Dairy Free Chocolate Ice Cream (Paleo, Vegan)

This dairy free chocolate ice cream recipe is made with soaked cashews, coconut cream and dark chocolate. It's a rich, creamy ice cream that's paleo and vegan friendly (no eggs, no dairy).

In order to create the best dairy free chocolate ice cream, I tested a variety of ingredient combinations...and this one was the winner!

This homemade chocolate ice cream is rich, creamy and smooth. It's made with soaked cashews, coconut cream and dark chocolate, all blended together and then churned in an ice cream maker.

Dairy Free Chocolate Ice Cream

• paleo and vegan friendly
• dairy free - made with coconut cream
• no eggs - this chocolate ice cream is made without eggs
• Only 7 ingredients (and that includes the water and salt)
• easy to make

The whole family will love this vegan chocolate ice cream recipe. Especially when topped with a dark chocolate shell and sprinkles 😉

Ingredients

Here's what you need to make this paleo friendly ice cream:

• soaked cashews (cashew pieces and water)
• can of coconut cream
• vanilla extract
• salt
• coconut sugar
• dark chocolate chips (I used sugar-free dark chocolate)
• water

How to Make Dairy Free Chocolate Ice Cream

This paleo chocolate ice cream is super easy to make! You will need a blender and an ice cream maker for this recipe. The ice cream maker is necessary to get that smooth, creamy texture.

I own a Cuisinart ice cream maker, but any brand should work. Before you begin, make sure the chilling chamber for the ice cream maker is fully frozen (placed in the freezer for at least 8 hours).

Here are the steps:

First, soak the cashew pieces in hot water for at least an hour. I ended up soaking mine over-night, but you don't need to soak them that long.

Pour the cashews and the water they were soaked in into a blender. Blend until all cashew pieces are pulverized and you have a smooth, creamy cashew milk.

Add the coconut cream, vanilla and salt to the blender.

Next, combine the coconut sugar and water in a small sauce pan, and warm over medium heat until the sugar has dissolved. Add in the chocolate and stir until the chocolate has melted.

Then, pour the melted chocolate mixture into the blender and blend until smooth.

Pour the mixture into the ice cream maker and churn according to manufacturer's instructions.

Churn the ice cream to desired texture and serve immediately. Or, place in a loaf pan and store in the freezer.

Personally, I think this homemade vegan chocolate ice cream is best eaten right after churning. Like most homemade ice creams, this one gets quite hard in the freezer.

How to Store Homemade Ice Cream

To store this paleo chocolate ice cream, scoop it into a loaf pan and cover it with plastic wrap, bees wax wrap or foil.

The ice cream gets quite hard in the freezer, so you'll need to let it set out to defrost before eating. Personally, I think all homemade ice cream is best eaten right after churning.

Healthy Ice Cream Toppings

Toppings are always a good idea! Here are some of my favorite "healthier" ice cream toppings:

• homemade magic shell: melt dark chocolate chips and a little coconut oil on the stove top, over low heat. Once fully melted, pour over ice cream. The chocolate will harden into a shell.
• coconut butter: melt coconut butter and drizzle over ice cream. The coconut butter will harden.
• dye-free sprinkles. Supernatural makes my favorite sprinkles.
• homemade whipped cream
• dairy free caramel sauce
• chopped nuts

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