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5 from 1 vote

Dairy Free Chocolate Ice Cream

This easy, how to make dairy free chocolate ice cream is pure heaven. Dairy Free , homemade dark chocolate ice cream is so simple. A healthy recipe made in your ice cream maker machine. The recipe has a lot of flavor combinations including fudge chip, mint cookie, and rocky road. A must try recipe!
Prep Time10 mins
Cook Time10 mins
Cooling and Setting in the Freezer6 hrs
Total Time6 hrs 20 mins
Course: Dessert
Cuisine: American
Servings: 10
Calories: 230kcal


  • Ice Cream Maker


  • 27 ounces Full fat coconut milk (2 Cans)
  • 2/3 cup Evaporated Cane Sugar (Sugar)
  • 1/2 cup Cacao Powder
  • 3 Egg Yolks


  • 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.


  • 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! :)


Calories: 230kcal | Carbohydrates: 18g | Protein: 3g | Fat: 18g | Saturated Fat: 15g | Cholesterol: 59mg | Sodium: 14mg | Potassium: 240mg | Fiber: 1g | Sugar: 13g | Vitamin A: 78IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 3mg