Dairy-free, Egg-free, Chocolate Ice-cream

July 19, 2020Smile Cafe
dairy-free, egg-free chocolate ice-cream recipe for food allergy kids

Prep time: 20 minutes

Cook time: 8 hours

Serves: 8 servings

Get ready to be delighted with this fun and deliciously rich allergy free Chocolate Ice-cream recipe for food allergic kids!

Our multi-food allergy family got tired of the risks associated with the store bought ‘allergy-free’ options. With shared production lines, recalls and unclear communications/labeling we decided to take matters into our own hands, and boy are we glad we did!

It’s hard to describe just how rich and chocolatey this ice-cream comes out, you’ll just have to try for yourselves. With the double whammy of allergy-free chocolate (we use Enjoy Life), and cocoa powder in the ice-cream base it packs in the flavor. We use our new favourite toy, the Kitchen Aid stand mixer ice-cream attachment, but the recipe can also be made without a ice-cream maker no problem.

This recipe is dairy free, egg free, peanut free, Canadian treenut free, gluten free, soy free, sesame free, seafood and mustard free.

Recipe process of dairy-free, egg-free chocolate ice-cream recipe for food allergy kids

Print Recipe

  • Prep time: 20 minutes
  • Cook time: 8 hours
  • Serves: 8 servings

Ingredients

  • 1 cup allergy-free chocolate chips, We use top 8 free Enjoy Life brand
  • 1/3 cup cocoa powder
  • 1/2 teaspoon salt
  • 1 400ml can coconut cream
  • 400ml oat milk, or another plant based milk depending on your allergies
  • 1/4 cup agave syrup
  • 1/4 teaspoon guar gum

Method

Ice-cream base

  • 1)

    If you’re using a ice-cream maker pre-freeze your mixer attachment, and the dish you want to put the ice-cream in.
    If not using a ice-cream maker place a glass or ceramic loaf tin into the freezer to pre-freeze.

  • 2)

    Pop the chocolate chips into a medium sized pot on the stove at the lowest heat setting.

  • 3)

    Patiently wait for the chocolate chips to melt, then add the cocoa powder, salt and agave syrup, stir to combine.

  • 4)

    In a separate medium sized pot on medium heat pour your can of coconut cream. Refill the same can with oat milk (or other plant based allergy-free milk alternative), and pour into the same pot. Heat through to almost boiling then take off the heat.

  • 5)

    Take both pots off the heat and slowly pour the hot milk mixture into the chocolate pot and whisk slowly to combine (as not to splash on the little chefs).

  • 6)

    Once fully combined sprinkle in the guar gum and whisk some more till you have no lumps.

Freeze with ice-cream maker

  • 1)

    Pour the ice-cream base into the pre-frozen ice-cream maker, stir on low for 15 minutes until it’s at a soft serve consistency.

  • 2)

    Scoop out the ice-cream into a pre-frozen glass or ceramic loaf pan leave in the freezer for 6+ hours to fully set.

  • 3)

    Take the ice-cream out of the freezer 10 minutes ahead of serving so it’s softened nicely and is easy to scoop.

Freeze without ice-cream maker

  • 1)

    Pour the ice-cream base into a pre-frozen glass or ceramic loaf pan place in the freezer.

  • 2)

    After an hour take the ice-cream out of the freezer and blend with an immersion blender. Then repeat each half hour until the ice-cream is too solid to blend any more. This helps break up the ice crystals and get some air into your ice-cream, making it nice and creamy.

  • 3)

    Leave the ice-cream in the freezer 6+ hours or overnight to fully set.

  • 4)

    Take the ice-cream out of the freezer 10 minutes ahead of serving so it’s softened nicely and is easy to scoop.

Notes

This ice-cream is great served with seasonal fruit, coco-whip and of course sprinkles!

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