Dairy Free Chocolate Ice Cream that doesn’t taste dairy-free and doesn’t have any hint of coconut? YES! It is possible and it is fantastic!
Dairy Free Chocolate Ice Cream
Oh, friends, I am so very excited over this ice cream. I wanted a recipe for a true dairy free chocolate ice cream with no other flavors in the mix. This ice cream? It delivers that in every creamy, rich bite.
This ice cream has all the awesomeness of pure chocolate ice cream in a dairy-free coconut-free recipe!
The most popular question I get is whether it’s possible to make ice cream without a machine. The answer is YES. You can make ice cream without a machine. Find the full directions here!
Dairy Free Ice Cream Without Coconut Milk
I’ve tried several versions of dairy-free chocolate ice cream and while the texture, when made with coconut milk, is absolutely heavenly, that’s definitely a chocolate coconut ice cream.
This combination was inspired by the Oat Milk Shaken Espresso I shared a while back and a friend mentioning how much she dislikes tasting coconut milk in all of the dairy-free ice cream options that seem to be available these days.
Oatmilk Ice Cream
Just a heads up that this is a unique ice cream recipe in that it will not dramatically increase in size or amount while churning. Traditional ice creams made with dairy products churn a good bit of air into the mixture throughout the process.
The oatmilk in this recipe does not churn air into the mixture in the same way, resulting in a very rich and creamy frozen treat more similar to a custard-based gelato than classic ice cream.
Because of this, the ice cream will become quite firm after a few hours in the freezer. You’ll want to allow the ice cream to warm at room temperature for 10-20 minutes before scooping.
Dairy Free Chocolate Ice Cream Recipe
- In a large saucepan, combine the oat milk, sugar, cocoa powder, and salt in a saucepan. Whisk to combine and then heat over medium heat, stirring continually, until it comes together and begins to steam and simmer. If you wish, you may increase the heat, but continue stirring non-stop. Do not step away at this point.
- Stir in the chocolate chips and vanilla. Continue stirring or whisking, until the chocolate is fully incorporated into the mixture. Remove from the heat, cool, and refrigerate for at least 4 hours or overnight until completely cold.
- Process according to your machine’s instructions. Serve immediately for soft serve ice cream or transfer to a freezer safe storage container and freeze until ready to serve.
- When ready to serve, allow this ice cream to warm at room temperature for 10-20 minutes before scooping.
Dairy Free Ice Cream Recipes
Raspberry Coconut Ice Cream is a creamy coconut ice cream filled with fresh raspberries. It is so easy to make, and so much fun to eat, you’re going to be making it all summer long.
All the fun flavors of a Pina Colada cocktail in a bowl of ice cream? Yes, please! Fresh pineapple + toasted coconut = an abundance of flavor in a single scoop of Pina Colada Ice Cream.
Made without a drop of cream or dairy milk, this Chocolate Peanut Butter Ice Cream is a non-dairy and vegan ice cream that my boys devour.
Coconut milk gives this Vanilla Bean Coconut Milk ice cream a smooth richness, delicious with fresh berries.
At first glance, a Lemon Sorbet is unlikely to grab your attention and impress. However, at first taste, you’re certain to be won over immediately.
Who could I resist trying the ever-popular banana “nice cream?” I thought it might be overwhelmingly banana flavored, but surprisingly, it was not. This Peanut Butter Banana Nice Cream actually tastes like ice cream. It was a big hit with my kids.
Dairy Free Chocolate Ice Cream
Ingredients
- 2½ cups unsweetened oat milk
- ⅔ cup sugar
- ⅔ cup cocoa powder
- ⅛ teaspoon kosher salt
- 1 cup dairy-free chocolate chips
- 1 teaspoon vanilla extract
Instructions
- In a large saucepan, combine the oat milk, sugar, cocoa powder, and salt in a saucepan. Whisk to combine and then heat over medium heat, stirring continually, until it comes together and begins to steam and simmer. If you wish, you may increase the heat, but continue stirring non-stop. Do not step away at this point.
- Stir in the chocolate chips and vanilla. Continue stirring or whisking, until the chocolate is fully incorporated into the mixture. Remove from the heat, cool, and refrigerate for at least 4 hours or overnight until completely cold.
- Process according to your machine’s instructions. Serve immediately for soft serve ice cream or transfer to a freezer safe storage container and freeze until ready to serve.
- When ready to serve, allow this ice cream to warm at room temperature for 10-20 minutes before scooping.
Nutrition
Cindy says
Do you think almond milk would work about the same as the oatmilk?
Mary Younkin says
Cindy, I have not specifically tried it but it should work fine.
Kehnara says
No changes OUTSTANDING flavor and texture!! I have not had dairy free icecream in many years till now. Thank you!!
Mary Younkin says
Horray! Kehnara, I am so glad you were able to enjoy this treat.
Elizabeth Gastin says
Can you make this without a ice cream maker? I can’t get one.
Mary Younkin says
You can, Elizabeth. Here is a link to some tips: https://barefeetinthekitchen.com/ice-cream-without-a-machine/
Kelly says
Just made this using my kitchen aid ice cream attachment and let me say…Fabulous! It was very rich and creamy. We ate it right after it was mixed and it was delicious! It made enough for 4 adults to have 2 generous scoops! Looking for a vanilla dairy free recipe now.
Mary Younkin says
I’m so glad you loved the ice cream, Kelly. It’s easy to eat straight from the mixer. Enjoy!
Danielle O'Connor says
I don’t have any dairy free chocolate chips, do you think it is ok if I make the ice cream without them?
Mary Younkin says
You should be able to make the ice cream without them, Danielle. I hope you love the recipe! Happy cooking.
Jen says
Excellent chocolate flavor that really satisfies a chocoholic like me! 😃 Thanks! FYI I used some coconut milk (box kind, not canned) in place of some of the oat milk because I didn’t have enough, and it came out just delicious.
Mary Younkin says
I’m so glad the ice cream was a hit, Jen!
Cheryl Indihar says
I have tried several dairy free (especially milk free) ice cream recipes. I don’t like using coconut milk (too coconut tasting) or almond milk (not creamy enough). I don’t want to use nut butters (to costly) and I don’t want eggs either. This recipe ticked all my boxes and I loved it! The first try I followed the recipe exactly and loved it. It’s very rich. The second time I tried the recipe I used a bit less sugar, cocoa powder and chocolate chips then added mini marshmallows and almonds and it’s perfect for my tastes. I don’t tolerate much dairy, but the chocolate chips are fine. So, good combo for me! Now, I want to find new flavors. Thanks!
Mary Younkin says
You are welcome, Cheryl! I’m so happy to hear that this ice cream has been a hit for you. Enjoy, and happy cooking.
Carol says
I did try this recipe! I’m not sure if something is wrong with my ice cream machine but it didn’t harden up when processed. However, I put it in the freezer and it did harden like soft serve and is smooth, creamy and tastes delicious! It’s a win for sure!! Thank you!
Mary Younkin says
Hi, Carol. Sometimes the ice cream may not fully set until it’s been chilled for a while. I’m glad you’re loving the ice cream!
Carol says
How long is it good stored in the freezer?
Mary Younkin says
For a few months at least. Enjoy!