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Home » Chocolate Almond Chip Ice Cream – dairy free, low carb, AIP

Chocolate Almond Chip Ice Cream - dairy free, low carb, AIP

by Adrienne 178 Comments Published July 11, 2011 Updated: Aug 07, 2020

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This Chocolate Almond Chip Coconut Milk Ice Cream tastes great and is so much cheaper than store bought dairy free ice creams. Vegan and paleo ice cream at its best with low carb and autoimmune protocol/AIP options!
stacked bowls with chocolate almond chip ice cream
dairy-free chocolate almond chip ice cream in bowls and on a spoon

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.

Chocolate Almond Chip Ice Cream in bowls piled up with a pan of homemade ice cream behind it

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 :-)!)

chocolate almond chip ice cream in a pile of bowls with spoons

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 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 an 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" :(.

Cuisinart Ice Cream Maker

If you decide to freeze it and it gets too hard to scoop, try this handy anti-freeze ice cream scoop.

Anti-Freeze Ice Cream Scoop

Enjoy!

chocolate almond chip ice cream in a pile of bowls with a hand holding a spoonful of the ice cream

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 tsp 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.

stacked bowls with chocolate almond chip ice cream

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

This Chocolate Almond Chip Ice Cream tastes great and is much cheaper than store bought dairy free ice cream. Vegan, paleo, low carb, & AIP!
5 from 5 votes
Print Pin Rate
Course: Dessert
Cuisine: Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, THM, Vegan

Ingredients

  • 4 cups coconut milk
  • 1/2 - 3/4 cup xylitol (or other sweetener--see Recipe Notes)
  • 3/4 cup cocoa
  • 1-3 Tbsp MCT oil (optional--for creaminess)
  • 1 Tbsp gelatin (or arrowroot; optional thickener)
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 3/4 cup chocolate chips
  • 3/4 cup almonds (chopped)
US Customary - Metric

Instructions

  • 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.
Tried this recipe?Mention @wholenewmom or tag #wholenewmom!

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

What's your favorite ice cream flavor?

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About Adrienne

Adrienne Urban is the Founder and Owner of Whole New Mom. She has a background in research, journalism, insurance, employee benefits, financial markets, frugal living, and nutrition. Seeking a better life for herself and her family, she uses research and consults with many physicians and other practitioners to find solutions to the variety of issues they have dealt with including life-threatening food allergies and thyroid and adrenal concerns. WholeNewMom.com is the result of her experiences and knowledge gained throughout the process. Posts are reviewed and verified by the Whole New Mom team.

Previous Post: « Dairy-free Mint Chocolate Chip Ice Cream (low-carb)
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    Recipe Rating




     

  1. Cheri

    January 24, 2020 at 10:19 am

    Can you use coconut oil instead?

    Reply
    • Adrienne

      January 24, 2020 at 11:15 am

      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!

      Reply
  2. Susan

    September 10, 2019 at 9:46 pm

    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?

    Reply
    • Adrienne

      September 12, 2019 at 2:08 pm

      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!

      Reply
  3. Susan

    September 04, 2019 at 3:11 am

    When you. Say coconut milk, would it be the equivalent of carton milk or canned milk?

    Reply
    • Adrienne

      September 04, 2019 at 12:18 pm

      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/

      Reply
  4. Sylvia

    October 18, 2018 at 6:12 am

    Arrowroot? Not listed in the ingredients? Can sub for the gelatin?

    Reply
    • Adrienne

      October 24, 2018 at 12:14 pm

      Hi there - we just updated the recipe to make it more clear. Please check it out and let me know what you think.

      Reply
  5. Joy

    July 27, 2018 at 4:58 pm

    Hi there, I'm noticing comments about MCT oil, is it no longer part of the recipe? Thanks!

    Reply
    • Adrienne

      August 01, 2018 at 7:52 pm

      Hi there. Sorry it should be in the post now. Let me know if you don't see it.

      Reply
      • Joy

        August 01, 2018 at 9:23 pm

        5 stars
        Thanks! I made it with 3 TB mct oil and it was a hit! Super creamy 🙂

        Reply
        • Adrienne

          August 01, 2018 at 9:32 pm

          So great - thanks!!!

          Reply
  6. Tyou

    May 20, 2018 at 11:02 pm

    What is MCT oil? I’m new to making vegan ice cream and not familiar with the terminology.

    Reply
    • Adrienne

      May 21, 2018 at 11:58 pm

      We just put a link to MCT oil in the post. Hope that helps!

      Reply
  7. Edi (blog name removed by blog owner)

    March 23, 2018 at 5:46 am

    It really is looking delicious! Thanks for the tips about the arrowroot! I must try using gelatin in my recipes too!

    Reply
    • Adrienne

      March 26, 2018 at 1:48 pm

      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.

      Reply
      • Edi

        March 27, 2018 at 3:49 am

        No problems! I guess this is how it goes when everybody is having a blog 🙂

        Reply
        • Adrienne

          March 27, 2018 at 12:07 pm

          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 :).

          Reply
          • Edi

            March 28, 2018 at 5:31 pm

            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.

            Reply
            • Adrienne

              July 05, 2018 at 7:33 pm

              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!

              Reply
  8. DonnaL

    March 19, 2017 at 4:13 pm

    Does anyone have a nutrition or carb count on this ice cream?

    Reply
    • Ro

      June 08, 2017 at 1:52 pm

      You don't specify the actual carbs in your recipes

      Reply
      • Adrienne

        June 09, 2017 at 11:45 am

        Yes, I don't at this point. I'm working on getting a way to do that for you. Thanks for your patience.

        Reply
  9. Fred

    January 25, 2017 at 11:21 am

    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!

    Reply
    • Adrienne

      January 26, 2017 at 12:44 pm

      Hi there. I have alternates listed in the recipe for vegan options. Thanks for reading!

      Reply
  10. Sierra

    January 05, 2017 at 3:09 pm

    5 stars
    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

    Reply
    • Adrienne

      January 05, 2017 at 3:48 pm

      Wow - great addition. I was working on a swirl too- can't wait to try this - thanks!

      Reply
      • Sierra

        January 05, 2017 at 3:51 pm

        5 stars
        I meant to say the MCT Oil makes the ice cream smooth, as I saw you mentioned you were working on perfecting that aspect.

        Reply
        • Adrienne

          January 05, 2017 at 3:53 pm

          Yes, this is so perfect. Ice Cream on the menu for tomorrow! Or maybe tonight!

          Reply
          • Sierra

            January 05, 2017 at 3:56 pm

            5 stars
            Yup. I plan on it too! Gonna make more brownies too. ?

            Reply
            • Adrienne

              January 05, 2017 at 3:57 pm

              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?

              Reply
              • Sierra

                January 05, 2017 at 3:58 pm

                5 stars
                No I used store bought.

                Reply
                • Adrienne

                  January 05, 2017 at 4:00 pm

                  It seems to do better but I will try the Homemade to see how the MCT works with that. Thanks again!

                  Reply
  11. Erusha

    December 04, 2016 at 9:40 am

    Hi! My ice cream didn't thicken. I used tapioca flour instead of arrowroot. Could this have been the problem?

    Reply
    • Adrienne

      February 25, 2017 at 6:28 pm

      I'm not sure but I have tried adding 3 T of MCT oil to the recipe has worked well. I'm going to add it to the post.

      Reply
  12. Jamie

    October 24, 2016 at 9:06 pm

    Can you substitute almond milk, half-half, or whipping cream for the coconut milk? I'm feeling lazy and don't want to go to the store.

    Reply
    • Adrienne

      October 24, 2016 at 9:14 pm

      Yes you can do that. The whipping cream will make it very thick so I would maybe combing it with one of the others or do 1/2 and 1/2 combined with the almond milk or coconut milk. Enjoy!

      Reply
  13. Melissa

    June 24, 2015 at 8:18 pm

    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!

    Reply
    • Adrienne

      June 25, 2015 at 11:46 am

      Hope you like it! We're planning on working on some more recipes soon!

      Reply
  14. Sherry

    December 25, 2014 at 5:43 pm

    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.

    Reply
    • Adrienne

      December 25, 2014 at 8:46 pm

      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.

      Reply
  15. Laura

    October 22, 2014 at 8:22 am

    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!!

    Reply
    • Adrienne

      October 22, 2014 at 10:11 am

      Sounds GREAT!!!

      Reply
  16. Shannon

    October 06, 2013 at 8:05 pm

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

    Reply
    • Adrienne

      October 06, 2013 at 9:36 pm

      Yes! It's So Delicious--good, but pricey!

      Reply
      • Nancy

        April 13, 2015 at 11:03 am

        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! 🙂

        Reply
        • Adrienne

          April 13, 2015 at 11:12 am

          So glad! We were just talking about making more ice cream here. I do NOT want to pay for the local shops and the stuff is so bad for you!

          Reply
          • M

            March 28, 2016 at 11:21 pm

            I've followed the recepi and it came out very oily when I tasted it it was like I was eating butter

            Why ?

            Reply
            • Adrienne

              March 29, 2016 at 10:12 am

              I'm so sorry - should have tasted more like coconut milk? Did you use homemade coconut milk?

              Reply
  17. Sarah

    August 26, 2013 at 9:54 pm

    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! 🙂

    Reply
  18. Stacy

    July 24, 2013 at 9:39 pm

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

    Reply
  19. Janine G.

    June 08, 2013 at 9:42 am

    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!

    Reply
    • Adrienne

      June 08, 2013 at 9:48 am

      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 :).

      Reply
  20. Shelly

    June 07, 2013 at 9:51 am

    Looks like a great recipe and I can't wait to try it 🙂

    Reply
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