Rich Dairy-Free Chocolate Ice Cream

You can make dairy-free ice cream at home.

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

This Rich Dairy-Free Chocolate Ice Cream recipe has been successful both using a combo of almond milk and lite coconut milk, and almond milk with oat milk.

The lite coconut milk version decreases the typical quantity of coconut milk, reducing the saturated fat and leaving 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.

The oat milk version is slightly less creamy, but this can be adjust by enjoying right out of the ice cream maker or adjusting the freeze time.

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 ice cream maker, you can eat this as a pudding after it's chilled for a few hours in the fridge! If you have a Ninja Creami, this recipe has been adapted here for that machine.

Rich Dairy-Free Chocolate Ice Cream

Prep Time: 20 mins.

Chill Time: 4 hours

Churn Time: 20 mins.

Freeze Time: Overnight

Total Time: 9 hours

Yield: 5 cups

Dairy-Free Chocolate Ice Cream

Special Equipment:

Ice Cream Maker

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:

1. Put the ice cream maker churner in the freezer to freeze overnight.

2. Shake the oat milk (or coconut milk). Set aside 1/2 cup in a small bowl.

3. 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.

4. 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.

5. 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.

6. Remove the base from heat and stir in the vanilla.

7. Pour the base into a shallow container. Let the base cool slightly on the counter so it's not hot when you put it in the refrigerator. Before refrigerating, cover with plastic wrap and then the container lid. Refrigerate for at least 4 hours or for up to 3 days.

8. Your base should be completely chilled and slightly pudding-like in texture. Put the churner on the ice cream maker and turn it on. Slowly pour in the ice cream mixture and let it churn for 15-20 minutes. Note: If you want to add any mix-ins like nuts or cookies, these can be crushed and added during the last 5 minutes of churning.

9. You can enjoy the ice cream straight from the machine, or you can harden it further in the freezer.

10. Store the ice cream in an airtight container 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