If you've made my Rich Dairy-Free Chocolate Ice Cream with an ice cream maker, this is the same recipe except pre-frozen. This modification is made for a Ninja Creami.
Dairy-Free Ice Cream Pros & Cons
For those with lactose intolerance, allergies to milk, or have chosen a vegan diet, dairy-free ice cream can be unsatisfying. Many of the commercial brands use coconut milk, causing coconut to drown out the actual ice cream flavor. Others lack the creaminess associated with ice "cream." Without sufficient fat, ice cream just isn't as satisfying.
Flavor & Texture
The Ninja Creami Dairy-Free Chocolate Ice Cream recipe below had been successfully made with a combo of almond and oat milk, as well as almond and lite coconut milk.
The coconut milk version provides a bit more creaminess than the oat milk, but the coconut milk quantity is reduced enough to cut back on saturated fat and leave only a hint of coconut flavor. Instead, the chocolate flavor stands out as dark and rich. The texture is smooth and creamy; not icy as you might expect.
Comparison to Regular Dairy Ice Cream
I made this dairy-free chocolate ice cream and a regular dairy chocolate ice cream back-to-back to compare. My husband and I are split over which tastes better. However, we both agree that the dairy-free ice cream doesn't melt as quickly and has a gelato-like volume due to less aeration.
Feedback & Hints
Give it a try and let me know what you think. This ice cream still has a little fat and sugar, so if you're looking for an even healthier ice cream, check out my chocolate banana "nice" cream.
I'm happy to post other flavors if you send a request via this post's comments section below, email, or social media!
Note: If you don't have an Ninja Creami, you can eat this as a pudding after it's chilled for a few hours in the fridge! If you have a regular ice cream maker, the recipe has been modified for that here.
Ninja Creami Dairy-Free Chocolate Ice Cream Recipe
Prep Time: 20 mins.
Freeze Time: Overnight (12-24 hours)
Chill Time: 1 hour
Churn Time: 3 mins.
Total Time: 25.5 hours
Yield: 5 cups
Special Equipment:
Ninja Creami
Ingredients:
1 cup unsweetened oat milk (or lite coconut milk)
1 cup unsweetened almond milk
1/2 cup agave syrup
1/4 tsp salt
2 Tbsp cornstarch
3/4 cup unsweetened cocoa powder, sifted
1/2 Tbsp vanilla extract
Directions:
Shake the oat milk (or coconut milk). Set aside 1/2 cup in a small bowl.
Pour the rest of the oat milk (or coconut milk) and almond milk into a saucepan. Add the agave syrup and salt. Warm the milk over medium-low heat, stirring occasionally, until the syrup has completely dissolved, 1 to 2 minutes.
Add the cornstarch to the reserved 1/2 cup oat milk (or coconut milk) and whisk until the starch is totally dissolved. While whisking, pour the corn starch mixture into the pot. Add the cocoa. This is your ice cream base.
Increase the heat to medium. Cook, stirring occasionally, until the base has thickened enough to coat the back of a spoon, 6 to 8 minutes. Do not allow the base to come to a boil.
Remove the base from heat and stir in the vanilla.
Let the base cool completely on the counter so it's not hot when you put it in the Ninja Creami pint. Freeze for 12-24 hours.
Remove from freezer and place pint in the Ninja Creami machine. If using oatmilk, use the SORBET program for 2 mins. RESPIN for 1 minute or until the ice cream reaches the desired texture. If using coconut milk, use te ICE CREAM program for 2 minutes. RESPIN for 1 minute or until the ice cream reaches the desired texture.
If you want to add any mix-ins like nuts or cookies, these can be crushed and added using the MIX-IN program after you've reached your desired texture. Simply use a spoon to create a hole that reaches the bottom of the pint and pour your mix-ins into the hole. Push MIX-IN until your ingredients are well distributed.
Store the ice cream by covering first with a piece of parchment or wax paper and then the lid to prevent ice crystals from forming.
Nutrition per 1/2 cup (calculated with lite coconut milk; if using oat milk, the fat and saturated fat will be reduced):
186 Calories, 37g Carbohydrates, 3g Protein, 5g Fat, 3g Saturated Fat, 0mg Cholesterol, 167mg Sodium, 5g Fiber, 23g Added Sugar
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