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!
This ice cream looks heavenly!!! Thank you for sharing on Fit and Fabulous Fridays!
Thanks!!!! Hi Amee!
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.
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
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!
Thank you !!!! We were about to try some more ice cream making experiments!!! I can’t wait to try. Thanks again!!!
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. 🙂
We’ve been thinking about making more “lots of stuff” ice cream soon! 🙂
Can’t wait to try this. I am on a dairy free diet.
Thanks for sharing.
Paige
Hi,
I’m visiting from Chef-in-training and would love for you to share this, or any other recipes you would like to, at my Creative Thursday Link Party at http://www.michellestastycreations.blogspot.com. Have a wonderful week.
Michelle
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
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!!!
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 😉
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! 🙂
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.