In a small bowl, mix together the almond flour, salt, baking soda, and coconut sugar, set aside.
In a microwave-safe bowl, melt the almond butter and coconut oil (warm for about 1 minute). Mix until well combined.
Add honey, vanilla and almond milk, stir until combined.
Add dry ingredients to the wet ingredients and mix until homogenous.
Add mini chocolate chips and mix well.
Line a baking sheet with wax paper.
Roll cookie dough into ½ inch balls or pieces (however you prefer your cookie dough in ice cream), placing each one on the wax paper. Once you have rolled all the dough, place it in the freezer.
Once ice cream is finished churning, mix in your cookie dough pieces by hand. Transfer to a freezer-friendly container and freeze for at least 2 hours.
When ready to eat, remove from freezer and let stand at room temperature for at least 5 minutes to make it easier to scoop!
Notes
Ingredient Substitutions
Almond flour. Using a paleo baking flour or all-purpose gluten-free flour works well in this recipe too! (although be sure to choose a variety that complies with your dietary needs).
Almond butter. any nut or seed butter should be able to be substituted in this recipe with no trouble at all! My second favorite is cashew butter!
Coconut oil. grass-fed butter or ghee can be used in place of coconut oil!
Coconut sugar. Feel free to substitute your favorite granulated sugar for coconut sugar!
Honey. To make this recipe vegan, use maple syrup in place of honey.
Almond Milk. Any milk variety works great in this paleo ice cream recipe (dairy-free or dairy-full)
Storage
Keep in an airtight container in the freezer for up to 2 months.