dairy-free chocolate ice cream

DAIRY-FREE DARK CHOCOLATE ICE CREAM- “THE BEST YOU’LL EVER EAT,” she said shyly…

Megan Treats, Whole Food Recipes 8 Comments

The organic sugar version of this recipe is the ice cream that I kept eating when I was supposed to be starting the GAPS Diet, almost four years ago.  It was the final night before I went cold turkey, and I served myself a mini bowl of this flavor while doing office work.  I guess the mini bowl was supposed to be my one and only final serving.  HA!  The chocolate had gotten me and it wasn’t letting go that easily.

Pure maple syrup makes an amazingly delicious substitution for sugar in this recipe.  Local raw honey, coconut sugar, or hardwood-derived xylitol also make good sugar alternatives, depending on your health needs, diet, and flavor preference.

DAIRY-FREE DARK CHOCOLATE ICE CREAM- “THE BEST YOU’LL EVER EAT,” she said shyly…

DAIRY-FREE DARK CHOCOLATE ICE CREAM- “THE BEST YOU’LL EVER EAT,” she said shyly…

Ingredients

  • 2 small cans full-fat coconut milk, 14 oz. each, or 3 ½ cups homemade high-fat coconut milk
  • 1 cup sweetener of choice: honey, maple syrup, coconut sugar, or ¾ cup Global Sweet xylitol
  • ½ cup cocoa, not Dutch process
  • ½ cup boiling water
  • 2 tsp. vanilla extract

Instructions

  1. Place the cocoa in a small heatproof bowl.
  2. Add the boiling water and whisk until well mixed. Allow to cool for 15 minutes.
  3. Place coconut milk, cooled cocoa “ganache,” sweetener, and vanilla in a blender. Puree until smooth, scraping down the sides, if necessary.
  4. Freeze in an ice cream maker, according to the manufacturer’s instructions.
  5. Serves 4.
http://eatbeautiful.net/2014/08/27/dairy-free-dark-chocolate-ice-cream-the-best-youll-ever-eat-she-said-shyly/

  • Anne

    Forget making it! I’m heading over to Vanilla Jill’s indulge now…hoping desperately you’re serving ***right this very minute!!!*** ;o)

  • We’ll have to make it soon! Now you inspired me; good idea!! 🙂

  • Yum!!!!

  • Double yum! I saw someone making ice cream on a cooking channel and got totally inspired.

  • Ann Bartholomew

    Can this be made with carob powder instead of the cocoa?

  • Megan Stevens

    Ann, I don’t actually know! Surprisingly. 🙂 Our family has just started baking more with carob, as it was too starchy for us until recently. I will have to try it and see. My suspicion is that you could do it but that you would need to use less carob than what this recipe calls for, since this is a very dark chocolate ice cream. Maybe 1/3 cup carob. I do think it would work then. 🙂 Let me know if you try it before I do!

  • Ann Bartholomew

    Megan;

    I did make it. It was very good, even if I did forget the vanilla. Will make a mental note to ‘churn’ before freezing.

  • Megan Stevens

    Oh great, good to know! I need to make my kids that version. Thanks for the feedback! 🙂