Creamy Chocolate Ice "cream" (Dairy-Free!)

“Rich chocolaty flavor with a hint of coffee, this ice cream, though milk-free, is smooth and creamy. Feel free to substitute the chocolate almond or coconut milk for vanilla to make vanilla ice cream and use amaretto instead of the coffee liqueur. If you use unsweetened almond or coconut milk, add a bit more sugar.”
READY IN:
30mins
YIELD:
1 quart
UNITS:
US

Ingredients Nutrition

  • 34 cup sugar
  • 3 large eggs
  • 1 12 cups dark chocolate, almond milk beverage
  • 1 cup soy cream (I used French Vanilla Silk Creamer)
  • 1 tablespoon vanilla extract
  • 2 tablespoons coffee or 2 tablespoons chocolate liqueur
  • 14 cup hershey's dark chocolate syrup

Directions

  1. Place sugar and eggs to a blender or food processor bowl.
  2. Blend until smooth.
  3. Microwave the chocolate milk until it just begins to boil. Watch carefully that it does not bubble over! (You can also do this on the stove-top, but must stir constantly to avoid scorching.).
  4. With the blender running, slowly pour the hot milk mixture into the egg mixture through the feed opening and blend until smooth.
  5. Put the mixture back into the microwave-safe bowl (or back on the stove if using the stovetop) and continue cooking, stirring every 30 seconds (or constantly if on stovetop) until mixture thickens slightly. (If the texture isn't smooth, give it another whirl in the blender.).
  6. Allow the custard to cool slightly.
  7. Stir in the soy cream, vanilla and liqueur.
  8. Cover and refrigerate until cold or overnight.
  9. Stir the chilled custard.
  10. Freeze, following the instructions of your ice cream maker. It's typically ready in about 20 minutes.
  11. About 5 minutes before it's done, pour in the Hershey's Dark Chocolate syrup. You can either blend it all the way in, or make it marbled.
  12. The ice cream will be soft-serve ready or you can put in cold freezer containers and freeze until firm.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: