• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Stress Baking
  • Recipes
  • Baking Basics
  • Resources
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Recipes
  • Subscribe
  • Baking Basics
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Recipes
    • Subscribe
    • Baking Basics
    • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Ice Cream & Frozen Desserts

    Chocolate Ice Cream (Vegan, Gluten Free)

    Published: Jul 17, 2014 · Last modified: Apr 5, 2022 by Leslie Kiszka / This post may contain affiliate links.

    Jump to Recipe Pin Recipe
    5 from 1 vote

    Easy, creamy chocolate ice cream made dairy free and vegan by coconut milk! If you’re not strictly vegan, try my Americone Dream copycat recipe next.

    Chocolate ice cream in a cone surrounded by pretzels

    No eggs here

    A while ago, I had done some research about different ways to make ice cream without using eggs because… well, frankly it’s a pain in the ass. And I don’t like the idea of raw eggs in my schtuff. So everything I’ve been making has been sans-egg.

    But to make something completely dairy free, I knew I needed some combination of arrowroot powder and coconut milk, but it took a while to get the right proportions.

    Magic ingredients: arrowroot powder and coconut milk

    Since I knew that arrowroot powder makes the ice cream smooth and prevents ice crystals from forming when the ice cream is frozen, that was a necessity. And I remembered seeing coconut milk on the little pints of So Delicious Dairy Free ice cream at the store, so I did a little research on proportions and whatnot.

    After some trial and error, I finally got it right.

    Gluten free, dairy free and vegan chocolate ice cream

    It’s smooth like soft serve ice cream

    And let me tell you – it’s decadent. I prefer soft serve ice cream to hard-packed ice cream, so if you’re like me I’m highly recommending that you only let this hang out in your freezer for a couple hours after you churn it because at that point it’s smooth, rich, and just plain amazing.

    Typically, vegan and/or gluten free recipes can be a pain in the ass with a million ingredients to make up for the stuff you’re leaving out that make it poisonous* but this only has 6 ingredients and is super easy. I may never make chocolate ice cream any other way ever again. It’s that good. 

    *Obviously I’m being sarcastic here. I just have a couple health-conscious friends who exclaim things like “Sugar is poison!” on occasion so I used sugar free chocolate chips for this one, and I’m taking a tiny light-hearted jab at them. Love yooooooou. 

    Chocolate ice cream in a cone

    Make it your own

    I made mine non-vegan by adding some crushed pretzels and Ghirardelli dark chocolate chunks to the batter, because… well, I don’t owe you an explanation – I just did, OKAY? Okay.

    All you have to do is use vegan-friendly ingredients and add/change the ingredients as you see fit to make it your own.

    After you’ve made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!

    Chocolate Ice Cream

    Chocolate Ice Cream

    5 from 1 vote
    Creamy chocolate ice cream made dairy free and vegan by coconut milk!
    Print Recipe Pin Recipe
    Prep Time 45 minutes
    Cook Time 5 minutes
    Total Time 50 minutes
    Servings 8 to 10 servings

    Ingredients
      

    • 3 cups coconut milk
    • 2 tablespoons arrowroot powder
    • 2 tablespoons cocoa powder, I like to use Navitas
    • ½ cup Grade B maple syrup, if you're able, support a local farm and buy from them!
    • 1 teaspoon pure vanilla extract
    • ¾ cup dark chocolate chips, Enjoy Life are DF, GF and V

    Instructions
     

    • In a small bowl, combine ¼ cup coconut milk with arrowroot powder. Set aside.
    • In a large saucepan, combine the remaining coconut milk, cocoa powder and maple syrup. Bring to a boil, stirring constantly.
    • Once it's brought to a boil, stir in the coconut milk/arrowroot powder mixture and stir until completely combined - the mixture should thicken a bit. Remove from heat.
    • Add vanilla and chocolate chips and stir until completely combined and chocolate is melted and smooth.
    • Pour mixture into a heat-proof bowl, cover with plastic wrap and place in fridge to chill. You want the mixture to be chilled, so if you're able to leave it for a few hours or overnight, that's your best bet.
    • I used my KitchenAid ice cream maker and let it churn for 30 minutes. In the last five minutes, I added my chocolate chunks and a dash of salt. If you're making it plain, you don't need to add anything and just let it churn until it's good and... churned.
    • Pour batter into a freezer-safe container and freeze for a couple hours if you want it to be soft-serve texture (or overnight, if you want to eat it after it's hardened).
    • Scoop it into a bowl, plop it on top of a cone, sprinkle it with toppings or whipped cream and enjoy!

    Nutrition

    Calories: 324kcal | Carbohydrates: 28g | Protein: 3g | Fat: 24g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 31mg | Potassium: 359mg | Fiber: 1g | Sugar: 18g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 3mg
    Course Dessert
    Cuisine American
    Author Leslie Kiszka
    Tried this recipe?Leave a comment and rating!

    Related Posts

    • Oreo Ice Cream
    • Chocolate Peanut Butter No Bake Cookies
    • Chocolate Chip Cookie Dough Ice Cream
    • Peanut Butter Espresso Cookies
    • Fudgy Chocolate Banana Brownies
    « Hot Fudge Sundae Cupcakes
    Jumbo Blueberry Muffins »

    Reader Interactions

    Let us know what you think! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi there! I'm Leslie. I use baking as an outlet for relieving stress and anxiety to provide you with easy to follow homemade recipes and a little humor. About Leslie ⟶

    SUMMER RECIPES

    • Stabilized Mascarpone Whipped Cream Frosting
    • Copycat Ruby Tuesday Pasta Salad
    • Paleo Samoa Bars
    • Chocolate Chip Cookie Dough Ice Cream

    FAN FAVORITES

    • Stabilized Mascarpone Whipped Cream Frosting
    • The Perfect Banana Bread
    • Fluffernutter Cookies (Peanut Butter and Fluff)
    • Copycat Ruby Tuesday Pasta Salad

    My Favorite Thermometer

    ThermoWorks ChefAlarm

    Footer

    List of different websites that Stress Baking has been featured on

    About

    • What is "stress baking"?
    • Meet Leslie
    • Work With Me
    • Servings of Reality

    Disclaimers

    • Privacy Policy
    • Disclaimers

    Resources

    • Recipes
    • Baking Basics
    • Shop my favorites

    Newsletter

    • Sign up for email updates
    • Pinterest
    • Facebook
    • Instagram
    • Twitter
    Blue Stress Baking logo

    Not responsible for computer or phone repairs caused by excessive amounts of drool ;)

    As an Amazon Associate, I earn from qualifying purchases - see disclaimers.

    COPYRIGHT © 2015-2022 Stress Baking