Gluten Free Diets

How to Make Dairy Free Chocolate Chip Coconut Milk Ice Cream (Recipe Included)

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KC Pomering from G-Free Foodie shows you how to make Dairy Free Coconut Milk Ice Cream (RECIPE BELOW) with Coconut Chips & Chocolate Chips that’s Vegan, Gluten Free, Paleo & crazy-delish! Get the full recipe at:

Dairy Free Coconut Milk Ice Cream with Coconut Chips & Chocolate Chips
2 (15-ounce) cans full-fat coconut milk
1/2 cup honey (or maple syrup to make it vegan)
1/4 teaspoon kosher salt
2 tablespoons tapioca starch
2 teaspoons GF vanilla extract or vanilla bean paste
2/3 cup Dang Coconut Chips, broken
2/3 cup dark chocolate chips
Shake the cans of coconut milk thoroughly before opening. Set aside 1/2 cup of coconut milk. Combine the remaining coconut milk, honey and salt in a saucepan. Bring to a simmer over medium-low heat until the ingredients are easily blended, about 3 minutes.

In a small bowl, thoroughly whisk remaining 1/2 cup coconut milk with the tapioca starch. Stir the mixture into the warm coconut milk base and cook until over medium low for 10-12 minutes. The base should have thickened so that it covers that back of a spoon. Remove from heat and whisk in the vanilla.

Pour the ice cream base into a large container or bowl and cool to room temperature. Cover the mixture with plastic wrap or lid and chill in the refrigerator for 4 to 5 hours: it should be completely cold. *Do not skip this step. It will end poorly.*

Churn the mixture in your ice cream machine following the manufacturer’s instructions. Add the Dang chips and chocolate chips at the very end, when you’re just about ready to take the ice cream out. When thickened to an soft-serve ice cream consistency, try to avoid eating it all while you it spread into a large loaf pan or other container and freeze for a few more hours until the ice cream has firmed up completely.

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