Dairy Free Triple Chocolate Ice Cream

When I stopped eating dairy, finding a good chocolate ice cream that felt rich was hard.

Most store versions were either too icy or just did not have enough chocolate flavor for me.

That is why I created this dairy free triple chocolate ice cream right in my own kitchen.

It has a deep chocolate base, crunchy chocolate pieces, and a sweet homemade fudge ribbon running through it.

You do not even need an ice cream machine to make it, and the texture stays smooth and creamy.

Why This Recipe Is a Keeper

No Ice Cream Maker Needed – You can make this rich treat with just a simple hand mixer and a loaf pan.

Three Kinds of Chocolate – Cocoa powder, melted dark chocolate, and crunchy chunks give you amazing chocolate flavor in every bite.

Ribbons of Homemade Fudge – The gooey fudge swirl stays soft and creates bakery-style ribbons throughout the whole pan.

Here’s What You’ll Need

For the Fudge Swirl

• 1/3 cup Granulated Sugar
• 1/4 cup Unsweetened Cocoa Powder
• 1/4 cup Light Corn Syrup
• 1/3 cup Full-Fat Coconut Milk
• 1/8 tsp Salt
• 2 oz Dairy Free Dark Chocolate, Chopped
• 1/2 tsp Vanilla Extract

For the Ice Cream

• 2 cans (13.5 oz each) Full-Fat Coconut Cream, Chilled Overnight
• 1/4 cup Powdered Sugar
• 1/3 cup Unsweetened Dutch-Process Cocoa Powder
• 1 tsp Instant Espresso Powder
• 3 tbsp Hot Water
• 1 can (11.25 oz) Sweetened Condensed Coconut Milk
• 2 tsp Vanilla Extract
• 1/4 tsp Salt
• 4 oz Dairy Free Dark Chocolate, Melted & Slightly Cooled
• 3/4 cup Dairy Free Chocolate Chunks

How to Make It

Step 1

For the fudge swirl, whisk the sugar, cocoa powder, corn syrup, coconut milk, and salt together in a small saucepan. Bring to a simmer over medium heat, whisking constantly, and let it simmer for 2 minutes.

Remove from the heat and stir in the chopped chocolate and vanilla until smooth. Let cool completely to room temperature, about 45 minutes, as it thickens while cooling.

Step 2

In a large bowl, whisk the cocoa powder and espresso powder with the hot water into a smooth paste. Whisk in the condensed coconut milk, vanilla, and salt, then stir in the melted chocolate until thick and glossy.

Step 3

Scoop the solid coconut cream from the chilled cans into a large chilled bowl, saving any liquid for another use. Add the powdered sugar and beat with a hand mixer on medium-high speed for 3 to 4 minutes, until fluffy and holding soft peaks.

Step 4

Stir about 1 cup of the whipped coconut cream into the chocolate mixture to loosen it. Gently fold in the remaining whipped cream until no streaks remain, then fold in the chocolate chunks.

Step 5

Spread half of the mixture into a parchment-lined 9×5-inch loaf pan and drizzle with half of the fudge swirl. Repeat with the remaining ice cream and fudge, then drag a skewer through a few times to marble.

Step 6

Cover tightly and freeze for at least 6 hours or overnight, until firm. Let sit at room temperature for 10 minutes before scooping.

Recipe Tips

Pick the Right Coconut Cream

You’ll get the best results if you choose canned coconut cream without added gums or emulsifiers like guar gum. Additives prevent the rich coconut fat from separating cleanly from the liquid water.

Make sure you leave the cans in the coldest part of your fridge for a full 24 hours before making the base. This firms up the fat so you can scoop out only the thick cream.

Leaving behind all of the thin liquid stops ice crystals from forming, keeping your ice cream super creamy.

Cool the Fudge Swirl All the Way

I recommend letting your fudge swirl sauce cool down completely to room temperature before you assemble the loaf pan.

If the fudge sauce has even a little bit of warmth left, it will instantly melt the whipped base and pool at the bottom.

Cooling the sauce also gives it time to thicken up into a rich paste, which creates distinct ribbons throughout the loaf instead of blending into the base.

Dissolve the Cocoa in Hot Water

My favorite trick here is whisking the cocoa and espresso powder into very hot water before adding anything else. This blooms the cocoa, which dissolves dry lumps and brings out a richer chocolate flavor.

Cocoa powder has a hard time blending into cold liquids and can leave behind a chalky mouthfeel. Blooming it first guarantees a silky texture in every bite.

What to Make Next

• Dairy Free Chocolate Hazelnut Brownie Ice Cream
• Dairy Free Fudgy Brownies
• Dairy Free Hot Fudge Brownie Sundae Cups
• Dairy Free Mocha Almond Fudge Ice Cream
• Dairy Free Molten Chocolate Lava Cakes

Popular Questions

Can I leave out the espresso powder?

Yes, you can leave it out completely without altering the texture of the ice cream.

It is only included in a small amount to deepen the chocolate notes without giving the treat an actual coffee flavor.