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You are here: Home » Food Preparation » Dark Chocolate Crunch Ice Cream Recipe {can be dairy-free!}

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Dark Chocolate Crunch Ice Cream Recipe {can be dairy-free!}

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Dark Chocolate Crunch Ice Cream {can be dairy-free!} | "I hate the heat. When it gets above 65° F, I get cranky," says Jessica. No doubt! When summer hits, a big ole' need to stay cool tops the list of dietary concerns! If you or your kiddos need cold foods to keep your cool, too... you'll love this dark chocolate ice cream! | TraditionalCookingSchool.com

“I hate the heat. When it gets above 65° F, I get cranky,” says my friend Jessica.

No doubt about it. When summer hits, a big ole’ need to stay cool tops the list of dietary concerns!

Right?

And if you or your kiddos, like Jessica, get cranky in the heat and need to eat cold foods a lot during the summer to keep your cool…

…I have just the thing for you.

This dark chocolate ice cream with bits of crispy nuts, coconut, and chocolate chunks for a crunch!

As written, the recipe is dairy-free, but you can use whole milk or cream if you’d like, too! You’ll love it!

By the way, this dark chocolate ice cream recipe comes from Jessica Espinoza, friend and blogger at Delicious Obsessions.

It’s from her brand-new eBook, The Splendid Scoop, which contains 10 more delicious and easy dairy-free frozen treat recipes — ice creams, floats, popsicles, slushes, pies, and more — plus tips and trick for homemade ice cream perfection.

Dark Chocolate Crunch Ice Cream {can be dairy-free!} | "I hate the heat. When it gets above 65° F, I get cranky," says Jessica. No doubt! When summer hits, a big ole' need to stay cool tops the list of dietary concerns! If you or your kiddos need cold foods to keep your cool, too... you'll love this dark chocolate ice cream! | TraditionalCookingSchool.com

Jessica gave me special permission to share this recipe from her book! Thank you, Jessica! Enjoy!

5 from 1 vote
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Dark Chocolate Crunch Ice Cream {Dairy-Free}

Who can resist the temptation of dark chocolate ice cream and crunchy pecans and walnuts? Not me! What a deliciously wonderful combination.

Course Dessert
Cuisine American
Prep Time 15 minutes
Chill 5 hours
Total Time 5 hours 15 minutes
Servings 8 servings
Calories 448 kcal
Author Jessica Espinoza

Ingredients

  • 4 cups full fat coconut milk or whole milk or cream
  • 2 to 4 tablespoon coconut sugar or organic cane sugar, whiz it up in a food processor to make it extra fine
  • 1/8 teaspoon powdered stevia extract optional - add 1-2 extra tbsp. of sugar if you omit this
  • 1/3 to 1/2 cup cocoa powder more or less to suit your taste preferences - you can also sub carob powder
  • 1 teaspoon vanilla extract OR vanilla bean powder
  • 1/2 teaspoon almond extract
  • 1 to 2 tablespoon rum vodka, etc. OR grass-fed gelatin (optional)
  • 3/4 cup pecans *crispy
  • 3/4 cup walnuts *crispy
  • 1/2 cup unsweetened shredded coconut toasted flakes
  • 1/4 cup chocolate chips

Instructions

  1. Mix all the ingredients except nuts, toasted coconut, and chocolate chips together with a hand mixer until thoroughly combined.
  2. Chill completely, at least 4-6 hours, or overnight.
  3. Prepare according to your ice cream maker's instructions.
  4. About halfway through the churning time, add the nuts, coconut, and chocolate chunks. That way everything doesn't sink to the bottom.

Recipe Notes

  • Click here to learn how to make crispy nuts.
  • No ice cream maker? No problem. Refer to the instructions on page 8 of The Splendid Scoop. You'll want to add the nuts, coconut, and chocolate chunks once the mixture starts to solidify. That way everything doesn't sink to the bottom.
Nutrition Facts
Dark Chocolate Crunch Ice Cream {Dairy-Free}
Amount Per Serving
Calories 448 Calories from Fat 396
% Daily Value*
Fat 44g68%
Saturated Fat 27g169%
Cholesterol 2mg1%
Sodium 29mg1%
Potassium 428mg12%
Carbohydrates 16g5%
Fiber 4g17%
Sugar 7g8%
Protein 7g14%
Vitamin A 13IU0%
Vitamin C 1mg1%
Calcium 50mg5%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

About The Book: The Splendid Scoop

Dark Chocolate Crunch Ice Cream {can be dairy-free!} | "I hate the heat. When it gets above 65° F, I get cranky," says Jessica. No doubt! When summer hits, a big ole' need to stay cool tops the list of dietary concerns! If you or your kiddos need cold foods to keep your cool, too... you'll love this dark chocolate ice cream! | TraditionalCookingSchool.com

The Splendid Scoop and Other Frozen Treats contains 11 delicious and easy dairy-free recipes plus tips and tricks for homemade ice cream perfection… even if you don’t have an ice cream maker!

You will learn:

  • Why making your own ice cream and frozen treats at home is better than buying them at the store (even the organic ones!).
  • Tips and tricks for homemade ice cream success.
  • How to make ice cream without an ice cream maker (it’s easier than you think!).
  • Delicious dairy-free recipes the whole family will love (recipes are also gluten and free and can easily be adapted for the autoimmune protocol as well).
  • Extensive resource suggestions for real food, wellness, and beyond.

Here are the recipes:

  • Creamy Vanilla Ice Cream
  • Dark Chocolate Crunch Ice Cream (revealed free! above)
  • Mint Chocolate Chip Ice Cream
  • Cherry Vanilla Ice Cream
  • Bananas Foster Ice Cream
  • Summer Berry “Ice Cream” Pie
  • Frozen Hot Chocolate
  • Lemon Banana Coconut Shake
  • Strawberry Mint Watermelon Slush
  • Red Raspberry Limeade
  • Refreshing Water Kefir (or Kombucha) Ice Cream Float

If you’re ready to beat the heat with some tasty treats, look no further than The Splendid Scoop!

What frozen treats help you beat the summer heat? Do you like dark chocolate ice cream?

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Desserts & Cookies Desserts & Cookies (Gluten-Free) Food Preparation Recipes

About Wardee Harmon

Wardee lives in the Boise area of Idaho with her dear family. She's the lead teacher and founder of the Eat God's Way online cooking program as well as the author of Fermenting, Sourdough A to Z, and other traditional cooking books. Eat God's Way helps families get healthier and happier using cooking methods and ingredients from Bible Times like sourdough, culturing, and ancient grains.

Reader Interactions

Comments

  1. sara says

    May 22, 2016 at 2:01 pm

    This sounds wonderful! What is the purpose of the vodka or gelatin? thanks!

    Reply
    • Millie says

      May 25, 2016 at 12:50 pm

      Hi Sara,

      Jessica details on page 6 of the eBook the purpose of the gelatin and vodka. In a nutshell, both help keep the ice cream a little softer and more scoopable. 🙂

      Millie
      Traditional Cooking School

      Reply
  2. Lady A. Janet says

    May 23, 2016 at 9:32 am

    Thanks for sharing these fabulous recipes with us, i will try this out for my kids and tell friends about the experience, but i would like to ask that can i add more than 4 cups full-fat coconut milk to my taste??? hope to hear from you soon. Awesome post

    Reply
    • Millie says

      May 27, 2016 at 9:04 am

      Hi Lady A. Janet,

      We checked with Jessica on this. Here are her thoughts: “You could definitely double, triple, quadruple, etc. the recipes to suit your own needs! These recipes were developed to be 1 quart of ice cream per batch since that is what works best with my ice cream maker, but there’s no reason they cannot easily be increased into larger batches!”

      Millie
      Traditional Cooking School

      Reply
  3. Moyne says

    May 16, 2017 at 8:05 am

    I’m guessing the gelatin would have to be dissolved in some amount of the liquid over heat before adding to the other ingredients?

    Reply
    • Jessica Espinoza says

      May 18, 2017 at 8:57 pm

      Hi Moyne! I never dissolve mine. I typically make my ice cream base in hand mixer or blender and that is enough to get it fully incorporated as a dry powder (a blender works best if you have one). You could even use a food processor. Hope you enjoy!

      Reply
      • Moyne says

        May 22, 2017 at 6:32 pm

        Wow! Thanks!! I will give it a try. I always thought it needed heat to dissolve, so I don’t use it much,

        Reply
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