Chocolate Ice Cream

A healthier, lactose-free chocolate ice cream!
It is super easy to make and way more delicious than store bought.
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Cooking time 20 mins
Freezing time 2 hrs
Total time 2 hrs 20 mins
course Dessert
cuisine Italian
servings 8 portions


  • Ice cream machine


  • 470 ml oat milk
  • 470 ml coconut milk
  • 3 tbsp cocoa powder
  • 100 g agave syrup
  • 5 ml liquid sweetener
  • 6 egg yolks
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 100 g dark chocolate (70 g melted, 30 g chopped in small pieces)


  • In a saucepan, whisk together the coconut cream, milk, agave syrup, cocoa powder, egg yolks, and salt. 
  • Over medium heat, warm the custard while whisking constantly, just until it begins to steam and is barely bubbling around the edges. Don't let it come to a boil.
  • Remove from the heat and whisk in the vanilla, liquid sweetener and the melted chocolate until smooth.
  • Pour the custard through a mesh strainer to remove any bits of cooked egg. Cover the bowl of custard, with plastic wrap, and refrigerate until well chilled, preferably overnight.
  • Pour the chilled custard into your @Kitchenaid_nl ice cream maker and churn until it has a soft-serve consistency. During the last minute of churning, add the chopped pieces of dark chocolate.
  • Scrape the ice cream into a lidded container and freeze until firm, at least 8-10 hours.


Vegan: not possible
Seasoning: does not apply
course Dessert
cuisine Italian
keyword Chocolate Ice Cream, custard ice cream, Gelato, ice cream recipe, Lactose-free Ice cream
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