Chocolate Pudding Ice Cream
- 4 tsp cornstarch or arrowroot starch or tapioca starch
- 1/4 cup (60 mL) + 1 1/4 cup (310 mL) plain non-dairy milk (your choice: rice, flax, etc.)
- 1 1/2 cup (350 mL) full-fat canned coconut milk* (2-4 tablespoons less than a full 14 oz can)
- 2/3 cup (160 mL) sugar
- 2 tbsp maple syrup or honey
- 1/4 cup (60 mL) cocoa powder
- 3 oz (84 g) dairy-free semi-sweet chocolate chips (scant 1/2 cup)
- 1/4 tsp salt
- 2 tsp vanilla extract
*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.
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: approximately 1 quart
Free of: gluten and all top allergens
- Whisk the starch and 1/4 cup (60 mL) non-dairy milk alternative in a small bowl. Set aside.
- 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.
- Remove pan from heat and whisk in chocolate chips, salt and vanilla until completely smooth.
- 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.
- Freeze the mixture in an ice cream maker according to the manufacturer’s directions.
- Pack the soft ice cream in a freezer-safe container and freeze for several hours or overnight for hard-packed ice cream.
Recipe first published in Allergic Living magazine. Subscribe today for more great allergy-friendly and gluten free recipes