This Dairy Free Chocolate Ice Cream is decadent, rich, creamy and velvety smooth.
What’s even better, this is GLUTEN FREE and oh so simple! 4 ingredients and you will have an unbelievably perfect ice cream.
I have dreams over this Dairy Free Chocolate Ice Cream. I make no apologies for this rich, delightful and decadent dessert! This is truly a chocolate lovers dream come true.
I get giddy with excitement watching this beautiful smooth, velvet chocolate mixture turn into a perfect creamy ice cream. It is just magical.
What could possibly be even better about this dairy free chocolate ice cream? Well you can turn it into cookies n’ cream, chocolate, chocolate chip, fudge mouse tracks, chocolate mint chip, rocky road, and I turned this beauty into a dark gluten free thin mint cookie ice cream!! You can faint now! Haha 🙂
Coconut milk, evaporated cane sugar, cacao, and egg yolks will turn into something delightful. That’s all you need!
The egg yolks make this so creamy and cacao give this a rich and full of depth dark chocolate ice cream.
There is a big difference between cocoa and cacao. Health wise and taste wise. Cacao is actually a superfood and loaded with antioxidants BUT it gives your baked goods like cupcakes, cakes, and brownies a rich and deeper chocolate taste. Here is a great article that explains the difference.
This is such a a fun summer dessert. Have I convinced you that you need this ice cream in your life? I sure hope so, let’s get in the kitchen and whip up a batch!
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Step by step instructions
- In a saucepan on medium heat, add coconut milk, sugar, and cacao.
- Whisk until everything melts and you have a chocolate mixture. Let this cook for about 3-4 minutes. You do not want this to boil. Bring it to a slight simmer. Then reduce the heat to low.
- In a dish, whisk the 3 egg yolks together. Pour 1/4 of the whisked egg into the warm chocolate and stir constantly. We do not want to scramble the egg. Keep adding a 1/4 at a time until it is done. Keep stirring.
- Return the stove to medium heat and cook another 3-4 minutes. It will start to thicken up a bit and you will be able to coat the back of the spoon with the chocolate mixture.
- Put the chocolate mixture into a glass bowl and place it in the freezer for 45 minutes or in the fridge for 1.5 hours. We want the mixture to cool before placing it in the ice cream maker.
- Pour the cooled chocolate sauce into the ice cream maker. Make sure the base has been in the freezer for at least 12-24 hours. Let it churn for 15 minutes.
- The last minute it is churning you can add whatever you would like to the ice cream. Chocolate chips, cookies, gluten free thin mint cookies, fudge, caramel, pecans, marshmallows, whatever you like best.
- Place the soft serve ice cream into a container. Put plastic wrap on it and press down. This will prevent freezer burn. Place in the freezer for 4-6 hours. Remove 10-20 minutes before serving.
Tips on how to make the best dairy free ice cream
- I found the best ice cream maker on amazon. It is under $40 and it is perfect. It is not crazy bulky and it fits in my cabinets. Walmart and Target also have some great options. Expensive doesn’t mean better!
- Egg yolks are what make this so creamy. Make sure you really whisk that chocolate mixture. You do not want scrambled eggs in your ice cream. Some people like to temper the yolks. Meaning, add some chocolate mixture with the yolk before adding them back to the chocolate mix. BUT remember I like quick and easy. I find that if your mixture does not come to a boil, but a small simmer, and you slowly add the yolks you do not have to add this step. PLUS its less mess. Big win for me!
- What I love about making your own ice cream is that you can control the ingredients. Plus you can add whatever candy, nuts, and chocolate your little hear desires. My kids have a lot of fun “designing” their own ice cream creations.
- If you are trying to stay stay with unrefined sugars you can substitute the cane sugar for honey or maple syrup. It is the same ratio.
- This Chocolate Ice Cream has the taste of a dark chocolate ice cream, if you are wanting more of a milk chocolate ice cream taste, cut back the cacao to 1/3 cup.
- Placing plastic wrap directly on the ice cream helps to prevent razor burn.
- Also MAKE SURE you container for your ice cream making has been in the freezer for 12-24 hours. It needs to be solid and frozen in order to turn it into ice cream. I also leave mine in the freezer because I just never know when the mood will strike to whip up ice cream! Ha! 🙂
How to store leftovers
Store ice cream in the freezer for up to 10 days. Although I am pretty sure it won’t last past 5 days! Ha!
Just leave the ice cream on the counter for about 10-20 minutes to soften and then serve.
I hope you have enjoyed my version or dairy free chocolate ice cream. If you have tried this recipe please leave a comment or review below. Thanks!
Please check out some of my other desserts:
- Chocolate Peanut Butter Popsicles
- Gluten Free Ice Cream Cookie Sandwiches
- Gluten Free Classic Cheesecake
Dairy Free Chocolate Ice Cream
Equipment
- Ice Cream Maker
Ingredients
- 27 ounces Full fat coconut milk (2 Cans)
- 2/3 cup Evaporated Cane Sugar (Sugar)
- 1/2 cup Cacao Powder
- 3 Egg Yolks
Instructions
- In a sauce pan on medium heat, add the coconut milk, cacao powder, and sugar. Whisk until everything is blended. Do not boil the mixture. Just heat until it starts to simmer. About 3-4 minutes. Lower the stove to low heat.
- In a separate bowl, whisk 3 egg yolks. Slowly pour the egg yolks into the chocolate mixture. Pour 1/4 of the mixture at a time and constantly stir. You do not want to scramble the yolks.
- Return the stove to medium heat, constantly stirring for about 3-4 minutes. The mixture will thicken and coat the back of the spoon.
- Pour the mixture into a glass bowl and place in the freezer for 45 minutes to cool or fridge for 1.5 hours.
- Remove from the freezer or fridge and place the chocolate mixture into the ice cream maker. Turn on and let it churn for 15 minutes. It will be a soft serve consistency. You can add cookies, chocolate chip, fudge or whatever you prefer. Let it churn for another minute. Then place in a container and put plastic wrap over the top and place in the freezer for a firm ice cream texture. It needs about 4-6 hours in the freezer. Let it sit out for 15 minutes and then serve.
Notes
- Egg yolks are what make this so creamy. Make sure you really whisk that chocolate mixture. You do not want scrambled eggs in your ice cream. Some people like to temper the yolks. Meaning, add some chocolate mixture with the yolk before adding them back to the chocolate mix. BUT remember I like quick and easy. I find that if your mixture does not come to a boil, but a small simmer, and you add slowly the yolks you do not have to add this step. PLUS its less mess. Big win for me! BUT MAKE SURE YOU ARE CONSTANTLY WHISKING AND STIRRING!
- My kids have a lot of fun “designing” their own ice cream creations. The last minute of churning add whatever “toppings” you want. Ex. Chocolate chips, marshmallows, think mint cookies, fudge. Get creative.
- If you are trying to stay stay with unrefined sugars you can substitute the cane sugar for honey or maple syrup. It is the same ratio.
- This Chocolate Ice Cream has the taste of a dark chocolate ice cream, if you are wanting more of a milk chocolate ice cream taste, cut back the cacao to 1/3 cup
- Placing plastic wrap directly on the ice cream helps to prevent razor burn.
- Also MAKE SURE you container for your ice cream making has been in the freezer for 12-24 hours. It needs to be solid and frozen in order to turn it into ice cream. I also leave mine in the freezer because I just never know when the mood will strike to whip up ice cream! Ha! 🙂
Kirsten says
Would it turn out if I used stevia? Gotta keep the sugar down for the hubby!
Kelly Rodrigue says
I am sure it would! I would add a few drops and taste it. I am sure you know, stevia can go a long way! Just keep testing and tasting it, which would not be a bad job! ha! Hope you love it 🙂
Sue Simpson says
This recipe is fabulous!
Kelly Rodrigue says
Thank you so much! We just love it in our house too! So simple and yummy! 🙂