Chocolate Almond Milk Ice Cream Recipe

I adjusted my sinfully rich chocolate ice cream recipe to this much healthier version, even higher in protein, plus tons of fiber, all without the refined sugar and cow’s milk though it does contain eggs. It is still very delicious for such a healthy ice cream recipe. You can make chocolate, raw almond milk ice cream, chocolate raw pecan milk ice cream, chocolate raw hazelnut ice cream, or whichever nut you choose.

Chocolate Almond Milk Ice Cream Recipe


Yield: Makes about 1 quart.

Chocolate Almond Milk Ice Cream Recipe


  • 3/4 cup agave nectar or sugar (or 2/3 cup blue agave)
  • 3 large eggs
  • 7/8 cup unsweetened cocoa powder
  • 1/2 teaspoon instant gluten-free coffee (optional)
  • 2-1/4 cups raw Vanilla Almond Milk (or store-bought almond milk)
  • 1/4 - 1/2 teaspoon xanthan gum (or guar gum, if corn intolerant)* (optional)


  1. In a food processor, add 3 large eggs, agave nectar and cocoa powder (and coffee, if using); blend thoroughly.
  2. Bring almond milk to a boil.
  3. Add about 1 cup of the hot almond milk to the chocolate mixture in the food processor; blend for about 1 minute.
  4. Add the above mixture back to the rest of the milk mixture left in the pot.
  5. Cook over medium heat, stirring constantly with a wooden spoon, until mixture coats the back of spoon and you can draw a line on the spoon which remains.
  6. Remove from heat and allow to cool in the refrigerator until at least room temperature.
  7. Add cold mixture to your ice cream machine according to directions provided by manufacturer; or freeze as is. My machine takes about 25 minutes, but I have a 2 qt. ice cream maker.
  8. If using machine: Freeze for a about 2 hours for firm ice cream; less for softer.
  9. Freeze leftovers in air tight container. Thaw out for about 15 minutes before serving or take your chances in the microwave for a few seconds at a time, testing for the desired softness.
  10. Top with your favorite topping.


*I've recently discovered that xanthan gum or guar gum provides a bit of chew to ice cream, much like the ice cream we purchase in stores. Start with 1/4 teaspoon and move up to a 1/2 teaspoon next time you make it if you'd like more of a chew.

If you’re looking for raw almond milk ice cream recipes that are dairy-free, casein-free, vegan and raw, see my other gluten free ice cream recipes. There is a mango ice cream recipe and the all-time favorite, Raw Almond Pistachio Ice Cream Recipe.



6 Replies to “Chocolate Almond Milk Ice Cream Recipe”

  1. Hi there, love the look of this recipe. I miss ice cream so much. Can you adapt this recipe for a thermomix or belinni intelli machine? I could try experimenting I guess.

  2. Hey there! How long will this keep? Will it become a block of ice after 1 week? I’ve had many bad experiences with almond milk ice cream and I’m still look for the “right” one! Thanks!

    1. Adding a teaspoon or so of xanthan gum helps prevent ice build up, but without heavy whipping cream it’s not going to be soft like ice cream. Perhaps nuking it in the microwave for 20 seconds before serving will help. I do this all of the time.

      Good luck!

    1. Hi Cathi, If you click on the link to the vanilla almond milk ingredient you’ll find that I use homemade which is sweetened naturally with dates. If you are using store bought almond milk you’ll have to decide whether to purchased unsweetened milk and sweeten it with dates and whether to strain it or not; or go for the sugar content in most sweetened versions. Enjoy!

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