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–+ servings
Stack of two bowls with chocolate ice cream and a few wooden ice cream spoon

Whole New Mom - https://wholenewmom.com

Sugar-free Dairy-free Chocolate Ice Cream

Course: Dessert, Snack
Cuisine: AIP, Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, Vegan
Keyword: dairy-free sugar-free chocolate ice cream, keto vegan chocolate ice cream
Servings: 9
Calories: 186kcal
This Sugar-free Dairy-free Chocolate Ice Cream is rich, creamy, decadent, and is a breeze to make.
Print Recipe

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

Calories: 186kcal | Carbohydrates: 7g | Protein: 3g | Fat: 19g | Saturated Fat: 17g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 142mg | Potassium: 314mg | Fiber: 3g | Sugar: 0.1g | Vitamin C: 1mg | Calcium: 26mg | Iron: 4mg | Net Carbs: 4g