Dairy-Free Vanilla Ice Cream with Chocolate Chips
Indulge in the creamy goodness of this Dairy-Free Vanilla Ice Cream with Chocolate Chips, a luscious treat that's perfect for those seeking a plant-based dessert option. Made with a rich blend of full-fat coconut milk and unsweetened almond milk, this vegan ice cream gets its natural sweetness from maple syrup and a hint of vanilla extract. Enhanced with a touch of arrowroot starch for that silky-smooth texture and studded with decadent dairy-free mini chocolate chips, every bite is a delightful combination of creamy and crunchy. The recipe is simple to prepare with just 10 minutes of prep time, and it’s free from dairy and refined sugar—making it ideal for lactose-intolerant individuals or anyone looking for a guilt-free dessert without compromising on flavor. Serve it on its own or pair it with your favorite toppings for a truly satisfying summer treat.
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Recipe Information
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
Instructions
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.
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.
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.
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.
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.
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.
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.
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
Calories |
2239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.5 g | 192% | |
| Saturated Fat | 121.7 g | 608% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 524 mg | 23% | |
| Total Carbohydrate | 226.5 g | 82% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 171.1 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 592 mg | 46% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 1689 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
