I’m sharing with you my dairy-free chocolate ice cream recipe 😀 It’s scoopable verses those really hard homemade ice cream recipes and it’s not made with bananas!
This recipe is from my digital cookbook, The Grain-Free Snacker. Use coupon code SNACKER to get 25% off the regular price (click here for the cookbook). This chocolate ice cream is rich, decadent and uses coconut cream instead of dairy. It’s easy to whip up. I hope you love it as much as I do. I have a secret weapon to help cover up the coconut taste, but I’ll share it with you… it’s raw apple cider vinegar.
Dairy-Free Chocolate Ice Cream
1 teaspoon vanilla extract
- Place all the ingredients in a small pot and turn the heat to medium.
- Continuously whisk until the chocolate chips melt and the ingredients are thoroughly combined.
- Turn on your ice cream maker and pour in the ingredients.
- When the ice cream is finished churning (it will resemble ice cream at this point), scoop it into a container and store it in the freezer, or consume immediately.
Yield: 1 pint
Note: To make coconut cream, place a can of coconut milk in your fridge. The next day, scoop out the cream that has risen to the top, and you have coconut cream.
Note: I have always found this ice cream to be scoopable right out of the freezer but if you find it is too hard allow about 10 minutes for it to thaw before scooping it out.
Equipment note: This recipe uses an ice cream maker. Follow your ice cream maker’s directions and place your ice cream container in the freezer 24 hours beforehand.