really want to try making your coconut milk as I really hate the taste of the stuff from the can.

  7. That looks so good! I’ve been looking for a good coconut milk ice cream recipe for one of my friends with food allergies. I sent her the link to your page! Thanks for linking up with Made From Scratch Tuesday!

  8. Thanks for sharing the recipe…if I was to use liquid stevia how much should I use?

    • I would try 48-72 drops. Wow – you could really make some fun recipes with those flavors! I was just thinking about Butter Almond this morning. Wonder if the English Toffee would work :-)!

  9. This looks soooo good! Found you from the Raising Homemakers linkup. Would love for you to link up to Turning the Table Thursday (starts tonight at 9pm PST). Stumbled your post as well…hope you get some extra traffic. 😉

    Around My Family Table

    • Thanks so much! It really is good, but I am working on making it a bit more creamy. The commercial version uses gums :-). I’ll be there tonight! Thanks for the reminder about your linkup!

  10. Yum! This looks delicious! I love the idea of using coconut milk to make ice cream. Thanks for sharing.

  11. Looks absolutely fabulous! A definite one to try as my daughter also has dairy allergy. Almond and Coconut milk has become a staple in our household. Have you ever tried this with Almond milk? Just curious how it would change the flavor any :)

    • I haven’t tried it with almond milk yet, but I plan to. I will be posting soon on making your own almond milk, so stay tuned! I don’t think the flavor will change much at all. I think almonds and chocolate / carob go wonderfully, in any case :-). Let me know!

  12. I could have used this the other night to cool off with! I’d love it if you shared this with WorkShop Wednesday. It would be a nice addition to the party!

  13. That ice cream looks delicious!

  14. This looks spectacular. I am soooo giving it a try! (And wow, that is a huge list of blog events. I’m coming here next time I want to link up somewhere!) 😀

  15. Looks delish!

    We’d love you to share your recipes with us at
    Simply Delish Saturday

  16. I tried it today and it was good! I followed your directions to make the coconut milk and then proceeded to make the ice cream .. I altered it to make “rocky road”.. Yummy! Consistency was like a thick slurpee.. Different but still good! Thanks!

    • I was planning to make a Rocky Road as well! Great idea! If you let the mixture get colder prior to putting in the ice cream maker, it will harden up more. Also, you can put it in the freezer after making it as well to get the same effect. :-)

  17. Julieanne says:

    This sounds so delicious! Can’t wait to give it a try!


  18. This looks so yummy. Health reason I don’t eat much of sweets but one serving won’t hurt. :)

  19. Wow! this is really yummy! I will try it soon!

  20. Chocolate Almond Chip was always my favorite, too. This is a great alternative that would be ideal for my sister-in-law who is unable tolerate milk products.

    Sunday is National Ice Cream Day and I am hosting an ice cream social. I hope you will stop by and link up this great post. There is a giveaway for the participants.

    Have a great weekend! La

  21. I too enjoy ice cream with coconut milk as the base, and I am sensitive to cane sugar, so this will be a great recipe to try. Thanks for the idea!

  22. Hi Adrinne,
    Fist let me say that your de gassed beans were a great hit with Honey Bunny and me. It really worked! Now let me say that this ice cream looks awesome, sure wish I had a bowl right now. Thank you so much for sharing with Full Plate Thursday and hope to see you next week. Have a great week end!
    Miz Helen

  23. Wow! This has everything that I love!! Looks delicious.

  24. Oh, fantastic! Almonds and chocolate are one of my favorite combos…I know this would disappear in no time around here, as well. Thanks so much for sharing =)

  25. Thanks for linking up, Adrienne. . . did I miss the link to the WW event up there?

    • Hi Ricki!

      No, you didn’t miss it. My son handles my backlinks and he was at hockey camp a good bit of the day. He is doing it right now :-).

  26. hi adrienne! posting another comment again hehe. thanks so much for posting under clean eating event (my first event ever!) and i am seriously DROOLING over this ice cream. mint chocolate chip is my favorite everrrrr. you must let me know if this works without an ice cream machine because i want to make this and i don’t have one lol. 😀 have a wonderful day and i look forward to reading more of your posts!

    • Hello Junia!

      I have not tried it myself without an ice cream maker, but I have read about doing so. It was with dairy, however, so that would make it easier, I suspect. I think it’s worth a shot! I was thinking about trying it myself. However, the freezer bowl ones are not much money (especially on sale) so I’d seriously consider it!

      Let me know if you try. I’ll try to remember to let you know and you can for sure get in touch again to find out!

  27. thanks so much for the comment! yes, please let me know what you discover and share the wealth of info with me :D. hmm i wonder if other non-dairy milks would work? they don’t have as much fat as coconut milk. let me know your thoughts. and i don’t think i want to invest in an ice cream maker (until i get married lol), but would love to try those freezer bowls! 😀

    • You’re welcome! I think that I wrote in the recipe that almond would be one of the best alternatives and I think hemp would as well. Come to think of it, I sometimes make sunflower seed milk too and really any kind of nut or seed milk would be good as their fat content would add to the creaminess.

      And what I meant by the freezer bowl is the ice cream maker that uses a bowl that you store in the freezer. Link to it from my post and you’ll see what I mean. Take care!

  28. ohhhh thanks so much for answering my questions even though its written right in your post :). hahaha. you are too sweet adrienne! wow the ice cream maker isn’t that expensive!

  29. We are hosting an ICE CREAM theme linky party all this week! We’d love to have you come on by and link this delicious ice cream treat.

    Hope to see you there, Thanks a million!

  30. This just looks fantastic. I love the sugar free option. Thanks for including that. Come over and visit us. We have a wonderful grilled fruit recipe today.

  31. I’ve recently come back to chocolate after a multi-year sabbatical. The addition of almonds puts this recipe in the “must try” category!

    Thanks for sharing at the hearth and soul hop last week.

  32. I made a chocolate coconut milk with shredded coconut and chopped almonds added and it turned out fabulous. However, by your standards I cheated and used 2 cups of heavy cream in addition to a 14 oz can of full coconut milk. I also used 2 eggs, 1 tbsp of coconut oil and vanilla. Mine turned out very creamy and froze very well. I’ve read that you can use guar gum as a healthy thickener if you can’t take dairy. If you would like my recipe let me know.

    • Yours sounds great. But my oldest has a life-threatening allergy to dairy and eggs as well. I was thinking about guar gum, however. Thanks! I don’t know what you mean about “cheated”? I would be interested in your recipe. Perhaps if I substituted thicker coconut milk I would get a creamier result as well.

  33. cannot wait to play around with this one.
    Might use cashews, but will certainly use coconut milk, but no carob. just raw cococa – and thanks for the tip on arrowroot – I think that will help the re-serving (IF there’s any left over!

    • We’re still working on the creaminess here too. I’m sure cashews would be great. I think pecans or macadamias would be fabulous! Take care!

  34. ooks FABULOUS…plan to make this with my grandkidlets this week, thanks for the recipe!

  35. Thanks for the dairy-free version. Now I just need to figure out how to make it without an ice cream maker! ;0)

    • I have read a bit about this and hope to post on it. Just try freezing it in a shallow pan and stirring it frequently.

      The “freezer bowl” style makers are very reasonable. On sale they are about $35.

      Let me know how it goes!

  36. That looks delicious and I love that you have sugar free option. My oldest child is type 1 diabetic so I always look for treats with less sugar or sugar free.

  37. Our household is a milk free zone! Thank goodness for coconut milk! I made it and I featured this for WorkShop Wednesday. Thanks for linking to the party!

  38. cheerful says:

    looks perfect and sounds really delicious. thanks for sharing your recipe! visiting from FTF, have a great week. :)

  39. Umm… drooling!

    Thanks so much for sharing and linking back. You are as awesome as your ice cream!

  40. Oh man – another recipe why I need to buy myself an icecream maker. That looks gorgeous – and your picture is amazing too. 😀 Thx for sharing at this week’s Sugar Free Sunday!

  41. This looks INCREDIBLE! Thanks for sharing :)

    {Sweet Treats Thursday} Thu-Sun

  42. Thanks for linking up the cookies. My link will be open until 8/15. Please remember to link back, and tell your readers about the link so that others can know about it. I appreciate it.

  43. Seriously? This is incredible too! Yum!!!!!!!!!!!!!!

  44. I just got a Cuisinart Ice Cream to save money on coconut-milk ice cream! At our local grocery store, it’s over $5 a pint – ridiculous! So far I’ve made peach (tasted like coconut-peach), strawberry (tasted like coconut-strawberry, but really yummy) and vanilla bean (tasted like coconut-vanilla bean:). But the one that I’ve found to be AMAZINGLY better than all the rest is coffee. You have to like coffee ice cream to love it, but oh my goodness, is it ever good. I put a few Tbs. of coconut milk in the microwave until it’s bubbly, then add about 2 Tbs (or more) of instant coffee and mix so it dissolves completely. Put in blender, add agave or other sweetener, vanilla bean or vanilla extract to your vanilla liking, a pinch of salt, a tsp. of coconut oil, and throw it in the maker for 20 minutes or so. Today I added toasted hazelnuts (with maple syrup, coconut oil, and salt) in the last few minutes and it was DIVINE!! I can’t to try mint though…wish I could have chocolate, but I still think it will good.

    • Hilary, funny you mention coffee. I was just looking at a coffee ice cream recipe thinking of how good that would be! Coffee was my mother’s favorite ice cream recipe and boy, did I love Mocha Almond Fudge…I think I sense another post coming :-).

      If you can’t have chocolate, how about the carob? It really comes quite close in flavor in recipes like this and you could make the chips out of carob as well :-).

  45. This looks awesome! I have been so excited about finding your recipe to make my own coconut milk. I am blessed to have a Vitamix, so it’s so easy to whip it up for my smoothies and I’m saving a lot of money!

    I love your blog and have followed it for a few weeks now. I’ve added you to my blogroll on my new blog officially launching at the beginning of September. Keep up the good work!

  46. This looks delish!!!

  47. Thanks so much for sharing this amazing recipe at FAT TUESDAY! Hope to see you next week!

  48. Oh wow, do I ever LOVE this!! I recently found your site as I was searching for coconut icecream recipes using stevia. I can only tolerate stevia and have dairy and wheat intolerance so it’s quite limiting on the sweets.

    I saw in some of the comments about using stevia drops and did that and used the coconut milk and cocoa powder and the rest in the blender(didn’t do almonds this time). I dont have an ice cream maker but just put in freezer. It was absolutely delicious!!!! Not only was it good but so easy as well. Definitely doing this again!!!!

    • Hi Christy! I am so glad that you liked this! I am going to be making more ice cream recipes so stay tuned! Isn’t it great to have options that you can eat :-)?

  49. This looks creamy, rich, and delicious. The perfect summer dessert. Thanks for sharing on Sweet Indulgences Sunday.

  50. I can’t get over the fact that this is ice cream. Your pictures are amazing and make me think it’s a huge cup full of chocolate frosting! Mmm, I bet it is SO good! Thanks for sharing with Sweets This Week.

    Have a great Sunday.


  51. This ice cream looks amazing. I love that it is sugar-free. My dad can’t have sugar and I’m always looking for recipes to make for him.

    I host a linky party Tuesday-Friday and hope you can join sometime! (Crazy Sweet Tuesdays)

    • Hi Dorothy.

      I hope you like it. I am going to be reworking it to make it more creamy, but it is pretty good the way it is! All of my desserts have sugar free options. I’d be glad to offer help in the SF department if you’d like :-).

      I’ll try to link up next week :-).

  52. Amy Johansen says:

    Hey, I was just wondering, I stumbled on to here, am allergic to dairy so have been hunting for a good dairy free ice cream recipe for a long imt e(haven’t found one), and hoping this is it! 😀 Anyway, was reading the comments, and was wondering why you don’t like gums in ice cream? Or period? :)

    God Bless ~Amy

    PS: I love that the ingredient list is SO SIMPLE! 😀

    • Hi Amy. Gums can affect the digestive system negatively, especially guar gum. Otherwise, I think they are fine. I actually have done very little experimenting with them and pretty much bake without them (they are used a lot in gluten-free baking, which is what I do almost all the time). One I tried a recipe using guar gum and my kids said that their stomachs hurt from it, but to be fair, it did have quite a bit of gum in it. I would prefer to use a high quality gelatin, but it is harder to work with – which is why most people don’t use it.

      Hope that helps! Here is a link to the gelatin that I use – it is Great Lakes.

  53. This looks fantastic! But I have a question. Are you using canned coconut milk or the coconut milk in the half gallon containers. Even with all the best intentions I won’t be making my own milk.

    Thank you!

    • Jessica, you could use either. I made my own, but there is no reason why the store bought types would not work. I’d prefer to make sure that the packages don’t have BPA in the linings, however :-).

  54. Adora McLaughlin says:

    Thank you so much for this!! I recently went through Colon Cancer at 23yrs old and became Lactose Intolerant. I’ve loved the Coconut Ice cream I’ve found in the stores but it’s so expensive. I’ll be investing in an ice cream maker now!!

    • You’re so welcome! My husband is lactose intolerant too! I hope I am able to work on making it creamer. But I will say that it is great either way :-).

  55. Can you use agave nector as the sweetener? If so how much should you use.

  56. Amy Johansen says:

    Thanks for your response Adrienne! :) I appreciate it! :)

    I thought it might have something to do w/ digestion, it seemed logical to me. Ever since I found out I have a really severe milk allergy, I have been forced to eat healthier, which is GOOD! :) People often feel sorry for me, but I always tell them that were it not for the allergy, I’d be a LOT less healthy! Not only does not eating it keep me from dying (literally), but I have had to eat a larger variety of foods because of it, and this is a good thing. Today, our diet’s are so unvaried at a time when we have no excuse to lack a variety of whole foods in our diet! :)

    I really appreciate the information you have here and the stories you share! I will check out the link for the gelatin. :)

    God Bless ~Amy

    • You’re welcome, Amy! I agree. My eating is restricted now, but I am afraid I would be quite ill if I hadn’t changed my diet – and the changes are for sure helping my family as well.

      Take care!


  57. WOW! I haven’t eaten sugar in years, am lactose-intolerant and I’m 6 months pregnant and have been having major sweet cravings. This ice cream is just delicious! I made it for my mother who is diabetic and celebrating her birthday today. I’m sure she and the rest of my family are going to love it as well. I did make one change which I think definitely helped with creaminess. I dissolved 2 teaspoons of plain gelatin in 1/3 cup warm water and also added the 3/4 cups erythritol and heated until it dissolved. Then used 3 1/2 cups of coconut milk, instead of 4. I followed the rest of your recipe to a tee. YUM YUM YUM!!!!

    Thanks so much for posting this. This is ice cream I feel comfortable letting my toddler eat!

    • Emily, Thanks so much for working with the gelatin! I am certainly going to try that and see how it goes! What a blessing to hear from you! I am so glad you enjoyed it! Good for you staying off sugar! By the way, I am on a nutritional and supplement program that appears to have reversed my hypoglycemia. I’d be happy to pass on info for your mother. My mom had diabetes too and passed away. I wish I had heard of this sooner for her sake.

      Take care!

  58. For those of us who don’t own an ice cream maker (and don’t plan to), this recipe is heartbreakingly tempting! I’m gonna try to use the ice cream in a bag trick. If it works, I’ll post about it. I have some coconut milk I need to use up. Thanks, Adrienne!

  59. Oh. My. Goodness!!! I sampled as it’s ice creaming away and I’m getting VERY impatient! This is delightful. I ran out of almonds so used walnuts instead. Still YUMMY!!!!!

  60. WOW! I made this tonight and it is by far the best treat I’ve made to date! I’m pretty sure they serve this in Heaven! <3

  61. We made this using Thai Kitchen Organic Coconut Milk. Did you use canned coconut milk? I only ask because following your instructions, I thought ours was pretty creamy. I had the same issue as you, though. I just got my Cuisinart yesterday for my early Mother’s Day gift. :) While the ice cream was originally a good solid consistency, it melted so quickly. We have plenty leftover (we made the whole recipe and there are only two of us), so we will see how it freezes. About 6 weeks ago, I changed my diet to get rid of chronic yeast problems. No dairy, refined sugar, caffeine, soy, and ended up being mostly gluten free as well. I am feeling great, and have learned so much about food! We have been using coconut oil and milk in so much because of its great health benefits. I was thrilled to find Coconut Bliss Ice Cream, but at $7.29 a pint, I only ever bought it once and decided I need an ice cream maker. This recipe was awesome. I used 2tsp of NuNaturals stevia powder instead of another sweetener and sliced almonds. We also added 2tsp of peppermint extract to make a Mint Chocolate Almond Chip ice cream. I think next time I might leave out the chocolate chips. The Almonds gave me enough crunch, but man, was this decadent! I am so excited to experiment with coconut milk ice creams. I agree with the above post. This has got to be served in Heaven! :)

    • I did not use canned milk. I always make my own following the instructions in my Homemade Coconut Milk post. I am so glad you enjoyed it! We haven’t made it in awhile. I am glad to hear that you are doing well w/ your diet. It can help with so many things. Take care.

  62. laribrook says:

    I am going to try this recipe this week! Sounds great. Chocolate, almond & coconut are one of my favorite ice cream ‘flavors’ :) You can also sweeten ice cream w/ maple syrup. last night we made strawberry ice cream in the cuisinart and used 2 tbsp of maple syrup. it was perfect 😉

  63. patricia says:

    Hi I am trying this tonight sounds yummy. As for sugar have you tried Palm sugar, my kids can’t have any cane sugar and we use palm it is a great natural sugar

    • I haven’t used it, but I do have coconut. I am not sure I can handle the glycemic index effect of it but it is a great choice. Hope you like it!!!

  64. Hi,
    I’m visiting from Chef-in-training and would love for you to share this, or any other recipes you would like to, at my Creative Thursday Link Party at Have a wonderful week.


  65. Can’t wait to try this. I am on a dairy free diet.

    Thanks for sharing.


  66. I have a friend who is lactose intolerant, she would love this recipe. I’m with you, I like lots of stuff in my ice cream too! Thanks for sharing on Hearth & Soul Hop. :)

  67. I substituted Agar Flake for the Arrowroot (simmered 2T in 15oz of the coconut milk for 5 min), and it turned out WONDERFULLY CREAMY!

    Love this recipe – Thank you so much for the post!

  68. This looks so delicious! We are so happy to have you join us for our “Strut Your Stuff Saturday”. Please come back soon!! -The Sisters

  69. I really enjoy ice cream with chunks of goodness in it, just like this one! I really like the sound of the chocolate and almond together, and this is such a fabulously adaptable recipe. It’s wonderful to have something you can adapt so everyone can enjoy it.

  70. This ice cream looks heavenly!!! Thank you for sharing on Fit and Fabulous Fridays!

  71. Cindy Shapiro says:

    This looks yummy. I am trying to recreate the Chocolate Peanut Butter ice cream, from So Delicious as my ice cream, habit gets expensive. I have found some good ideas and hope to try tomorrow. We just bought an ice cream machine and have not used yet. I have been eating 80% raw for 4 months now due to health issues. I am very proud to say that.There is not as much benefit as I would hop but I will keep at it anyway. I was a total sugar and wheat bread addict. Just getting into baking with alternate flours. Thank you sooo much for being here.

    • I would LOVE to make that. We were just talking about making a nut butter ribbon for ice cream – YUM! Hang in there. The raw diet may not be what you need but the sugar and wheat issues can be big. If you tell me what you are dealing w/ perhaps I can help if I have time. If you’d like to talk extensively maybe I can set something up for a low rate. Blessings!

    • Im so glad you asked about PB Choc. It’s my all time fav. I’ve been GF/DF now for two months. When we started I told my 17yr old son who shares my love of this ice cream… Do NOT bring it in the house or I WILL hurt you! My husband looked at him as my son laughed & said… No, she’s serious! It’s the only thing that would drive my crazy. THEN… I found the So Delicious & a couple others that have PB Choc! Well if you were in whole foods that day you probably thought I was a freak! I have a Blendtec & I’m really excited to try my own because YES the “pints” for $7+ is completely ridiculous! Thank you so much for your recipes, blog & website. So glad I found you!

  72. yum sounds really good!

  73. Yum! I’ve got to try this and thanks for sugar free version as both my husband & I need that option. Please share at my party Totally Transformed Tuesday. Hope to see you there! I’m a new follower. Peggy

  74. oh yummy to my tummy! love chocolate and coconut! Please come hang out and link up to our link party “Home is Where the Heart is” Please feel free to link up any posts you might want to share! :)

  75. Has anyone tried with coconut cream? I am wanting to try without the thickener because of hubbies dietary restrictions, and wondering if that would help. I have never made ice cream, but just bought a machine (SO excited!! lol) but I have used coconut milk alot for Thai food, and always prefer coconut cream for it’s thickness.

  76. 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.

  77. 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.

  78. 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.

  79. Yum! I would love to have you share your posts on The HomeAcre Hop!

  80. 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… to keep the ice cream from becomming rock hard…..chocolate…….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!

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

  82. 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 :).

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

  84. 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! :)

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

    • Yes! It’s So Delicious–good, but pricey!

      • Thanks for posting this recipe. We have been doing a blend of GAPS/PALEO for 2.5 years and getting bored of the food. Sometimes something just as simple as adding almonds to our basic ice cream recipe is just the change that is needed. Made the ice cream this morning. It’s chilling in the freezer, but my 9 year old gave it the thumbs up from licking the bowl! :)

  86. 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!!

  87. 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.

  88. Melissa says:

    This looks really yummy! I will try it later this week. I have made salted caramel coconut milk ice cream, but it was definitely more labor intensive!

Simple Share Buttons