Chocolate Pudding Ice Cream

The richness of this chocoholic’s dream is reminiscent of frozen pudding. We like the milky consistency best when packed and frozen for just a few hours but you can also let it soften on the counter for 10 minutes if it has chilled for longer.

Makes: approximately 1 quart
Free of: gluten and all top allergens


  • 4 tsp cornstarch or arrowroot starch or tapioca starch
  • 1/4 cup + 1 1/4 cup (60 mL + 310 mL) plain dairy-free milk beverage (your choice: rice, flax, etc.)
  • 1 1/2 cup (350 mL) full-fat canned coconut milk* (2-4 tablespoons less than a full 14 oz can)
  • 2/3 cup (160 mL)  cane sugar
  • 2 tbsp maple syrup or honey
  • 1/4 cup (60 mL) cocoa powder
  • 3 oz (84 g) dairy-free semi-sweet chocolate chips (scant 1/2 cup)
  • 1/4 tsp salt
  • 2 tsp vanilla extract

Recipe Tips

*A Note on Coconut       Coconut is technically a fruit. While most allergists do not consider it a tree nut, if you are nut allergic, ask your doctor if coconut is safe for you.


  1. Whisk the starch and 1/4 cup dairy-free milk beverage in a small bowl. Set aside.
  2. Put remaining 1 1/4 cup dairy-free milk beverage, coconut milk, sugar and maple syrup or honey in a saucepan. Sift in cocoa powder.
  3. Whisk, while bringing the mixture to a slow boil over medium heat. Allow to boil for 3 minutes, whisking occasionally.
  4. Whisk the reserved starch mixture, and then whisk it into the mixture in your saucepan. Cook, while whisking, until thickened to a rich, creamy consistency, about 2 minutes.
  5. Remove pan from heat and whisk in chocolate chips, salt and vanilla until completely smooth.
  6. Let cool for 10 minutes before pouring the mixture into a container (I use a quart-sized or large glass measuring cup). Cover and refrigerate at least 2 hours.
  7. Churn the chilled mixture in an ice cream maker according to the manufacturer’s directions.
  8. Pack the soft ice cream in a freezer-safe container and freeze for at least 3 hours for hard-packed ice cream.

See also: Dairy-Free Strawberry Ice Cream

is a contributing editor to Allergic Living magazine and the author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein Free Living, and founder of