- ½ gal. sweetened almond milk
- ½ c cocoa powder
- ½ c sugar/sugar alternative
- 1 bag of mini-chocolate chips
- 1 tsp pure vanilla (optional)
- 1 tsp pectin (optional)
- Pour almond milk into ice cream maker's container
- Add cocoa powder, sugar, chocolate chips, vanilla and pectin
- Place container in ice cream maker
- Add ice and rock salt, alternating layers
- Churn and Enjoy!
Dairy Free Chocolate Ice Cream
My hands-down, favorite flavor of my homemade ice cream is Chocolaty Chocolate Chip. You wouldn’t guess that I LOVE chocolate. It may sound like it is more complicated to make compared to some other flavors of homemade ice cream or if you are able to just grab those ready-made mixes, but it really doesn’t take too many more ingredients or much effort, at all. If you can find a chocolate flavored version of a dairy free or lactose free milk, then you need even less ingredients. I can’t buy the pre-made mixes because the only ones I have seen contain dairy and, if you read my related homemade ice cream post, you know my family deals with dairy and soy allergies, plus a few others.
The cocoa powder makes for a very rich, dark chocolate flavor. If you prefer a milder chocolate flavor you may want to reduce the amount of cocoa powder or go with some chocolate syrup, pre-flavored chocolate non-dairy milk, or other alternative. I can also make this one with coconut milk, so my daughter can enjoy it, as well. I am pretty sure I will never need to though, because the peppermint chocolate chip got gobbled up by her super fast. I think she liked it!
After gathering all of my ingredients, I pour my almond milk into the ice cream maker container and add the rest of the ingredients right on top. I don’t mix them or use any other bowls. I like keeping it simple and with no extra bowls used, there are less dishes to wash. Don’t worry, the ice cream maker churning will mix everything all up, for you.
Adding pectin also helps create a more “fluffy” ice cream. It also helps prevent ice crystals throughout your ice cream, if you choose to store some of the leftovers, in your freezer.
Remember, if you freeze the leftovers, homemade ice cream will freeze much harder than store bought, typically. We just pull it out and let it stand for 20 minutes or so or warm in the microwave for a short bit, before dishing out. The picture with my scoops is after I had stored my chocolaty chocolate chip ice cream in our freezer for a couple of days. As you can see, it isn’t as creamy, as when you first scoop it out of your ice cream maker, but it still tastes just fine!