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Waffle cone holding scoops of Vegan Chocolate Ice Cream
4.67 from 24 votes

Dairy-Free Chocolate Ice Cream

A dairy-free chocolate ice cream based with almond milk, dutch process cocoa powder, egg yolks, and organic sugar. Super delicious and so easy.
Author: Minimalist Baker
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings: 8 (~1/2 cup servings)
Category: Dessert
Cuisine: Gluten-Free, Vegetarian
Freezer Friendly 2-3 Weeks
Does it keep? Store in freezer.

Ingredients

  • 3 cups unsweetened almond milk
  • 6 large egg yolks
  • 3/4 cup sugar
  • 1/3 cup quality, unsweetened cocoa powder (such as Dutch process)
  • 1/4 tsp xanthan gum (for thickening)
  • 1 1/2 tsp pure vanilla extract

Instructions

  1. Add cocoa powder and half of the almond milk to saucepan over medium heat and whisk vigorously to combine. Add remaining almond milk and bring mixture to a simmer, stirring occasionally, then remove from heat after 2-3 minutes.
  2. To a large mixing bowl, add the egg yolks and whisk until they lighten in color. Gradually add the sugar in small increments while whisking vigorously so the two emulsify. You'll know you're done when it's thick and you achieve a ribboning effect - the mixture will form a ribbon when held from the whisk over the bowl (see picture).
  3. Next, scoop in roughly 1/3 cup of the warm chocolate-almond milk mixture and whisk to combine, in order to temper the eggs (amount as original recipe is written // adjust if altering batch size). Add remaining liquid slowly and mix until completely combined.

  4. Add xanthan gum to the mixture through a sifter and mix once more. This is not necessary, but will help the ice cream thicken.
  5. Lastly, add the vanilla extract and stir once more. Then cover and refrigerate overnight or for at least 6-8 hours until completely cooled. Don't forget to chill your ice cream maker canister overnight as well.
  6. Once chilled, pour the mixture into the pre-chilled ice cream container and prepare according to manufacturer's instructions. It should take 20-30 minutes.
  7. Either consume immediately as "soft serve" consistency, or freeze, covered for 6-8 hours in a freezer-safe container to harden. Let set out for 10-15 minutes before scooping.

Notes

*Adapted from Alton Brown
*Nutrition information is a rough estimate.

Nutrition Per Serving (1 of 8 half-cup servings)