Dairy Free Chocolate Chip Ice Cream Recipe

This rich and dreamy chocolate chip ice cream recipe is not for the faint of heart. It’s churned with melted chocolate and creamy coconut milk for the most luxurious taste and finish. And instead of full-size chocolate chips (which can be too hard when frozen!), it’s enhanced with straciatella-style flakes that melt in your mouth with every bite.

Dairy-Free Chocolate Chip Chocolate Chip Ice Cream Recipe with Straciatella-Style Flakes - vegan and soy-free too!

Dairy-free chocolate ice cream for the real chocoholics

My friend Hannah Kaminsky is the biggest vegan ice cream expert. She often gets a little exotic with flavors, but this dairy-free chocolate chip chocolate ice cream plays on her lifelong love for the classics. This is an excerpt from his book, trendy veganthat we shared over ten years ago. We’ve since updated this article and also have some quick tips on ingredients and substitution options, should you need them.

  • Cocoa powder: Since this recipe is not heavily sweetened, it is important to use Dutch cocoa powder. Natural unsweetened cocoa powders need to react with an acid to lose some of their bitterness, so they can taste a little too bitter in recipes like this.
  • Starch: If you don’t have arrowroot on hand, you can substitute non-GMO cornstarch or tapioca starch.
  • Lighter finish: This makes a very rich dairy-free ice cream. If you want to lighten it up a bit, you can use part milk drink instead of part coconut milk. Pour the contents of one can of coconut milk into a glass measuring cup and add the drink to the milk until it reaches 3 cups.

Special Dietary Notes: Dairy Free Chocolate Chip Chocolate Chip Ice Cream

By ingredients, this recipe is dairy-free/dairy-free, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan/plant-based, and vegetarian. Just be sure to choose the chocolate chips that match your dietary needs.

Dairy Free Chocolate Chip Ice Cream


Type of recipe: Dessert

Kitchen: Italian

  • ¼ cup cocoa powder processed in the Netherlands
  • 2 tablespoons arrowroot starch
  • ¼ teaspoon instant coffee powder
  • ⅛ teaspoon of salt
  • Generous pinch of ground cinnamon
  • 3 cups canned whole coconut milk
  • ½ cup clear agave nectar
  • ½ cup dairy-free semi-sweet chocolate chips
  • 1 tablespoon of vanilla extract
  • ½ cup dairy-free semi-sweet chocolate chips or chopped chocolate
  1. In a large saucepan, whisk together cocoa powder, arrowroot, coffee powder, salt and cinnamon. Whisk about 1 cup of coconut milk to form a thick paste and remove lumps. Once smooth, stir in the remaining coconut milk and agave nectar.
  2. Place the pan over medium heat and whisk occasionally as it heats up. When bubbles start to form around the edges of the liquid, add the chocolate chips and simply let the mixture sit for 2 minutes, to allow the chocolate to start melting.
  3. Switch to a wide spatula and stir gently, scraping the bottom and sides of the pan, to make sure nothing sticks and the chocolate melts completely. Once the mixture comes to a full boil, cook for a minute or two more.
  4. Remove the pan from the heat and stir in the vanilla extract.
  5. Let the mixture cool completely before putting it in the fridge to chill for about 2 hours.
  6. Once completely cooled, churn the mixture in your ice cream maker according to the manufacturer’s instructions.
  7. When the ice cream is about 5 minutes from completion in the ice cream maker, melt the chocolate chips and slowly pour the liquid chocolate in a thin stream directly into the ice cream maker. It will instantly freeze to the surface of the ice and the rotating paddle will smash it into nice little shards.
  8. Transfer the ice cream to a freezer safe container and freeze for at least 3 hours before serving.

Portion: ½ cup calories: 335 Big: 23.8g Saturated fat: 19.4g Carbohydrates: 32.9g Sugar: 25.8g Sodium: 42mg Fiber: 4.2g Protein: 2g


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