ByTiffany McCauley
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This dairy free chocolate ice cream is a wonderful dairy free alternative for your ice cream maker!
I’m a firm believer in the idea that, if you want to make clean eating a priority, you absolutely have to allow for some treats as well. Particularly if there are kids in the house who may be a bit defiant over changes to their normal eating routine.
I think it’s just as important for adults as it is for kids to feel like, even though they have changed the foods they eat, they still “fit in” and feel “normal” (whatever that means to you). You can’t expect to stick to an eating plan if you can’t even invite friends over for dinner because they won’t eat your “diet food” (as many of the people in my life like to call it). So what do you do?
You clean up “normal” food. Because the truth is, clean eating food was simply referred to as “food” not too many generations ago. And I have no problem serving food to those in my life who would usually stick their noses up at anything diet-related. Because the truth is, so far, they haven’t noticed the difference if I don’t say anything. They just enjoy their “food”.
So recently, I realized that while I had plenty of Ice Cream recipes, so far, they have all been fruit-based. Up to this point, I have not yet made actual ice cream using an ice cream maker. And far be it from me to leave a clean eating stone unturned. So with that in mind, here is my Chocolate Dairy-Free Ice Cream.
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Diary Free Chocolate Ice Cream Recipe
Dairy Free Chocolate Ice Cream
A delicious chocolate ice cream without the dairy!
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Course: Dessert
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Freeze Time: 8 hours hours
Total Time: 25 minutes minutes
Servings: 7 servings
Calories: 245kcal
Equipment
Ice Cream Maker
Ingredients
- ½ cup unsweetened cocoa powder
- 28 oz. canned light coconut milk
- 1 cup Sucanat (affiliate link) (coconut sugar works too, but I got an aftertaste using 1 cup)
- 3 large egg yolks
US Customary – Metric
Instructions
Separate eggs, and keep the yolks handy in a small to medium bowl. (You will be adding ½ cup liquid to this bowl).
In a medium sauce pan, combine the cocoa powder, coconut milk and sucanat. Bring to a simmer over medium heat, whisking constantly.
When the cocoa powder is fully blended with the milk and the entire mixture has thickened slightly, reduce heat to low temporarily and remove 1/2 cup from the pot.
Temper the eggs with this hot liquid by very slowly whisking the hot milk into the egg yolks. Whisk the milk and egg yolks slowly back into the hot pot and raise heat back to medium to achieve a simmer. DO NOT BOIL. Stir constantly.
When the milk has thickened a bit (about 5-7 minutes), pour the milk into a heat-safe dish and either place in an ice bath to cool it immediately, or place the dish in the refrigerator using pot holders if needed. Be sure to put something underneath the dish if your fridge shelves are glass or plastic (or anything else that can be destroyed by heat).
Chill overnight.
Follow the directions from your ice cream maker.
Please Note: This ice cream gets somewhat hard in the freezer. Simply allow it to sit out on the counter for a few minutes before serving. If you have the patience, take it out for it’s first use, mix it up well by hand (like you would if transferring to another container) and refreeze. It seems to help make it much softer and far more scoopable.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
Nutrition
Serving: 1serving | Calories: 245kcal | Carbohydrates: 36g | Protein: 2g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 79mg | Sodium: 100mg | Potassium: 109mg | Fiber: 2g | Sugar: 28g | Vitamin A: 105IU | Calcium: 21mg | Iron: 1.2mg
