Double chocolate chip ice cream

 

IMG_6277

Mmm, rich dark chocolate ice cream flecked with chocolate chips. This certainly is a luxurious and decadent dessert.

My new ice cream machine seems to be having almost daily outings, but I’m finding that many attempts just don’t have the resulting creamy taste. I know most people turn to coconut milk to achieve the correct creaminess, but I’m keen to go in a different direction. It’s funny because I thought my girls would be wowed by different flavoured ice creams, but since they’ve hardly ever eaten it, except for Swedish Glace, they just don’t have the taste for it. They find it too rich and often struggle to finish a bowlful! Much happier with a sorbet.

This one, while undeniably rich, has been the biggest hit so far; creamy without being cloying. The cocoa gives a far superior chocolate flavour than when I used melted chocolate and the chips gives a wonderful chocolate crunch. Being so luxuriously decadent, a small portion is plenty, making it almost a healthy option.

Dairy-free and egg-free double chocolate ice cream

Double Chocolate Chip Ice Cream (dairy-free, egg-free, nut-free, soya-free, vegetarian and vegan)

 

Serves 4

  • 1/3 cup cocoa powder
  • 1/4 cup caster sugar
  • 1/4 cup soft brown sugar
  • Pinch of salt
  • 1/2 cup dairy-free milk, I used Oatly
  • 1 1/2 cup dairy-free cream, again I recommend Oatly cream
  • 1 tsp vanilla
  • 1/2 cup mini chocolate chips

– In a small saucepan melt together the cocoa, sugars, salt and dairy-free milk until the sugar has dissolved. Remove from the heat.
– Pour in the dairy-free cream and vanilla, stir well
– If using an ice cream machine, following the machine instructions, pour in the cocoa cream and churn until you have a smooth ice cream. Stir in the chocolate chips. Transfer to a tub and place in the freezer for at least 30 minutes to firm up
– If making the ice cream by hand, pour into a freezer safe container, after about 1 hour, remove and blend the mixture in a food processor, stir in the choc chips and return to the freezer to fully firm up.

dairy-free chocolate ice cream

Published by

lucylox

Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

9 thoughts on “Double chocolate chip ice cream

  1. Hi. Does vanilla mean vanilla essence? Also why do you use cups instead of grams? I am allergic to dairy and my son to egg so your recipes are perfect for us. In the middle of making the ice cream! Thank you.

    1. Yes it is vanilla essence (sorry if this reply can’t too late) – I guess I use cups out of habit! Glad you like the recipes 🙂

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