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    Urban Bliss Life » All Recipes » Dessert Recipes » Dairy-Free Chocolate Chip Ice Cream

    Published: June 5, 2021 / Updated: June 5, 2021 by Marlynn Jayme Schotland · This post may contain affiliate links.

    Dairy-Free Chocolate Chip Ice Cream

    8 shares
    Jump to Recipe Print Recipe
    dairy-free chocolate chip ice cream with text
    dairy-free chocolate chip ice cream with text
    dairy-free chocolate chip ice cream with text
    dairy-free chocolate chip ice cream with text
    dairy-free chocolate chip ice cream with text

    This Dairy-Free Chocolate Chip Ice Cream is as close to a dairy-free version of the Baskin Robbins' chocolate chip ice cream as it gets. So creamy and full of sweet chocolate flakes and chunks. A luscious vegan treat that's easy to make!

    dairy-free chocolate chip ice cream in an ice cream scoop next to a pan of ice cream on a blue background.

    Welcome to ice cream season!

    We love making homemade frozen treats in our house. Whether it's Orange Sorbet, Raspberry Sherbet, or a yummy Cookies and Cream Ice Cream, we almost always have the ice cream maker bowl in the freezer ready to make a batch.

    Jump to:
    • 🌟 Why you'll love this recipe
    • 🍫 Gather your ingredients
    • ✅ Step-by-step instructions
    • 🍦 Vegan Ice Cream FAQs
    • 🥄 Kitchen tools and equipment
    • More ice cream recipes
    • Dairy-Free Chocolate Chip Ice Cream
    • Pin it

    🌟 Why you'll love this recipe

    bowl of dairy-free chocolate chip ice cream on a bright blue table.

    Over the past few years, I've been on a mission to create a vegan version of my absolute FAVORITE ice cream since I was a kid: Baskin Robbins Chocolate Chip Ice Cream.

    At long last, I have done it, my friends! And now I'm excited to finally be able to share this dairy-free copycat Baskin Robbins recipe with you!

    This recipe is:

    • Made with just 5 ingredients (plus salt). You probably already have all of the ingredients in your house!
    • Packed with dairy-free chocolate shavings, so you get some yummy chocolate in each bite.
    • Refreshing and light.
    • Easy to make.

    🍫 Gather your ingredients

    closeup photo of dairy-free chocolate chip ice cream in a pan.

    First, make sure you place the ice cream maker bowl into your freezer about 24 hours before you want to make the ice cream.

    When you're ready to start making the ice cream, gather your ingredients:

    • coconut milk - make sure you use canned full fat coconut milk. It makes a BIG difference in the texture of the finished ice cream
    • granulated sugar - a half cup is just the right amount to add enough sweetness to this dairy-free ice cream. This is one ingredient that I strongly recommend NOT substituting. Any different type of sugar will completely change the entire constitution of the ice cream.
    • kosher salt - if you want to use table salt instead, cut the amount in half.
    • cornstarch - a thickening agent like cornstarch is important when making dairy-free ice cream. It helps thicken the mixture
    • vanilla extract - use pure vanilla extract for the best flavor.
    • dairy-free chocolate bar - choose a dairy-free chocolate bar that you love. You can either chop or use a peeler to create chocolate shavings.

    ✅ Step-by-step instructions

    dairy-free chocolate chip ice cream churning in the ice cream maker
    chopped chocolate
    dairy-free chocolate chip ice cream churning in the ice cream maker
    making dairy-free chocolate chip ice cream

    Step 1 - Pour ¼ cup of the coconut milk into a small bowl and set aside. Combine the remaining coconut milk, sugar, and salt in a medium saucepan over medium heat. Warm, stirring occasionally, until the sugar has fully dissolved, about 2 minutes.

    Step 2 - Whisk the cornstarch into the bowl of reserved coconut milk until completely dissolved.

    Step 3 - Stir the cornstarch mixture into the warm coconut milk base on the stove and cook over medium heat to thicken, about 6 to 8 minutes. The mixture should be thick enough to coat the back of a spoon. Watch the mixture carefully to be sure it doesn't come to a boil. Remove the mixture from heat and stir in the vanilla.

    Step 4 - Pour mixture into a shallow container, such as a loaf pan, and allow it to cool at room temperature for about 15 to 20 minutes. Then cover and refrigerate for at least 3 hours or overnight.

    Step 5 - Once this base mixture is completely chilled, you're ready to churn the ice cream. Pour the mixture into your ice cream machine and churn according to manufacturer’s instructions (usually about 15 minutes).

    Step 6 - Once the mixture has thickened to the consistency of custard, and before it's fully reached peak consistency, add in the chopped chocolate and churn for another minute, just until the chocolate is well-combined.

    Step 7 - Use a rubber spatula to transfer the ice cream into a loaf pan or other freezer-safe container, and cover tightly with plastic wrap. Freeze for at least 3 hours, until the ice cream is fully frozen.

    When you're ready to serve, take the ice cream out of the freezer and allow it to sit on the counter at room temperature for 5 to 10 minutes to soften just enough to scoop.

    🍦 Vegan Ice Cream FAQs

    dairy-free chocolate chip ice cream in an ice cream scoop next to a pan of ice cream on a blue background.
    How do you make dairy-free ice cream creamy and not icy?

    When using a milk substitute, you need to choose one with a higher fat content in order to create a creamy consistency that is close to that of regular ice cream. Or, you can use a mixture of lower fat content milk alternative (almond milk, for instance) with full-fat coconut milk.

    Why did my ice cream turn out icy?

    If your ice cream turned out icy, it most likely is because the milk alternative you chose to use doesn't have a high enough fat content to create a creamy ice cream.

    What is the best thickener for dairy-free ice cream?

    I use cornstarch, or arrowroot powder. This helps create a creamier consistency when making dairy-free ice cream. You can also use tapioca starch or xantham gum. 

    Where can I find dairy-free chocolate?

    You can find dairy-free chocolate bars at most grocery stores these days, both in the baking aisle and in the candy aisle.

    🥄 Kitchen tools and equipment

    dairy-free chocolate chip ice cream in an ice cream scoop next to a pan of ice cream on a blue background.

    To make this recipe, you will need:

    • medium saucepan to heat up and mix the main ingredients before chilling them
    • a container to chill the mixture, such as a 9 x 5-inch loaf pan
    • ice cream scoop
    • an ice cream maker

    More ice cream recipes

    • scoop of Dairy-Free Mixed Berry Ice Cream
      Dairy-Free Mixed Berry Ice Cream
    • Cherry Chocolate Chip Vegan Ice Cream
      Cherry Chocolate Chip Ice Cream (Vegan, Dairy-Free)
    • bowl of scoops of pineapple mango sorbet on a bright blue background with napkin and limes on the side.
      Pineapple Mango Sorbet Recipe
    • ice cream scoop filled with raspberry sherbet on top of a pan filled with raspberry sherbet.
      Easy Raspberry Sherbet

    Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!

    dairy-free chocolate chip ice cream in a glass serving dish.

    Dairy-Free Chocolate Chip Ice Cream

    5 from 6 votes
    Prep Time: 15 mins
    Cook Time: 20 mins
    Total Time: 35 mins
    Recipe by Marlynn Schotland
    This Baskin Robbins Chocolate Chip Ice Cream CopyCat recipe is dairy-free but still creamy and full of chocolate goodness!
    Servings: 6 servings
    Calories: 421kcal
    PRINT PIN RATE

    Ingredients

    • 2 cans (14-ounces each) full-fat coconut milk
    • ½ cup granulated sugar
    • ¼ teaspoon kosher salt
    • 2 tablespoons cornstarch or: tapioca starch, arrowroot powder, or xantham gum
    • ¼ teaspoon vanilla extract
    • 4 ounces dairy-free chocolate bar chopped or peeled into chocolate shavings

    Instructions

    • Pour ¼ cup of the coconut milk into a small bowl and set aside. Combine the remaining coconut milk, sugar, and salt in a medium saucepan over medium heat. Warm, stirring occasionally, until the sugar has fully dissolved, about 2 minutes.
    • Whisk the cornstarch into the bowl of reserved coconut milk until completely dissolved.
    • Stir the cornstarch mixture into the warm coconut milk base on the stove and cook over medium heat to thicken, about 6 to 8 minutes. The mixture should be thick enough to coat the back of a spoon. Watch the mixture carefully to be sure it doesn't come to a boil.
    • Remove the mixture from heat and stir in the vanilla.
    • Pour mixture into a shallow container, such as a loaf pan, and allow it to cool at room temperature for about 15 to 20 minutes. Then cover and refrigerate for at least 3 hours or overnight.
    • Once this base mixture is completely chilled, you're ready to churn the ice cream. Pour the mixture into your ice cream machine and churn according to manufacturer’s instructions (usually about 15 minutes).
    • Once the mixture has thickened to the consistency of custard, and before it's fully reached peak consistency, add in the chopped chocolate and churn for another minute, just until the chocolate is well-combined.
    • Use a rubber spatula to transfer the ice cream into a loaf pan or other freezer-safe container, and cover tightly with plastic wrap. Freeze for at least 3 hours, until the ice cream is fully frozen.
    • When you're ready to serve, take the ice cream out of the freezer and allow it to sit on the counter at room temperature for 5 to 10 minutes to soften just enough to scoop.

    Notes

    Important prep step: The day before you want to make ice cream, place the freezer bowl of your ice cream maker into the freezer.
    Dairy-Free Milk Options: I prefer to use full-fat coconut milk because it creates a creamier ice cream. You could also use almond milk, soy milk, or cashew milk, depending on your taste preference; however, because these dairy-free options tend to have lower fat content, the ice cream may turn out icy instead of creamy. You could do a combination of full-fat coconut milk with one of the other lower fat dairy-free options to add some creaminess to the texture. 
    Thickeners: I use cornstarch, or arrowroot powder. This helps create a creamier consistency when making dairy-free ice cream. You can also use tapioca starch or xantham gum. 
    Chocolate: if you don't have a dairy-free chocolate bar that you can chop, you can use the same amount of dairy-free chocolate chips instead.
    Tried this recipe?Please leave a star rating and comment! Then snap a pic of your dish and share it on social media. Tag @UrbanBlissLife and #UrbanBlissLife!

    Nutrition

    Calories: 421kcal | Carbohydrates: 34g | Protein: 4g | Fat: 34g | Saturated Fat: 28g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 114mg | Potassium: 281mg | Fiber: 1g | Sugar: 26g | Vitamin C: 1mg | Calcium: 48mg | Iron: 6mg

    Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.

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      Reader Interactions

      Comments

      1. Tayler says

        July 15, 2022 at 10:22 am

        5 stars
        My son is dairy free, so I can’t wait to make this ice cream with him over the weekend!

        Reply
      2. Anjali says

        July 14, 2022 at 7:50 pm

        5 stars
        This ice cream was so rich and creamy, no one could tell it was dairy free! Perfect for summer!

        Reply
      3. Gina Abernathy says

        July 14, 2022 at 5:09 pm

        5 stars
        A wonderful and easy summer treat!

        Reply
      4. Heather says

        July 14, 2022 at 4:46 pm

        5 stars
        Always looking for good dairy free ice-cream and with chocolate added? Oh yes please. I need to make this this summer for sure!

        Reply
      5. Jamie says

        July 14, 2022 at 4:08 pm

        5 stars
        This was the perfect summer treat for my family! We loved the flavor and found it so creamy!

        Reply

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      Marlynn Jayme Schotland 2021 profile pic

      Hi! Thanks for stopping by! I'm Marlynn - a cookbook author, writer, photographer, and mom of two teenagers + a lovable lab retriever. Here you'll find my fast, easy, and delicious recipes, wine pairings, and travel guides. I hold a WSET 2 with Distinction in wine, and am a member of Society of American Travel Writers (SATW) and the International Food, Wine, and Travel Writers Association (IFWTWA).

      More about me →

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