The Best Dairy-Free, Sugar-Free Chocolate Ice Cream Ever

I have tried many, MANY times to create a dairy-free ice cream that feels like a treat, but I’ve never felt like I quite got it right. Until today. And this one is sugar-free too!!! I can’t believe it! I’m so excited that I sat down to write down what I did quickly so I can recreate it many, MANY times in the future! I used this recipe from Katie as my starting point.

Dairy-free, sugar-free chocolate ice cream from Mommynificent.com

The Best Dairy-Free, Sugar-Free Chocolate Ice Cream Ever
Tina Chen: 
Recipe type: Dessert
Cuisine: Dairy-free ice cream
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Hands down, the best dairy-free and sugar-free ice cream I've ever had.
Ingredients
  • ⅓ cup cashews that have been soaked for at least 8 hours
  • 2 cups cold water (if you live in a hot climate, freeze this into ice cubes first - it makes all the difference!)
  • 200 mL coconut milk (this is about half a can)
  • 3 Tbsp xylitol
  • 20 drops concentrated stevia drops
  • ⅛ tsp salt
  • 1½ tsp vanilla extract
  • heaping ¼ cup cocoa powder
Instructions
  1. Blend all the ingredients.
  2. Transfer to your ice cream maker according to its instructions and watch the magic! You can eat it straight from the machine, or freeze a few hours for firmer texture.
  3. This also makes great popsicles, and you don't need an ice cream maker for that. Just pour straight from the blender into molds.

If you don’t have an ice cream maker and still want to try this, Katie has some good suggestions here.

A few notes on ingredients. You could substitute 2 cups of any kind of milk (almond, soy, coconut, etc.) for the cashews and water. I just combined the steps of making the milk and making the ice cream. I’m all for time-saving! For the coconut milk, you could also use any other milk though it might not be as creamy. This is my favorite combination of milks but others work if you have allergies or other reasons you want to switch them. You could substitute 1/4 cup of any sweetener (sugar, brown sugar, honey, agave, maple syrup, etc.) for the xylitol and stevia. I find the combination of xylitol and stevia is the best sugar-free option, much better than using just one of them. I use the combination in coffee and chocolate milk quite often. These($) are my favorite stevia drops; they are a little expensive, but they last forever as you only need a few drops at a time so I think it’s worth it.

I think you’ll really enjoy this ice cream! We sure do!

Middlenificent with her ice cream Bignificent with her ice cream

 

*This post contains affiliate links, marked with ($). If you click our link and decide to buy that product or even go on to buy something else we haven’t recommended, Amazon will pay us a small commission for it at no additional cost to you. Thank you for your support!

About Tina Chen

Tina is an island-loving mom of four fun kids. She currently lives near a beach in Malaysia but has also called Bali and the Cayman Islands home since leaving her land-locked hometown of Kansas City. Her greatest passions are learning with her husband how to live and love like Jesus and teaching others to do the same. She particularly enjoys teaching kids to worship and pray fervently and creatively. She loves music, cooking, and reading, and is a complete sucker for a good redemptive analogy! Tina blogs at mommynificent.com and desperatehomeschoolers.com about living and homeschooling in Southeast Asia.

Comments

The Best Dairy-Free, Sugar-Free Chocolate Ice Cream Ever — 16 Comments

  1. Yummy!
    So funny…
    I saw the picture (looking so good)….read the title (a deeper interest) and immediate thought as I clicked on it….: “Oh! If this looks good, I’ll send it to Tina!”
    I knew you were looking for a good one!

    Didn’t I giggle a lot when the site opened to “mommynificent”!
    I should have known!!! LY

    • That’s hilarious, Mom! Where did you see the picture that you didn’t know it was mine? I can’t wait till you visit us again so I can make this for you! Who needs Magnums?!!

  2. This looks so good! Can’t wait to try it. I’m debating on getting rid of our ice cream maker. I just haven’t found any great recipes for dairy free, and now I’m struggling with sugar too. We’ll see if this convinces me otherwise!

    • I think you’ll really love this one, but if your blender is powerful enough, you may still not need your ice cream maker. I used all ice/no water in our VitaMix and seriously contemplated just skipping the maker all together as it already was a fantastic soft serve consistency. I really think I could have gone straight to the freezer with it. Anyway, let me know what you think!

  3. Tina,
    Thank you so much for stopping by AMomInTheMaking.com in response to your question about nursing… I wear shorts under all my dresses so I can then lift up my dress and nurse… This doesn’t really work for church or formal places, but hanging out with close family or friends it is a lifesaver :)

    Thank you so much for stopping by my blog. I’d love to hear from you again!
    Theresa

    • Thanks for clarifying that. I was really trying to picture how that would work at church, and it wasn’t pretty! :) Thanks for popping over to Mommynificent. Hope to see you again soon! I enjoyed your blog and I’ll definitely be back!

  4. You can not imagine how happy I was to see that this didn’t contain dairy or eggs! My daughter has food allergies and I have never found a ice cream recipe that was good. This one actually looks like the real thing. I have a question, if I use soy milk instead of the cashews and water, how much would I use??? And if I use another sweetener, would I use 1/4cup to replace each of the xylitol and stevia, so a total of 1/2 cup of sweetener??? Also have you ever made other flavors, if so what do you use??? I am excited to try it! THANK YOU SO MUCH!!! Julie

    • I’m so happy you found us! I think you’ll really like this ice cream. I was thrilled to finally make one that actually tasted good! If you use soymilk, use 2 cups instead of the cashews and water. And you only need a total of 1/4 cup of sweetener for the recipe. (You can taste it from the blender to make sure it’s sweet enough for you, but we found this plenty sweet.) As for other flavors, I was just brainstorming this afternoon about what I should try next. I was thinking of asking my facebook followers for ideas. Do you have any you’d like me to try?

  5. :) What a great recipe! love the cashews! Thank you so much for linking up with me this week at Tasty Tuesdays! I’ve pinned this & shared it with my followers! Please be sure to stop back by the party and check out some of the other links!

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