The most challenging part of this recipe is being patient while it freezes. This easy dairy-free chocolate swirl ice cream, really does what is says on the box – it uses just a few cans of ingredients and dairy free dark chocolate, other ingredients are optional and the steps to making it are easy.
Easy Dairy-Free Chocolate Ice Cream
- 1 x 400ml can organic coconut cream
- 1 x 320ml can coconut or oat condensed milk
- 100g dairy free dark chocolate
- optional – 2 tbsp vodka or other liqueur
Whisk the coconut cream and condensed milk together along with melted dark chocolate. Stir through vodka (if using) – it’s used to create a softer ice cream and helps to prevent ice crystals forming. Vodka is used because it doesn’t affect the flavour, but you can also use flavoured liqueurs such as Frangelico (hazelnut) or Ameretto (almond). It’s tasty as is, but can be even better with an added swirl of chocolate sauce (see below).
If you want your dairy-free ice cream child friendly or alcohol free, there are options. Use an ice cream machine, remove from freezer 10-20 minutes before serving or quickly blend in a food processor to soften then serve. For individual serves, set in mini ice block moulds and coat with melted dark chocolate and sprinkle with your choice of toppings.
Making the chocolate swirl is extremely easy. It’s delicious on its own, but also the perfect base for many ice cream flavours. You can stir through or top with fresh, or freeze dried fruits, nut butters or toasted nuts. For added crunch you could make a tasty praline like this hemp heart praline for a nut free option. Adding a small amount of olive oil (1 tbsp) also helps to prevent the chocolate from setting too hard.
- 100g dairy-free dark chocolate
- 1 tbsp olive oil
- optional – praline, nuts or freeze dried fruit
Melt chocolate and add olive oil, then swirl through ice cream before freezing. Add other ingredients of choice at this time.
If you’re an ice cream lover, try this classic kiwi ice cream, Hokey Pokey