One of the best presents our family received this Christmas was a homemade ice cream maker. This present is so special to us because we can now make food allergy friendly homemade ice cream for our son with multiple food allergies.
I never realized how quick and easy it is to make homemade ice cream with a home ice cream maker. You simply freeze the freezer bowl, mix the ingredients, and the machine does the rest of the work for you. So awesome!
You can also control what ingredients and how much fat goes into each batch of ice cream, making it perfect for those with food allergies or someone who wants to indulge while counting calories.
And best of all, even if you’re aren’t watching your calories or need a special diet, this ice cream tastes amazing!
My husband said eating this ice cream is ‘…just like eating a candy bar!’
When he asked our older boys if they wanted the homemade ice cream or store-bought they both shouted ‘…we want mom’s ice cream!’
You have to try this recipe!
Food Allergy Friendly Homemade Chocolate Ice Cream
This recipe is safe for a Top 8 allergen free diet.
You’ll love the decadent flavor of this food allergy friendly homemade chocolate ice cream. With its rich dark chocolate flavor, it’s sure to satisfy any chocolate craving.
Since this homemade ice cream is made with rice milk, it’s texture is light with little fat content. One 1/2 cup serving is just 118 calories with 1 gram of fat and no saturated fat. Skinny Minnie here we come!
See note below ingredients for additional allergen information.
1 cup Hershey’s Special Dark Cocoa Powder (Dutch process preferred)
2/3 cup Granulated Sugar
1/2 cup firmly packed Brown Sugar
4 3/4 cup Rice Milk
1 tbsp Pure Vanilla Extract
Prepare your freezer bowl as directed in your ice cream makers instruction booklet.
Place cocoa powder and sugars in a medium bowl and stir to combine. Add the rice milk and use a hand mixer on low-speed to combine until the cocoa and sugars are dissolved, about 1-2 minutes. Stir in the vanilla.
Turn machine on; pour mixture into freezer bowl, and let mix until thickened, about 25-35 minutes.For a firmer consistency, transfer ice cream to an airtight container and place in freezer for about 2 hours.
Special note about rice milk ice creams: Using lower-fat milk substitutions like rice milk may change the taste, consistency and texture of desserts. This ice cream is lighter than higher fat content ice creams, more like a frozen ice milk dessert, and is not very creamy. But it is delicious!
What are your favorite flavors of ice creams for your food allergy family?
(Disclaimer: Please be sure to check all ingredients for allergens before making any recipe. Even though these ingredients were safe when I wrote this recipe, manufacturing practices can change without my knowledge.)