Milk-Free, Nut-Free Chocolate Pudding Ice Cream
Get out the ice cream maker! You’ll find the richness of this chocoholic’s dream reminiscent of frozen pudding. We like the milky consistency best when this easy dessert is 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 plain dairy-free milk beverage (your choice: rice, flax, etc.)
- 1 1/2 cup full-fat canned coconut milk* (2-4 tablespoons less than a full 14 oz can)
- 2/3 cup cane sugar
- 2 tbsp maple syrup or honey
- 1/4 cup cocoa powder
- 3 oz dairy-free semi-sweet chocolate chips (scant 1/2 cup)
- 1/4 tsp salt
- 2 tsp vanilla extract
*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.
- Whisk the starch and 1/4 cup dairy-free milk beverage in a small bowl. Set aside.
- 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.
- Whisk, while bringing the mixture to a slow boil over medium heat. Allow to boil for 3 minutes, whisking occasionally.
- 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.
- Remove pan from heat and whisk in chocolate chips, salt and vanilla until completely smooth.
- 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.
- Churn the chilled mixture in an ice cream maker according to the manufacturer’s directions.
- 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
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