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 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…..vodka to keep the ice cream from becomming rock hard…..chocolate…..coffee….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
Are you wondering about vodka working to keep this from getting hard in the freezer?
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….
Interesting. Isn’t Swerve just erythritol? I would go for making your own. I have a DIY Truvia recipe on my blog. I think those name brand sweeteners are a fortune :(.
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!!! :>)
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!
Yum! I would love to have you share your posts on The HomeAcre Hop!
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.
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.
Thanks!! Sorry – this in my spam folder :).
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.
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 :-).
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.
I think it would be great, but not using only coconut cream. That would be way too thick, I think. Thanks!!
Let us know if you do end up trying it though, Kasey – thanks!
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)
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
yum sounds really good!
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.
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!
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!