Dairy-free, Egg-free and Gluten-free Chocolate Ice Cream
If you need a chocolate ice cream fix and you have dietary (allergen) issues with dairy, eggs, and gluten, you are going to fall in love with this recipe for Chocolate-Craving Ice Cream. What am I saying? You’ll fall in love with Chocolate-Craving Ice Cream, even if you don’t have any allergies!
This amazing creamy treat is dairy-free, egg-free, and gluten-free, a frosty dessert full of chocolate flavor. Chocolate-Craving Ice Cream was concocted in the kitchen of Allergy Recipe Fairy. It was created just for you with just a touch of allergen-free magic. If you don’t have food allergies, try it anyway. It will knock your socks off!
Spellbinding Taste
Hands down, homemade Chocolate-Craving Ice Cream is superior to any commercially prepared chocolate, non-dairy ice cream. It has an ultra-creamy texture and an over-the-top chocolate flavor. Just one taste of the sweet, creamy, frozen-to-perfection, chocolate goodness will take you under its spell!
Made With Real, Wholesome Ingredients
So, you might think Chocolate-Craving Ice Cream is just another homemade ice cream. On the contrary, it is an amazing treat made with real and wholesome ingredients that won’t disappoint. Also, the creamy, frozen-to-perfection texture will compel you to keep scooping more into your mouth. Finally, the flavor will leave you utterly spellbound. Here’s why:
- The non-dairy ingredients like heavy whipping cream and half & half are superior. They have no unwanted aftertaste and they are super creamy.
- Flavorful ingredients like vanilla extract and vanilla bean paste, non-dairy, gluten-free chocolate chips and just the right amount of espresso powder combine to create a rich, chocolate explosion in your mouth.
- Sweetness comes from combining honey (maple syrup can also be used for a vegan version) and non-dairy, sweetened condensed oat milk. Together, they are the perfect complement to the chocolate.
- Just a touch of sea salt makes all the flavors come together and sing!
- No added gums or pastes are used, which often creates a weird consistency. The secret to the amazing creamy texture is the addition of a tiny amount of chocolate vodka. You see, alcohol won’t freeze. Using it in Chocolate-Craving Ice Cream creates just the right freeze. The end product is super creamy and enticing.
- A small amount of refined coconut oil gives this amazing Chocolate-Craving Ice Cream just the right dose of fat to make it enticingly creamy without adding any coconut flavor.
Easy To Make
You wouldn’t be alone if you think making Chocolate-Craving Ice Cream sounds difficult. I was there too. I was so wrong!! It is actually super-easy, don’t worry.
I’ve got you! I know when you have a hankering for a creamy, chocolate ice cream treat, you want it now. For that reason, I made my recipe for dairy-free, egg-free, and gluten-free Chocolate-Craving Ice Cream very easy. There is a bit of wait time, but you do get to lick the spoon and bowls as you go. Because of that work-reward, it won’t seem like much of a wait at all😊
Work Smarter, Not Harder.
Growing up, my family had an old ice cream maker that required special salt, ice, and endless, arm-breaking cranking. I was never a huge fan of that machine. My love of ice cream was the only thing that kept my ravaged arm moving.
Now, thanks to some brilliant people, there are much easier ways to make the sweet-as-heaven, homemade, frozen treat. I used this ice cream machine to make Chocolate-Craving Ice Cream. In fact, I use it for all my amazing ice cream recipes. It is amazing! Go on now, give it a try. Compared to the antiquated machines of the past, this ice cream maker works like magic.
Of course, you can make this recipe without an ice cream machine, but the result could be affected. Ice cream machines incorporate additional air into the base cream mixture as it freezes. This creates a lighter and creamier texture that is likely not to be present in an un-churned version. However, the amazing Chocolate-Craving Ice Cream flavor should not be affected.
Making Chocolate-Craving Ice Cream – Overview For Churning Method
First and foremost, gather all the ingredients and equipment you will use to make Chocolate-Craving Ice Cream. Also, be sure to measure all your ingredients before beginning.
Next, if you are using an ice cream maker, be sure to place the inner tub from the machine in your freezer several hours before making Chocolate-Craving Ice Cream. In fact, I highly recommend you put it in the freezer the night before.
Two more tasks are point-worthy. 1. Keep the non-dairy heavy cream cold. 2. You will also need to place a glass mixing bowl (for whipping the heavy cream) in the refrigerator for at least 30 minutes before making the Chocolate-Craving Ice Cream recipe.
To begin making Chocolate-Craving Ice Cream, you’ll need the large chilled glass mixing bowl from the refrigerator. You will use this chilled bowl to whip the non-dairy heavy cream to soft-peak stage. Full instructions are in the recipe card.
The superstar of this amazing recipe is the chocolate. You will find making this indulgent mixture is easy and quick. Over low heat, you’ll blend allergen-friendly chocolate chips, cocoa, espresso, salt, the extracts, and a tiny amount of vodka to create the rich chocolate flavor profile. Refer to the recipe card for complete instructions.
Moving right along, you’ll blend the cooled chocolate mixture with the non-dairy sweetened condensed oat milk in a large mixing bowl. Full instructions are provided in the recipe card.
Once this step is complete, you will incorporate that lovely non-dairy whipped cream. Again, the full set of instructions for Chocolate-Craving Ice Cream is provided for you in the recipe card.
No Churn Method
If you have decided not to use an ice cream maker to finish your Chocolate-Craving Ice Cream, you will skip to assembly.
Churning Your Base Cream
After you have fully folded the whipped non-dairy cream into the chocolate mixture, you will have your chocolate base cream. Finally, it is time to begin churning the ice cream. I wear a pair of cotton gloves when I take the frozen inner tub (from the ice cream machine) out of the freezer. This isn’t necessary but very helpful.
Now, place the inner tub in the ice cream machine, insert the paddle and secure the top. Next, turn on the machine. Pour the chocolate base cream into your machine. Churn for 18-20 minutes (depending on the machine). I stop my machine when the ice cream is the consistency of a thick milk shake.
Assembly of Chocolate-Craving Ice Cream
While the Chocolate-Craving ice cream is churning, gather the equipment you’ll need for your final steps. You’ll need a 9 x 5 metal loaf pan, a long-handled vinyl spatula or two, and a soup ladle (not shown in picture). A pair of cotton gloves will be good to have when you are handling the frozen inner tub from the ice cream machine.
If you are not churning your ice cream, pour the fully blended ice cream base into the 9 x 5 loaf pan. Cover it with plastic wrap and then seal it in a zipper-seal freezer bag. Freeze for 6-8 hours.
✅ Quick Tips: Read the recipe for Chocolate-Craving Ice Cream in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Description
Super creamy, delicious, easy to make, crave-worthy, chocolate ice cream with just a hint of espresso. Chocolate Craving Ice Cream is allergen friendly, curated with no dairy, eggs or gluten.
Ingredients
Chocolate Craving Ice Cream
Preparation For Making Chocolate Craving Ice Cream
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Gather & Prep Equipment
- Gather all the equipment you will need to use for making the recipe.
- If you have opted to churn the ice cream, place the inner tub from the ice cream maker in the freezer. It is best to do this the night before you make the ice cream.
- Place a large glass mixing bowl in the refrigerator for at least 30 minutes before beginning the recipe.
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Making The Chocolate Base For Chocolate Craving Ice Cream
In a small saucepan, using a coated whisk, heat and stir the coconut oil, sweetened condensed oat milk, raw honey, and chocolate chips on very low heat. Stir until all of the chocolate chips are melted and the mixture is smooth.
Now, add in the sea salt, espresso powder, and cocoa. Blend until smooth. Remove the pan from the heat.
Next, add in the vanilla bean paste, vanilla extract and chocolate vodka (if you have opted to use it). Stir just until blended. Allow this to cool.
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Whipping the non-dairy heavy cream
- In the chilled glass mixing bowl, using the electric hand mixer with the whip attachment, whip the dairy-free heavy cream.
- Begin whipping the cream on low speed and gradually increase the speed to high. It will take between 2.5 - 3 minutes to reach the soft peak stage.
- Wrap the whipped cream with plastic wrap and refrigerate.
The soft peak stage is reached when the whisk (whip attachment) creates tracks that don't disappear when moving the mixer around as you are whipping the heavy cream. Also, when you turn off the mixer and lift the whip, it will create a soft peak that will not disappear. -
Chocolate Craving Ice Cream Base
Pour the non-dairy half & half into a large mixing bowl. Pour all of the cooled chocolate mixture into the bowl. Thoroughly blend these using an electric hand mixer or a large wire whisk.
Next, take the whipped cream from the refrigerator and gently fold it into the chocolate mixture. A wire whisk works for this task, but you may also use a spoon-spatula.
If you are not planning to churn your Chocolate Craving Ice Cream skip the next instruction and go directly to Assembly of Ice Cream. -
Churning The Chocolate-Craving Ice Cream
First, grab the frozen inner tub from the ice cream machine. Put the tub in the machine and turn the machine on.
Next, pour the Chocolate-Craving Ice Cream base into the top of the machine. Churn the ice cream for 18-20 minutes. This could vary for different machines. It is best to turn the machine off when the ice cream has the consistency of a thick milkshake.
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Assembly of the Chocolate-Craving Ice Cream
Use a ladle or long-handled scoop to transfer the ice cream into the 9 x 5 metal loaf pan. Level off the top and wrap it with plastic wrap. Place the wrapped pan in a zipper-sealed bag. Freeze for 6-8 hours.
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Serving Suggestions
Remove the ice cream from the freezer 10-12 minutes before scooping.
Serve Chocolate-Craving Ice Cream With:
- crushed gluten-free, dairy-free, egg-free cookies on top.
- warmed peanut butter
- warmed maple syrup blended with peanut butter.
- crushed nuts on top.
- a big spoonful of dairy-free whipped topping.
- a dollop of dairy-free, gluten-free, and egg-free marshmallow cream.
- With this dairy-free, gluten-free, and egg-free chocolate dessert topping, or try my recipe for Salted Chocolate Fudge Sauce.
Scooping your ice cream is so much easier with the correct ice cream scoop. I have purchased so many over my lifetime. This scoop is the best I have ever used. Try it yourself and see.
Always be sure to use dry plastic wrap when re-freezing. This will help keep ice crystals from forming across the top of the ice cream. -
Storage of Chocolate Craving Ice Cream
If your loaf pan is not big enough to freeze all the ice cream, try using one of these handy ice cream storage containers.
Store in the freezer for up to 6 weeks.
Always be sure to use dry plastic wrap when re-freezing. This will help keep ice crystals from forming across the top of the ice cream.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 386kcal
- % Daily Value *
- Total Fat 16.7g26%
- Saturated Fat 2.4g12%
- Trans Fat 0g
- Cholesterol 0mg
- Total Carbohydrate 56.5g19%
- Sugars 7.5g
- Protein 18.2g37%
- Vitamin A 302 IU
- Vitamin C 12 mg
- Calcium 135 mg
- Iron 7 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
You can also use other types of beans in this recipe, such as black beans or pinto beans.
Feel free to get creative and add your favorite pizza toppings to the mix!
