Dairy-free Chocolate Fudge Ice Cream


After many many years, good old ice cream is still firmly perched on the top of my Favourite Snack lists. I used to buy tub upon tub of the stuff and whittle my way through it all at a remarkable pace. Then, a couple of Christmas’ ago; my wonderful husband bought me an ice cream churner. I was in heaven. In my opinion, homemade is the best. It has a fresh, true flavour, and it’s an adventure dreaming up new flavour combinations. For quite some time I’ve been working on a dairy and refined-sugar free version that I’m proud of. One that wasn’t gritty in texture or crumbly instead of smooth.

And now, here it is…

This dark chocolate ice cream is creamy and smooth, with a rich velvety taste. I’m in love.

Note: I do recommend brown rice syrup over honey or maple syrup – in my experience it has made a difference to both texture and flavour. The coconut sugar adds a wonderful caramel-ness to the chocolate mixture, but if you prefer you can switch that out for equal quantities of more rice syrup.


I’m off to invent some new flavours. What’s your favourite?


Dairy-Free Chocolate Fudge Ice Cream (makes approx 1 litre)

2 x 400ml cans full-fat coconut milk (I love & find the best results from this Trade Aid brand)
3 tbsp brown rice syrup
1 & 1/2 tbsp tapioca flour (sometimes called tapioca starch)
3 tbsp coconut sugar
4 tbsp cocoa or cacao
1/2 cup brewed black coffee
60g/2oz dark chocolate (70% cocoa solids or higher) chopped
pinch salt
2 tsp vanilla extract

Pour the coconut milk (except for 2 tbsp of the thinner stuff at the bottom of the can – put that aside in a small bowl) into a large saucepan along with the brown rice syrup. Heat over a medium heat until it’s steamy and starting to bubble at the edges. Meanwhile add the tapioca flour to the reserved coconut milk. Mix together until smooth. Pour this into the hot coconut milk mix and stir for a further 5 mins as it thickens slightly then remove from the heat.

In a separate small saucepan, combine the coconut sugar, cocoa, and coffee. Heat over a medium heat until the sugar and cocoa has dissolved (be careful to stir while heating so it doesn’t stick and burn on the bottom). Remove from the heat and add the chocolate and salt. Sit for 5 mins before stirring through to a smooth mixture. Transfer this to a large bowl.

Pour the coconut milk mix over the chocolate mixture (whilst whisking or stirring well) stir to a smooth, even consistency. Add the vanilla extract and stir to combine it through.

Set aside to cool (you can make an ice bath in the sink or place it covered in the fridge overnight).

Once cold, churn in and ice cream machine as per the manufacturer instructions.

Store in a sealable container in the freezer – best if eaten within a week.


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