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!
Hi! My ice cream didn’t thicken. I used tapioca flour instead of arrowroot. Could this have been the problem?
I’m not sure but I have tried adding 3 T of MCT oil to the recipe has worked well. I’m going to add it to the post.
Can you substitute almond milk, half-half, or whipping cream for the coconut milk? I’m feeling lazy and don’t want to go to the store.
Yes you can do that. The whipping cream will make it very thick so I would maybe combing it with one of the others or do 1/2 and 1/2 combined with the almond milk or coconut milk. Enjoy!
This looks really yummy! I will try it later this week. I have made salted caramel coconut milk ice cream, but it was definitely more labor intensive!
Hope you like it! We’re planning on working on some more recipes soon!
My stomach won’t tolerate zylitol, so I use Erythritol and Stevia. I bought this Cuisinart maker and using Erythritol, the ice cream froze solid to the sides of the bowl of this ice cream maker. It can’t even be chiseled away. The rest of it freezes hard as a rock once it’s been in the freezer. I’ve tried three recipes, and it does it ever time. Has anyone else have this trouble? Any suggestions? Thanks in advance.
Yikes. I have no idea! I have seen others make recipes that are dairy free and made with erythritol so I am not sure. Did you try one of the thickeners like the gelatin? I have seen others use vodka.
great recipe! Thanks 🙂 I haven’t read all the comments but I would put half an avocado in this for creaminess. It really works and you can’t taste the avocado at all!!
Sounds GREAT!!!
You actually found Coconut milk ice cream with no sugar in it at Whole Foods? What was the brand?
Yes! It’s So Delicious–good, but pricey!
Thanks for posting this recipe. We have been doing a blend of GAPS/PALEO for 2.5 years and getting bored of the food. Sometimes something just as simple as adding almonds to our basic ice cream recipe is just the change that is needed. Made the ice cream this morning. It’s chilling in the freezer, but my 9 year old gave it the thumbs up from licking the bowl! 🙂
So glad! We were just talking about making more ice cream here. I do NOT want to pay for the local shops and the stuff is so bad for you!
I’ve followed the recepi and it came out very oily when I tasted it it was like I was eating butter
Why ?
I’m so sorry – should have tasted more like coconut milk? Did you use homemade coconut milk?
I love chocolate and coconut! I just had a version at Graders that had shaved coconut in it. It was a little too textured for my taste. The almonds sound like a great alternative. Thanks for the great recipe! 🙂
Thanks for linking at Trim Healthy Tuesday! We love coconut milk.
Quick questions: Your instructions say 1/2 c. to 3/4 c. sweetener. I understand you can leave it out but what would you recommend as the sweetener? Thanks in advance for your answer!
Do you mean can I leave the sweetener out completely? I wouldn’t do that. I think it depends on your diet. I use stevia or xylitol or erythritol b/c of our issues w/ candida. Let me know if you need more help :).
Looks like a great recipe and I can’t wait to try it 🙂