Coconut milk makes this easy, luscious chocolate ice cream dairy free and vegan! Try my Americone Dream imitation recipe next if you’re not totally vegan.
- No eggs here
- Magic ingredients: arrowroot powder and coconut milk
- It’s smooth like soft serve ice cream
- Make it your own
- Chocolate Ice Cream
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No eggs here
I did some research a while back on alternative methods to create ice cream without using eggs since, well, it’s a pain in the ass. And I’m not a fan of raw eggs in my food. So far, everything I’ve made has been egg-free.
So, in order to create something totally dairy-free, I knew I needed a mix of arrowroot powder and coconut milk, but finding the proper proportions took some time.
Magic ingredients: arrowroot powder and coconut milk
I knew that arrowroot powder smoothed the ice cream and prevented ice crystals from developing when it was frozen, so it was a must. And since I recalled seeing coconut milk on the small pints of So Delicious Dairy Free ice cream at the shop, I did some research on amounts and such.
I eventually got it correct after some trial and error.
It’s smooth like soft serve ice cream
And believe me when I say it’s decadent. I prefer soft serve ice cream over hard-packed ice cream, so if you’re like me, I suggest just storing this in the freezer for a few hours after churning it, since it’s creamy, rich, and simply delicious at that moment.
or gluten free meals may be a pain in the ass with a million things to compensate for the item you’re leaving out that makes it poisonous*, but this simply has 6 ingredients and is really simple. I may never make chocolate ice cream again in the same manner. That’s how fantastic it is. Generally, vegan and vegetarian
*Clearly, I’m being sarcastic here. I only have a few health-conscious acquaintances that say stuff like “Sugar is poison!” So I used sugar-free chocolate chips for this one, and I’m taking a lighthearted go at them. We adore you.
Make it your own
I made mine non-vegan by mixing in crushed pretzels and Ghirardelli dark chocolate chunks, because, well, I don’t owe you an explanation for what I just did, OKAY? Okay.
To make it your own, adjust the ingredients as you see suitable. All you need to do is utilize vegan-friendly foods and seasonings.
Chocolate Ice Cream
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Ice cream maker
- 3cupscoconut milk, divided
- 2tablespoonsarrowroot powder
- 2tablespoonscocoa powder, I like to use Navitas
- ½cupGrade B maple syrup, if you’re able, support a local farm and buy from them!
- 1teaspoonpure vanilla extract
- ¾cupdark chocolate chips, Enjoy Life are DF, GF and V
In a small bowl, combine 1/4 cup coconut milk with arrowroot powder. Set aside.3 cups coconut milk, 2 tablespoons arrowroot powder
In a large saucepan, combine the remaining coconut milk, cocoa powder and maple syrup. Bring to a boil, stirring constantly.3 cups coconut milk, 2 tablespoons cocoa powder, 1/2 cup Grade B maple syrup
Once it’s brought to a boil, stir in the coconut milk/arrowroot powder mixture and stir until completely combined – the mixture should thicken a bit. Remove from heat.
Add vanilla and chocolate chips and stir until completely combined and chocolate is melted and smooth.1 teaspoon pure vanilla extract, 3/4 cup dark chocolate chips
Pour mixture into a heat-proof bowl, cover with plastic wrap and place in fridge to chill. You want the mixture to be chilled, so if you’re able to leave it for a few hours or overnight, that’s your best bet.
I used my KitchenAid ice cream maker and let it churn for 30 minutes. In the last five minutes, I added my chocolate chunks and a dash of salt. If you’re making it plain, you don’t need to add anything and just let it churn until it’s good and… churned.
Pour batter into a freezer-safe container and freeze for a couple hours if you want it to be soft-serve texture (or overnight, if you want to eat it after it’s hardened).
Scoop it into a bowl, plop it on top of a cone, sprinkle it with toppings or whipped cream and enjoy!