Chocolate Almond Chip Ice Cream Recipe (Dairy-Free)
This post may contain affiliate links from which I will earn a commission. Learn more in our disclosure.
This Chocolate Almond Chip Ice Cream is a rich and creamy dairy-free ice cream recipe packed with crunchy almonds and chocolate chunks.
You can make it with coconut sugar for a classic treat or use a low-carb sweetener if you prefer.
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 for that.
I've never been one to turn down ice cream in any form (someday I'll share the gory 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 this Chocolate Almond Chip Ice Cream is going to be a favorite for you as well.
How to Keep Dairy-Free Ice Cream Soft
There are a variety of things you can add to dairy-free ice cream to make it softer. The vodka in the recipe helps keep the ice cream soft and scoopable after freezing. Adding gelatin also adds creaminess and improves texture, but is typically isn't needed when using full-fat coconut milk.
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, and 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.
Enjoy!
Recipe Notes
- 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.
- 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.
- Nut-free: Substitute sunflower seeds for the almonds.
More Dairy-free Ice Cream Treats
Here are morew dairy-free ice cream treats to try.
- Mint Chocolate Chip Coconut Milk Ice Cream
- Sugar-free Dairy-free Chocolate Ice Cream
- Mocha Chip Ice Cream
- Lemon Poppyseed Ice Cream
- Sugar-free Fudgesicles – They taste like the real thing!
- Sugar-free Lime Popsicles
- Homemade Magic Shell – No, this isn't ice cream but it makes any ice cream better.
Dairy-Free Chocolate Almond Chip Ice Cream
Ingredients
- 4 cups full fat coconut milk
- 1/2 – 3/4 cup coconut sugar
- 3/4 cup cocoa or carob for AIP
- 1-2 teaspoons vodka for softer texture
- 1/2 teaspoon gelatin bloomed; optional
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 3/4 cup chocolate chips or carob chips
- 3/4 cup almonds chopped
Instructions
- Add coconut milk, sweetener, cocoa powder, vanilla, salt, vodka, and gelatin (if using) to a blender.If using gelatin, let it bloom in the coconut milk for a few minutes before blending.
- Blend until smooth.
- Chill mixture if needed (for best results).
- Pour into ice cream maker and churn according to manufacturer’s instructions.
- When the mixture thickens, add almonds and chocolate chips.
- Serve immediately for soft serve or freeze until firm.
Notes
- Sweetener Options:
Use coconut sugar, maple syrup, or honey for a classic version. For low-carb, use allulose, erythritol blends, or xylitol (keep away from pets). I like using half the amount of a low-carb sweetener and then boosting sweetness with a bit of stevia extract powder and sometimes I just use stevia extract and go low on the sweetener. It's often sweet enough that way. - Texture Tip: Adding 1–2 teaspoons of vodka helps keep the ice cream soft and scoopable after freezing.
- Gelatin (Optional): Adds creaminess and improves texture but is not required when using full-fat coconut milk.
- AIP Option: Use carob powder and carob chips. Omit almonds or replace with tiger nuts.
- Nut-Free Option: Use sunflower seeds instead of almonds.
Nutrition
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!
I'd love to hear what you think about this ice cream after you try it!
Can you use coconut oil instead?
If you mean instead of the MCT oil, you could try. My understanding is that the MCT oil is better for ice cream not hardening as much later and for extra creaminess. Would love to hear how it goes if you try it!
I had asked if the coconut milk was carton or canned. Which is it please? You answered “yes” and suggested your recipe. If not using your recipe, which would work best please? Carton or canned?
Hi there. Sorry for the confusion. I took your question to be asking me if you could use either one of those, so I said yes and offered you the homemade version as another option that would be cheaper. I don’t know which would work best but it will for sure depend on the brand and fat content. Typically the higher the fat content, the creamier the resulting ice cream will be. Hope that helps!
When you. Say coconut milk, would it be the equivalent of carton milk or canned milk?
Yes there’s a link in the post to an example. You could use this homemade version as well: https://wholenewmom.com/recipes/easiest-coconut-milk-recipe-improved/
Arrowroot? Not listed in the ingredients? Can sub for the gelatin?
Hi there – we just updated the recipe to make it more clear. Please check it out and let me know what you think.
Hi there, I’m noticing comments about MCT oil, is it no longer part of the recipe? Thanks!
Hi there. Sorry it should be in the post now. Let me know if you don’t see it.
Thanks! I made it with 3 TB mct oil and it was a hit! Super creamy 🙂
So great – thanks!!!
What is MCT oil? I’m new to making vegan ice cream and not familiar with the terminology.
We just put a link to MCT oil in the post. Hope that helps!
It really is looking delicious! Thanks for the tips about the arrowroot! I must try using gelatin in my recipes too!
Hi Edi – thanks for reading and commenting. I am sorry but I don’t allow people to promote their blog names in comments so I had to remove that from your name. I’m getting those more and more so I’m not tolerating it any longer. Thanks for your understanding.
No problems! I guess this is how it goes when everybody is having a blog 🙂
Sorry about that. I assume that wasn’t your intention now. It has been happening a lot to me lately and most of the comments seem very stilted so they seem to be being made for the purpose of site / link dropping. I am going to think on this and figure out my policy going forward. Yes, a lot of people have blogs these days :).
Yeah, probably people try to promote their sites here but I guess it’s harmless as long as those sites are real foodie sites.
Have you tried adding a google recaptcha v2 plugin for the comment form? It reduced my spam greatly and it’s not a hassle for real users.
You might be right on the comments w/ the URLs. It can be a mixed bag. I don’t know that I have tried that – thanks!
Does anyone have a nutrition or carb count on this ice cream?
You don’t specify the actual carbs in your recipes
Yes, I don’t at this point. I’m working on getting a way to do that for you. Thanks for your patience.
Hi, just wanted to let you know (you probably already do since you offer alternatives in the recipe) that gelatin isn’t vegan, in fact it isn’t vegetarian either since it comes from animal’s bones. Thanks!
Hi there. I have alternates listed in the recipe for vegan options. Thanks for reading!
Hi. Thanks for the recipe. It was really good. I found the trick to making dairy free ice cream to be MCT Oil, which is extracted from Coconut Oil. I bought the NOW Brand. I added 3 Tbs to your recipe and it was just great.
I used toasted carob powder, arrowroot, and did not add the almonds nor the carob chips (but I will be making those soon!). I also added Sunflower seed butter swirl from another website. Make the sunbutter swirl while the ice cream is churning and then place it in fridge to harden. Once ice cream is done, pour it in the bowl you’ll be storing the ice cream in, and use a spatula to mix in the sunbutter swirl.
Sunbutter Swirl
½ cup sunbutter (or peanut butter)
¼ cup coconut oil, melted
1 tsp Stevia powder
c/o https://mariamindbodyhealth.com/dairy-free-bulletproof-ice-cream/
I had the ice cream with blueberry carob brownies, which were so delicious. I’m a brownie fanatic and I like these even better than the chocolatey gluten variety. Recipe here: https://www.grazedandenthused.com/single-post/2015/04/26/AIP-PMS-Brownies
Wow – great addition. I was working on a swirl too- can’t wait to try this – thanks!
I meant to say the MCT Oil makes the ice cream smooth, as I saw you mentioned you were working on perfecting that aspect.
Yes, this is so perfect. Ice Cream on the menu for tomorrow! Or maybe tonight!
Yup. I plan on it too! Gonna make more brownies too. ?
I have a busy few days but I might just have to do that as well. Thanks! Did you use Homemade Coconut Milk for the ice cream?
No I used store bought.
It seems to do better but I will try the Homemade to see how the MCT works with that. Thanks again!