28+ Irresistible Dairy-Free Chocolate Ice Cream Recipes for All Ages

Chocolate ice cream is a classic favorite, loved by many for its rich, creamy texture and indulgent flavor.

However, for those who are dairy-free due to allergies, lifestyle choices, or dietary restrictions, finding a suitable ice cream alternative can be a challenge. Fear not!

We’ve curated a collection of 28+ Dairy-Free Chocolate Ice Cream Recipes that will satisfy your sweet tooth without the use of dairy.

From creamy coconut milk bases to rich avocado and banana blends, these recipes prove that you don’t need dairy to enjoy a decadent chocolate ice cream treat.

Whether you’re craving a classic chocolate scoop, something with a twist like chocolate and peanut butter or chocolate with a hint of espresso, these recipes offer something for every taste.

With minimal ingredients and simple instructions, you can whip up a batch of these dairy-free delights in no time.

In this post, we’ll explore various ways to make creamy, delicious, and rich chocolate ice cream without any dairy.

Perfect for vegans, lactose-intolerant individuals, or anyone looking to explore the world of dairy-free frozen desserts.

Let’s dive into the world of chocolatey bliss with these amazing recipes!

28+ Irresistible Dairy-Free Chocolate Ice Cream Recipes for All Ages

Dairy-free chocolate ice cream doesn’t have to be a compromise when it comes to flavor or texture.

With the right ingredients, like coconut milk, almond milk, or bananas, you can create a creamy, indulgent ice cream that rivals traditional dairy-based versions.

The variety of recipes we’ve explored allows you to enjoy everything from rich chocolate to unique flavor combinations like chocolate espresso, chocolate peanut butter, and chocolate cherry.

Whether you’re trying a recipe for the first time or looking for new ideas to add to your dessert repertoire, these 28+ dairy-free chocolate ice cream recipes are sure to become your new go-to treat.

Dairy-free or not, everyone deserves to enjoy a scoop of chocolate ice cream, and with these recipes, you’ll have plenty of options to choose from.

So go ahead—scoop up your favorite and enjoy a bowl of chilled chocolatey bliss, all without a drop of dairy!

Dairy-Free Chocolate Coconut Ice Cream

This velvety smooth dairy-free chocolate ice cream uses coconut milk as a rich base, making it naturally creamy and decadent. With the perfect balance of dark cocoa and coconut, this ice cream is a heavenly treat for anyone avoiding dairy but still craving indulgence. It’s easy to make with or without an ice cream maker, making it a convenient dessert to whip up anytime.

Ingredients:

• 1 can (14 oz) full-fat coconut milk
• 1 can (14 oz) coconut cream
• 1/2 cup unsweetened cocoa powder
• 3/4 cup maple syrup or agave nectar
• 1 tsp vanilla extract
• Pinch of sea salt
• 1/2 cup dairy-free chocolate chips (optional)

Instructions:

1. In a mixing bowl, whisk together the coconut milk, coconut cream, cocoa powder, maple syrup, vanilla extract, and salt until smooth.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20-25 minutes).
3. If you don’t have an ice cream maker, pour the mixture into a shallow container and place it in the freezer. Stir every 30 minutes for about 2-3 hours to break up any ice crystals.
4. Once the ice cream reaches a soft-serve consistency, stir in the dairy-free chocolate chips (if using).
5. Transfer the ice cream to an airtight container and freeze for an additional 2-3 hours or until firm.

This dairy-free chocolate coconut ice cream is the perfect solution for those seeking a creamy, indulgent treat without dairy. The coconut milk base gives it a rich texture while the dark cocoa provides a deep chocolate flavor that pairs wonderfully with the slight hint of coconut. Whether you’re using an ice cream maker or not, this recipe is both simple and satisfying. It’s a delightful dessert that’s sure to please dairy-free eaters and chocolate lovers alike.

Dairy-Free Avocado Chocolate Ice Cream

A unique take on dairy-free ice cream, this avocado chocolate ice cream is made with ripe avocados for a creamy texture and a subtly sweet flavor. Combined with cocoa powder and a natural sweetener like maple syrup, this ice cream offers a rich chocolatey experience without any dairy. It’s a great way to enjoy healthy fats while indulging in a cool treat.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 1/2 cup unsweetened cocoa powder
• 3/4 cup maple syrup or honey
• 1 tsp vanilla extract
• 1 1/2 cups coconut milk (or almond milk)
• Pinch of sea salt

Instructions:

1. In a blender or food processor, combine the avocados, cocoa powder, maple syrup, vanilla extract, coconut milk, and sea salt.
2. Blend until smooth and creamy, scraping down the sides as needed.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions for about 20-25 minutes.
4. If you don’t have an ice cream maker, transfer the mixture to a shallow container and freeze. Stir every 30 minutes for 2-3 hours to help prevent ice crystals from forming.
5. Once the ice cream reaches a soft-serve texture, transfer it to an airtight container and freeze for 3-4 hours or until firm.

This avocado chocolate ice cream is a must-try for anyone looking for a dairy-free option that’s both creamy and nutritious. The creamy texture from the avocado makes it exceptionally smooth, while the cocoa powder provides a rich chocolate flavor. The natural sweetness of maple syrup makes it perfectly balanced, and the ice cream has a satisfying consistency that rivals traditional dairy-based versions. It’s a healthier alternative to classic chocolate ice cream, offering a unique twist on the beloved dessert.

Dairy-Free Almond Milk Chocolate Ice Cream

This almond milk chocolate ice cream is a perfect blend of smoothness and richness. With a base of almond milk, this dairy-free treat is lighter than some others but still incredibly satisfying. It’s naturally sweetened with maple syrup and enhanced with a touch of vanilla extract, making it a flavorful and refreshing dessert option that is both healthy and delicious.

Ingredients:

• 2 cups unsweetened almond milk
• 1/2 cup unsweetened cocoa powder
• 1/2 cup maple syrup
• 1 tsp vanilla extract
• 1/4 cup coconut oil (melted)
• Pinch of sea salt

Instructions:

1. In a medium saucepan, heat the almond milk over medium heat, whisking constantly.
2. Once the almond milk is warm, add the cocoa powder, maple syrup, vanilla extract, coconut oil, and sea salt. Whisk until the mixture is smooth and well combined.
3. Remove from heat and let it cool to room temperature.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, about 20-25 minutes.
5. If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze, stirring every 30 minutes for 2-3 hours to help prevent ice crystals.
6. Once the ice cream reaches the desired consistency, transfer it to an airtight container and freeze for 2-3 hours or until firm.

This dairy-free almond milk chocolate ice cream offers a perfect balance of lightness and indulgence. The almond milk base is smooth and refreshing, while the cocoa powder creates a deep chocolate flavor. The use of maple syrup provides natural sweetness without being overly rich. With its silky texture and simple ingredients, this ice cream is a great choice for anyone seeking a lighter, dairy-free alternative to traditional chocolate ice cream. Enjoy it on its own or pair with your favorite toppings for an extra indulgence!

Dairy-Free Chocolate Peanut Butter Ice Cream

This decadent dairy-free chocolate peanut butter ice cream combines two beloved flavors—rich chocolate and creamy peanut butter—into one irresistible frozen treat. The smooth, nutty peanut butter complements the rich cocoa base, creating a satisfying dessert that’s dairy-free, but still indulgent and creamy. It’s perfect for chocolate and peanut butter lovers looking for a healthier alternative.

Ingredients:

• 1 can (14 oz) full-fat coconut milk
• 1/2 cup peanut butter (smooth or chunky)
• 1/4 cup unsweetened cocoa powder
• 3/4 cup maple syrup or agave nectar
• 1 tsp vanilla extract
• Pinch of sea salt
• 1/4 cup dairy-free chocolate chips (optional)

Instructions:

1. In a blender or food processor, combine the coconut milk, peanut butter, cocoa powder, maple syrup, vanilla extract, and sea salt. Blend until smooth and creamy.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
3. If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze, stirring every 30 minutes for 2-3 hours to break up any ice crystals.
4. Once the ice cream reaches a soft-serve consistency, stir in the dairy-free chocolate chips (if using).
5. Transfer the ice cream to an airtight container and freeze for 3-4 hours or until firm.

This dairy-free chocolate peanut butter ice cream is the ultimate treat for anyone craving the classic combo of chocolate and peanut butter. The coconut milk base makes the ice cream smooth and creamy, while the peanut butter adds a rich, nutty flavor that perfectly complements the deep chocolate. Whether you’re using an ice cream maker or not, this recipe is both simple and satisfying. It’s a wonderful dessert to share with friends and family who enjoy peanut butter and chocolate in every bite!

Dairy-Free Chocolate Banana Ice Cream

This chocolate banana ice cream is a wholesome, naturally sweetened dessert that’s made with ripe bananas and cocoa powder. It’s a frozen treat that’s both dairy-free and refined sugar-free, making it a great option for those looking for a healthier ice cream alternative. The bananas provide a creamy texture, while the cocoa adds a rich, chocolatey flavor that’s indulgent without being overly sweet.

Ingredients:

• 4 ripe bananas, sliced and frozen
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp vanilla extract
• Pinch of sea salt
• 1-2 tbsp maple syrup (optional, depending on sweetness)

Instructions:

1. Place the frozen banana slices in a food processor or high-speed blender. Process until smooth and creamy, scraping down the sides as needed.
2. Add the cocoa powder, vanilla extract, sea salt, and maple syrup (if using) to the blender and blend again until fully combined.
3. Once the mixture is smooth, transfer it to an airtight container and freeze for 1-2 hours or until firm.
4. Scoop the ice cream into bowls and serve immediately, or store in the freezer for later use.

This dairy-free chocolate banana ice cream is a simple yet delicious dessert that’s perfect for a quick treat. The frozen bananas provide a natural sweetness and creamy consistency, while the cocoa powder gives it a rich chocolate flavor without the need for added dairy or sugar. It’s a guilt-free indulgence that can be enjoyed by everyone, especially those looking for a healthier alternative to traditional ice cream. With just a few ingredients and minimal effort, you can enjoy a creamy, chocolatey delight any time you crave it.

Dairy-Free Chocolate Chia Ice Cream

For a superfood twist on traditional chocolate ice cream, this dairy-free chocolate chia ice cream is packed with nutrients while still being incredibly rich and indulgent. Chia seeds not only add texture, but they also help thicken the ice cream, providing a satisfying bite. This creamy treat combines the goodness of chia with the bold flavor of cocoa and coconut milk for a dessert that’s both healthy and delicious.

Ingredients:

• 1 can (14 oz) full-fat coconut milk
• 1/4 cup unsweetened cocoa powder
• 3 tbsp maple syrup or honey
• 2 tbsp chia seeds
• 1 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. In a mixing bowl, combine the coconut milk, cocoa powder, maple syrup, vanilla extract, chia seeds, and sea salt. Whisk until smooth and well combined.
2. Let the mixture sit for 10-15 minutes to allow the chia seeds to absorb some of the liquid and begin to thicken the mixture.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
4. If you don’t have an ice cream maker, transfer the mixture to a shallow container and freeze. Stir every 30 minutes for 2-3 hours to prevent ice crystals from forming.
5. Once the ice cream has reached a firm consistency, transfer it to an airtight container and freeze for an additional 2-3 hours.

This dairy-free chocolate chia ice cream is a unique and nutrient-packed dessert that’s perfect for anyone looking to enjoy a creamy treat without dairy. The chia seeds give the ice cream an interesting texture, while the coconut milk and cocoa powder create a rich and satisfying chocolate flavor. With a touch of maple syrup for sweetness, this ice cream is both healthy and indulgent, making it a great choice for anyone seeking a dairy-free dessert that doesn’t skimp on flavor.

Dairy-Free Dark Chocolate Ice Cream

For those who love rich, intense chocolate flavor, this dairy-free dark chocolate ice cream is the perfect dessert. Made with simple ingredients like almond milk and dark cocoa powder, this recipe is a decadent treat without any dairy or refined sugar. The result is a smooth, velvety ice cream with a deep, satisfying chocolate taste that’s sure to satisfy any chocolate lover’s cravings.

Ingredients:

• 2 cups unsweetened almond milk
• 1/2 cup unsweetened dark cocoa powder
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• Pinch of sea salt
• 1/4 cup dairy-free dark chocolate chips (optional)

Instructions:

1. In a saucepan, whisk together the almond milk, dark cocoa powder, maple syrup, vanilla extract, and sea salt over medium heat.
2. Stir continuously until the cocoa powder is fully dissolved and the mixture is smooth and heated through (do not bring to a boil).
3. Remove from heat and let it cool to room temperature.
4. Pour the cooled mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
5. If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze, stirring every 30 minutes for about 2-3 hours.
6. If desired, stir in dairy-free dark chocolate chips during the last few minutes of churning.
7. Once the ice cream reaches your desired consistency, transfer it to an airtight container and freeze for 3-4 hours or until firm.

This dairy-free dark chocolate ice cream is a rich and indulgent frozen treat that’s perfect for those who appreciate the bold flavors of dark chocolate. The almond milk base keeps it light and creamy, while the cocoa powder and dark chocolate combine to deliver a deep, luxurious chocolate experience. With its simple ingredients and easy preparation, this ice cream is a great choice for anyone who loves chocolate but is looking for a dairy-free option without sacrificing taste.

Dairy-Free Chocolate Coffee Ice Cream

Coffee and chocolate are a match made in dessert heaven, and this dairy-free chocolate coffee ice cream combines the two in the most satisfying way. The rich cocoa powder blends perfectly with a hint of espresso, creating a decadent dessert with a sophisticated flavor profile. Made with coconut milk for a creamy base, this ice cream is an ideal treat for coffee lovers who want something indulgent yet dairy-free.

Ingredients:

• 2 cups full-fat coconut milk
• 1/2 cup unsweetened cocoa powder
• 1/2 cup strong brewed coffee (cooled)
• 3/4 cup maple syrup or coconut sugar
• 1 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. In a saucepan, whisk together the coconut milk, cocoa powder, brewed coffee, maple syrup, vanilla extract, and sea salt.
2. Heat the mixture over medium heat, stirring constantly, until smooth and heated through (but not boiling).
3. Remove from heat and allow it to cool to room temperature.
4. Pour the cooled mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
5. If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze, stirring every 30 minutes for about 2-3 hours.
6. Once the ice cream has reached a soft-serve consistency, transfer it to an airtight container and freeze for 3-4 hours until firm.

This dairy-free chocolate coffee ice cream offers a perfect balance of rich chocolate and bold coffee flavors, making it a sophisticated dessert that’s perfect for any coffee lover. The coconut milk base provides a creamy texture, while the addition of brewed coffee gives it a deliciously complex taste. With minimal ingredients and easy preparation, this ice cream is a must-try for those who enjoy the deep, aromatic flavor of coffee combined with the indulgence of chocolate.

Dairy-Free Chocolate Cherry Ice Cream

This dairy-free chocolate cherry ice cream is a dreamy combination of sweet, juicy cherries and rich, creamy chocolate. The slightly tart cherries perfectly balance the intense chocolate flavor, while the coconut milk base makes the ice cream smooth and velvety. With fresh or frozen cherries and just a few simple ingredients, this ice cream is a fantastic way to enjoy a fruity twist on traditional chocolate ice cream.

Ingredients:

• 2 cups full-fat coconut milk
• 1/2 cup unsweetened cocoa powder
• 3/4 cup maple syrup or agave nectar
• 1 tsp vanilla extract
• Pinch of sea salt
• 1 cup fresh or frozen cherries, pitted and chopped
• 1/4 cup dairy-free chocolate chips (optional)

Instructions:

1. In a saucepan, whisk together the coconut milk, cocoa powder, maple syrup, vanilla extract, and sea salt over medium heat until smooth and heated through (but not boiling).
2. Remove from heat and allow the mixture to cool to room temperature.
3. In a blender or food processor, blend the cherries until smooth, or leave them slightly chunky for texture, depending on your preference.
4. Pour the cooled chocolate mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
5. If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze, stirring every 30 minutes for 2-3 hours.
6. In the last few minutes of churning, add the pureed or chopped cherries and dairy-free chocolate chips (if using).
7. Once the ice cream reaches the desired consistency, transfer it to an airtight container and freeze for 3-4 hours until firm.

This dairy-free chocolate cherry ice cream is a perfect summer treat, combining the rich, creamy chocolate with the bright, tart flavor of cherries. The coconut milk base provides a luscious texture, while the cherries offer a burst of fruity sweetness that complements the deep chocolate flavor. It’s an indulgent yet refreshing dessert that’s easy to make and sure to impress anyone who loves the combination of chocolate and fruit. Whether you’re serving it at a summer party or enjoying it as a sweet treat for yourself, this ice cream is a delightful choice!

Dairy-Free Chocolate Mint Ice Cream

This dairy-free chocolate mint ice cream is the perfect treat for mint chocolate chip lovers. The refreshing mint flavor pairs beautifully with rich chocolate, creating a refreshing yet indulgent frozen dessert. Made with coconut milk, this ice cream is naturally creamy and smooth. The addition of fresh mint extract enhances the flavor, giving it an aromatic freshness that complements the deep chocolate.

Ingredients:

• 2 cups full-fat coconut milk
• 1/2 cup unsweetened cocoa powder
• 3/4 cup maple syrup or agave nectar
• 1 tsp vanilla extract
• 1/2 tsp peppermint extract
• Pinch of sea salt
• 1/4 cup dairy-free chocolate chips (optional)

Instructions:

1. In a saucepan, combine the coconut milk, cocoa powder, maple syrup, vanilla extract, peppermint extract, and sea salt. Stir over medium heat until the mixture is smooth and heated through, but do not boil.
2. Allow the mixture to cool to room temperature before transferring it to the fridge to chill for at least an hour.
3. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
4. If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze. Stir every 30 minutes for 2-3 hours to prevent ice crystals.
5. Add dairy-free chocolate chips (if using) during the last few minutes of churning.
6. Transfer the ice cream to an airtight container and freeze for 3-4 hours, or until firm.

This dairy-free chocolate mint ice cream is a cool, creamy indulgence that balances rich chocolate with the refreshing zing of mint. The coconut milk provides a smooth and luxurious texture, while the mint extract adds a fresh burst of flavor. The chocolate chips, if added, bring an extra crunch that complements the creamy base. Whether you’re a fan of mint chocolate chip ice cream or simply looking for a fresh twist on chocolate ice cream, this dairy-free version offers all the indulgence with none of the dairy.

Dairy-Free Chocolate Raspberry Swirl Ice Cream

This dairy-free chocolate raspberry swirl ice cream is a delightful fusion of sweet, tangy raspberries and rich, creamy chocolate. The smooth coconut milk base offers the perfect consistency, while the vibrant raspberry swirl adds a burst of color and flavor. It’s an indulgent dessert that’s also a visual treat, perfect for special occasions or just as a luxurious frozen treat on a hot day.

Ingredients:

• 2 cups full-fat coconut milk
• 1/2 cup unsweetened cocoa powder
• 3/4 cup maple syrup or agave nectar
• 1 tsp vanilla extract
• Pinch of sea salt
• 1 cup fresh or frozen raspberries
• 2 tbsp maple syrup (for the raspberry swirl)

Instructions:

1. In a saucepan, whisk together the coconut milk, cocoa powder, maple syrup, vanilla extract, and sea salt over medium heat. Stir until smooth and heated through.
2. Remove from heat and let it cool to room temperature. Chill the mixture in the fridge for at least an hour.
3. In a small saucepan, combine the raspberries and maple syrup. Cook over low heat until the raspberries break down and form a thick syrup. Mash the raspberries with a spoon and strain the mixture to remove the seeds.
4. Once the chocolate mixture has chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
5. Once the ice cream has reached a soft-serve consistency, transfer it to a container. Swirl the raspberry syrup through the chocolate ice cream using a spoon or spatula, creating a marbled effect.
6. Freeze the ice cream for 3-4 hours, or until firm.

This dairy-free chocolate raspberry swirl ice cream is a vibrant and indulgent treat that combines the richness of chocolate with the tangy sweetness of fresh raspberries. The coconut milk base ensures a smooth and creamy texture, while the raspberry swirl adds a refreshing contrast. It’s the perfect dessert for anyone who loves the combination of chocolate and fruit, offering a luxurious frozen treat that’s full of flavor and color. Whether served on its own or paired with a scoop of your favorite fruit sorbet, it’s sure to delight your taste buds.

Dairy-Free Chocolate Cashew Ice Cream

This dairy-free chocolate cashew ice cream is a creamy, nutty frozen dessert that delivers both richness and crunch. The base of cashew milk creates a smooth and velvety texture, while the roasted cashews add a satisfying bite. With a deep chocolate flavor from cocoa powder and a touch of vanilla, this ice cream is perfect for those who love a little extra texture in their frozen treats.

Ingredients:

• 2 cups cashew milk (unsweetened)
• 1/2 cup unsweetened cocoa powder
• 3/4 cup maple syrup or coconut sugar
• 1 tsp vanilla extract
• Pinch of sea salt
• 1/2 cup roasted cashews, roughly chopped

Instructions:

1. In a saucepan, whisk together the cashew milk, cocoa powder, maple syrup, vanilla extract, and sea salt. Heat over medium heat until smooth and fully combined.
2. Remove from heat and allow the mixture to cool to room temperature, then place it in the refrigerator to chill for at least an hour.
3. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
4. If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze, stirring every 30 minutes for 2-3 hours to break up ice crystals.
5. During the last few minutes of churning, add the chopped roasted cashews.
6. Transfer the ice cream to an airtight container and freeze for 3-4 hours or until firm.

This dairy-free chocolate cashew ice cream is an irresistible dessert that combines smooth, creamy chocolate with the crunch of roasted cashews. The cashew milk creates a silky base that pairs beautifully with the deep cocoa flavor, and the addition of nuts adds texture and richness. It’s a great option for anyone looking for a dairy-free dessert that’s both indulgent and full of flavor. Whether you’re a fan of nutty ice creams or just looking for a new dairy-free treat, this recipe is sure to become a favorite!

Dairy-Free Chocolate Coconut Ice Cream

This dairy-free chocolate coconut ice cream is a rich, tropical twist on classic chocolate ice cream. The combination of coconut milk and cocoa powder creates a velvety smooth base, while shredded coconut adds a delightful texture and extra coconut flavor. Perfect for coconut lovers, this ice cream is indulgent, creamy, and completely dairy-free, making it a great option for anyone with dietary restrictions.

Ingredients:

• 2 cups full-fat coconut milk
• 1/2 cup unsweetened cocoa powder
• 3/4 cup maple syrup or agave nectar
• 1 tsp vanilla extract
• Pinch of sea salt
• 1/2 cup shredded unsweetened coconut (optional)
• 1/4 cup dairy-free chocolate chips (optional)

Instructions:

1. In a saucepan, whisk together the coconut milk, cocoa powder, maple syrup, vanilla extract, and sea salt over medium heat until the cocoa powder is fully dissolved and the mixture is smooth.
2. Remove the saucepan from the heat and allow it to cool to room temperature. After cooling, place it in the refrigerator to chill for at least 1 hour.
3. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
4. If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze. Stir every 30 minutes for 2-3 hours to prevent ice crystals.
5. During the last few minutes of churning, stir in the shredded coconut and/or dairy-free chocolate chips (if using).
6. Transfer the ice cream to an airtight container and freeze for 3-4 hours or until firm.

This dairy-free chocolate coconut ice cream is a tropical, decadent treat that combines the creamy richness of coconut milk with the bold flavor of chocolate. The shredded coconut adds a fun texture and further enhances the coconut flavor, making each bite even more indulgent. Whether you’re a fan of coconut or simply looking for a dairy-free alternative, this ice cream offers a satisfying and refreshing option that’s perfect for any occasion.

Dairy-Free Chocolate Almond Ice Cream

This dairy-free chocolate almond ice cream offers a perfect blend of chocolate and nuts for a satisfying dessert that’s both rich and crunchy. The base of almond milk creates a smooth, dairy-free foundation, while roasted almonds add a delightful crunch that perfectly complements the creamy chocolate flavor. Sweetened with maple syrup and flavored with a touch of vanilla, this ice cream is a delicious and healthier alternative to traditional chocolate ice cream.

Ingredients:

• 2 cups unsweetened almond milk
• 1/2 cup unsweetened cocoa powder
• 3/4 cup maple syrup or coconut sugar
• 1 tsp vanilla extract
• Pinch of sea salt
• 1/2 cup roasted almonds, roughly chopped
• 1/4 cup dairy-free chocolate chips (optional)

Instructions:

1. In a saucepan, whisk together the almond milk, cocoa powder, maple syrup, vanilla extract, and sea salt. Heat over medium heat, stirring constantly, until smooth and heated through (but not boiling).
2. Remove from heat and allow the mixture to cool to room temperature. Once cooled, place it in the refrigerator to chill for at least 1 hour.
3. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
4. If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze, stirring every 30 minutes for about 2-3 hours.
5. During the last few minutes of churning, add the chopped roasted almonds and dairy-free chocolate chips (if using).
6. Once the ice cream reaches a soft-serve consistency, transfer it to an airtight container and freeze for 3-4 hours until firm.

This dairy-free chocolate almond ice cream is a rich, satisfying dessert that brings together the creamy goodness of almond milk and the crunchy texture of roasted almonds. The cocoa powder delivers a deep, intense chocolate flavor, while the maple syrup adds a natural sweetness. Perfect for anyone who enjoys the combination of chocolate and nuts, this ice cream is easy to make and offers a healthier, dairy-free alternative to traditional versions.

Dairy-Free Chocolate Hazelnut Ice Cream

This dairy-free chocolate hazelnut ice cream is the perfect treat for fans of Nutella or anyone who enjoys the classic chocolate-hazelnut combo. The creamy coconut milk base is infused with the rich flavors of cocoa and toasted hazelnuts, creating a smooth and indulgent frozen dessert. This ice cream combines the warmth of toasted hazelnuts with the deep chocolate flavor for a heavenly dessert that’s both rich and satisfying.

Ingredients:

• 2 cups full-fat coconut milk
• 1/2 cup unsweetened cocoa powder
• 3/4 cup maple syrup or coconut sugar
• 1 tsp vanilla extract
• Pinch of sea salt
• 1/2 cup roasted hazelnuts, chopped (plus extra for garnish)
• 1/4 cup dairy-free chocolate chips (optional)

Instructions:

1. In a saucepan, combine the coconut milk, cocoa powder, maple syrup, vanilla extract, and sea salt. Whisk together over medium heat until the mixture is smooth and fully combined.
2. Remove from heat and allow the mixture to cool to room temperature, then refrigerate for at least 1 hour to chill.
3. Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
4. If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze, stirring every 30 minutes for about 2-3 hours.
5. During the last few minutes of churning, add the chopped hazelnuts and dairy-free chocolate chips (if using).
6. Transfer the ice cream to an airtight container and freeze for 3-4 hours or until firm.

This dairy-free chocolate hazelnut ice cream is a luxurious treat that beautifully combines rich chocolate and toasted hazelnuts. The coconut milk base provides a creamy texture, while the hazelnuts add a lovely crunch and depth of flavor. This ice cream is perfect for hazelnut lovers or anyone who enjoys the sweet, nutty combination of chocolate and nuts. It’s a great dairy-free dessert that doesn’t compromise on indulgence, making it the ideal choice for anyone looking for a rich, satisfying frozen treat.

Dairy-Free Chocolate Espresso Ice Cream

This dairy-free chocolate espresso ice cream is the perfect dessert for coffee and chocolate lovers alike. The deep richness of cocoa is paired with the bold, aromatic flavor of espresso, creating a complex and indulgent ice cream that satisfies both chocolate and coffee cravings. Made with coconut milk for a creamy texture, this ice cream delivers a smooth and velvety experience, making it ideal for an after-dinner treat or a mid-afternoon pick-me-up.

Ingredients:

• 2 cups full-fat coconut milk
• 1/2 cup unsweetened cocoa powder
• 3/4 cup maple syrup or coconut sugar
• 1 tsp vanilla extract
• 2 tsp instant espresso powder or 1 shot of brewed espresso (cooled)
• Pinch of sea salt
• 1/4 cup dairy-free chocolate chips (optional)

Instructions:

1. In a saucepan, whisk together the coconut milk, cocoa powder, maple syrup, vanilla extract, espresso powder (or brewed espresso), and sea salt over medium heat until the mixture is smooth and combined.
2. Remove from heat and let the mixture cool to room temperature, then refrigerate for at least 1 hour to chill.
3. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
4. If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze, stirring every 30 minutes for about 2-3 hours.
5. During the last few minutes of churning, add the dairy-free chocolate chips (if using).
6. Transfer the ice cream to an airtight container and freeze for 3-4 hours or until firm.

This dairy-free chocolate espresso ice cream is the ultimate treat for those who love the combination of rich chocolate and bold coffee. The coconut milk provides a smooth and creamy base, while the espresso adds a touch of bitterness that perfectly balances the sweetness of the chocolate. It’s an indulgent yet refined dessert that’s sure to impress, whether you’re serving it at a dinner party or enjoying it alone. With a satisfying texture and intense flavors, this ice cream is perfect for those who like their desserts a little more sophisticated.

Dairy-Free Chocolate Banana Ice Cream

This dairy-free chocolate banana ice cream is a creamy, naturally sweetened frozen dessert that requires only a few simple ingredients. The ripe bananas provide a base that’s rich in flavor and creamy in texture, while the cocoa powder adds a deep, chocolatey taste. This healthy and indulgent treat is perfect for those looking for a lighter alternative to traditional ice cream, with the added bonus of being naturally sweet without the need for refined sugar.

Ingredients:

• 4 ripe bananas, sliced and frozen
• 1/4 cup unsweetened cocoa powder
• 1/4 cup almond milk (or any plant-based milk)
• 1 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. Place the frozen banana slices into a high-speed blender or food processor. Blend until the bananas break down into a creamy consistency (this may take a few minutes).
2. Add the cocoa powder, almond milk, vanilla extract, and a pinch of sea salt to the blender. Continue blending until smooth and creamy, scraping down the sides as needed.
3. If you prefer a firmer texture, transfer the mixture to a shallow container and freeze for 1-2 hours before serving.
4. For a softer serve, enjoy immediately as a soft-serve ice cream.

This dairy-free chocolate banana ice cream is a simple, healthy alternative to traditional ice cream. The bananas create a rich, creamy base that’s naturally sweet, and the cocoa powder adds the perfect amount of chocolate flavor. It’s a great option for those looking to cut back on added sugars while still enjoying a delicious frozen treat. Whether you enjoy it as a quick dessert or a guilt-free snack, this easy-to-make ice cream is sure to satisfy your chocolate cravings without any dairy.

Dairy-Free Chocolate Chia Seed Ice Cream

This dairy-free chocolate chia seed ice cream is a unique twist on traditional chocolate ice cream, using chia seeds to add texture and nutrition. The chia seeds thicken the base as they soak in the coconut milk, creating a slightly pudding-like consistency that’s still smooth and creamy. The deep chocolate flavor comes from the unsweetened cocoa powder, and the chia seeds add a delightful crunch. This ice cream is not only delicious but also packed with fiber and omega-3s, making it a healthier treat option.

Ingredients:

• 2 cups full-fat coconut milk
• 1/2 cup unsweetened cocoa powder
• 1/4 cup maple syrup or coconut sugar
• 1 tsp vanilla extract
• Pinch of sea salt
• 2 tbsp chia seeds
• 1/4 cup dairy-free chocolate chips (optional)

Instructions:

1. In a saucepan, whisk together the coconut milk, cocoa powder, maple syrup, vanilla extract, and sea salt over medium heat until smooth and combined.
2. Stir in the chia seeds and continue to cook for another 1-2 minutes, ensuring they are well mixed into the chocolate base.
3. Remove the saucepan from heat and let the mixture cool to room temperature. Once cooled, place it in the refrigerator for at least 1 hour to chill.
4. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
5. If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze, stirring every 30 minutes for about 2-3 hours.
6. Add dairy-free chocolate chips during the last few minutes of churning (if using).
7. Transfer the ice cream to an airtight container and freeze for 3-4 hours or until firm.

This dairy-free chocolate chia seed ice cream is a nutritious and delicious treat that combines the richness of chocolate with the health benefits of chia seeds. The chia seeds not only provide texture but also boost the ice cream’s nutritional profile with healthy fats and fiber. This ice cream is perfect for those looking for a healthier dessert option without sacrificing flavor. It’s creamy, chocolatey, and packed with benefits, making it a great addition to your dairy-free dessert repertoire.

Dairy-Free Chocolate Peanut Butter Ice Cream

This dairy-free chocolate peanut butter ice cream combines two beloved flavors—chocolate and peanut butter—into a creamy, indulgent treat. The rich chocolate base made with coconut milk pairs perfectly with the creamy, nutty peanut butter swirls, creating a dessert that is both decadent and satisfying. This ice cream is not only dairy-free but also features natural ingredients, making it a perfect choice for those with dietary restrictions or anyone looking to enjoy a healthier frozen dessert without compromising on taste.

Ingredients:

• 2 cups full-fat coconut milk
• 1/2 cup unsweetened cocoa powder
• 1/4 cup maple syrup or agave nectar
• 1 tsp vanilla extract
• Pinch of sea salt
• 1/3 cup natural peanut butter (creamy or chunky)
• 1/4 cup dairy-free chocolate chips (optional)

Instructions:

1. In a saucepan, whisk together the coconut milk, cocoa powder, maple syrup, vanilla extract, and sea salt over medium heat until smooth and combined.
2. Remove from heat and let the mixture cool to room temperature. Once cooled, refrigerate for at least 1 hour to chill.
3. While the mixture is chilling, gently warm the peanut butter in the microwave or on the stovetop until it becomes more liquid (about 20-30 seconds).
4. Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
5. During the last few minutes of churning, slowly drizzle in the warmed peanut butter, allowing it to swirl through the chocolate ice cream.
6. If using, add the dairy-free chocolate chips in the final moments of churning.
7. Transfer the ice cream to an airtight container and freeze for 3-4 hours or until firm.

This dairy-free chocolate peanut butter ice cream is a perfect balance of sweet and salty, with the rich, creamy texture you crave from traditional ice cream. The combination of chocolate and peanut butter is always a crowd-pleaser, and this version delivers without any dairy. It’s an easy, satisfying dessert that will appeal to both chocolate and peanut butter lovers, offering a guilt-free indulgence that doesn’t skimp on flavor.

Dairy-Free Chocolate Orange Ice Cream

This dairy-free chocolate orange ice cream is a citrusy, chocolatey dream come true. The subtle tang of orange zest beautifully complements the richness of cocoa powder, creating a uniquely flavorful frozen dessert. Made with coconut milk, this ice cream has a creamy texture without any dairy, making it a perfect option for those following a dairy-free diet. This refreshing yet indulgent treat is ideal for anyone who enjoys the classic chocolate-orange flavor combination in a cool, frozen form.

Ingredients:

• 2 cups full-fat coconut milk
• 1/2 cup unsweetened cocoa powder
• 3/4 cup maple syrup or coconut sugar
• 1 tsp vanilla extract
• 1 tbsp orange zest (from about 1 orange)
• 2 tbsp fresh orange juice
• Pinch of sea salt
• 1/4 cup dairy-free chocolate chips (optional)

Instructions:

1. In a saucepan, whisk together the coconut milk, cocoa powder, maple syrup, vanilla extract, orange zest, orange juice, and sea salt over medium heat until smooth and combined.
2. Remove from heat and let the mixture cool to room temperature, then place it in the refrigerator to chill for at least 1 hour.
3. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
4. If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze, stirring every 30 minutes for about 2-3 hours.
5. Add the dairy-free chocolate chips during the last few minutes of churning (if using).
6. Transfer the ice cream to an airtight container and freeze for 3-4 hours or until firm.

This dairy-free chocolate orange ice cream brings together the bright, refreshing flavor of orange and the deep richness of chocolate in a unique frozen treat. The tangy orange zest and juice cut through the smooth, creamy coconut milk base, making every bite a flavorful experience. This ice cream is perfect for citrus lovers who want a refreshing yet indulgent dessert. With its delicious balance of flavors, it’s a fantastic option for those looking for something a little different from traditional chocolate ice cream.

Dairy-Free Chocolate Cherry Ice Cream

Dairy-free chocolate cherry ice cream is a rich, fruity, and creamy dessert that combines two classic favorites—chocolate and cherries—into one unforgettable treat. The bold chocolate base made with coconut milk and cocoa powder is paired with sweet, juicy cherries for a refreshing contrast. Whether you’re enjoying it as a special occasion dessert or as a sweet indulgence any day of the week, this ice cream is sure to satisfy your cravings without any dairy.

Ingredients:

• 2 cups full-fat coconut milk
• 1/2 cup unsweetened cocoa powder
• 3/4 cup maple syrup or agave nectar
• 1 tsp vanilla extract
• Pinch of sea salt
• 1 1/2 cups fresh or frozen cherries, pitted and chopped
• 1/4 cup dairy-free chocolate chips (optional)

Instructions:

1. In a saucepan, whisk together the coconut milk, cocoa powder, maple syrup, vanilla extract, and sea salt over medium heat until smooth and combined.
2. Remove from heat and allow the mixture to cool to room temperature. Once cooled, place it in the refrigerator to chill for at least 1 hour.
3. While the mixture is chilling, prepare the cherries by chopping them into small pieces.
4. Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
5. In the final few minutes of churning, add the chopped cherries and stir them in gently.
6. For added texture, stir in the dairy-free chocolate chips just before transferring the ice cream to an airtight container.
7. Freeze for 3-4 hours or until firm.

This dairy-free chocolate cherry ice cream is a delicious combination of creamy chocolate and tart cherries, making it a perfect summer treat or a year-round indulgence. The coconut milk base ensures a smooth and creamy texture while allowing the vibrant cherry flavor to shine through. Whether served in a cone, a bowl, or as part of a dessert sundae, this ice cream is a crowd-pleaser that provides a fun and satisfying twist on traditional chocolate ice cream, all without any dairy.

Note: More recipes are coming soon!