Creamy Dairy Free Chocolate Ice Cream Recipe

Ever felt like your ice cream cravings needed a plant-based upgrade? Let me take you on a dreamy chocolate adventure with this luscious dairy-free delight that’ll have your taste buds dancing and thanking you for being a culinary wizard!

I adore making desserts that all can partake in, so my indulgence of a chocolate ice cream is fragrant and flavorful enough to leave you guessing that it lacks two key ingredients: dairy and eggs. Coconut milk forms the base of this recipe, lending rich creaminess to the ice.

Ice cream maker optional.

Creamy Dairy Free Chocolate Ice Cream Recipe Ingredients

• Coconut Milk: Adds creamy richness, high in healthy fats.
• Unsweetened Cocoa Powder: Provides rich chocolate flavor, packed with antioxidants.
• Maple Syrup: Natural sweetener, adds depth and caramel notes.
• Almond Milk: Lightens texture, low in calories, rich in Vitamin E.
• Vanilla Extract: Enhances flavors, adds a hint of sweetness.
• Pinch of Salt: Balances sweetness, enhances chocolatey flavor.

Creamy Dairy Free Chocolate Ice Cream Recipe Ingredient Quantities

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• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup unsweetened cocoa powder
• 1/3 cup maple syrup
• 1/4 cup almond milk or other dairy-free milk
• 1 teaspoon vanilla extract
• Pinch of salt

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How to Make this Creamy Dairy Free Chocolate Ice Cream Recipe

1. In a bowl of medium size, whisk the cocoa powder, maple syrup, and a slip of salt until smooth.

2. Slowly incorporate the coconut milk while continuing to whisk the mixture until it is fully combined and smooth.

3. Add the almond milk and vanilla extract, mixing thoroughly to ensure an even consistency.

4. Put the combination into a blender and blend on high for about 30 seconds to guarantee all is well melded together.

5. The mixture should be tasted for sweetness, and more maple syrup should be added if necessary.

6. Pour the blended mixture into a mixing bowl, cover with plastic wrap, or a lid, and chill in the refrigerator for at least 2 hours, or until it is thoroughly chilled.

7. Once cooled, pour the concoction into an ice cream machine and churn according to the manufacturer’s directions, generally for a duration of 20-25 minutes.

8. Once the ice cream attains the sufficiently creamy texture, spoon it into a container that can safely go in the freezer.

9. Level the surface with a spatula; then cover the dish with a lid or plastic wrap and place in the freezer for 2 hours or until firm.

10. Prior to serving, allow the ice cream to rest at room temperature for a few minutes to soften slightly for easier scooping. Enjoy your smooth, creamy, plant-based chocolate ice cream!

Creamy Dairy Free Chocolate Ice Cream Recipe Equipment Needed

1. Medium mixing bowl
2. Whisk
3. Blender
4. Measuring cups and spoons
5. Plastic wrap or lid
6. Ice cream machine
7. Container for freezing ice cream
8. Spatula

FAQ

• Q: Can I use a different sweetener instead of maple syrup?A: Yes, you can if you’re not strictly vegan. But it might alter the flavor slightly.
• Q: Is there an alternative to coconut milk for the base?You could also try using cashew cream or a thick oat milk. However, the result may not be as creamy.
• Q: How long should I churn the ice cream in the machine?A: Usually, it requires approximately 20-25 minutes, but for optimal outcomes, adhere to the directions of your specific ice cream maker.
• Q: Can I make this ice cream without an ice cream maker?A: Yup, for a no-churn method, freeze the mixture in a shallow dish, and every 30 minutes, until set, stir it.
• Q: How should I store the ice cream?A: Keep in an air-tight container in the freezer for 2 weeks; let sit in the open at room temperature for a few minutes before attempting to retrieve frozen contents with a scoop.
• Q: Is it possible to add mix-ins like nuts or chocolate chips?A: Of course! Mix them in during the last couple of minutes of churning, or just before the mixture is set and not stirrable.

Creamy Dairy Free Chocolate Ice Cream Recipe Substitutions and Variations

Coconut milk, full-fat: Substitute with equal parts oat milk for a different creamy base.
Cocoa powder, unsweetened: For a caffeine-free substitute, use carob powder.
Agave nectar or honey can be used to replace maple syrup; these healthier substitutes have a profile of sweetness that is different from that of maple syrup.
Soy milk or cashew milk: These are similar to almond milk in that they are nut- or plant-based, which makes for nice texture and creaminess. I use both to replace almond milk in smoothies and baking, and I prefer cashew milk for the added creaminess. Both have a low calorie count and can be used in a 1:1 ratio in place of almond milk.
Vanilla extract: Replace with almond extract for a flavorful, nutty experience.

Pro Tips

1. Chill Your Ingredients For the creamiest texture, make sure your coconut milk and almond milk are cold before you start. This helps the mixture cool down more quickly and churn better in the ice cream maker.

2. Sift the Cocoa Powder To avoid any lumps in the final mixture, sift the cocoa powder before whisking it with the maple syrup and salt.

3. Boost Chocolate Flavor Add a teaspoon of instant espresso powder to the mixture when whisking the cocoa powder. It enhances the chocolate flavor without making it taste like coffee.

4. Smooth Blend After blending, strain the mixture through a fine-mesh sieve to catch any remaining cocoa lumps or coconut solids for the smoothest ice cream texture.

5. Storage Matters To prevent ice crystals, press a piece of plastic wrap directly onto the surface of the ice cream before sealing the container. This reduces air exposure and keeps it creamy.