Dairy Free Chocolate Ice Cream
This Dairy-Free Chocolate Ice Cream is creamy, indulgent, and tastes just like a classic chocolate Paddle Pop—without the dairy. It’s the perfect treat for satisfying sweet cravings while keeping things light and allergy-friendly.
After making my Raw Chocolate Caramel Pie, I realised that the top chocolate layer tasted just like chocolate paddle pop.
So, I decided that the next dessert I would attempt is a Dairy Free Chocolate Ice Cream, which I am proud to be bringing you today.
Handy tip!
One thing I found is that the ice cream will become quite solid once it’s been in the freezer long enough. To get a creamy consistency, you’ll need to let it thaw out (for approximately 60 minutes, depending on the quantity you have left) or cut a piece and place it in the microwave for 5-10 seconds. Alternatively, if you have a Ninja Creami, you could mix it on the light ice cream setting.
Looking for other raw desserts? Try these:
Lastly, if you make this chocolate ice cream, I would love to hear from you. You can either leave a comment and/or give this recipe a rating! If you do make this recipe, please tag me on Instagram! It really makes my day when I see your creations of my recipes.
Dairy Free Chocolate Ice Cream
Ingredients
- 1 cup coconut oil
- 2/3 cup maple syrup
- 1 cup cacao powder
- 1 cup coconut cream
- 2 cups coconut milk canned variety
- 2 tsp vanilla extract
Instructions
- Add coconut oil to small saucepan on low heat and stir until melted.
- Remove from the heat and add the organic maple syrup, whisking briskly until well combined.
- Add the cacao powder, stirring until well combined.
- Add the mixture, coconut cream, coconut milk and vanilla extract to a blender and blend on low for 30 seconds.
- Pour mixture onto freezer-proof container and place in the freezer to set (minimum 2 hours).
- Always keep in the freezer and remove 60 minutes before serving to allow it to thaw out.
