Chocolate Almond Chip Ice Cream – dairy-free, low-carb, AIP

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Chocolate Almond Chip Ice Cream - dairy-free, low-carb, AIP | Whole New Mom

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 :-).

Now, I've never been one to turn down ice cream in any form (someday I'll share the gorey 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 do I have a treat for you.

Chocolate Almond Chip Ice Cream, full (really full) of almonds and chocolate (or carob) chunks.

(And absent of dairy and sugar, for those on special diets :-)!)

Chocolate Almond Chip Ice Cream - dairy-free, low-carb, AIP | Whole New Mom

This whole dairy-free ice cream adventure started on our recent trip to Chicago.  My family always likes to visit Whole Foods and Trader Joe's whenever we visit to grab some food to get us through our trip (since we never go out) and to stock up on a few things.

Well, this time we got the chance to sample some coconut milk, no sugar-added ice cream.  And we were hooked.

And wouldn't you know it – it was on sale.

Good thing –the regular price was something horrendous — even on sale it was $3.59 / pint.

Well, though I am not one to spend $3.59 a pint on anything, I splurged on Mint Chip as well as Chocolate flavors and some gluten-free cones.  Guess what our breakfast was the next day :-)!

The consensus in our family was that the chocolate was too bitter.

Well, not this version.  It was gone-gone-gone in our household in a flash!

Oh, and since you're here, I'm sure that you'd be interested in the other dairy-free ice cream treats on the site.  How about…..

More Dairy-free Ice Cream Treats:

Mint Chocolate Chip Coconut Milk Ice Cream
Mocha Chip Ice Cream
Lemon Poppyseed Ice Cream
Sugar-free Fudgesicles
Key Lime Pie Popsicles

By the way, any of the following links may be affiliate links. If you click on them and make a purchase, I might make a commission. Your support is much appreciated and helps keep this free resource up and running.

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, used immediately, and the mixture needs to be chilled.  Otherwise, it's “soft serve city” :(.

Cuisinart Ice Cream Maker

If you decide to freeze it and it gets too hard to scoop, try this handy anti-freeze ice cream scoop.

Anti-Freeze Ice Cream Scoop


Chocolate Almond Chip Ice Cream - dairy-free, low-carb, AIP | Whole New Mom


Chocolate Almond Chip Ice Cream made with Coconut Milk (sugar-free option)

Serves approx. 6 cups (1½ quarts) ice cream     adjust servings

This Chocolate Almond Chip Ice Cream tastes great and is much cheaper than store bought dairy free ice cream. Vegan, paleo, low carb, & AIP!



  1. Add coconut milk, sweetener, cocoa or carob powder, arrowroot, vanilla and salt in blender or food processor. Mix well.
  2. Add mixture to ice cream maker and process following manufacturer's instructions.
  3. When mixture starts to thicken, add almonds and chocolate chips.


Recipe Notes

1. Milks: You can, of course, substitute dairy or other milk alternatives as you like. Among the dairy alternatives, almond will be one of the better options to promote creaminess of the final product.

2. **Sweeteners: I recommend using the healthiest option that you have available to you. Since I am on a completely sugar-free diet, I opted for alternative sweeteners and used a combination of xylitol and erythritol, which worked great. As a rule, I recommend stevia, honey or sucanat over and above these alternatives, but I seem to have a reaction to stevia ad can't eat the others, so I am working through this issue as best I can. More on alternative sweeteners soon :-).

3. I am still working on perfecting the creaminess of this ice cream, but the arrowroot certainly helped. If you are on a low-carb plan (like THM), use the gelatin, or about ½ the amount of glucomannan but add gelatin to the coconut milk first to let it sit for a few minutes before proceeding with the recipe.

5 reviews

Let me know how long it lasts (or doesn't) in your house!

What's your favorite ice cream flavor?

Chocolate Almond Chip Ice Cream - healthy, vegan, dairy free, sugar free, THM:S

These comments do not necessarily reflect the opinions of Whole New Mom, LLC.


    Speak Your Mind


  1. Does anyone have a nutrition or carb count on this ice cream?

  2. Hi, just wanted to let you know (you probably already do since you offer alternatives in the recipe) that gelatin isn’t vegan, in fact it isn’t vegetarian either since it comes from animal’s bones. Thanks!

  3. Hi. Thanks for the recipe. It was really good. I found the trick to making dairy free ice cream to be MCT Oil, which is extracted from Coconut Oil. I bought the NOW Brand. I added 3 Tbs to your recipe and it was just great.

    I used toasted carob powder, arrowroot, and did not add the almonds nor the carob chips (but I will be making those soon!). I also added Sunflower seed butter swirl from another website. Make the sunbutter swirl while the ice cream is churning and then place it in fridge to harden. Once ice cream is done, pour it in the bowl you’ll be storing the ice cream in, and use a spatula to mix in the sunbutter swirl.
    Sunbutter Swirl
    ½ cup sunbutter (or peanut butter)
    ¼ cup coconut oil, melted
    1 tsp Stevia powder

    I had the ice cream with blueberry carob brownies, which were so delicious. I’m a brownie fanatic and I like these even better than the chocolatey gluten variety. Recipe here:

  4. Hi! My ice cream didn’t thicken. I used tapioca flour instead of arrowroot. Could this have been the problem?

  5. 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!

  6. 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!

  7. 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.

  8. 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!!

  9. 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! 🙂

  10. 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! 🙂

  11. Thanks for linking at Trim Healthy Tuesday! We love coconut milk.

  12. Janine G. says:

    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 :).

  13. Looks like a great recipe and I can’t wait to try it 🙂