Dairy Free Double Chocolate Chip Ice Cream

Dairy Free Double Chocolate Chip Ice Cream

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This dairy free, vegan ice cream is made with soya milk and is so rich, creamy, and indulgent.
Servings: 4
Calories: 338


  • 4 large free-range egg yolks
  • 1 heaped teaspoon of Gluten free cornflour cornstarch
  • 1 heaped tablespoon of sugar
  • 10 floz soya milk
  • 3 tablespoons of DF/GF cocoa powder, sieved
  • 8 floz soya cream
  • 3 1/2 oz of DF/GF dark chocolate chips or chopped pieces


  • Mix the egg yolks, cornflour (cornstarch) and sugar together in a bowl.
  • Gradually add the milk.
  • Now transfer this mixture into a non-stick saucepan and cook over a low heat, stirring most of the time until thick but do not boil.
  • Remove the pan from the heat and stir in the cocoa powder and soya cream.
  • Sieve the custard into a bowl and leave to cool.
  • When it is cold and the ice-cream maker is ready, mix in the chocolate chips or pieces and churn in the machine until frozen, but still soft enough to scrape out of the mixer.
  • Freeze in a scalable container until needed, or serve immediately with cookies.
Calories: 338 kcal
Carbohydrates: 8 g
Protein: 6 g
Fat: 29g
Saturated Fat: 17 g
Cholesterol: 284 mg
Sodium: 63 mg
Potassium: 162 mg
Fiber: 1 g
Sugar: 4 g
Vitamin A: 1249 IU
Vitamin C: 1 mg
Calcium: 145 mg
Iron: 1 mg
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