Homemade Dairy-Free Chocolate Ice Cream
I don't know exactly why it took me so long to buy an ice cream maker, but I think I had a couple subconscious reasons why I never thought about getting one...
- It seems like everyone I know who has an ice cream maker doesn't use it.
- We don't eat dairy, so why would we need an ice cream maker?
- They're an expensive indulgence.
But when I saw that Kelly Brozyna (from The Spunky Coconut) published a new cookbook called "Dairy-Free Ice Cream" I realized I may have been missing out. I haven't purchased her cookbook yet, but I did finally decide to get an ice cream maker and see what all the fuss was about.
I found a small, inexpensive ice cream maker and have been loving it! It was less than $30.
Not only did I get a sweet deal on the machine, but I realized it's a huge cost-saver to make ice cream myself! Typically, buying a goat's milk or coconut milk ice cream from the grocery store costs $7.00 to $10.00 for up to 700ml. For the below recipe, it costs less than $5.00 and yields more!
Before you start...
For most ice cream makers, you'll need to prepare ahead of time by freezing the ice cream maker bowl for 24 hours. Or, if you have space in your freezer, just keep it there all the time so it's ready to go!
Also, check the capacity of your ice cream maker. This recipe works great for my small, 1.4L machine. If you have a larger capacity ice cream maker, you can adjust the recipe to make a larger amount.
Making your own ice cream does take forethought, but it's highly worth it in my opinion! Plus, since it's a "plan ahead" indulgence, you're not going to binge eat ice cream on a whim just because you had a rough day (but that never happens, right?)
Personally, I am a HUGE fan of soft-serve ice cream and I love Wendy's Frosty (don't judge) so I prefer to eat my ice cream right away rather than freeze it more afterwards (as pictured above.)
Dairy-Free Chocolate Ice Cream
- 1 can (403 ml) of full-fat coconut milk
- 1/3 cup of honey (preferably raw & local)
- 2 tsp of vanilla extract (try this recipe for homemade!)
- 4 tbsp of cocoa
- pinch of salt
- 2 egg yolks (preferably free-range from a source you trust)
- Place all ingredients in a blender and mix
- Allow the mixture to cool in the fridge for as long as possible (if I'm impatient, I don't do this and the ice cream is just a little softer)
- Follow directions for your ice cream maker
- When your ice cream has thickened to "soft serve" consistency, it's done; you can enjoy right away or cover and place in your freezer to harden
Optional, but highly recommended: top with Love Bean Caramel or Chocolate Fudge Spread! (Not only is it delicious but it hardens on top of the ice cream!!)