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Ultimate Chocolate Gelato

dairy free chocolate gelato

If hot fudge topping is your favorite part of a sundae, you’ll love this chocolate dessert. Even though there’s no dairy involved, this fudgy frozen confection is rich and luscious like ice cream with the intensity of gelato.

Like thin mints? Add 1/2 teaspoon peppermint oil to this recipe and you’ll want chocolate ice cream to mingle with mint more often. Heavenly.

No ice cream maker is needed. Just mix, freeze, and eat. Here’s to chilling!

Ultimate Chocolate Gelato

About 3 cups

Here's a very creamy and intensely flavored gelato. Dairy free, vegan, and great for anyone who loves chocolate. Note: Cook time will vary depending on how powerful your microwave is.


  • 2/3 cup sugar
  • 1/3 cup unsweetened cocoa
  • 1/8 teaspoon salt
  • 1 13 oz. can coconut milk (full fat), room temperature
  • 4 oz. chocolate, chopped (or about 2/3 cup mini baking chips)
  • 2 teaspoons pure vanilla extract
  • 1 batch coconut whipped cream -
  • 1 13 oz. can coconut milk (full fat), refrigerated overnight
  • 2 tablespoons powdered sugar


In a 1.5 quart microwave safe dish, blend sugar, cocoa, salt, and coconut milk. Whisk to combine thoroughly.

Place dish in microwave and cook uncovered for 2 minutes on high (in a 1500 watt oven). Stir. Heat for another 2 minutes on high, stirring at 30 second intervals. Mixture will thicken slightly and coat the back of a spoon. Add chopped chocolate and vanilla extract. Let sit for a minute before stirring. Set chocolate mixture aside to cool while you prepare the coconut whipped cream.

Open can of cold coconut milk without shaking. Scoop the thick coconut cream from can into a bowl (save the watery part for another recipe or drink). Add powdered sugar. Whip until fluffy by hand or with a mixer. Blend into chocolate mixture.

For fastest freezing (and to reduce crystal formation), pour mixture into a shallow baking pan, cover, and freeze. Gelato will be ready to serve in a couple of hours.

Mixture can also be poured into a 1 gallon freezer bag and sealed shut. Place bag on a tray (in case you didn't seal that bag all the way) and freeze.


An ice cream you can’t top.

Specific products used:

Dutch-process dark cocoa from Barry Callebaut

Peppermint flavor from Simply Organic

Chocolate chips from Enjoy Life

Coconut milk from Thai Kitchen

If refrigerated coconut milk for the whipped cream hasn’t separated, no worries. This recipe works well even with a diluted (whole can) version of coconut whipped cream. Your gelato will not be as creamy or intense, but will still be good.


  1. Mmm…. this looks divine! 9 times out of 10 my coconut milk does not separate, so I’m glad you included that little excerpt about it at the bottom 🙂 Pinned the recipe to try later!

    • Oh good! Be sure to pour mixture into a shallow pan for the fastest freezing. It’ll reduce crystal formation, especially important if your coconut milk hasn’t separated. Another thing I’ve done in this case – give gelato a stir every hour as it freezes.

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