How to make dairy-free chocolate ice cream using wholesome ingredients and no sugar (fruit-sweetened) that is far healthier than even the organic or premium brands at the store.
My husband’s favorite treat in the world is chocolate ice cream, so to celebrate Father’s Day this year, I devised a new version for him to enjoy made with whole coconut milk.
He loves his homemade chocolate ice cream made with raw heavy cream, but since cream is in short supply right now from our local farmer, this alternative was a delicious stand-in for his special day!
It is important to remember that any chocolate treat is best enjoyed in moderation (I reserve it for special occasions), as cocoa is a high phytate food even when roasted (a far better choice than raw cacao, which is even higher in anti-nutrients).
Raw cacao is NOT a superfood as some influencers claim, especially as far as your gut health is concerned!
I would also suggest paying the extra cost for guar-free coconut milk (this brand and this brand are both excellent), as it is much easier on the digestive tract and of a higher quality than brands that include it on the ingredients list.
If you have the time, making your own coconut milk is even better!
The key differences in taste and texture between this coconut milk chocolate ice cream and my dairy-based chocolate ice cream is that the dairy version is lighter after churning and has a milk chocolate flavor. By comparison, chocolate ice cream made with coconut milk tastes like dark chocolate.
Dairy-Free Chocolate Ice Cream
How to make dairy-free chocolate ice cream using wholesome ingredients and no sugar (fruit-sweetened) that is far healthier than even the organic or premium brands at the store.
Ingredients
- 4 egg yolks preferably pastured
- 2 cans whole coconut milk preferably guar-free
- 1/3 cup cocoa powder *not cacao
- 1/2 cup date syrup or maple syrup
- 1 tsp vanilla extract
Instructions
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Wash eggs in warm soapy water and pat dry with a clean towel.
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Crack and separate eggs into whites and yolks.
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Beat egg yolks briefly in a large, glass bowl. Tip: Refrigerate the separated egg whites in a small glass container with a lid to make healthy protein cookies later.
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Mix in the coconut milk, date syrup, and vanilla with the yolks and then beat in the cocoa powder until just smooth.
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Pour the blended ingredients into your ice cream maker. Follow your model's directions for how long the ice cream is churned.
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When the ice cream is frozen and ready (about 30 minutes for my ice cream machine), pour into a shallow, glass baking dish (for easier scooping).
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Serve immediately if soft serve style ice cream is preferred. For harder ice cream, cover the dish with a lid and keep in the freezer for at least 4 hours to fully set.
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While the vanilla extract helps maintain good scoopability right out of the freezer, leaving the ice cream container on the counter for a few minutes before serving makes the process even easier.
Recipe Notes
If using carob instead of cocoa, substitute the vanilla extract with chocolate extract.
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