Vegan Dark Chocolate Almond Ice Cream

This Vegan Dairy-Free Dark Chocolate Almond Crunch Ice Cream has a dark chocolate taste with additional dark chocolate covered almonds throughout the ice cream, making it so delicious and rich. Made with coconut milk and dark chocolate.
Course Dessert
Cuisine American
Keyword vegan dark chocolate ice cream, vegan almond ice cream
Servings 3
Author Brandi Doming


  • One 13.5 oz can of full fat canned coconut milk
  • 1/4 cup (24g) unsweetened cocoa powder
  • 1/4 cup + 2 tablespoons (120g) pure maple syrup
  • 1 teaspoon unsulphured molasses (optional-but aids in the dark chocolate flavor)
  • One 3.16 oz (90g) dark cacao chocolate bar 70-71% cacao, finely chopped
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon fine sea salt
  • 1/4 cup (20g) dark chocolate covered almonds, chopped


  • Make sure your freezer bowl from your ice cream maker has been in your freezer for a couple of days to make sure all the liquid in it is completely solid, otherwise it won't make ice cream properly. See your manual for further tips.
  • I use this scale.


  1. Add your coconut milk, cacao powder, syrup and molasses to your blender and blend until smooth.
  2. Finely chop your chocolate bar (1 bar will give you about 3/4 cup finely chopped chocolate) and melt either over a double boiler or in a bowl in the microwave for 30 seconds, stir, then a couple more times at 15 second intervals until the chocolate is almost all melted, stirring each time. Be careful not to overheat or burn the chocolate. Stir until completely smooth. Add to your blender. Blend on high until completely smooth.
  3. Add the vanilla and sea salt and blend again.
  4. Pour the mix into your ice cream maker. Let the machine do it's magic until it has reached the soft serve stage, being careful not to overchurn it.
  5. While it is churning, chop up your chocolate covered almonds. Add more or less if desired, but I found this to be plenty. Once your ice cream reaches the soft serve consistency, pour the ice cream into an ice cream container. Smooth out the ice cream and stir in the chopped chocolate almonds. Place a piece of plastic wrap directly on top of the ice cream and then cover with a tight lid. Place in the back of the freezer to firm up for a couple of hours before eating. Homemade ice cream is best eaten within the first couple of days to avoid ice crystals from forming.

Recipe Notes

*Vegan, dairy-free, egg-free, oil-free, soy-free