Gary first tried Turtle Mountain non dairy ice cream made with coconut milk. I wasn’t such a huge fan, but he liked it. What really turned me off was the price at over $5 a pint! I told him that I would research recipes for ice cream and I would make it for him myself. It was tough finding plain chocolate non dairy ice creams. I found a few using tofu, but very few using non dairy milks. I will try the tofu one someday, but I wanted to use up the soy creamer. I finally found this recipe for double chocolate ice cream, but I omitted the chips so it’s plain chocolate. I also used 2 cups non dairy creamer instead of all 4 cups milk.
Dairy Free Chocolate Ice Cream
Adapted from: Washington Post
2 cups non dairy creamer (or use all milk)
2 cups non dairy milk (I used almond milk)
2 tablespoons arrowroot
½ cup unsweetened cocoa powder
¾ cup sugar
1 tablespoon vanilla extract
½ cup vegan dairy-free chocolate or carob chips (I omitted)
1. Combine ¼ cup of the milk and the arrowroot. Blend well and set aside.
2. Place remaining milk and creamer in a saucepan over medium heat. Add cocoa powder and sugar, and bring up to a simmer, stirring to dissolve the sugar. Add arrowroot mixture, stirring constantly until mixture thickens and starts to bubble, about 5 minutes. Do not allow to boil.
3. Remove from heat and add vanilla. Pour into a bowl and chill in an ice bath. Refrigerate until chilled, then freeze in ice cream maker according to manufacturer's directions, add chips during last 5 minutes of freezing.
Makes 1 quart.
This turned out very good. The liquid tasted a bit bitter before it was frozen, but once it was frozen in the freezer, it tasted just like chocolate ice cream. I think the consistency was more like Italian ice than dairy ice cream, but it is pretty close.
Of all the non dairy milks Gary has tried so far, he seems to like the almond milk the best.