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!
Oh, and since you’re here, I’m sure that you’d be interested in the other dairy-free ice cream treats on the site. How about…..
More Dairy-free Ice Cream Treats:
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.
Ice Cream Maker Tips:
I used the Cuisinart Ice Cream & Sorbet Maker to make this, and it turned out great, but you really have to follow the directions with this machine. The bowl needs to be completely chilled in the freezer first, used immediately, and the mixture needs to be chilled. Otherwise, it’s “soft serve city” :(.
If you decide to freeze it and it gets too hard to scoop, try this handy anti-freeze ice cream scoop.
Chocolate Almond Chip Coconut Milk Ice Cream
Makes approximately 6 cups (1 1/2 quarts) ice cream
4 cups Easiest Coconut Milk (or canned full-fat coconut milk)
1/2 – 3/4 cup sweetener (xylitol or erythritol work great. Use either maple syrup — here’s how to choose a good brand, or about 1/2-3/4 tsp powdered stevia — here’s a post on how to use it, for paleo)
3/4 cup cocoa or carob powder (I recommend roasted carob)
1 Tbsp gelatin, arrowroot, or cornstarch for creaminess (see notes and avoid the arrowroot and cornstarch for THM)
1 tsp vanilla
1/4 tsp salt (I recommend Real Salt)
3/4 cup chocolate/carob chips (Use my Homemade Chocolate / Carob Chips for a low carb option)
3/4 cup chopped almonds (soaked and dehydrated if possible)
1. Add coconut milk, sweetener, cocoa or carob powder, arrowroot, vanilla and salt in blender or food processor. Mix well.
2. Add mixture to ice cream maker and process following manufacturer’s instructions.
3. When mixture starts to thicken, add almonds and chocolate chips.
1. Milks: You can, of course, substitute dairy or other milk alternatives as you like. Among the dairy alternatives, almond will be one of the better options to promote creaminess of the final product.
2. **Sweeteners: I recommend using the healthiest option that you have available to you. Since I am on a completely sugar-free diet, I opted for alternative sweeteners and used a combination of xylitol and erythritol, which worked great. As a rule, I recommend stevia, honey or sucanat over and above these alternatives, but I seem to have a reaction to stevia ad can’t eat the others, so I am working through this issue as best I can. More on alternative sweeteners soon :-).
3. I am still working on perfecting the creaminess of this ice cream, but the arrowroot certainly helped. If you are on a low carb plan (like THM), use the gelatin, or about 1/2 the amount of glucomannan but add gelatin to the coconut milk first to let it sit for a few minutes before proceeding with the recipe.
Let me know how long it lasts (or doesn’t) in your house!
What’s your favorite ice cream flavor?