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!
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.
Sarah
This looks creamy, rich, and delicious. The perfect summer dessert. Thanks for sharing on Sweet Indulgences Sunday.
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!!!!
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 :-)?
Thanks so much for sharing this amazing recipe at FAT TUESDAY! Hope to see you next week!
This looks delish!!!
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!
Thank you for letting me know about your new blog! I just checked it out! It looks great. I hope you stay in touch!
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.
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 :-).
Seriously? This is incredible too! Yum!!!!!!!!!!!!!!
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This looks INCREDIBLE! Thanks for sharing 🙂
Ashton
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