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

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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…..

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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.


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 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.
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.


    • 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.
    • 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.
    • Nut-free: Substitute sunflower seeds for the almonds.


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. I had just shared your link and was chatting to the others in the post and it was brought up how vodka can keep homemade ice cream from becoming rock hard. And I just remembered that I had just finished with my “All Day I Dream About Food” bloggers recipe for a SF coffee liquor. Wheels start spinning….vodka in the coffee liquor, that has no sugar in it….CHECK… to keep the ice cream from becomming rock hard…..chocolate…….CHECK??? So, do you have any thoughts on this? Have you ever tried it? Does Vodka in a coconut milk base work okay?? Thought I’d run this past you for suggestions or thoughts? Will you make it first??? LOL

      1. Yes, and also if anyone thinks the vodka with coconut milk would throw off the awesome taste you already have. BTW, I didn’t mention that I have already made this and loved it! I will be making it again this week – maybe twice. But, the vodka thought for keeping it softer in the freezer AND possibly using the new coffee liquor (no sugar in it, used Swerve, Vodka and Coffee beans) could intensify the dark chocolate flavor already going on with this?? I’ll look at the other recipe with vodka and see how much was used. I know it wasn’t much….

          1. SWERVE is actually part Erythritol and part oligosacchardies. It measures 1:1 for sugar substitutes. I definitely use the homemade version of Truvia w/erythritol and stevia. But, sometimes, I use Swerve too. And yes, it’s pretty pricey! That’s why I am so happy to have the Truvia homemade recipe!! I’ll try adding the vodka coffee liquor and post back after I’ve done it. Thanks! Love your recipes!!! :>)

            1. That’s right. You can buy the oligosaccharides but they aren’t easy to come by. I do think it would for sure be cheaper. Do you get digestive upset from that? I think it would do that typically. Look fwd to hearing from you and thanks!

  2. I haven’t tried it but I’ve been thinking that if you took this recipe and froze the liquid ingredients after blending you could then throw the ice cubes into a vitamix. We use frozen bananas with just a smidge of water and then cacao and sometimes peanuts in the vitamix and get awesome “choc icecream”. We also use other frozen fruit for a sorbet. So it stands to reason that this too would come out like soft serve depending on how much water/coconut milk is added to the frozen stuff.

  3. Avocado adds a lovely creamy consistency. Just have to be careful not to overdo it for your tasted buds. Avocado flavor may be too much. We got used to it and love the results as non dairy ice cream tends to freeze (when stored in freezer) as hard as a rock, but not with avocado in it.

  4. This recipe is exactly what I was looking for and it hit the spot perfectly. For the sweetener I used Coconut Nectar + a few drop of liquid stevia and also blended in a coffee ice cube. Will definitely be making this again. 🙂

    If you are looking for another sweetener, have you heard of Lakanto? I have not tried it because it is pricey, but it supposed to be very good.

    1. I am familiar w/ that but it would probably be cheaper to purchase erythritol and add a little lo han guo to it since those are the ingredients :-).

  5. Has anyone tried with coconut cream? I am wanting to try without the thickener because of hubbies dietary restrictions, and wondering if that would help. I have never made ice cream, but just bought a machine (SO excited!! lol) but I have used coconut milk alot for Thai food, and always prefer coconut cream for it’s thickness.

    1. I think it would be great, but not using only coconut cream. That would be way too thick, I think. Thanks!!

  6. oh yummy to my tummy! love chocolate and coconut! Please come hang out and link up to our link party “Home is Where the Heart is” Please feel free to link up any posts you might want to share! 🙂
    (Link deleted by Whole New Mom due to it not working anymore)

  7. Yum! I’ve got to try this and thanks for sugar free version as both my husband & I need that option. Please share at my party Totally Transformed Tuesday. Hope to see you there! I’m a new follower. Peggy

  8. This looks yummy. I am trying to recreate the Chocolate Peanut Butter ice cream, from So Delicious as my ice cream, habit gets expensive. I have found some good ideas and hope to try tomorrow. We just bought an ice cream machine and have not used yet. I have been eating 80% raw for 4 months now due to health issues. I am very proud to say that.There is not as much benefit as I would hop but I will keep at it anyway. I was a total sugar and wheat bread addict. Just getting into baking with alternate flours. Thank you sooo much for being here.

    1. I would LOVE to make that. We were just talking about making a nut butter ribbon for ice cream – YUM! Hang in there. The raw diet may not be what you need but the sugar and wheat issues can be big. If you tell me what you are dealing w/ perhaps I can help if I have time. If you’d like to talk extensively maybe I can set something up for a low rate. Blessings!

    2. Im so glad you asked about PB Choc. It’s my all time fav. I’ve been GF/DF now for two months. When we started I told my 17yr old son who shares my love of this ice cream… Do NOT bring it in the house or I WILL hurt you! My husband looked at him as my son laughed & said… No, she’s serious! It’s the only thing that would drive my crazy. THEN… I found the So Delicious & a couple others that have PB Choc! Well if you were in whole foods that day you probably thought I was a freak! I have a Blendtec & I’m really excited to try my own because YES the “pints” for $7+ is completely ridiculous! Thank you so much for your recipes, blog & website. So glad I found you!

  9. I really enjoy ice cream with chunks of goodness in it, just like this one! I really like the sound of the chocolate and almond together, and this is such a fabulously adaptable recipe. It’s wonderful to have something you can adapt so everyone can enjoy it.

  10. This looks so delicious! We are so happy to have you join us for our “Strut Your Stuff Saturday”. Please come back soon!! -The Sisters

  11. I substituted Agar Flake for the Arrowroot (simmered 2T in 15oz of the coconut milk for 5 min), and it turned out WONDERFULLY CREAMY!

    Love this recipe – Thank you so much for the post!

    1. Thank you !!!! We were about to try some more ice cream making experiments!!! I can’t wait to try. Thanks again!!!

  12. I have a friend who is lactose intolerant, she would love this recipe. I’m with you, I like lots of stuff in my ice cream too! Thanks for sharing on Hearth & Soul Hop. 🙂

  13. Hi I am trying this tonight sounds yummy. As for sugar have you tried Palm sugar, my kids can’t have any cane sugar and we use palm it is a great natural sugar

    1. I haven’t used it, but I do have coconut. I am not sure I can handle the glycemic index effect of it but it is a great choice. Hope you like it!!!

  14. I am going to try this recipe this week! Sounds great. Chocolate, almond & coconut are one of my favorite ice cream ‘flavors’ 🙂 You can also sweeten ice cream w/ maple syrup. last night we made strawberry ice cream in the cuisinart and used 2 tbsp of maple syrup. it was perfect 😉

  15. We made this using Thai Kitchen Organic Coconut Milk. Did you use canned coconut milk? I only ask because following your instructions, I thought ours was pretty creamy. I had the same issue as you, though. I just got my Cuisinart yesterday for my early Mother’s Day gift. 🙂 While the ice cream was originally a good solid consistency, it melted so quickly. We have plenty leftover (we made the whole recipe and there are only two of us), so we will see how it freezes. About 6 weeks ago, I changed my diet to get rid of chronic yeast problems. No dairy, refined sugar, caffeine, soy, and ended up being mostly gluten free as well. I am feeling great, and have learned so much about food! We have been using coconut oil and milk in so much because of its great health benefits. I was thrilled to find Coconut Bliss Ice Cream, but at $7.29 a pint, I only ever bought it once and decided I need an ice cream maker. This recipe was awesome. I used 2tsp of NuNaturals stevia powder instead of another sweetener and sliced almonds. We also added 2tsp of peppermint extract to make a Mint Chocolate Almond Chip ice cream. I think next time I might leave out the chocolate chips. The Almonds gave me enough crunch, but man, was this decadent! I am so excited to experiment with coconut milk ice creams. I agree with the above post. This has got to be served in Heaven! 🙂

    1. I did not use canned milk. I always make my own following the instructions in my Homemade Coconut Milk post. I am so glad you enjoyed it! We haven’t made it in awhile. I am glad to hear that you are doing well w/ your diet. It can help with so many things. Take care.