Extra Chocolate Ice Cream

Extra Chocolate Ice Cream

Dairy-free chocolate ice cream delight.



Prep Time:




Good For:


About this Recipe

Decadent, rich and chocolatey - the flavor is bound to have you adding an extra scoop or two! What's even better is your freezer is closer than the ice cream shop. We know our dairy-free friends can't enjoy ice cream from the local shop so we're happy to help! Don't forget to save this recipe for later, too!

  • 3 cups Mooala Vanilla Bean Almondmilk
  • 6 large egg yolks
  • 3/4 cup sugar
  • 3/4 cup quality, unsweetened cocoa powder (such as Dutch process)
  • 1/4 tsp xanthan gum, for thickening
  • 1 1/2 tbsp pure vanilla extract

Step 1

Add cocoa powder and half of the almond milk to saucepan over medium heat and whisk vigorously to combine. Add remaining almond milk and bring mixture to a simmer, stirring occasionally, then remove from heat after 2-3 minutes.

Step 2

Add egg yolks to a large mixing bowl and whisk until you see a color change (should get lighter!). Gradually add the sugar in small increments while whisking vigorously so the two emulsify. You'll know you're done when it's thick and you achieve a ribboning effect - the mixture will form a ribbon when held from the whisk over the bowl.

Step 3

Next, scoop in roughly 1/3 cup of the warm chocolate-almond milk mixture and whisk to combine, in order to temper the eggs. Add remaining liquid slowly and mix until completely combined.

Step 4

Add xanthan gum to the mixture through a sifter and mix once more. This is not necessary, but will help the ice cream thicken.

Step 5

Lastly, add the vanilla extract and stir once more. Then cover and refrigerate overnight or for at least 6-8 hours until completely cooled. Don't forget to chill your ice cream maker canister overnight as well.

Step 6

Once chilled, pour the mixture into the pre-chilled ice cream container and prepare according to manufacturer's instructions. It should take 20-30 minutes. Either consume immediately as "soft serve" consistency, or freeze, covered for 6-8 hours in a freezer-safe container to harden. Set out for 10-15 minutes before scooping.

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