Dairy-Free! Vanilla & Chocolate Chunk Ice Cream

The consistency you see is the consistency the ice cream was immediately after churning. I did not put it back into the freezer because my patience took a walk and left me stranded ;)

The consistency you see is the consistency the ice cream was immediately after churning. I did not put it back into the freezer because my patience took a walk and left me stranded ;)

Ice Cream. #yes. Dairy-Free ice cream #YAS. Is that a thing? Yas? Well it is now, so deal. :D Well this is def ice cream that will make you say "YAS omggggg". It was even praised by dairy-eaters, hehe. 

So this recipe does take a little while, but it's mostly hands off time. But don't let it stop you- it's SO worth it. I just want to be straight up with you and not give you false hopes of wanting ice cream and making it and being able to eat it all within the hour. The ice cream bowl has to get super super cold in the freezer which takes several hours, the hot ice cream base needs to 100% cold before you can whip it into ice cream, and then you have to put it back in the freezer if you want ice cream that you need to use an ice cream scoop to serve... But don't let that deter you!!! This is WAAAAAY better for you than a pint of ice cream from the store, so plan ahead and then you will not feel so guilty eating more than 1 serving (because who actually only eats one serving of ice cream?!?!?)

Tip: Keep the ice cream bowl from the ice cream maker in your freezer always (if you have space) so you can whip up a batch at the drop of a hat!

Servings: not enough... 4 bowls
Hands on time: 20 minutes
Total time: 7 hours*

*If you want it the same day, make the mixture in the morning while you're making your coffee and then when you get home from work it will have cooled and be ready to pour in the ice cream maker. You can eat it at soft serve texture (which is awesome) instead of solid ice cream texture. 


Ice Cream Base:

  • 1 can of coconut milk
  • seeds of 1 vanilla bean
  • 2 egg yolks, whisked
  • ½ cup maple syrup
  • 1 teaspoon vanilla extract

Chocolate Chips*:

  • ⅓ cup chocolate chips
  • generous pinch of salt


1. Put your ice cream maker bowl in the freezer for a few hours to allow the bowl to thoroughly freeze.
2. Make the ice cream mixture. Add the full can of coconut milk into a saucepan along with the seeds of 1 vanilla bean, maple syrup, and whisked egg yolks. Stir everything together and turn the stove to medium. Keep stirring and make sure it doesn't boil, you don't want milky scrambled eggs ;)  
3. Just before it's done, whisk in the vanilla extract and salt.
4. After about 8 minutes it should coat the back of the spoon (like Mr. Jacques Torres taught me about chocolate when I watched his TV show on PBS growing up)
5. Pour the mixture into a glass bowl and cover it with saran wrap. The closer the saran wrap is to the mixture the less condensation will appear.
6. Make your chocolate pieces. Melt the chocolate chips in a double boiler or microwave.
7. Line a baking sheet with parchment paper and pour the chocolate on the paper. Spread out the chocolate in a thin layer and pop the tray into the freezer. 
8. Once the mixture is cold (not warm/cool... use those patience skills!), take out the ice cream maker bowl from the freezer.
9. Setup the ice cream maker and according to the manufacturers instructions, pour in the mixture and begin churning the ice cream.  
10. Once it's done churning, take the chocolate out of the freezer and break up the chocolate into shards and manually mix them into the ice cream. 
11. Eat the ice cream as melty, soft serve ice cream (my preferred way), or put it in a container back into the freezer for a couple hours for hard ice cream. 

*optional, you could always just throw the chocolate chips in whole instead of melting the chocolate into shards. I wanted to do it this way because it reminded me of moose tracks and spread the chocolate more evenly throughout the mixture ;)