Posted in Life, Recipes

Dark Chocolate Almond Milk Ice Cream

It was a very sad moment this year when I realized I was lactose intolerant.  I love my dairy products… cheese, Greek yogurt, milk, and of course ice cream! I am still adjusting to the changes in my diet and definitely slip up sometimes.  One thing I realized, is that I just can’t slip up by eating ice cream, my body will hate me for it.

So today I bring you a wonderful and simple recipe for Dark Chocolate Almond Milk Ice Cream.  I am not a big fan of regular almond milk, but I have had ice cream made from it before and found I love the frozen version.  Silk has a Dark Chocolate Almond Milk that is, well… silky and smooth. Today I found that it makes an amazing ice cream that will not make me miss the real thing!

When looking online, I wasn’t able to easily find a simple almond milk ice cream recipe to use in an ice cream maker.  Many recipes used several ingredients, which I didn’t want or need.  I decided to take the plunge and try my own recipe.  I’m very happy with how it turned out and used only THREE ingredients!  If you don’t have an ice cream maker, you can make this recipe in your blender and simply freeze it.  It may be a little harder to scoop but the taste will be just as amazing!

Dark Chocolate Ice Cream Pinterest Pic


4 Cups Dark Chocolate Almond Milk (I used Silk brand).

1/3 Cup Honey (You can use agave syrup, or pure maple syrup as well).

½ Teaspoon Sea Salt


  1. If using an Ice Cream maker, make sure you have frozen the bowl for 24 hours prior to this recipe.
  2. In a mixing bowl, whisk together Milk, Honey, and Sea Salt.
  3. Pour ingredients into frozen ice cream maker bowl, make sure all compartments are pieced together. How to do this will depend on which maker you have. Mine has a mixer that you need to insert inside to make sure it churns the ice cream.
  4. Turn the ice cream maker on and let it do its magic for 30 minutes!
  5. After 30 minutes your ice cream should be formed! Pour it into containers that can be frozen and are easy to scoop out of.
  6. If you can wait, place your ice cream in the freezer for at least a half hour. If you can’t wait any longer (and I don’t blame you), dig in! The ice cream will melt faster at this point, but it will taste amazing and you will eat it right up!
  7. Enjoy!


Hi there! I am a preschool teacher, baker, crafter, book lover, and nature lover! I look at the positive aspects of life and fully believe that when life gives you lemons, then it's time to make lemonade!

8 thoughts on “Dark Chocolate Almond Milk Ice Cream

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