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When you want rich dairy free chocolate ice cream, this Death by Chocolate ice cream is a winner. No one would know it is dairy free. There is no coconut flavor; however, you can omit the coconut milk altogether. Enjoy ice cream again!
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Death by Dairy Free Chocolate Ice Cream
For a rich chocolate flavor without the dairy, make this easy dairy free chocolate ice cream recipe. The only thing it will kill is your craving.
- 1 cup granulated sugar
- 3/4 cup gluten free unsweetened cocoa powder (365 Organic)
- 1/2 teaspoon xanthan gum (or guar gum) (optional)
- 3 large eggs
- 2 cups almond milk (or GF oat milk) I used homeamde. See above links.
- 1/2 cup full-fat coconut milk (Chaokoh = 15g fat per 1/3 cup) (or 1/4 cup egg yolks)
- 1 teaspoon pure vanilla extract
In a bowl using a hand blender (or in a countertop blender) combine the sugar, cocoa, and xanthan gum.
Add the eggs (and if using, egg yolks) and blend until creamy and sugar begins to dissolve.
Place the almond milk in a saucepan and bring to a boil over medium-high heat.
Add half of the hot milk to the bowl of chocolate mixture and stir. Pour the entire mixture back into the almond milk saucepan and stir to combine. Cook over medium heat until thick, 3 – 5 minutes.
Stir in the coconut milk. Remove the saucepan from the heat and stir in the vanilla. Cover and cool in the refrigerator for at least 4 hours or overnight.
Add the chilled mixture to your ice cream machine and process according to the manufacturer's instructions (20 – 25 minutes in a Cuisinart). Alternatively, add to a freezer-safe container and freeze, stirring and scraping sides and bottom every 30 minutes until frozen.
Serve immediately soft serve or freeze solid and microwave for 20 seconds to slightly soften prior to scooping.