Dairy-free vanilla ice cream filled with crunchy chocolate-covered almonds inspired by classic Swiss almond ice cream.
Dairy-Free Vanilla Ice Cream with Chocolate-Covered Almonds
Inspired by classic Swiss almond ice cream, this dairy-free vanilla ice cream is filled with chopped chocolate-covered almonds for a mix of smooth vanilla ice cream and crunchy chocolate almonds in every bite. Made with a dairy-free vanilla ice cream base, it’s a homemade take on the classic flavor combination.
(This recipe is reprinted with permission from Dairy-Free Ice Cream by Kelly Brozyna. The original work is credited to the author and publisher, with permission granted for reproduction. Post by Sylvie Shirazi.)
Why You’ll Love This Dairy-Free Vanilla Ice Cream
- Inspired by classic Swiss almond ice cream
- Dairy-free vanilla ice cream with crunchy chocolate-covered almonds throughout
- Chocolate covered almonds add texture and flavor
- A great homemade alternative to store-bought vanilla ice cream with almonds
Ingredients You’ll Need
Vanilla Ice Cream Base
- Full-fat coconut milk – creates a rich, smooth dairy-free base
- Almond, cashew, or hemp milk – lightens the base and keeps the flavor balanced
- Medjool dates – naturally sweeten the ice cream and help create a smoother texture
- Vanilla extract – gives the ice cream its classic vanilla flavor
- Almond extract – enhances the flavor of the almonds without overpowering the vanilla
- Guar gum or gelatin (optional) – helps improve texture and reduce iciness
Chocolate-Covered Almonds
- Raw almonds – toasted until fragrant for deeper flavor and extra crunch
- Dairy-free dark chocolate chips – melt over the warm almonds to create a thin chocolate coating
- Sea salt – balances the sweetness and sharpens the chocolate flavor
How to Make Dairy-Free Vanilla Ice Cream with Chocolate-Covered Almonds
1. Make the Chocolate-Covered Almonds
Preheat the oven to 350°F and toast the almonds until lightly golden and fragrant. Transfer the warm almonds to a bowl with the chocolate chips and sea salt and stir until the chocolate melts and coats the nuts. Spread onto a lined baking sheet and chill until firm, then roughly chop.
2. Make the Vanilla Ice Cream Base
Blend the coconut milk and dates until completely smooth. Add the non-dairy milk, vanilla extract, almond extract, and optional thickener and blend again until fully combined. Chill the mixture until very cold before churning.
3. Churn and Finish
Churn the base in an ice cream maker according to manufacturer instructions. Fold in the chopped chocolate-covered almonds, then serve immediately for a softer texture or freeze until firm. If fully frozen, let sit at room temperature for a few minutes before scooping., let the ice cream sit at room temperature for several minutes before serving.
Recipe Source
This recipe is reprinted with permission from Dairy-Free Ice Cream by Kelly Brozyna.
Notes On the Recipe
A few notes to help you get the best texture and results:
Tips for the Best Dairy-Free Vanilla Ice Cream
- Make sure the ice cream base is fully chilled before churning for the smoothest texture.
- Homemade dairy-free ice cream freezes more firmly than store-bought versions, so allow a few minutes for softening before scooping.
Variations
- For a stronger almond flavor, add a little extra almond extract to the base.
- Drizzle melted chocolate into the churned ice cream before freezing for extra chocolate.
How to Store
Store the ice cream in an airtight container in the freezer. Press parchment paper directly against the surface to help reduce ice crystals.
Wrap Up
If you’re looking for a dairy-free vanilla ice cream recipe that feels a little different from the usual scoop, this is a good one to make while the weather is warm.
For more homemade dessert inspiration, explore these healthy frozen dessert recipes, including more dairy-free ice cream, sorbet, and creamy frozen treats made with simple ingredients.
More Dairy-Free Frozen Desserts
Dairy-Free Vanilla Ice Cream with Chocolate-Covered Almonds
Swiss Almond Ice Cream from Dairy-Free Ice Cream by Kelly V. Brozyna, reprinted with permission.
Ingredients
For the Swiss Almond Ice Cream:
- 1 cup whole raw almonds
- ½ cup dairy-free dark chocolate chips
- ¼ teaspoon fine-grain sea salt
- 1 batch Vanilla Ice Cream base (see below)
- ¼ teaspoon almond extract
For the Vanilla Ice Cream Base:
- 1 (13.5 ounce) can full-fat coconut milk
- ½ cup (about 8) soft, pitted Medjool dates
- 1 ½ cups almond, cashew, or hemp milk
- 1 Tablespoon vanilla extract
- ¼ teaspoon almond extract
- Optional thickener: ½ teaspoon guar gum (vegan) OR 1 tablespoon gelatin that has been completely dissolved into ¼ cup boiling water (for non-vegan)
Instructions
Make the Chocolate Covered Almonds:
- Preheat the oven to 350 degrees F.
- Spread the almonds on a baking sheet and toast in the oven for about 12 minutes, until they are lightly browned, keeping a close eye on them to make sure they don’t burn.
- Put the toasted almonds in a mixing bowl along with the chocolate chips and salt. Cover and let sit for 3 minutes so that the heat from the almonds melts the chocolate.
- Stir to coat the almonds with the chocolate and salt, then spread them on the lined baking sheet and chill in the refrigerator.
Make the Vanilla Ice Cream Base:
- Put the coconut milk and dates in a blender and puree until smooth.
- Add the almond, cashew, or hemp milk, vanilla extract, almond extract, and thickener (if using). Purée until smooth.
- Freeze for about an hour or refrigerate until cold.
- Pour in the ice cream machine and churn per the manufacturer’s instructions.
- Chop the coated almonds and set them aside.
- Transfer the ice cream to a 6-cup glass storage container, then fold in the chopped coated nuts.
- Eat right away or freeze until hard for pretty scoops.
- When frozen solid, allow the ice cream to thaw at room temperature for about 20 minutes before serving.
Notes
Gluten-Free, Grain-Free, Dairy-Free, Vegan, Paleo
Reprinted with permission from the author.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 272Total Fat: 22gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 5mgSodium: 146mgCarbohydrates: 15gFiber: 4gSugar: 8gProtein: 8g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Dania says
Would love a copy of this book! The brownie batter ice cream looks amazing!
Kate @ Diethood says
Those N'oatmeal cookies sound soooo good!!
Margaux says
Oh my goodness, that all looks too tasty! 😀 Is this competition open internationally? *fingers crossed* Either way, summer is almost here by us so I'm 100% ready to abuse my poor ice-cream machine 🙂
Sylvie says
Yes it is open worldwide, good luck!
alison @ Ingredients, Inc. says
fabulous as always!
Kimberly/TheLittlePlantation says
Oh wow! Such a stunning recipe and gorgeous pictures.
Love the interview too.
Thanks for sharing.
Kimberly
Kitchen Belleicious says
i have a friend who has a daughter allergic to dairy. This cookbook would be perfect for them. I love the ice cream- the brownie batter one is my favorite
Brandy @ A Mindful Mantra says
Wow, I need this book! I love ice cream and have such a hard time finding store-bought ice creams that don't have a lot of added junk. I enjoy making ice cream at home, but get stuck in a rut of making the same flavors. That noatmeal cookie has my name all over it!
Emma says
This looks sensational. I never used to be a big ice cream person but I'm becoming more and more so with the dairy-free kind!
Is the giveaway open worldwide? The T&Cs don't say anything about that.
Rosa says
Divine, I'm sure!
Cheers,
Rosa