Chocolaty Chocolate Dairy Free Ice Cream

Well, it's been a while, hasn't it? Did you miss me? I sure missed you. Lots going on in the Loverbee household this summer - new job, big move, diet overhaul, homeschool overhaul. More on these fabulous resets at a later date. But before our busy summer ends, I want to share one more ice scream recipe with y'all. This creamy treat is dairy free, intensely chocolaty, and a big favorite in our house.

Our favorite Chocolaty Chocolate Dairy Free Ice Cream!

We make this Chocolaty Chocolate Dairy Free Ice Cream all summer long - all year long, really.

I usually make it plain so everyone can top as they like (I've got a picky eater over here), but the recipe lends itself to all kinds of wonderful mix-ins. Try mini marshmallows and toasted almonds for rocky road, graham cracker pieces and a ribbon of marshmallow cream for s'mores, or toasted coconut and almonds for almond joy. A swirl of hot fudge in any of those combos wouldn't hurt anything either. 😉

As with many of my recipes, it's easy peasy to make. I whip up the ice cream mixture in my high speed blender and then refrigerate overnight. You can adjust the amount of sweetener according to your taste. We're trying to cut down on our sugar intake, so I try to keep my recipes to 1/3 or 1/2 cup of sugar per batch. I used to make it with a full cup. 😜 Either way, it's a fab recipe to play with.

Yes, my kids like to dance around the kitchen when ice cream is in the making.

By the way, dancing around the blender is not a must, but if you've got kiddos in the house, it may not be avoidable.

Next morning, churn the mixture for 10 to 15 minutes and then freeze for 4 hours.

I often top my serving of Chocolaty Chocolate Dairy Free Ice Cream with toasted nuts.

The whole Loverbee clan loves this ice cream. I often top my serving with toasted nuts - and sometimes... hot fudge. Oh my!

Happy summer from our family to yours!

Chocolaty Chocolate Dairy Free Ice Cream

INGREDIENTS
1 13.5 oz can coconut milk
1 13.5 oz can coconut cream
3/4 cup cocoa powder
1 tsp vanilla extract
1/8 tsp Kosher salt
1/3 to 1 full cup honey, maple syrup, or granulated sugar

DIRECTIONS
1. Blend all ingredients in a high speed blender until smooth.
2. Refrigerate overnight. (Make sure to freeze the freezing component of your ice cream maker.)
3. Blend or mix one more time before dumping mixture into prepared ice cream maker.
4. Churn ice cream for 10 to 15 minutes.
5. Spoon into a freezer safe sealable container and freeze for 4 hours.
6. If ice scream is too firm to scoop, leave it out on the counter for 10 minutes to softened up a bit.