almond and dark chocolate chunk ice cream

ever since i got an ice cream maker i have played around with different ice cream recipes.  the problem is the milk substitutes i was using are so much thinner than cream, they never thicken up in the machine, so they froze into a solid block in the freezer.  the beauty of this recipe is that in adding a full cup of almond butter, not only am i thickening it, but i’m also infusing the ice cream with a rich, toasty almond flavor.  and with chunks of 70% cacao dark chocolate swirled in, this has quickly become one of my new favorite ice cream flavors.

almond and dark chocolate chunk ice cream
2 cans (28 oz total) or 3 1/2 c coconut milk
1 c almond butter
1/2 c brown sugar
1 tbsp vanilla extract
1 large bar of dark chocolate (about 100g)

you do need an ice cream maker to make this recipe, but like my juicer i acquired a small, but relatively new ice cream maker for just $15 at my local thrift store, so keep your eyes peeled.  my machine requires the bottom bowl – made of metal and filled with a liquid coolant – to be frozen for at least a day before so it is cold enough.  and i’ve used other machines that require lots of ice and epsom salt.  read your machine’s instructions so you’re not surprised when it comes time to make it.

in a blender mix up the coconut milk (i used the light kind from trader joe’s), almond butter, vanilla extract and brown sugar on medium-low for 30-60 seconds, or until blended evenly.  if you use full fat coconut milk it will be even creamier.

flip the ice cream machine on and in a slow and steady stream start pouring the ice cream mixture in.  let spin for 30-40 minutes, or until the contents are thick like soft serve.  i turn the machine off every 10 minutes or so to take the lid off, stir and turn back on, just because it can get a little thicker at the bottom.

while it’s mixing chop up your chocolate so there are no bits too big.

once thick, remove the top, scrap down the blades, and carefully pour the mixture into a freezer-safe container with a lid, and mix in the chocolate chunks before sealing and freezing immediately.  let freeze for at least 6 hours before serving. and like most vegan ice creams it still must sit and thaw for about 10-15 minutes before you can scoop it, but then it is creamy and soft and easy to work with.

yields about 1 quart

Comments

10 Responses to “almond and dark chocolate chunk ice cream”
  1. asha says:

    droooooool. omg. Summer is coming and I cannot wait to start making frozen things. this looks and sounds so delicious.

  2. this looks fantastic…i can tell just by looking at the ingredients that this would turn out fantastic!

    i’ve bookmarked the recipe…now all i need to do is find a cheap ice cream maker!

    thanks;)

  3. Kaitlin says:

    This looks really good! I’m not vegan, but I still would really like to try this! Yum :)

  4. Looks delicious! I like you tend to opt milk instead of cream – making a harder ice cream – the almond butter would make it smoother! My hubby’s allergic to almonds – sadness – but I may just have to try it anyway!

  5. kathy says:

    Great! Yummy almond and chocolate. Will It still taste the same when coconut is used instead. I know coconut milk is creamy but it has a bit different taste isn’t it? :-)

  6. liz says:

    this looks awesome! i love how simple this recipe is. how does it taste?

    • jacqueline says:

      about the taste: the almonds and chocolate add most of the flavor, so it’s not very coconut-tasting. but it is still melty and creamy while much lighter than dairy ice cream.

  7. Monica says:

    I just got an ice cream maker and have been looking for recipes that don’t use soy milk or tofu. This looks rich and delicious. A keeper!

  8. Lou says:

    how would this recipe be change if i were to substitute honey/agave/coconut nectar for the brown sugar? can’t do process sugars …

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