Dairy Free Chocolate Ice Cream

Total time8 hr 40 min

Prep time15 min

Cook time10 min

4.9

(13)

Rich, deeply chocolatey, and impossibly creamy — this frozen dessert proves you don't need a drop of dairy to get that luscious, scoopable texture everyone loves. Full-fat coconut milk forms the base, delivering the fat content needed to churn into something genuinely smooth and indulgent rather than icy or thin. A double hit of chocolate — unsweetened cocoa powder whisked into the warm base plus finely chopped dairy-free chocolate melted right in — gives every bite an intense, complex flavor that rivals anything from the freezer aisle. The base gets strained and chilled before churning, which is a small but important step that keeps the texture silky and the final result glossy. Store-bought options can be hit or miss when it comes to hidden dairy derivatives or shared equipment, so making your own batch at home puts you fully in control of every ingredient. This recipe makes six generous servings, so it's just as suited to a dinner party as it is to a quiet night in with a big bowl and a spoon.

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Ingredients

6 servings

2 cans (13.5 oz each) full-fat coconut milk
½ cup unsweetened cocoa powder
¾ cup granulated sugar
¼ tsp fine salt
4 oz dairy free chocolate, finely chopped
1 tsp pure vanilla extract

Instructions

1
Whisk together the coconut milk, cocoa powder, sugar, and salt in a medium saucepan over medium heat until the sugar fully dissolves and the mixture is smooth and steaming, about 5 minutes — do not let it boil.
2
Remove the pan from the heat and add the chopped dairy free chocolate. Let it sit undisturbed for 1 minute, then whisk until the chocolate is completely melted and the base is glossy and uniform. Stir in the vanilla extract.

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