Chocolate Chip Ice Cream: Homemade Vanilla Bliss with No Dairy, Eggs, Nuts, Soy, or Coconut!

I hope you had a wonderful 4th of July or Canada Day! We went up to Lake Tahoe on the 3rd to see the fireworks at Kings Beach with a good friend. The 4th was actually a mellow day for us, so I decided to take advantage of the downtime and whip up a recipe that had been on my bucket list for a while, dairy-free Chocolate Chip Ice Cream without coconut! It’s adapted from the Purely Vanilla Ice Cream recipe in my flagship book, Go Dairy Free 2nd Edition.

It’s funny, but ice cream, not cheese, was my biggest fear when I went strictly dairy free. I refused to settle for sorbet, and wanted to enjoy sweet, creamy bliss just like everyone else. Over the years, some delicious dairy-free ice cream brands have emerged to keep my cravings at bay. But it wasn’t until I started making my own dairy-free ice cream that I finally found my food freedom.

Suddenly, it wasn’t about picking between the small selection of pints my local store carried, some with questionable ingredients. And “all natural” didn’t mean settling for just one type of base, with the same underlying flavor and consistency. Yeah, coconut, I’m talking about you. I love you, but vanilla coconut ice cream is never really vanilla. And although coconut cream delivers on richness, sometimes I want something a little less heavy.

At home, I can use a range of ice cream bases, and have total control over the ingredients. For this Chocolate Chip Ice Cream, I chose a simple unsweetened milk beverage and neutral-tasting oil to let the vanilla and chocolate shine. And to keep with the allergy-friendly and additive-free theme, I used Enjoy Life Mini Chocolate Chips. They’re certified vegan, non-GMO, made in a top allergen-free facility, and contain just cane sugar, natural chocolate liquor (non-alcoholic), and cocoa butter (yes, it’s dairy free!).

I actually use Enjoy Life chocolate almost exclusively in my baking, snacks, and treats. Although my milk allergy is no longer highly sensitive, I’ve still had symptoms from a few of the “may contain milk” chocolate brands. Rather than fret, I declare my food freedom by picking up a brand that I can trust.

And to help all of you eat freely, I’ve made this Chocolate Chip Ice Cream recipe completely vegan, coconut-free, and top 11 allergen-free. The base is even quite flexible. You can use your favorite milk beverage and choose the oil based on your flavor and nutrition choices. So grab some gluten-free cones and get scooping. It’s time to enjoy a taste of food freedom on this hot summer day.

Thanks to Enjoy Life Foods for sponsoring this post, and helping so many of us enjoy our food freedom. You can #EatFreely with them on Instagram and Twitter. As always, the honest opinions, stories, photos, recipe, and product love are my own.

Special Diet Notes: Dairy-Free Chocolate Chip Ice Cream

By ingredients, this recipe is dairy-free / non-dairy, coconut-free, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, vegetarian, and top food allergy-friendly.

5.0 from 7 reviews

Dairy-Free Chocolate Chip Ice Cream

 

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Prep time

5 mins

Total time

5 mins

 

This cool, sweet chocolate chip ice cream has a delicious vanilla base that's like a cross between ice milk and traditional ice cream. I didn't use additives, so small ice crystals do form. But I decided to embrace it since we actually loved the refreshing creamy finish! This recipe is adapted from my flagship book, Go Dairy Free: The Guide and Cookbook 2nd Edition.

Author: Alisa Fleming

Serves: 1½ quarts (6 cups)

Ingredients

• 3 cups cold unsweetened dairy-free milk beverage (I used Ripple pea protein milk; see Milk Beverage Note below)
• ¾ cup organic cane sugar (can substitute part agave nectar)
• ½ cup rice bran oil, non-GMO canola oil, or other neutral-tasting oil
• 2 teaspoons vanilla paste or pure vanilla flavoring (can substitute vanilla extract or the seeds from 1 whole vanilla bean)
• Pinch salt
• ¾ cup dairy-free mini chocolate chips (I use Enjoy Life Chocolate)

Instructions

1. Put the milk beverage and sugar in your blender. Blend until the sugar dissolves, about 1 minute.
2. With the motor running, very slowly drizzle in the oil. Continue to blend until creamy and emulsified, about 1 minute.
3. Add the vanilla and salt and blend briefly to combine.
4. Churn the mixture in your prepared ice cream maker according to the manufacturer’s directions or use one of these methods. If churning, it will take longer than coconut-based ice cream since there is very little saturated fat in this blend. Expect at least 45 minutes.
5. During the last few minutes of churning, add the chocolate chips. They will stir in as they churn.
6. Pack the soft ice cream into a chilled, freezer-safe container and freeze for 4 hours for a soft-set ice cream or overnight for hard-packed ice cream.

Notes

Milk Beverage Note: I use pea protein milk beverage because it is an emulsified beverage (water, oil, protein). This means it will easily emulsify with oil added. Please note that some types/brands of milk beverage might not properly emulsify, and I haven't tested them all! Make sure you get a fully emulsified mixture before attempting to churn.

Nutrition Information

Serving size: ½ cup Calories: 228.5 Fat: 15.5g Saturated fat: 3.8g Carbohydrates: 21.5g Sugar: 19.5g Sodium: 65.8mg Fiber: 1.0g Protein: 3.0g Cholesterol: 0mg

3.5.3229

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