This Chocolate Dairy Free Ice Cream Recipe will tempt your taste buds before you even get it into the freezer. With just five minutes of prep, you can have homemade ice cream in no time.
If you need your ice cream to be dairy-free (or even if you don't) add this Dairy Free Chocolate Ice Cream to your repertoire. All you need to do is give the ingredient a whirl in the blender and then pour it into your ice cream machine. Delicious, decadent, cool and creamy, chocolatey bites after just 20 minutes.
Dairy Free Ice Cream Toppings
To keep this dairy free top your ice cream with coconut whipped cream, and some coconut based ganache for a special treat!
Homemade Ice Cream Storage
One of my favorite kitchen purchases over the last few years is my set of these mini ice cream containers. Each holds 6 ounces which is a perfect serving size for ice cream. If you've ever been the one to eat an entire pint (haven't we all...) these are for you. It is easy to be able to grab one out of the freezer and eat right from the cute little container.
Dairy Free Ice Cream
If Chocolate Dairy Free Ice Cream isn't your fave flavor I also have a dairy-free Peanut Butter Swirl ice cream recipe that is equally delicious. I think that coconut milk ice creams need prominent flavors so they don't just taste like coconut milk. Both chocolate and peanut butter help hide that coconutty taste.
Ingredients for the Chocolate Dairy Free Ice Cream Recipe
- canned coconut milk
- almond milk
- cocoa powder
- sugar-free sweetener
- egg yolks
- instant coffee
Equipment needed: an ice cream machine, a blender, and containers to freeze the ice cream in.
I get a lot of questions about what to do if you don't have an ice cream machine. My answer is simple. Buy one. I'm not trying to be snarky but you really can't make homemade ice cream without an ice cream maker. I've had mine for 10 years and at only $40 it's one of the best kitchen purchases I've made.
If you really cannot buy an ice cream maker you can make this into popsicles. If you just pour the base for this dairy free chocolate ice cream into a bowl and freeze it you will end up with a solid mass. The ice cream machine incorporates air as it freezes fluffing it up.
I hope you enjoy my Chocolate Dairy Free Ice Cream Recipe!
- 27 oz coconut milk two 13.5 oz cans
- ¾ cups almond milk
- ¾ cups cocoa
- ⅔ cups Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 3 egg yolks
- 2 teaspoon glycerin
- 1 teaspoon vanilla
- ½ teaspoon instant coffee
- Put all the ingredients in a blender. Blend until smooth. Pour into an ice cream machine and freeze according to the manufacturer’s instructions.
If you are concerned about using raw egg yolks you can purchase pasteurized eggs or you can temper the ice cream base. The glycerin helps the ice cream to stay scoopable in the freezer. If you don’t mind letting the ice cream sit out at room temperature for about half an hour before scooping you can omit the glycerin.
Notes on Sweeteners:
I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.
Substitutions will work in most recipes. They may not work in candies, such as caramel.
Calories: 188 | Carbohydrates: 8g | Protein: 3g | Fat: 18g | Saturated Fat: 14g | Cholesterol: 48mg | Sodium: 34mg | Potassium: 262mg | Fiber: 3g | Sugar: 3g | Vitamin A: 65IU | Vitamin C: 1.9mg | Calcium: 42mg | Iron: 2mg