If you think dairy-free and gluten-free ice cream can’t be indulgent, this recipe will change your mind. Smooth, creamy, and rich with real vanilla flavor, this homemade vanilla ice cream is topped with a glossy coating of melted dark chocolate and sprinkled with crunchy Deliart Marcona almonds.
Whether you’re avoiding dairy, gluten, or just looking for a lighter alternative to traditional ice cream, this treat delivers all the pleasure without the discomfort. And the best part? You can make it with or without an ice cream maker in just a few simple steps.
Ingredients
- 500 ml vanilla-flavored plant-based milk
- 200 ml lactose-free whipping cream
- 100 g sugar (adjust to taste)
- 1 teaspoon vanilla extract (optional, for deeper flavor)
- A pinch of salt
- 100 g dark chocolate (70% cocoa or higher, for coating)
- 50 g chopped Deliart Marcona almonds (for topping)
Step-by-Step Instructions
1. Mix the ice cream base
In a large bowl, combine the vanilla milk, lactose-free cream, sugar, vanilla extract, and a pinch of salt. Whisk until the sugar dissolves completely, ensuring a smooth, even base.
2. Chill the mixture
Cover with plastic wrap and refrigerate for at least 2 hours, or ideally overnight. The colder the mixture, the creamier your ice cream will turn out.
3. Freeze your ice cream
- With an ice cream maker: Churn the chilled mixture for 20–30 minutes, or until thick and creamy.
- Without an ice cream maker: Pour into a freezer-safe container and freeze for 4 hours, stirring every 30–45 minutes with a fork to break up ice crystals.
4. Prepare the chocolate coating
Melt the dark chocolate in a heatproof bowl over a saucepan of simmering water (double boiler method) or in the microwave in short 20-second bursts, stirring in between. Let it cool slightly — it should still be liquid but not piping hot.
5. Coat and top the ice cream
Once the ice cream is frozen, scoop it into serving bowls or shape into balls. Drizzle the melted dark chocolate generously over the top. It will harden into a crisp shell almost instantly. Sprinkle with chopped Marcona almonds before the chocolate sets completely.
6. Serve & enjoy
Serve immediately for that satisfying crunch-meets-creamy contrast, or return to the freezer for later. If frozen, let it sit at room temperature for 5 minutes before serving.
Why You’ll Love This Chocolate-Coated Vanilla Ice Cream
- Diet-friendly indulgence – naturally gluten-free and dairy-free.
- Double texture pleasure – creamy ice cream with a crunchy chocolate shell.
- Customizable – swap almonds for hazelnuts, pistachios, or shredded coconut.
- No special equipment needed – works with or without a churner.
Pro Tips
- Use high-quality dark chocolate for the best flavor and a satisfying snap.
- Chill your serving bowls before scooping — it keeps the ice cream from melting too fast.
- For a café-style dessert, serve with fresh berries and a drizzle of espresso.
This gluten free dairy free vanilla ice cream with a melted dark chocolate coating is proof that healthy(ish) desserts can be downright decadent. Perfect for summer parties, dinner guests, or a solo treat-yourself night.
