Here’s how to make dairy-free chocolate ice cream using healthy ingredients and without sugar (fruit sweetener), which is much healthier than the organic or premium brands you find in stores.
My husband’s favorite snack in the world is chocolate ice cream. So, to celebrate Father’s Day this year, I came up with a new version made with coconut milk that my husband can enjoy.
He loves homemade chocolate ice cream made with raw heavy cream, but with cream currently in short supply from our local farmer, this was a delicious alternative for his special day!
Because cocoa is a food high in phytic acid, even when roasted (a much better choice than raw cacao, which is much higher in anti-nutrients), it’s important to remember that chocolate treats are best eaten in moderation (reserve them for special occasions).
Raw cacao is not a superfood as some influencers claim, especially when it comes to gut health!
I also recommend paying extra for guar-free coconut milk (both this brand and this brand are great). That’s because these brands are much easier on the digestive tract and of higher quality than brands that list their ingredients.
If you have time, you can even try making your own coconut milk!
The main difference between this coconut milk chocolate ice cream and dairy-based chocolate ice cream is that the dairy version is lighter in texture and color after stirring. There is also a milk chocolate flavor. In comparison, chocolate ice cream made from coconut milk is darker in color, has a denser texture, and tastes like dark chocolate.
Dairy-free chocolate ice cream
Here’s how to make dairy-free chocolate ice cream using healthy ingredients and without sugar (fruit sweetener), which is much healthier than the organic or premium brands you find in stores.
guideline
Wash the eggs in warm soapy water and pat them dry with a clean towel.
Break the egg and separate it into white and yolk.
Lightly beat egg yolks in a large glass bowl. Tip: Store the separated egg whites in a small glass container with a lid and refrigerate them to make healthy protein cookies later.
Mix the coconut milk, date syrup and vanilla with the yolks, then add the cocoa powder and beat until smooth.
Pour the mixed ingredients into the ice cream maker. Follow the model’s instructions for how long to churn the ice cream.
Once the ice cream is frozen and ready (this takes about 30 minutes for my ice cream machine), pour it into a shallow glass baking dish (to make it easier to scoop).
If you prefer soft serve style, serve immediately. If you want a firmer ice cream, cover the dish with a lid and place in the freezer for at least 4 hours until completely set.
Vanilla extract helps keep it in good condition ready to take out of the freezer, but you can make the process even easier by letting the ice cream container sit on the counter for a few minutes before serving.
Recipe Notes
If using carob instead of cocoa, replace the vanilla extract with chocolate extract.
Nutrition Facts
Dairy-free chocolate ice cream
Amount per serving (0.5 cup)
calorie 322
calories from fat 234
% Daily Value*
province 26g40%
24g saturated fat120%
1.5g monounsaturated fat
cholesterol 92mg31%
potassium 225 mg6%
carbohydrate 18g6%
protein 4g8%
Vitamin A 500IU10%
calcium 38mg4%
steel 1.3mg7%
*Percent Daily Values are based on a 2000 calorie diet.
