Chocolate Almond Chip Ice Cream Recipe (Dairy-Free)
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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. 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.
- For softer, more scoopable ice cream, replace 1/4 cup of the sweetener with allulose.
- 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 an estimate only. It may vary depending on ingredient brands, substitutions, and preparation methods. Optional ingredients are not included. Net carbs are typically calculated by subtracting fiber and sugar alcohols (such as erythritol) from total carbohydrates. This information should not be relied upon for medical or nutritional purposes.
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!
Oh man – another recipe why I need to buy myself an icecream maker. That looks gorgeous – and your picture is amazing too. 😀 Thx for sharing at this week’s Sugar Free Sunday!
Umm… drooling!
Thanks so much for sharing and linking back. You are as awesome as your ice cream!
looks perfect and sounds really delicious. thanks for sharing your recipe! visiting from FTF, have a great week. 🙂
Our household is a milk free zone! Thank goodness for coconut milk! I made it and I featured this for WorkShop Wednesday. Thanks for linking to the party!
That looks delicious and I love that you have sugar free option. My oldest child is type 1 diabetic so I always look for treats with less sugar or sugar free.
Thanks for the dairy-free version. Now I just need to figure out how to make it without an ice cream maker! ;0)
I have read a bit about this and hope to post on it. Just try freezing it in a shallow pan and stirring it frequently.
The “freezer bowl” style makers are very reasonable. On sale they are about $35.
Let me know how it goes!
ooks FABULOUS…plan to make this with my grandkidlets this week, thanks for the recipe!
cannot wait to play around with this one.
Might use cashews, but will certainly use coconut milk, but no carob. just raw cococa – and thanks for the tip on arrowroot – I think that will help the re-serving (IF there’s any left over!
Blessings!
LIB
We’re still working on the creaminess here too. I’m sure cashews would be great. I think pecans or macadamias would be fabulous! Take care!
I made a chocolate coconut milk with shredded coconut and chopped almonds added and it turned out fabulous. However, by your standards I cheated and used 2 cups of heavy cream in addition to a 14 oz can of full coconut milk. I also used 2 eggs, 1 tbsp of coconut oil and vanilla. Mine turned out very creamy and froze very well. I’ve read that you can use guar gum as a healthy thickener if you can’t take dairy. If you would like my recipe let me know.
Yours sounds great. But my oldest has a life-threatening allergy to dairy and eggs as well. I was thinking about guar gum, however. Thanks! I don’t know what you mean about “cheated”? I would be interested in your recipe. Perhaps if I substituted thicker coconut milk I would get a creamier result as well.
I’ve recently come back to chocolate after a multi-year sabbatical. The addition of almonds puts this recipe in the “must try” category!
Thanks for sharing at the hearth and soul hop last week.
Hope you enjoy it!
Carob worked great for us, in case you ever take that vacation from chocolate again!