This homemade recipe is perfect for those with dietary restrictions or anyone looking for a healthier alternative. Made with coconut milk and naturally sweetened, this ice cream delivers deep chocolate flavor with a luscious texture.
Ingredients:
- 1 can (13.5 oz) full-fat coconut milk
- 1 can (13.5 oz) lite coconut milk (or another full-fat for extra creaminess)
- ½ cup unsweetened cocoa powder
- ½ cup pure maple syrup or honey
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- ½ teaspoon instant coffee (optional, enhances chocolate flavor)
- 1 tablespoon arrowroot starch (for creamier texture)
Instructions:
- Mix the Ingredients: In a medium saucepan, whisk together the coconut milk, cocoa powder, sweetener, vanilla, salt, and instant coffee (if using).
- Heat & Thicken: Place the saucepan over medium heat. Whisk frequently until the mixture is warm but not boiling. Slowly whisk in the arrowroot starch and continue stirring until the mixture slightly thickens (about 2 minutes).
- Cool Completely: Remove from heat and let it cool to room temperature. Then, transfer to the fridge for at least 4 hours or overnight.
- Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (typically 20-25 minutes).
- Freeze & Serve: Transfer the churned ice cream to a container and freeze for at least 2 hours before serving for a firmer texture.
Tips for the Best Texture:
- Let the ice cream sit at room temperature for 5-10 minutes before scooping if it’s too firm.
- Add mix-ins like dairy-free chocolate chips, chopped nuts, or swirls of almond butter for extra indulgence.
Enjoy your rich and creamy homemade dairy-free chocolate ice cream! 🍫🍦
Would you like any variations, such as a nut-free option or a different sweetener?
