Home Recipes Paleo Vegan Choco Almond Ice Cream (Dairy Free, Gluten Free)

Paleo Vegan Choco Almond Ice Cream (Dairy Free, Gluten Free)

by Mary Seibert

Paleo Vegan Choco Almond Ice Cream (V, GF): a 7 ingredient recipe for deliciously creamy, no churn ice cream bursting with coconut, chocolate and almonds. Vegan, Paleo, Dairy-Free, Gluten-Free.

Serves: 7-12 servings (about 3-4 cups)


  • 3 medium bananas, sliced and frozen
  • ½ cup coconut cream*
  • 1-2 tablespoons pure maple syrup
  • ½ teaspoon pure vanilla or almond extract
  • ⅓ cup unsweetened coconut, shreds or flakes
  • ⅓ cup unsalted almonds, chopped or sliced
  • ¼ cup mini vegan chocolate chips


  1. Add bananas to a blender or food processor. Blend until crumbly. Add coconut cream, maple syrup and extract, blending until smooth. Scrape down the sides of the blender as needed.
  2. Add coconut, almonds and chocolate chips**, blending until just incorporated (2-4 pulses).
  3. If you like super soft, melty ice cream, enjoy immediately. If you want your ice cream firm and scoopable: pour into a freezer-friendly, airtight container. Freeze for 3-6 hours, or until completely frozen. Allow to thaw for 5-15 minutes before scooping. Enjoy!


– Here’s the Food Processor i use and love so much 😀 Click Here to check it out.

– You can use canned coconut cream, or you do the following: Allow a can of full-fat coconut milk to settle for 1-3 days—set it in a stable, cool environment. Open the can and scoop the firm, creamy white part off the top—this is the coconut cream.

– **Alternatively, you can melt the chocolate to achieve delicate chocolate flakes in your ice cream. Here’s how: add chocolate chips to a small, microwave-safe bowl. Heat in the microwave in 15-second increments until melted. Stir in between increments, until smooth. Scrape melted chocolate into the blender. Pulse a few times to combine. Scrape down the sides of the blender as needed.

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