Vegan Paleo Almond Joy Ice Cream — Refined Sugar Free Recipe

Almond Joy Vegan Paleo Ice Cream Recipe (Refined Sugar-Free): a no-churn, dairy-free and gluten-free ice cream that tastes like the classic combination of coconut, chocolate and almonds. Simple, healthy ingredients create a creamy, dreamy dessert.

Happy June! Summer is almost here, so it’s the perfect moment to share an updated Almond Joy vegan paleo ice cream recipe with fresh photos and practical tips. It’s an easy, no-churn treat you can enjoy poolside or in the comfort of your kitchen.

Almond Joy Vegan Paleo Ice Cream Recipe (Refined Sugar-Free)

If you love the classic Almond Joy flavor combo—coconut, almonds and chocolate—you’ll adore this vegan paleo version. Coconut cream brings a silky texture, a touch of almond or vanilla extract adds aroma, and chopped paleo vegan chocolate or mini vegan chips make delightful bites throughout the ice cream.

This recipe mixes those flavors right into a creamy base so you can skip the extra toppings and enjoy everything in every scoop.

The Ingredients

This refined sugar-free vegan ice cream uses just a few simple ingredients and is naturally gluten-free and dairy-free. You’ll need:

Bananas (frozen, sliced)
Coconut cream
Pure maple syrup (or another liquid sweetener)
Vanilla or almond extract
Unsweetened coconut flakes or shreds
Almonds (chopped or sliced)
Mini vegan chocolate chips or chopped paleo vegan chocolate

Equipment Recommendation

A sturdy food processor or high-powered blender is ideal for making this paleo vegan ice cream. A food processor handles frozen bananas exceptionally well and yields a smooth, scoopable texture quickly.

How to Make Almond Joy Paleo Vegan Ice Cream

This is a simple, no-churn recipe that’s refined sugar-free and dairy-free. Follow these easy steps:

Step 1: Add frozen banana slices to a food processor or blender and blend until crumbly.
Step 2: Add coconut cream, maple syrup and vanilla (or almond) extract; blend until smooth, scraping down the sides as needed.
Step 3: Pulse in coconut flakes, chopped almonds and chocolate chips just until distributed (2–4 short pulses).
Step 4: Serve immediately for a soft-serve texture, or transfer to an airtight, freezer-safe container and freeze 3–6 hours for scoopable ice cream. Let thaw 5–15 minutes before scooping.

How to Make It Sugar-Free

To keep the recipe refined sugar-free but also free of added sugar, replace maple syrup with a sugar-free liquid sweetener such as liquid stevia or a sugar-free maple-flavored syrup. Substitute chocolate with cacao nibs or naturally sugar-free chocolate chips if you want to avoid added sweeteners in the mix.

Are you ready to welcome summer with many scoops of paleo Almond Joy ice cream? This recipe is easy to share and fun to customize. I hope you enjoy making and tasting it.

Sending love, xo

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Refined Sugar-Free Vegan Ice Cream Recipes

Other refined sugar-free and paleo-friendly vegan ice cream options to try:

Best Vegan Chocolate Ice Cream
Mango Coconut Vegan Ice Cream
Coconut Chocolate Chip Vegan Ice Cream
Coconut Milk Ice Cream
Dark Chocolate Nice Cream
Banana Peanut Butter Swirl Ice Cream
Chocolate Keto Ice Cream
Vegan Vanilla Ice Cream

Almond Joy Vegan Paleo Ice Cream Recipe (Refined Sugar-Free, Dairy-Free)

By: Demeter Trieu

Almond Joy Vegan Paleo Ice Cream: an easy, no-churn dessert packed with coconut, chocolate and almond flavors. Gluten-free, dairy-free and refined sugar-free when made with paleo chocolate.

Prep: 10 mins • Freeze: 3 hrs (or more until firm)

Ingredients

3 medium bananas, sliced and frozen
1/2 cup coconut cream*
1–2 tablespoons pure maple syrup (or preferred sweetener)
1 teaspoon pure vanilla or almond extract
1/3 cup unsweetened coconut shreds or flakes
1/3 cup unsalted almonds, chopped or sliced
1/4 cup mini vegan chocolate chips or chopped paleo chocolate

Instructions

Add frozen banana slices to a food processor or blender and blend until crumbly. Add coconut cream, maple syrup and vanilla; blend until smooth, scraping the sides as needed.
Stir or pulse in coconut, almonds and chocolate chips until just combined. To create delicate chocolate flakes, melt chocolate briefly and pulse into the mixture.
For soft-serve, enjoy immediately. For firm ice cream, transfer to an airtight, freezer-safe container and freeze 3–6 hours. Allow to thaw 5–15 minutes before scooping.

Notes

*You can use canned coconut cream, or refrigerate a can of full-fat coconut milk until the cream separates and scoop the firm cream from the top.
To make chocolate flakes: melt chocolate in short bursts, stir until smooth, add to the processor and pulse a few times.
Store in an airtight container in the freezer for up to 1 week. Thaw 5–15 minutes before serving.
Nutrition estimates are approximate and based on standard ingredient brands and nine servings per recipe.

Nutrition (per serving, approx.)

Serving: 1/9 of container • Calories: 144 kcal • Carbohydrates: 17 g • Protein: 2 g • Fat: 9 g • Saturated Fat: 6 g • Fiber: 3 g • Sugar: 10 g

Best Tools for This Recipe

Suggested equipment to make the process easier:

Food processor or high-powered blender
Freezer-safe airtight container or ice cream tub
Ice cream scoop

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