Dairy Free Chocolate Ice Cream Recipe

This dairy free chocolate ice cream is a wonderful dairy free alternative for your ice cream maker!

I’m a firm believer in the idea that, if you want to make clean eating a priority, you absolutely have to allow for some treats as well. Particularly if there are kids in the house who may be a bit defiant over changes to their normal eating routine.

A scoop of Dairy Free Chocolate Ice Cream served in a decorative tea cup.

I think it’s just as important for adults as it is for kids to feel like, even though they have changed the foods they eat, they still “fit in” and feel “normal” (whatever that means to you). You can’t expect to stick to an eating plan if you can’t even invite friends over for dinner because they won’t eat your “diet food” (as many of the people in my life like to call it). So what do you do?

You clean up “normal” food. Because the truth is, clean eating food was simply referred to as “food” not too many generations ago. And I have no problem serving food to those in my life who would usually stick their noses up at anything diet-related. Because the truth is, so far, they haven’t noticed the difference if I don’t say anything. They just enjoy their “food”.

So recently, I realized that while I had plenty of Ice Cream recipes, so far, they have all been fruit-based. Up to this point, I have not yet made actual ice cream using an ice cream maker. And far be it from me to leave a clean eating stone unturned. So with that in mind, here is my Chocolate Dairy-Free Ice Cream.

More Healthy Ice Cream Recipes

Copyright Information For The Gracious Pantry
A scoop of Dairy Free Chocolate Ice Cream served in a decorative tea cup.

Dairy Free Chocolate Ice Cream

A delicious chocolate ice cream without the dairy!
No ratings yet
Print Pin Rate Add to Collection
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Freeze Time: 8 hours
Total Time: 25 minutes
Servings: 7 servings
Calories: 245kcal


  • Ice Cream Maker


  • ½ cup unsweetened cocoa powder
  • 28 oz. canned light coconut milk
  • 1 cup Sucanat (affiliate link) (coconut sugar works too, but I got an aftertaste using 1 cup)
  • 3 large egg yolks


  • Separate eggs, and keep the yolks handy in a small to medium bowl. (You will be adding ½ cup liquid to this bowl).
  • In a medium sauce pan, combine the cocoa powder, coconut milk and sucanat. Bring to a simmer over medium heat, whisking constantly.
  • When the cocoa powder is fully blended with the milk and the entire mixture has thickened slightly, reduce heat to low temporarily and remove 1/2 cup from the pot.
  • Temper the eggs with this hot liquid by very slowly whisking the hot milk into the egg yolks. Whisk the milk and egg yolks slowly back into the hot pot and raise heat back to medium to achieve a simmer. DO NOT BOIL. Stir constantly.
  • When the milk has thickened a bit (about 5-7 minutes), pour the milk into a heat-safe dish and either place in an ice bath to cool it immediately, or place the dish in the refrigerator using pot holders if needed. Be sure to put something underneath the dish if your fridge shelves are glass or plastic (or anything else that can be destroyed by heat).
  • Chill overnight.
  • Follow the directions from your ice cream maker.
  • Please Note: This ice cream gets somewhat hard in the freezer. Simply allow it to sit out on the counter for a few minutes before serving. If you have the patience, take it out for it’s first use, mix it up well by hand (like you would if transferring to another container) and refreeze. It seems to help make it much softer and far more scoopable.


Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.


Serving: 1serving | Calories: 245kcal | Carbohydrates: 36g | Protein: 2g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 79mg | Sodium: 100mg | Potassium: 109mg | Fiber: 2g | Sugar: 28g | Vitamin A: 105IU | Calcium: 21mg | Iron: 1.2mg

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. YUM! This makes me want to go out and buy an ice cream maker! Haha

    1. The Gracious Pantry says:

      Renee – It’s worth it!

  2. Tiffany – Did I miss something? I do not see honey listed in the ingredients; however, in the directions it says to add the honey to the coconut milk. How much honey???

    1. The Gracious Pantry says:

      Robbie – Sorry for the typo. All fixed now.

  3. Rachel Perlow says:

    Step 2 mentions honey. There is no honey in your list of ingredients.

    1. The Gracious Pantry says:

      Rachel – All fixed.

  4. Melissa Zoske says:

    I have an egg allergy as well. Have you tried this with egg replacer (the powdered version)? I would be in heaven if this turned out good. I miss my ice-cream. I can totally do coconut milk though, thankfully.

    1. The Gracious Pantry says:

      Melissa – I haven not tried it with any egg replacers. The general idea is to thicken the mixture, so I would imagine that anything that does that will work. But I haven’t tried it so I can’t be sure. I’ll have to try some variations with the next recipe.

  5. The 2018 gm of sugar scare me a little.

    1. The Gracious Pantry says:

      Mandy – Sorry for the typo. I updated all the nutrition data. Should be correct now.

  6. Silvia B. says:

    My daughter cannot have carrageenan, which is in most substitute milks. We use Rice Dream, would this work as a substitute to coconut milk?

    1. The Gracious Pantry says:

      Silvia – It might, but if she can have coconut milk, I’d stick with that. The coconut milk I get has nothing other than coconut and water in it. I think you may be thinking of the coconut milk in the carton in the refrigerator section at the store. Totally different from what you can get in the can. I could be very wrong here, but I believe the Thai Kitchen brand is carrageenan free and the Trader Joe’s brand (which is what I use) should be as well. But yes, other milk should work. The texture will be a little different, but it should work fine.

  7. Thank you! Will be making this tomorrow! Grateful for a non banana recipe as we are allergic to bananas!

    1. The Gracious Pantry says:

      Ashley – My pleasure! Let me know how you like it. 🙂

  8. Could I use stevia in place of sugar? My dad is diabetic and really shouldn’t have any form of sugar

    1. The Gracious Pantry says:

      Brianna – Sure. But I don’t know the ratios. You’d have to google a stevia conversion chart.

  9. You know this sounds really good, but I’d much rather see a video tutorial
    On this!!?

    1. The Gracious Pantry says:

      Alexis – Maybe this summer. 🙂

  10. Is there any way to make this into vanilla ice cream instead of chocolate?

    1. The Gracious Pantry says:

      Lila – You could leave the chocolate out, but you would have coconut ice cream. Not vanilla. Vanilla is very dependent on the cream. That being said, you could certainly use regular dairy for this.

    1. The Gracious Pantry says:

      Lila – Sure! Enjoy!