ICE CREAM RECIPES: DAIRY-FREE CHOCOLATE ICE CREAM

Posted by CraftFoxes Staff on Feb 03, 2015

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Ice Cream Recipes: Dairy-Free Chocolate Ice Cream

This Chocolate Ice Cream is extra creamy because it uses dates as a thickener. Yum!

Ingredients:

1 (13.5-ounce) can full-fat coconut milk heaping
1/2 cup or About 10 soft, pitted Medjool dates
1 cup almond, cashew, or hemp milk
1/3 cup cocoa powder or raw cacao powder
1 tablespoon vanilla extract optional
Optional thickener (see below for choices)

Step 1

Put the coconut milk and dates in a blender and purée until smooth.

Step 2

Add the almond, cashew or hemp milk; then add the cocoa powder or raw cacao powder; vanilla extract; and thickener (if using). See below for thickener variations.

Purée until smooth.

Step 3

Freeze for about an hour or refrigerate until cold.

Step 4

Pour into the ice cream machine and churn per the manufacturer’s instructions.

Step 5

Eat right away or freeze until hard for pretty scoops.

Step 6

This recipe makes 1 to 1 1/2 quarts.

When a recipe lists a thickener, you can choose from these two:

Guar Gum: Add 1/2 teaspoon guar gum to the blender with the other ingredients and purée. Each batch of ice cream contains about six servings, which is less than 1/8 teaspoon of guar gum per serving. I prefer guar gum to xanthan gum for two reasons: First, I prefer that guar gum comes from guar or “cluster beans,” while xanthan gum comes from bacteria. And second, I prefer to use guar gum because xanthan gum bothers a lot of people, partly due to the fact that it’s usually grown on corn.
Unflavored gelatin: The second option for thickener is gelatin. It’s dairy-free but not vegetarian. Gelatin was the first thickener I used in my ice creams, and it’s still the one I prefer because of its gut-healing properties. Slowly stir 1 tablespoon gelatin into ¼ cup boiling water until it’s completely dissolved. Pour the mixture into the blender last, just before you purée the ice cream mixture.

Step 7