Dairy-Free Chocolate Ice Cream Recipe
Indulge in the ultimate dairy-free treat with this rich and creamy Chocolate Ice Cream, inspired by Kelly V. Brozyna’s Dairy-Free Ice Cream cookbook. This dessert is a dream for those following a gluten-free, paleo, or vegan lifestyle. Made with simple ingredients like coconut cream, almond milk, and pure cocoa powder, this ice cream offers a deep chocolate flavor that satisfies any sweet tooth without any dairy products.
What Makes This Ice Cream Special?
This dairy-free chocolate ice cream stands out due to its use of full-fat coconut milk and Medjool dates, which provide a creamy texture and natural sweetness. The combination of coconut cream and almond milk creates a rich base, while the pure vanilla extract and cacao powder deliver that intense chocolate taste. Whether you’re new to dairy-free desserts or a seasoned pro, this recipe offers the best texture and flavor.
Ingredients
For this paleo-friendly creamy ice cream, you need the following ingredients:
- 13.5 ounces coconut milk (full fat)
- ½ cup pitted Medjool dates about 10 soft
- 1 cup almond milk (cashew or hemp milk can be substituted)
- ⅓ cup cocoa powder or raw cacao powder
- 1 tablespoon vanilla
- extract optional: thickener
How To Make Paleo Chocolate Ice Cream
- To make it, begin by puréeing the coconut milk and dates in a blender or food processor and purée until smooth.
- Add the almond, cashew, or hemp milk, cocoa powder or raw cacao powder, vanilla extract, and thickener (if using). Purée until smooth.
- Freeze for about an hour or refrigerate until cold.
- Pour into the ice cream machine and churn per the manufacturer’s instructions.
Tips for Success
- Thickening Tips: If you prefer a firmer texture, consider adding 1/2 teaspoon of guar gum or xanthan gum. Dissolve it in a small amount of water or non-dairy milk before mixing it into the ice cream base. (This is not part of the recipe and will keep the recipe from being Paleo-friendly.)
- Chilling the Mixture: For best results, chill the mixture in the fridge for a few hours before churning. This helps reduce ice crystals and ensures a smooth, creamy ice cream.
- Storage: Store the ice cream in a freezer-safe container, preferably a loaf pan covered tightly with plastic wrap or a lid. Let it sit at room temperature for about 10-15 minutes before scooping for the best texture.
Variations and Substitutions
- Nut-Free Option: Substitute almond milk with oat milk or another non-dairy milk if you have nut allergies.
- Flavor Boosters: Add a swirl of peanut butter, chunks of chocolate chips, or even mini marshmallows to the ice cream mixture after churning for a more indulgent treat.
- Sweetness Adjustments: If you prefer a sweeter taste, add a touch of pure maple syrup or coconut sugar to the mixture.
About the Dairy-Free Ice Cream Cookbook
Kelly V. Brozyna’s Dairy-Free Ice Cream cookbook is a must-have for anyone who loves ice cream but needs to avoid dairy. The book features 75 recipes made without eggs, gluten, soy, or refined sugar, ensuring everyone can enjoy these creamy delights. Kelly’s background in paleo and gluten-free cooking shines through in her detailed guidance on using non-dairy milk and natural sweeteners like dates and coconut sugar. With sections ranging from classic flavors to creative toppings, this cookbook offers a treasure trove of ideas for dairy-free desserts.
The cookbook also includes helpful tips on making and storing ice cream, as well as recipes for homemade almond, cashew, and hemp milk. The gorgeous photos will have you itching to try every recipe!
You can find more of Kelly’s recipes on her website, The Spunky Coconut. You can also connect with her on Facebook | Twitter | and Pinterest.
More Delicious Paleo Recipes
Paleo Chocolate Ice Cream Recipe
Ingredients
- 13.5 ounces coconut milk (full fat)
- ½ cup pitted Medjool dates about 10 soft
- 1 cup almond milk (cashew or hemp milk can be substituted)
- ⅓ cup cocoa powder or raw cacao powder
- 1 tablespoon vanilla
- extract optional: thickener
Instructions
- Put the coconut milk and dates in a blender and purée until smooth.
- Add the almond, cashew, or hemp milk, cocoa powder or raw cacao powder, vanilla extract, and thickener (if using). Purée until smooth.
- Freeze for about an hour or refrigerate until cold.
- Pour into the ice cream machine and churn per the manufacturer’s instructions.
- Eat right away or freeze until hard for pretty scoops.
- For the thickener, use 1/2 teaspoon guar gum or 1 tablespoon gelatin completely dissolved into 1/4 cup boiling water.
Notes
Nutrition
Ready to make this delicious Dairy-Free Chocolate Ice Cream? Try it out and enjoy a creamy, guilt-free dessert that everyone will love! If you enjoyed this recipe, don’t forget to check out Kelly V. Brozyna’s Dairy-Free Ice Cream cookbook for more amazing dairy-free treats. Share your creations with us using #DairyFreeDelights, and leave a comment below to let us know how it turned out. Happy churning!
Thank you so much for sharing this recipe! my youngest kiddo is so happy to have a chocolate ice cream she can eat. She’s allergic to dairy and corn, so there’s only one brand of store-bought non-dairy frozen dessert she can have but it’s crazy expensive. She also can’t have most store-bought non-dairy milks, so I put 1/4 cup of raw cashews and a cup of water into my Vitamix instead. We all loved it, even the dairy eaters! It easily rivals Haagen-Dazs but is actually healthy; I will be making this again, and will be checking out that book!
I am so glad you all loved it!
It sounds so easy to make, Thank you for sharing the recipe! Gonna try it this weekend!
Well that does look delicious! Healthy too!
When I first learned I had a very low milk tolerance, ice cream was the thing I ALWAYS craved. I’m so glad to see a huge variety of recipes to try out.
What a great tip! Hello, my name is Misty, from The LadyPrefers2Save at http://theladypreferstosave.com, and I’m one of the new co-hosts for the Merry Monday Linky Party! Thanks for linking up at the Merry Monday’s Linky Party this week. Have an awesome week!