Dairy Free Chocolate Ice Cream Recipes

DAIRY FREE CHOCOLATE ICE CREAM

Dairy Free Chocolate Ice Cream image

This homemade dairy free ice cream contains just a few ingredients, including almond milk! No ice cream machine necessary, this is super easy to make in a food processor or blender.

Provided by Becca Ludlum

Categories Dessert

Time 10m

Number Of Ingredients 4

Ingredients

3 bananas (sliced and frozen)
¼ cup almond milk
1 tsp vanilla extract
4 tbsp cocoa

Steps:

Blend everything in a food processor until the frozen bananas are smooth and everything is well combined.
Eat immediately or pour in a dish and allow it to freeze for another hour if you'd rather it be more frozen.

Nutrition Facts : Calories 380 kcal, Carbohydrate 93 g, Protein 8 g, Fat 4 g, SaturatedFat 2 g, Sodium 89 mg, Fiber 15 g, Sugar 44 g, ServingSize 1 serving

DAIRY-FREE CHOCOLATE ICE CREAM

Dairy-Free Chocolate Ice Cream image

A dairy-free chocolate ice cream based with almond milk, dutch process cocoa powder, egg yolks, and organic sugar. Super delicious and so easy.

Provided by Minimalist Baker

Categories Dessert

Time 30m

Number Of Ingredients 6

Ingredients

3 cups unsweetened almond milk
6 large egg yolks
3/4 cup sugar
1/3 cup quality, unsweetened cocoa powder ((such as Dutch process))
1/4 tsp xanthan gum ((for thickening))
1 1/2 tsp pure vanilla extract

Steps:

Add cocoa powder and half of the almond milk to saucepan over medium heat and whisk vigorously to combine. Add remaining almond milk and bring mixture to a simmer, stirring occasionally, then remove from heat after 2-3 minutes.
To a large mixing bowl, add the egg yolks and whisk until they lighten in color. Gradually add the sugar in small increments while whisking vigorously so the two emulsify. You'll know you're done when it's thick and you achieve a ribboning effect - the mixture will form a ribbon when held from the whisk over the bowl (see picture).
Next, scoop in roughly 1/3 cup of the warm chocolate-almond milk mixture and whisk to combine, in order to temper the eggs (amount as original recipe is written // adjust if altering batch size). Add remaining liquid slowly and mix until completely combined.
Add xanthan gum to the mixture through a sifter and mix once more. This is not necessary, but will help the ice cream thicken.
Lastly, add the vanilla extract and stir once more. Then cover and refrigerate overnight or for at least 6-8 hours until completely cooled. Don't forget to chill your ice cream maker canister overnight as well.
Once chilled, pour the mixture into the pre-chilled ice cream container and prepare according to manufacturer's instructions. It should take 20-30 minutes.
Either consume immediately as "soft serve" consistency, or freeze, covered for 6-8 hours in a freezer-safe container to harden. Let set out for 10-15 minutes before scooping.

Nutrition Facts : ServingSize 1 half-cup servings, Calories 138 kcal, Carbohydrate 22 g, Protein 3 g, Fat 5 g, SaturatedFat 1.5 g, Sodium 74 mg, Fiber 1.5 g, Sugar 19 g

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