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This dairy free chocolate ice cream isn’t like any you’ve ever had before. It’s dark and rich and super creamy, without the use of milk or refined sugar! The chocolate and almond flavors are incredible together and will satisfy that summer chocolate craving and leave your taste buds happy. Plus, it’s a dairy free and Paleo chocolate ice cream recipe! This one’s a keeper.
A few years ago I found this ice cream in the small town I was living in (back when I was eating dairy). I fell in love fast. Swiss Double Chocolate Almond ice cream made by Lochmead Farms….sooo good.
They’re a relatively small company, and it was really hard to find it in stores. When we moved away from that town, I always looked in the grocery stores to find it, without much luck.
Now that I’m avoiding dairy and loving creating recipes, I thought I’d give
WHY I LOVE This Dairy Free & Paleo Chocolate Ice Cream
Here’s why I love this ice cream recipe:
- it’s dairy free
- honey is used as the sweetener (maple syrup works too!)
- no fillers and preservatives like store bought ice cream
Chocolate and Almond Coconut Milk Ice Cream
Guys, this flavor combo is awesome. I’m a big fan of chocolate and almond. You can maybe tell by some of the other dessert recipes on the blog…
- Dark chocolate almond clusters
- Chocolate brownie (made with almond butter)
This recipe uses almond extract to give it a subtle, yet delicious almond flavor.
Tools & Ingredients Used to Make Paleo Ice Cream
- Ice cream maker – with this new style you don’t have to mess with ice and salt.
- Mixing bowl – this one has a non-skid bottom…good idea for blending things
- Immersion blender – this is the one we use and love
- Ice cream serving bowls – double (or triple) the recipe and make it a party! These insulated bowls will keep your hands from freezing on a cold bowl!
Ingredients you might not have
- Coconut milk
- Honey (or maple syrup)
- Cocoa powder
- Almond extract
- Vanilla extract
- Sea salt
- Refined sugar
HOW TO MAKE Paleo & Dairy free Chocolate Ice cream
STEP 1: Get your ice cream machine ready
Use the manual that came with your mixer to get specifics on how to get it ready. You may need to freeze the container before using.
STEP 2: Mix the Ingredients
Mix everything together in a bowl. If you have clumps from your coconut milk, use an immersion blender to get it smooth.
STEP 3: Pour Your Ice Cream Mixture into the ice cream container
Pour the ice cream mixture into the ice cream container and put the lid on.
STEP 4: Layer ice and rock salt In your ice cream maker
Our ice cream maker is kind of ancient (we were gifted it by my mother-in-law and she found it at a thrift store)! If your ice cream maker is newer or different, follow the instructions there. For our ice cream maker with the ice/salt layering method, I usually do a 2″ layer of ice, then sprinkle with salt, then repeat until I’ve filled the container.
STEP 5: Turn on the ice cream Machine
Now turn on the ice cream maker and let it run. Usually the ice cream makers just stop when the ice cream is completely frozen. Sometimes you can hear the motor working harder as it gets close. It’ll sound like it’s really struggling, or that the motor is dying.
Step 6: Put in freezer safe container to store
Some ice cream makers allow you to put the canister along with the ice cream right in the freezer. I usually transfer mine to a different container for a few reasons.
- The canister for my ice cream maker is huge and usually doesn’t fit nicely in my freezer
- My pyrex containers have lids that fit securely, the ice cream maker canister does not.
FAQ and Substitutions
I know every household is different, and the pantry staples in your house are likely different than mine. I also know how disappointing it is to find a recipe you want to make and then remember you forgot to get it at the store…oops.
Here are a few ideas for substitutions as well as answers to frequently asked questions.
What If I don’t Have Almond Extract?
Omit it if you’d like, but you won’t get the delicious and subtle almond flavor that makes this ice cream extra delicious. You can usually find almond extract in the baking aisle in the grocery store. And of course, it’s also on Amazon. Order it here.
What Can I Substitute For The Honey?
You can substitute maple syrup in a 1:1 ratio for the honey. I haven’t tried any granular sugars. If you try it, make sure it isn’t grainy when you start to make the ice cream. If it is, heat it on the stove for a few minutes until the sugar dissolves.
DO I have to Use Rock Salt?
No. Although I’ve never tried it, it’s possible to use table salt to make ice cream. If you run out of ice cream/rock salt, use what you have!
Does it taste like coconut?
No! I don’t really enjoy coconut taste, and I am thrilled that there isn’t a coconut flavor to this ice cream. I think the cocoa powder and almond extract do a great job of covering it up. If you want more coconut flavor, use some coconut flakes as a topping.
Serving Ideas & Storage
Have an ice cream sundae bar with toppings like:
- fresh summer berries
- chopped almonds
- chocolate chips
Use ice cream bowls and make it a fun party!
Keep in a covered container in the freezer until you’re ready to eat.
More Dairy Free & PAleo Chocolate Desserts
Want more dairy free & vegan ice cream recipes?
My friend Ester put together a book of delicious no-churn vegan ice cream recipes. I’ve personally tried the peanut butter chocolate ice cream, and oh my goodness it was delicious. Buy her book and enjoy delicious ice cream all summer long! See the recipes included here.
- 14 oz coconut milk (1 can)
- 1/2 cup cocoa powder
- 1/4 cup honey (or maple syrup)
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- pinch of salt
- chopped almonds, chocolate chips, berries (optional toppings)
- Mix all ingredients with an immersion blender (blender or food processor work too) to get any coconut milk clumps out.
- Follow the instructions on your ice cream maker. If you have a double canister ice/salt maker, keep reading these instructions.
- Put the mixture into the inner canister.
- Assemble the machine...put the lid on the canister with the mixture and place inside the outer container.
- Layer ice and salt in between the containers.
- Turn the machine on and wait for the ice cream to be done.
- Move to a freezer safe container with a lid and store until you're ready to eat.
Nutrition Information:Yield: 8 Serving Size: 1/4 C
Amount Per Serving: Calories: 162Total Fat: 11gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 24mgCarbohydrates: 15gFiber: 2gSugar: 10gProtein: 2g