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

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 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" :(.

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


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

Recipe Notes

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:S, Vegan
Servings: 6 cups approx (1½ quarts) ice cream
Calories: 450kcal



  • 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.


Calories: 450kcal | Carbohydrates: 16g | Protein: 10g | Fat: 45g | Saturated Fat: 32g | Trans Fat: 1g | Sodium: 121mg | Potassium: 623mg | Fiber: 6g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 89mg | Iron: 7mg | Net Carbs: 10g

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?

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Recipe Rating



  1. 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

  2. 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!!!!!

  3. 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!

    1. I'd planned to try that kind of thing. How about a baking tray and just stir it every once in awhile. I bet it'll work!

  4. 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!

    1. 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!

  5. 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

    1. 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!


  6. 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!!

    1. 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 :-).

  7. 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!

    1. 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 :-).

  8. 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! 😀

    1. 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.

  9. 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.

    1. 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 :-).

  10. 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.


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

  12. 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!!!!

    1. 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 :-)?

  13. 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!

    1. Thank you for letting me know about your new blog! I just checked it out! It looks great. I hope you stay in touch!

  14. 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.

    1. 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 :-).

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