Dairy-Free Vanilla Ice Cream with Chocolate Chips
Indulge in the creamy, dreamy delight of Dairy-Free Vanilla Ice Cream with Chocolate Chips—a luscious frozen treat that's completely plant-based and irresistibly satisfying. Made with a rich blend of full-fat coconut milk and unsweetened almond milk, this dairy-free dessert gets its natural sweetness from maple syrup and a burst of pure vanilla flavor from real vanilla extract. The secret to its luxuriously smooth texture? A touch of arrowroot starch that thickens the base to perfection. Studded with dairy-free mini chocolate chips, each bite is a perfect combination of velvety vanilla and pops of chocolatey goodness. Whether you're vegan, lactose-intolerant, or simply looking for a lighter indulgence, this easy-to-make recipe churns up a crowd-pleasing treat in under 30 minutes of active prep time. Serve it at parties, enjoy it as a weeknight snack, or savor it straight from the freezer—this homemade dairy-free ice cream is a scoop of pure happiness!
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Ingredients
- 2 cups Full-fat coconut milk
- 1 cup Unsweetened almond milk
- 0.5 cup Maple syrup
- 2 teaspoons Vanilla extract
- 2 tablespoons Arrowroot starch
- 0.5 cup Dairy-free mini chocolate chips
- 0.125 teaspoon Salt
Directions
Step 1
In a medium saucepan, whisk together the full-fat coconut milk, unsweetened almond milk, maple syrup, and salt over medium heat. Bring the mixture to a gentle simmer.
Step 2
In a small bowl, mix the arrowroot starch with 2 tablespoons of water to create a slurry. Once smooth, add the slurry to the saucepan while whisking continuously.
Step 3
Cook the mixture for 2-3 minutes, or until it thickens slightly. Do not let it boil. Remove from heat and stir in the vanilla extract.
Step 4
Pour the mixture into a bowl and let it cool to room temperature. To expedite the cooling process, you can place the bowl in the refrigerator for about 1 hour. Stir occasionally to prevent a skin from forming.
Step 5
Once the mixture is cool, pour it into your ice cream maker and churn according to the manufacturer's instructions. This usually takes 20-25 minutes.
Step 6
In the last 5 minutes of churning, add the dairy-free mini chocolate chips to the ice cream maker to evenly incorporate them into the mixture.
Step 7
Transfer the churned ice cream to a freezer-safe container and smooth the top with a spatula. Press a piece of parchment paper onto the surface to prevent ice crystals from forming.
Step 8
Freeze the ice cream for at least 2 hours, or until firm. When ready to serve, let it sit out for a few minutes to soften slightly for easier scooping.
Nutrition Facts
| Serving size | (1004.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2238.6 |
| Total Fat 149.5g | 0% |
| Saturated Fat 121.7g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 524.4mg | 0% |
| Total Carbohydrate 226.5g | 0% |
| Dietary Fiber 19.9g | 0% |
| Total Sugars 171.1g | |
| Protein 20.6g | 0% |
| Vitamin D 87.8IU | 0% |
| Calcium 591.8mg | 0% |
| Iron 20.5mg | 0% |
| Potassium 1688.8mg | 0% |
Source of Calories