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!
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
So glad, Tanya! Thanks for coming back to tell me!
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!!!!!
So glad to hear it! Yea!!!
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!
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!
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!
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!
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
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!
~Adrienne
Can you use agave nector as the sweetener? If so how much should you use.
Hi Mel. I would aim for the 1/2 – 3/4 amount as indicated, but to taste of course. I do have a post on Substituting Sweeteners that may help in other situations.
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!!
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 :-).
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!
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 :-).
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! 😀
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.
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.
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 :-).