Dairy Free Ice Cream Recipe {chocolate}
If you didn't know ahead of time that this is a Dairy Free Ice Cream Recipe, you'd never guess it. It's silky smooth, creamy, sweet, and oh-so-chocolatey. Thankfully, it's as easy to make as it is to eat!
Equipment
- ice cream maker
Ingredients
- 2 cans unsweetened coconut milk full fat
- 1/2 cup light agave syrup or Lyle's Golden Syrup
- 1/3 cup Dutch process cocoa powder
- 2 tablespoons cornstarch
- 1 pinch kosher salt
- 2 teaspoons pure vanilla extract
Optional
- 1/2 teaspoon coffee extract
- 1/2 cup dark chocolate chunks
Instructions
- In a medium saucepan, whisk together all but 1/2 of one can of the coconut milk, cocoa powder, and salt until even in colour. Whisk the cornstarch into the reserved coconut milk until smooth, then whisk that into the saucepan.
- Turn the heat to medium and whisk until it simmers and thickens. Do not boil the mixture, though.
- Remove the pan from the heat and whisk in the vanilla extract, and -if using- the coffee extract.
- Pour into a heat-proof container with a tight lid and refrigerate, chilling for at least 8 hours or up to 24 hours in advance of churning.
- Churn according to your ice cream maker's manufacturer's instructions. If desired, stir in chocolate chunks before eating the ice cream soft-set like soft serve or transferring to a freezer safe container with a tight fitting lid to freeze until hard and scoopable.
Nutrition
Calories: 352kcalCarbohydrates: 26gProtein: 4gFat: 28gSaturated Fat: 25gCholesterol: 1mgSodium: 33mgPotassium: 389mgFiber: 4gSugar: 17gVitamin C: 3mgCalcium: 55mgIron: 2mg
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
did you make this recipe?
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