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.