Dairy Free Chocolate Ice Cream Recipe
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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.
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.
Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker – Silver (ICE-30BCP1)
More Healthy Ice Cream Recipes
Diary Free Chocolate Ice Cream Recipe
Dairy Free Chocolate Ice Cream
- 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.
I'm Tiffany, a cookbook author, food lover, mom, and wannabe Elvis when I'm in the shower or driving in my car.
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YUM! This makes me want to go out and buy an ice cream maker! Haha
Renee – It’s worth it!
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???
Robbie – Sorry for the typo. All fixed now.
Step 2 mentions honey. There is no honey in your list of ingredients.
Rachel – All fixed.
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.
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.
The 2018 gm of sugar scare me a little.
Mandy – Sorry for the typo. I updated all the nutrition data. Should be correct now.
My daughter cannot have carrageenan, which is in most substitute milks. We use Rice Dream, would this work as a substitute to coconut milk?
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.
Thank you! Will be making this tomorrow! Grateful for a non banana recipe as we are allergic to bananas!
Ashley – My pleasure! Let me know how you like it. 🙂
Could I use stevia in place of sugar? My dad is diabetic and really shouldn’t have any form of sugar
Brianna – Sure. But I don’t know the ratios. You’d have to google a stevia conversion chart.
You know this sounds really good, but I’d much rather see a video tutorial
Alexis – Maybe this summer. 🙂
Is there any way to make this into vanilla ice cream instead of chocolate?
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.
Great! Thank you
Lila – Sure! Enjoy!