Are you ready for a dairy-free chocolate ice cream that tastes indulgent and velvety? This adapted version of Roman’s Dairy-Free Chocolate-Coconut Ice Cream from Rori’s Creamery in Santa Barbara delivers deep chocolate flavor and a luxuriously creamy texture using coconut milk as the base.
With a handful of straightforward ingredients and a little attention during cooking, you can make a rich, dairy-free chocolate ice cream that rivals traditional recipes. Below you’ll find an easy-to-follow method, storage tips, ingredient list and helpful notes so you can recreate this favorite at home.
Rori’s Artisan Ice Cream
Rori Trovato, founder of Rori’s Artisan Ice Cream in Santa Barbara, created this dairy-free chocolate ice cream to accommodate her son Roman’s dairy allergy. Determined to give him the same delicious treats everyone enjoys, she developed a coconut-based chocolate custard that’s both creamy and satisfying.
Rori’s shop is known for offering many gluten-free and vegan options, and this chocolate-coconut ice cream is a standout example: deeply chocolatey, creamy without dairy, and enjoyable for anyone avoiding milk-based ice cream.
If you’re ever in Santa Barbara, it’s worth stopping by Rori’s to taste their creations in person.
The key ingredient: coconut
Coconut milk is the foundation of this recipe. Its natural fats create a rich mouthfeel similar to dairy cream and help produce a smooth, scoopable ice cream. In addition to texture, coconut contributes a subtle, pleasant flavor that pairs beautifully with cocoa.
Beyond taste and texture, coconut milk contains nutrients such as potassium and certain vitamins, making it a good choice for those who need or prefer dairy-free desserts.
Ingredients
- 3 cups unsweetened coconut milk
- 3 tablespoons agave syrup
- 1¼ cups sugar
- ⅔ cup unsweetened cocoa powder
- 3 large egg yolks
- 1 tablespoon pure vanilla extract
- ½ cup unsweetened coconut flakes (optional, for topping)
Equipment
- Ice cream maker (recommended for best texture)
Method
- Place a fine-mesh sieve over a large bowl set in a larger bowl filled with ice water to cool the custard quickly after cooking.
- In a saucepan set over moderately low heat, warm the coconut milk with the agave syrup until just warm; do not boil.
- In a separate bowl, whisk together the sugar and cocoa powder. Gradually add 1 cup of the warm coconut milk to the cocoa-sugar mixture, whisking until smooth. Whisk the egg yolks into the cocoa mixture, then scrape this paste into the saucepan and whisk until fully combined.
- Cook the custard over moderate heat, whisking constantly, for about 6 minutes until it becomes very hot and slightly thickened. Take care not to let it boil.
- Immediately strain the custard through the fine-mesh sieve into the chilled bowl and stir in the vanilla. Continue stirring until the mixture is cool.
- Churn the custard in an ice cream maker according to the manufacturer’s instructions. Transfer the churned ice cream to a sealed container and freeze until firm, at least 4 hours.
- For the optional topping, toast coconut flakes in a small skillet over low heat until lightly browned, about 4 minutes. Cool and sprinkle over the ice cream when serving.
Storage
Store the ice cream in a sealed container. Press a layer of plastic wrap directly onto the surface of the ice cream before sealing to minimize ice crystals and freezer burn.
Shelf life
For best flavor and texture, consume homemade dairy-free ice cream within 10 days. Over time, ice crystals can form and the texture may become firmer.
Ingredients
- 3 cups unsweetened coconut milk
- 3 tablespoons agave syrup
- 1¼ cups sugar
- ⅔ cup unsweetened cocoa powder
- 3 large egg yolks
- 1 tablespoon pure vanilla extract
- ½ cup unsweetened coconut flakes (optional, for topping)
Instructions
- Set a fine-mesh sieve over a bowl placed in an ice bath.
- Whisk coconut milk and agave in a saucepan over moderate-low heat until warm. In a separate bowl, combine sugar and cocoa. Gradually whisk in 1 cup warm coconut milk until smooth, then whisk in egg yolks. Add this mixture to the saucepan and whisk to combine. Cook, whisking constantly, for about 6 minutes until very hot and slightly thickened. Do not boil. Strain into the prepared bowl and stir in vanilla. Chill the custard until cold.
- Freeze the custard in an ice cream maker following the manufacturer’s directions. Transfer to a sealed container and freeze until firm, at least 4 hours.
- Optional: toast coconut flakes in a skillet over low heat until lightly browned, about 4 minutes. Cool and use as a topping.
Notes
Recipe by Rori Trovato of Rori’s Organic Creamery. Use full-fat canned-style unsweetened coconut milk for best richness and texture. If you prefer not to use eggs, you can experiment with cornstarch or a commercial stabilizer, though the texture will differ.
Nutrition (per serving)
Calories: 428 kcal • Carbohydrates: 48 g • Protein: 5 g • Fat: 28 g
Photo Credit: This Mess Is Ours
Also check out these delicious sweets:
Creamy Coconut Milk Ice Cream with Chocolate Chips
A creamy coconut milk ice cream studded with chocolate chips—another great dairy-free option to try.
Delicious Chocolate Martini (make it Dairy Free too!)
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The BEST Gluten-Free Coconut Cake
A light, fluffy gluten-free coconut cake bursting with coconut flavor—perfect for celebrations.
The Best Dark Chocolate Frosting Buttercream
A deeply chocolate buttercream that you’ll want to use on every chocolate cake—can be adapted for dairy-free versions.
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Creamy vegan ice cream tucked between chewy chocolate chip cookies for a perfect summer treat.
Frequently Asked Questions
Common dairy-free bases include coconut milk, soy milk, almond milk, cashew milk and oat milk. To replicate the creamy mouthfeel of dairy, recipes often use eggs or thickeners; vegan versions may rely on plant fats and protein like coconut cream or pea protein.
You can, but cocoa powder is the most straightforward way to achieve an intense chocolate flavor without making the mixture overly sweet. Melted chocolate works well as a swirl or inclusion after churning.
Bitterness is part of chocolate’s complex flavor profile. Many recipes balance cocoa’s natural bitterness with added sugar so the finished ice cream tastes rich rather than sharp.
