Dairy-Free Chocolate Ice Cream
- Total time
- 20 minutes
- Calories
- 280 kcal
- Protein
- 3 g
- Serves
- 8 scoops (about 1/2 cup each)
This dairy-free chocolate ice cream uses full-fat coconut milk, cocoa powder, and melted dark chocolate for a scoopable frozen dessert. The base needs chilling before churning, and the storage guidance explains how long to soften it after freezing for clean scoops.
Nutrition per serving
- Calories
- 280 kcal
- Protein
- 3 g
- Carbs
- 29 g
- Fat
- 18 g
- Fiber
- 3 g
- Sodium
- 80 mg
Estimated from the listed ingredients.
- Prep
- 15 minutes
- Cook
- 5 minutes
- Wait
- 5 hours
Ingredients
- 2 (13.5-oz/400-ml) cans full-fat coconut milk, chilled overnight
- 1/2 cup (100 g) granulated sugar
- 1/3 cup (30 g) unsweetened cocoa powder
- 3 oz (85 g) dairy-free dark chocolate, finely chopped
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
Before you start
- Full-fat canned coconut milk provides the fat needed for this recipe; carton coconut beverage will freeze icier. Coconut is a tree nut under some allergy-labeling practices, so use the package statement and your own allergy guidance.
- Use dark chocolate labeled dairy-free. Some chocolate is made on shared equipment with milk, and cocoa percentage changes sweetness.
Instructions
- Whisk coconut milk, sugar, cocoa, and salt in a saucepan over medium heat until steaming. Add chocolate and whisk until melted.
- Stir cornstarch and water into a smooth slurry. Whisk it into the saucepan and cook, stirring, until the base lightly coats a spoon, about 2 minutes. Remove from heat and stir in vanilla.
- Cool 20 minutes, cover, and refrigerate until fully cold, at least 4 hours.
- Churn in an ice-cream maker according to its directions, usually 20 to 25 minutes, until it resembles soft serve. Freeze in a covered container for 1 hour for firmer scoops.
Meal prep, storage, and reheating
Freeze airtight for up to 2 weeks with parchment pressed against the surface. Let the container stand at room temperature for 10 to 15 minutes before scooping; do not heat it. If it becomes very firm, scoop with a warmed, dry scoop rather than adding liquid.