This Chocolate Almond Chip Ice Cream is rich and loaded with the healthy crunch of nuts and chocolate chips–delicious clean-eating at its best. It’s sure to please and is much cheaper than store-bought dairy-free ice cream.
Plus, as an added bonus, it works for almost any special diet since it’s dairy-free with vegan, paleo, low carb, & AIP options.
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, the Chocolate Almond Chip ice cream 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 it was on sale, because 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 a bit too bitter, but that didn’t stop us from eating it.
Well, that was not the case with this chocolate ice cream. It was gone-gone-gone 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:
– Mint Chocolate Chip Coconut Milk Ice Cream
– Mocha Chip Ice Cream
– Lemon Poppyseed Ice Cream
– Sugar-free Fudgesicles – they taste like the real thing!
– Key Lime Pie Popsicles
– Homemade Magic Shell – not ice cream but it makes any ice cream better.
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.
- Carob: You can use organic carob powder instead of cocoa for AIP.
- Coconut Milk: My Easiest Coconut Milk is a great homemade option. You can, of course, substitute dairy or other milk alternatives as you like. Among the dairy-free alternatives, almond will be one of the better options to promote creaminess of the final product, and my Easiest Almond Milk would work great if you would like to make your own.
- Sweeteners: Along with xylitol, organic erythritol is a good low-carb sweetener option. Use either maple syrup (here’s how to choose a good brand), honey, or 1/2-3/4 teaspoon powdered stevia (here’s a post on how to use it) for paleo — maple syrup, honey, or organic coconut sugar for AIP.
- Chocolate Chips: You can use carob chips instead of chocolate chips for AIP. Use my Homemade Chocolate / Carob Chips for a low-carb option.
- Almonds: Soak and dehydrate your nuts if possible. Omit for AIP, or use chopped organic tiger nuts.
- Thickener: It would probably be OK to not use a thickener as long as you use MCT oil. If you do not use MCT, using gelatin or arrowroot will definitely improve the texture of the ice cream, but it will taste good either way.
- THM: If you are using a thickener and are on a low-carb plan (like Trim Healthy Mama), use gelatin, or about ½ the amount of organic glucomannan.
- Nut-free: Substitute sunflower seeds for the almonds.
Chocolate Almond Chip Ice Cream made with Coconut Milk (sugar-free option)
- Add coconut milk, sweetener, cocoa or carob powder, MCT oil, gelatin (or arrowroot), vanilla, and salt in blender or food processor (NOTE: if using gelatin, add to coconut milk and let it sit for a few minutes before adding other ingredients). Mix well.
- Add mixture to ice cream maker and process following manufacturer’s instructions.
- When mixture starts to thicken, add almonds and chocolate chips.
Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Let me know how long it lasts (or doesn’t) in your house!
What’s your favorite ice cream flavor?