Double Chocolate Almond Ice Cream {Dairy-Free, No Refined Sugar}
Nothing quite says summer like ice cream. Especially if it’s loaded double chocolate almond ice cream! Even if you don’t or can’t eat dairy, you can have your ice cream and eat it too! This easy chocolate almond ice cream uses canned coconut milk to create such a creamy base you won’t miss the dairy at all!
Double Chocolate Almond Ice Cream Recipe
This double chocolate ice cream is loaded with wholesome ingredients. Most ice creams that boast loads of ingredients also have loads of sugar. Naturally fermented cacao powder along with the help of a sugar-free sweetener gives this loaded chocolate ice cream intense flavor. Add in creamy almond pecan butter and some chopped almonds for added crunch and you’re in business!
Wildly Organic Cacao Nibs also add some crunch and intense, pure chocolate experience. However, they can be a little bitter on their own. Usually, I like my homemade ice cream only mildly sweet, but here I’ve upped the sweetness factor a bit to offset the cacao nibs. It’s still not anywhere close to as “sugary” tasting as conventional ice cream, but it helps highlight and balance the slightly bitter crunch of the cacao nibs.
And if you’re feeling extra sweet feel free to add a generous amount of Wildly Organic Chocolate Syrup on top when serving. It’s only two ingredients, ultra-smooth and hard to believe something that delicious is so wholesome!
Are you an almond extract fan? I’m a big fan of almond extract and I think it helps highlight the almonds and nut butter in the ice cream. However, I know some people aren’t so keen on the taste. If you prefer, pure vanilla extract can be substituted, or the almond extract can be left out altogether.
To Egg or Not to Egg
Typically a good homemade ice cream is made with egg yolks, cream, and sugar and cooked into a custard before freezing. While the eggs aren’t strictly necessary, there are a few reasons why I like to add them. Rich egg yolks from free-range hens add a decadent creaminess to the ice cream. Egg yolks are easier to digest than egg white and they’re packed with protein, B vitamins, choline, vitamin K2, and other nutrients.
There is one caveat though. I would never recommend using raw egg yolk from conventionally raised, factory-farmed chickens. A free-range hen (preferably local) fed a healthy diet will be healthy and their eggs will be healthy. Traditionally cultures have eaten undercooked egg yolks for many years, and it’s not uncommon to have soft boiled or sunny side up eggs.
However, if you prefer to cook the egg yolks before adding them into the ice cream mixture, I’ve included detailed instructions below for you!
Try these other Summer dessert recipes!
- Dairy-Free Fruity Coconut Nice Cream Cake
- Coconut Mango Popsicles {Dairy Free, Vegan, No Refined Sugar}
- Paleo Chocolate Fruit Kabobs {Gluten Free, Vegan}
- No-Bake Piña Colada Cheesecake {gluten-free and no refined sugars}
- Grilled Peaches with Almond Butter Drizzle {Paleo, Vegan, Gluten Free}
Will you top your Double Chocolate Almond Ice Cream with Wildly Organic Chocolate Syrup?
- 2cans full fat coconut milk
- 3Tablespoons Wildly Organic Fermented Cacao Powder
- 1/4cup Wildly Organic Coco Monkey Sweeteneror agave nectar if preferred
- 1/2teaspoon pure almond extractor pure vanilla extract
- 3 pastured egg yolksoptional but adds creaminess (see notes for cooking egg yolks)
- 1/4cup Wildly Organic Almond Pecan Butter
- 1/3cup almondsroughly chopped
- 2Tablespoons Wildly Organic Cacao Nibs
- 1/4cup Wildly Organic Chocolate Syrupfor topping
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In a blender, combine canned full-fat coconut milk, cacao powder, coco monkey sweetener, almond extract, and egg yolks and blend until smooth. If you prefer to cook your egg yolks before, see notes below with instructions.
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If using an ice cream machine, pour the mixture into the machine and process according to the manufacturer’s directions. When the ice cream begins to firm up, add the nut butter, almonds, and cocoa nibs.
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If not using an ice cream machine, then pour the mixture into a glass baking dish. I used an 11x7 dish.
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Put the ice cream in the freezer for 30 minutes, then stir thoroughly. When the ice cream has firmed up some, then stir in the almonds, nut butter, and cocoa nibs.
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Continue stirring every 15- 30 minutes until it’s the desired consistency. For the first few hours, I only stirred the mixture every 30 minutes, but as it began to harden faster, I switched to every 15 minutes.
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Store any leftover ice cream in a freezer-safe, covered container. Serve ice cream with Wildly Organic Chocolate Syrup.
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If you feel safer eating cooked eggs though, then they can be cooked in the coconut milk first before being added to the ice cream mixture.
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Add 1 can of the coconut milk to a small saucepan and bring to a simmer over medium-low heat.
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In a large heat-safe bowl, whisk the egg yolks together until combined.
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Slowly pour half of the hot coconut milk into the bowl with the egg yolks while whisking vigorously.
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Then, slowly pour the coconut milk and egg mixture back into the pot while whisking vigorously.
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Cook for exactly 2 minutes while whisking.
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Remove from the heat and use for the ice cream recipe as instructed.
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