Dairy-Free Chocolate Chocolate Chip Ice Cream
Prep time
Total time
This recipe has been time-tested both at home in Hannah's kitchen and at her work for a vegetarian restaurant / caterer. At the restaurant, they make a triple batch, but for you we have paired the recipe down to fit in most at-home ice cream makers.
Recipe type: Dessert
Cuisine: Italian
Serves: 1¼ quarts
Chocolate Ice Cream Base
  • ¼ cup Dutch-processed cocoa powder
  • 2 tablespoons arrowroot starch
  • ¼ teaspoon instant coffee powder
  • ⅛ teaspoon salt
  • Generous pinch ground cinnamon
  • 3 cups full-fat canned coconut milk
  • ½ cup light agave nectar
  • ½ cup dairy-free semi-sweet chocolate chips
  • 1 tablespoon vanilla extract
  • ½ cups dairy-free semi-sweet chocolate chips or chopped chocolate
  1. In a large saucepan, whisk together the cocoa powder, arrowroot, coffee powder, salt, and cinnamon. Whisk in about 1 cup of the coconut milk to form a thick paste and remove any lumps. Once smooth, whisk in the remaining coconut milk and agave nectar.
  2. Place the pan over medium heat, and whisk occasionally as it comes up to temperature. When bubbles begin forming around the edges of the liquid, add in the chocolate chips, and just let the mixture sit for 2 minutes, to allow the chocolate to begin melting.
  3. Switch over to a wide spatula, and stir gently, scraping the bottom and sides of the pan, to make sure that nothing sticks and that the chocolate fully melts. Once the mixture comes up to a full boil, cook for just a minute or two longer.
  4. Remove the pan from the heat and stir in the vanilla extract.
  5. Let the mixture cool completely before moving it into the refrigerator to chill for about 2 hours.
  6. Once fully chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions.
  7. When the ice cream is about 5 minutes away from finishing in the machine, melt down the chocolate chips, and slowly drizzle the liquid chocolate in a thin stream directly into the ice cream machine. It will freeze instantly on the surface of the ice cream, and the turning paddle will break it up into nice little chips.
  8. Transfer the ice cream into a freezer-safe container and freeze for at least 3 hours before serving.
Nutrition Information
Serving size: ½ cup Calories: 335 Fat: 23.8g Saturated fat: 19.4g Carbohydrates: 32.9g Sugar: 25.8g Sodium: 42mg Fiber: 4.2g Protein: 2g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-dairy-free-chocolate-chocolate-chip-ice-cream