Easy Dairy-Free Mint Chocolate Chunk Ice Cream (No-Churn)

In short

You don't need an ice cream maker for dairy-free ice cream, just patience, freezer space and time. Our son Paul has serious food allergies, including dairy and tree nuts, and we wanted to enjoy ice cream as a family. This no-churn mint chocolate chunk recipe uses almond milk, coconut milk, coconut cream and an Enjoy Life chocolate bar, and makes about six generous portions. Make the pudding mixture a day ahead so it cools.

Jump to Recipe

You don’t need an ice cream maker to enjoy dairy-free ice cream. What you do need is patience, sufficient freezer space, and time.

This dairy-free mint chocolate chunk ice cream recipe fills the void for someone who is done with making their own cheese, or carving apple dolls. It is slow food at its finest.

Our son, Paul, has serious food allergies and we wanted to enjoy ice cream as a family. We have had 18 years of experience with food allergies, including dairy and tree nuts. See how Paul manages his food allergies circumnavigating on a sailboat.

Note: Plan ahead. Consider making the ice cream pudding mixture a day ahead to allow it to cool sufficiently. Freezing the mixture can be done the next day. Start the freezing process in the morning and you will have ice cream for dinner. But, if you are still reading this then I had you at “slow food”, and there’s likely no need to mention how to plan your time.

Easy Dairy-Free Mint Chocolate Chunk Ice Cream (No Churn) Recipe

Servings

About 6 generous portions

Ingredients

1 box (1 liter) of almond milk (or other, non-dairy equivalent)

3 cans coconut milk

1 can of coconut cream ***see Substitution note

3 TBSP cornstarch

1/4 cup water

1 drop of mint extract

1 Enjoy Life brand chocolate bar (crushed)

*** Substitution note: if you don’t have a can of coconut cream then substitute using 1 cup of sugar and 2 TBSP corn syrup. The corn syrup provides a sticky texture to the ice cream.

Do not use coconut cream as a substitute for coconut milk. We did this once and ended up with a gooey mess.

Method

1. In a large saucepan add almond milk, coconut milk, and coconut cream.
2. Stir and heat to a boil.
3. Meanwhile, in a separate container, mix cornstarch and water to make a slurry.
4. Add slurry to the saucepan.
5. Continue to boil and stir for 3 minutes until the mixture thickens.
6. Remove saucepan from heat.
7. Cool to room temperature.
8. Transfer ice cream mixture to a freezer-safe container, preferably with a lid.
9. Add mint extract and crushed chocolate bar.
10. Stir.
11. Use an ice cream maker OR put ice cream mixture in the freezer and stir every hour until you have the consistency of ice cream. Beaters work best but a good spoon and a strong arm will work too.

Enjoy!

This recipe borrows from the methods described in the book called, ” Jeni’s Splendid Ice Creams at Home“.

 

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