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Dairy-Free Paleo Swiss Almond Ice Cream Recipe

"Dairy-Free Ice Creams" by The Spunky Coconut
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Course Dairy-Free, Ice Cream
Servings 5 cups
Calories 375 kcal


Ice Cream Base:

  • 1 13.5-ounce can full-fat coconut milk
  • 1/2 cup about 8 soft, pitted Medjool dates
  • 1 & 1/2 cups almond cashew, or hemp milk
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon almond extract
  • optional thickener: 1/2 teaspoon guar gum optional

Chocolate Covered Almonds:

  • 1 cup whole raw almonds
  • 1/2 cup dairy-free dark chocolate chips
  • 1/4 teaspoon fine-grain celtic salt


For the Chocolate Covered Almonds:

  • Preheat the oven to 350°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.
  • Make sure almonds have cooled, then chop the toasted almonds by hand or by PULSING in your blender and put in a bowl. Add 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.

For Ice Cream Base:

  • Put the coconut milk and dates in a blender and blend until smooth.
  • For Blendtec: Press the Smoothie button.
  • For Vitamix: Start on Speed 1, turn the machine on and slowly increase to speed 10/High. Blend for 30 seconds.
  • Add the almond, cashew, or hemp milk, vanilla extract, almond extract, and thickener (if using) and blend until smooth, repeating the same directions above.
  • Freeze for about an hour or refrigerate until cold.
  • Pour into an ice cream machine and churn per the manufacturer’s instructions.
  • Chop the coated nuts and set them aside.
  • Transfer the ice cream to a shallow 6-cup rectangular glass dish, 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.
  • All done! Enjoy!! Now take a photo, rate it, and share your accomplishments to enter our weekly photo contest! :) Tag @BlenderBabes & #BlenderBabes


Serving: 1gCalories: 375kcalCarbohydrates: 34.4gProtein: 7.6gFat: 26.4gSaturated Fat: 10.7gSodium: 78.3mgFiber: 5.5gSugar: 25g
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