Coconut Almond Chip Dairy-Free Ice Cream

Cuisinart original

Inspired by a favorite candy bar, this ice cream can be finished with a hard-shell chocolate coating, to complete the nostalgic taste, or topped with warm chocolate syrup if preferred.


Makes about 4 cups (eight ½-cup servings)


2     cans (13.5 oz. each) full-fat coconut milk
       (do not use “lite”)
¾    cup granulated sugar
        pinch salt
¼    teaspoon pure almond extract
¼    cup toasted, finely chopped almonds
       Hard Chocolate Coating (page 18) or a simple
       Chocolate Sauce, for serving

Nutritional information

Nutritional information per serving (based on ½ cup): Calories 231
(66% from fat) • carb. 19g • pro. 2g • fat 18g • sat. fat 15g chol. 3mg • sod. 36mg • calc. 10mg • fiber 1g


1. In a medium bowl, whisk the coconut milk, sugar, salt,
and almond extract until there are no clumps. (You can
also use a blender on low speed or a hand blender.)
Chill for at least 2 hours, preferably overnight. Whisk
mixture again before pouring into the ice cream maker.
2. Assemble the Mix It In™ Soft Serve Ice Cream Maker
with the paddle secured and dispenser handle in its
upright position. Add the chopped almonds to one of
the topping containers for dispensing.
3. Turn on and pour in the chilled base. Churn until
the desired serving consistency is achieved,
20 to 25 minutes.
4. Serve in cups or cones, adding chopped almonds
while dispensing the ice cream.
5. Finish with the Hard Chocolate Coating or
Chocolate Sauce.