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Chocolate Pudding Ice Cream

chocolate pudding ice cream [1]By Alisa Fleming

The richness of this chocoholic’s dream is reminiscent of frozen pudding. We like the milky consistency best when packed and frozen for just a few hours but you can also let it soften on the counter for 10 minutes if it has chilled for longer.

Makes about 1 quart
Free of: Gluten and all top allergens.



  1. Whisk the starch and 1/4 cup (60 mL) non-dairy milk alternative in a small bowl. Set aside.
  2. Put remaining 1 1/4 (310 mL) cup non-dairy milk alternative, coconut milk, sugar and maple syrup or honey in a saucepan.
    Sift in cocoa powder. Whisk while bringing the mixture to a slow boil over medium heat. Allow to boil for 3 minutes. Briskly whisk in reserved starch mixture (to avoid lumps). Boil for 1-2 minutes. The mixture will thicken to a cream consistency.
  3. Remove pan from heat and whisk in chocolate chips, salt and vanilla until completely smooth.
  4. Let cool for 10 minutes before pouring the mixture into a container (I use a quart-sized or larger glass measuring cup). Cover and chill in the refrigerator for at least 2 hours.
  5. Freeze the mixture in an ice cream maker according to the manufacturer’s directions.
  6. Pack the soft ice cream in a freezer-safe container and freeze for several hours or overnight for hard-packed ice cream.

*A Note on Coconut
Coconut is technically a fruit. While most allergists do not consider it a tree nut, if you are nut allergic, ask your doctor if coconut is safe for you.

See our: Allergy-Friendly Ice Cream Tips & Toppings [2]

More Frozen Treats
Dairy-Free Strawberry Ice Cream [3]
Watermelon & Strawberry Pops [4]

Alisa Fleming is a contributing editor to Allergic Living magazine and the author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein Free Living, and founder of  Godairyfree.org [5].
Recipe first published in Allergic Living magazine.