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.

Dairy-Free Chocolate Chip Ice Cream Recipe (No Coconut!) - naturally gluten-free, nut-free, soy-free, and vegan

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!).

Dairy-Free Chocolate Chip Ice Cream Recipe (No Coconut!) - naturally gluten-free, nut-free, soy-free, and vegan

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.

Dairy-Free Chocolate Chip Ice Cream Recipe (No Coconut!) - naturally gluten-free, nut-free, soy-free, and veganThanks 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
Prep time
Total time
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.
Serves: 1½ quarts (6 cups)
  • 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)
  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.
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

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Go Dairy Free 2nd Edition - The Ultimate Guide and Cookbook for Dairy-Free Living with Over 250 Recipes!

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Dairy-Free Chocolate Chip Ice Cream Recipe (No Coconut!) - naturally gluten-free, nut-free, soy-free, and vegan

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Shannon Korpan on

    Just tried this with cashew milk and it didn’t turn out. It’s icy and won’t scoop. I couldn’t get the oil to emulsify. Help

    • Hi Shannon, so you churned it before it was emulsified? I use pea protein milk because it is an emulsified type beverage already, so it easily emulsifies with more oil. Not all milk beverages will emulsify well (it really depends on the brand and type), and you do need the mixture to emulsify before you churn it. It won’t emulsify in the churning process. You can let your current mixture melt and then emulsify it before churning again. Since you are obviously okay with cashews, you might want to enrich it with a little ground cashews or cashew butter. This can help in the process. Lecithin is an emulsifier, which you can buy at supplement stores or online, which you can use in very small amounts, if needed. Egg yolk is another natural emulsifier.

  2. Christina Thornburg on

    Have you tried this with Oak milk? My husband bought me an ice cream maker for our anniversary. I have oak milk in the fridge right now.

  3. ALSO: Can I use tapioca starch as a thickening agent in this recipe? I’m allergic to xantham and guar gum and corn starch. Thank you!

    • Are you asking about this particular recipe? It doesn’t use any gum. If you opt to use a starch to thicken, you will need to cook (and then cool) to “activate” the starch.

      • Yes I am referring to this recipe. I saw in another comment here that you tinkered with the recipe and used xantham gum to thicken so I was just curious about using tapioca starch.

        • Oh yes! The recipe in my book uses xanthan gum. This makes it creamier since it binds it. I also have a recipe in the book (Go Dairy Free) using starch, but it is a chocolate recipe. It makes more of a pudding-style ice cream, which is still delicious. But you do need to cook it, like a pudding, first. You can certainly try that – good odds it will work out.

          • If I do choose to use the tapioca starch, how much do I use and how do I cook it first? Add to water? if so how much? I will first try your recipe as is, but then modify next batches if needed. But if my first batch turns out well using your recipe as is, then I won’t be changing it =)

          • That really is getting into a whole other recipe, so I couldn’t advise. My chocolate recipe has cocoa powder in it too, which changes the ratios quite a bit.

  4. This is the best recipe I have found with ALL my food allergies and restrictions, it’s the only recipe I could find that I know I could make safely. The only dairy free milk I could consume safely is rice milk. Do you think this recipe would work well with rice milk since there’s also oil to help with the fat content, and hopefully help with the creaminess??!! I plan to make the following flavors: Vanilla with choc chip and pecan, matcha green tea ice cream. How much matcha powder do you think I could ask to THIS recipe? Maybe 2 tsp? Thanks for any input! I haven’t had any ice cream for over 2 years now since following my strict allergy free diet. I just ordered an ice cream maker online today and with the quarantine, this all couldn’t come at a better time! I’m so excited!

    • You can use rice milk, but it will be a little closer to ice milk – still creamy, just not super creamy. As for matcha, I would personally start with 1 teaspoon, taste, and blend in more matcha to taste. You can adjust as you go pretty easily.

      • Okay, I’m sure it will still be good. Should I add a little more oil, would that help? Or keep the recipe as is?

        • I would try the recipe as is, then tinker with it on future batches. Once you try it, you can get a feel for any changes you might like. I’d make more suggestions, but I’m not sure what your food restrictions are.

          • I have lots of allergies. What suggestions do you have, and I’ll see if I can incorporate them or not =) ??

          • Rather than adding more oil, I was going to suggest you try adding a little bit of a fat that adds more body, like a little ripe avocado. It will color the recipe slightly, but if you just use a little, it shouldn’t affect the flavor notably. I’d try maybe 1/4 cup blended in. Avocado is a natural emulsifier, and has pudding-like properties. I’ve made ice cream recipes with it with good success.

          • Good call on the avocado! I had a friend recently suggest that to me actually! So, I just follow your recipe as is and then add in the avocado in addition to everything, correct? Do I mash the avocado up first or just scoop it and put it right into the ice cream maker once all ingredients are already churning?

          • I would mash it, measure it, and then throw it in the blender with the other ingredients – blend until smooth. That small of an amount shouldn’t take away from the sweetness much. You can taste test and tweak before churning if needed. Keep in mind that the mixture will taste a little less sweet once frozen.

          • YUM! Thank you Alisa for all the input! Because of all my food restrictions, I really rely on the internet to help me figure out alternatives so I can still enjoy my favorite foods in a safer way! Im really excited to try this! Since the avocado may lighten the sweetness a bit, I may add a little more sugar to the recipe to offset that. I will let you know how it goes! By the way, after ordering my ice cream maker online yesterday morning, shortly after, it was all sold out! So it was good timing for me to order and good timing finding this awesome recipe. Thanks again!

          • I definitely will let you know how it goes! Thank you!! I forgot to ask, will the addition of the avocado make the ice cream brown at all? I can’t add lemon or anything like that to preserve it because I’m allergic.

  5. I’m not sure what you mean by grease – this isn’t greasy. If you look at the ingredients for many ice cream alternatives, particularly those that aren’t made with full fat coconut milk or cream, they do contain oil. And this is actually not a high fat recipe. What you are doing is creating an emulsion – a very common technique in making all types of popular creamy foods. If you can’t use oil, you might want to try one of the coconut milk based ice cream recipes that I have posted here. If you can’t do fat, then sorbets are a better route. You can freeze a rich milk beverage, but it will be ice milk – not creamy.

  6. Do I have to use an oil? That honestly sounds kinda gross and I can’t eat a lot of grease/oil due to not having a gallbladder…

  7. I made this twice already! And while it doesn’t have the thick creamy consistency of real dairy ice-cream, the taste is delicious and refreshing in a way that ice cream isn’t. I can’t have dairy anymore because my nursing baby has severe allergies to it – thank you for the simple and adaptable recipe!

  8. This is so good! I’ve made it 3-4 times so far. I am dairy free and recently found out I can’t have coconut, so this recipe is perfect. I use stevia to sweeten, since I use a combination of unsweetened, vanilla and chocolate pea milk. It already had sugar in the flavored milk. Thank you!!

  9. Hi there,
    I don’t eat oils, so I was wondering if I could substitute with silken tofu? Your chocolate ice cream with silken tofu is THE BEST ICE CREAM EVER!! I would really really love you to make more oil-free ice cream recipes!
    Thank you.

    • Hi LR, you can try it! I haven’t tested that in this particular recipe, but it might work out. Since it will be quite low fat though, there is a risk of it being quite icy and firm.

  10. Thank you! Thank you! Thank YOU!! I cannot tell you how many websites I have searched for a dairy free VANILLA ice cream recipe NOT coconut!! I am trying to convert a chocolate chip cookie tart to dairy and gluten free (chocolate chip cookie base, bits of chocolate chip cookies stirred into the vanilla ice cream, topped with a chocolate caramel sauce) and didn’t think I would have such a hard time finding a recipe (this was my last foray on the internet before I was going to try to develop a recipe myself). once again, Thank you!

    • You are so welcome Robin! As a heads up, I’ve been tinkering with the recipe more, and blending in 1/4 teaspoon xanthan gum or guar gum also helps to make it creamier – it helps the emulsification stick so that ice crystals don’t form as readily. Enjoy!

  11. This looks like the perfect summer recipe and perfects for the house party desert also. It looks incredible I must say and I am looking forward to making it. Thank you so much for sharing this recipe with us. Looking forward to more recipes. Best wishes and Regards.

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  14. I put my ice cream maker away a few years ago when my son was diagnosed with a milk and egg allergy. THANK YOU for giving me a reason to break it out again. I’m not a fan of dominating coconut or banana flavor so have avoided all of those recipes. Eager to try this one!

    • I hope you enjoy it Jodi! I recently tested it by adding 1/8 teaspoon xanthan gum (you can use guar gum) and that gave it a creamier boost! I also recommend picking pea protein milk, if that works for you. It provided our favorite results.

  15. Ha! I was the same way. When I first went vegan, I had NO clue that there was vegan ice cream, let alone, that you could make it yourself. I remember I tried a couple of recipes online that were made with almond milk and were HORRIBLE and blocks of ice. I thought I’d go the rest of my life missing ice cream. SO happy that isn’t the case. I’ve been eating so much ice cream and making so much lately, lol. This looks amazing and I love how allergy-friendly it is!

    • Thank you! I’m with you – I honestly never even think about missing ice cream anymore. The only thing that bums me out sometimes is not being able to get a scoop on holidays (just for the fun of it!), but then I come home and indulge 🙂

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