Easy Dairy-Free Sugar-Free Chocolate Ice Cream
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This Sugar-Free Dairy-Free Chocolate Ice Cream is rich, creamy, and deeply chocolatey, yet it's made with just a handful of simple ingredients. If you're looking for an easy homemade chocolate ice cream without dairy or refined sugar, this recipe delivers all the creamy texture you want with very little effort.
Whether you're using an ice cream maker for the first time or you're a homemade ice cream regular, this recipe comes together in just minutes before churning.
Why You'll Love This Ice Cream
This ice cream recipe is
- simple to make, taking just minutes aside from the freezing time
- made from nourishing ingredients
- suitable or adaptable for almost every special diet
- amazingly rich and creamy
We make this healthy chocolate ice cream often. No need to run to the store and buy spendy pints when you can have this made super fast without a long list of specialty ingredients.
I love that I can make a healthy treat for my family in just about no time and for very little cost.
Ingredients
Here's a list of the super simple ingredients needed for this recipe. See the recipe card for amounts needed and directions.
- Coconut milk: using a quality full-fat coconut milk yields a creamy result
- Cocoa powder: I like using a dark cocoa for rich chocolate flavor
- Stevia: gives sugar-free sweetness to this recipe. You can use any sweetener you like.
Ice Cream Maker Tips
I've made this recipe successfully in a Cuisinart Ice Cream Maker, a Breville compressor model, and even the Ninja Creami.
For traditional ice cream makers, chilling the mixture first helps it freeze faster and produces a thicker, creamier texture.
Homemade dairy-free ice cream is delicious served right after churning as a soft serve. If you prefer a firmer texture, freeze it for a few hours, then let it sit at room temperature for about 10–15 minutes before scooping.
If it gets too hard to scoop, try this handy anti-freeze ice cream scoop.
Recipe Notes and Substitutions
- Cocoa: If you like, you can also use raw cacao instead of cocoa, or use carob powder for AIP. If using carob, you might want to reduce the sweetener.
- Stevia Extract Alternatives: About 95 drops of liquid stevia can be used instead of the stevia extract. Also, you could use 9 1/2 tablespoons honey or maple syrup, or coconut sugar for AIP. Any other sweetener can be used as well depending on your preference.
- Serving Tip: Freshly churned, this ice cream has a soft-serve texture. After freezing, let it sit at room temperature for about 10–15 minutes before scooping for the best texture.
So what are you waiting for? Pull out your ice cream maker and whip up a batch of this tonight. For more fun, top it with this Homemade Magic Shell or even this Sugar-free Blueberry Sauce (or both!) for a fantastically chocolate treat.
Sugar-free Dairy-free Chocolate Ice Cream
Ingredients
- 2 cans full-fat coconut milk (13.5 ounces each)
- 7/8 cup cocoa powder
- 1/4 teaspoon stevia extract (or alternative. See notes.)
- 1 dash vanilla
- 1/2 teaspoon salt
- 2 1/2 teaspoons lemon juice (optional; for brighter chocolate flavor)
Instructions
- Chill coconut milk prior to starting, if possible.
- Blend all ingredients until smooth.
- Chill if needed (depending on your ice cream maker).
- Churn according to your manufacturer's directions.
- Enjoy immediately as soft serve, or freeze for a firmer texture.
Notes
- Coconut milk: Use full-fat canned coconut milk for the creamiest results.
- Cocoa Powder: Dutch-process, natural cocoa powder, or cacao powder all work well. Dark cocoa gives the richest chocolate flavor.
- This recipe was developed using stevia extract, but you can use your favorite sweetener instead. Start with the equivalent of ¾ to 1 cup of sugar, adjusting to taste. If using a granulated sweetener, blend it first for the smoothest texture.
- Honey: about ¾ cup
- Maple syrup: about ¾ cup
- Coconut sugar: about 1 cup
- Granulated sugar or a 1:1 sugar substitute: about 1 cup
- Serving: Homemade dairy-free ice cream freezes firmer than store-bought. Let it sit at room temperature for 10–15 minutes before scooping.
- For Softer Ice Cream: If you'd like a softer texture after freezing, you can add 1 tablespoon vodka, 1–2 tablespoons MCT oil, or 2–4 tablespoons allulose before churning. These are optional and aren't necessary for a delicious result.
- Serving: Homemade dairy-free ice cream freezes firmer than store-bought. Let stand 10–15 minutes before scooping.
- Optional: For an even softer texture after freezing, add 1 tablespoon vodka or 1–2 tablespoons MCT oil before churning.
- For a softer ice cream that stays scoopable after freezing, add 2–4 tablespoons allulose.
Nutrition
Nutritional information is provided as a courtesy and is an estimate only. It may vary depending on ingredient brands, substitutions, and preparation methods. Optional ingredients are not included. Net carbs are typically calculated by subtracting fiber and sugar alcohols (such as erythritol) from total carbohydrates. This information should not be relied upon for medical or nutritional purposes.
I'd love to hear what you think about this recipe after you've made it!
I guess I need to look for recipes that don’t use stevia, liquid or powder! I don’t use stevia at all…hate the taste, and don’t really like it at all. So……..how much of a powder or granulated sugar substitute should I do for both the stevias…? I use allulose. (1 T??)
Also, how much extra gelatin should be used if you don’t use arrowroot? (extra tsp?)
As I said, maybe I shouldn’t try to convert this recipe but look for one meeting my criteria…
Hi Carol! Do you not like liquid stevia? Either way, I just updated the post and added notes that should help you more. I don’t think you’ll need the gelatin but you could do 1 teaspoon if you’d like! Hope that helps!
No, I don’t like ANY stevia! Including the homemade versions of dry (from dried stevia leaf) or liquid made by myself! I just don’t like the bitter aftertaste and STRONG flavor.
I decided to try recipes that don’t call for it for this type of dessert.
I LOVE SO many of your recipes so it shouldn’t make you sad I don’t like just 1!!
You can totally substitute whatever sweetener you’d like per the directions in the post. I would powder it first, however. It’s such a simple and good recipe I think you’ll love it!