Chocolate Almond Butter No-Churn Paleo Ice Cream

Chocolate Almond Butter Ice Cream | The Fit Peach

Chocolate Almond Butter No-Churn Paleo Ice Cream

paleo, vegan, dairy-free, gluten-free

This no-churn ice cream might just be my favorite recipe yet. It’s decadent, extra chocolaty, and made with all natural whole ingredients. It’s like a HUGE game changer in the ice cream department.

Paleo Chocolate Ice Cream | The Fit Peach

Let’s be real, what is summer without a bowl of ice cream? I’ve been DYING to make a homemade healthy version of this beloved treat for a while now and I humbly believe I’ve knocked it outta the park. Chocolate and almond butter are 2 of my all time favorite buddies. No joke, I have each in some way, shape, or form every day and now I can enjoy them in ice cream form…like I said GAME CHANGER 😲!

This recipe is also insanely easy to make. All you really need is a blender (like this one) and a container to pour the ice cream into (like this one or this one - if you use the loaf pan, you may want to double up on the saran wrap on top so it doesn’t get freezer burn 😰).

Healthy Chocolate Almond Butter Ice Cream | The Fit Peach

Have I mentioned this chocolate almond butter ice cream is dairy-free yet? If I haven’t, I’ll do it now - it’s all dairy-free with a coconut milk base which I personally believe adds a little extra cream factor to the mix. To make it chocolaty (a little chocolate never hurt anybody) we add a cacao powder and then some almond butter because almond butter makes everything better. We add a touch of maple syrup for a little added natural sweetness and BOOM we have delectable ice cream!

Coconut Milk No Churn Ice Cream | The Fit Peach
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Chocolate Almond Butter No-Churn Paleo Ice Cream


For Ice Cream

Toppings (optional)


  1. Place all ice cream ingredients except almond butter in a blender and mix until creamy

  2. Add almond butter and pulse a few times (don’t over blend so that there are chunks left in the mix)

  3. Pour mixture into an ice cream container (like this) or a loaf pan* (like this) lined with parchment paper (if using ice cream maker, pour mixture into machine and churn according to the ice cream maker’s directions)

  4. Top with optional chopped chocolate and extra dollops of almond butter

  5. Freeze for at least 8 hours

  6. When ready to eat, thaw out for ~10 minutes until soft, serve, and enjoy!

    *if using a loaf pan, double up on seran wrap so that it doesn’t get freezer burn


The Fit Peach