Dairy-Free Chocolate Chip Ice Cream

• servings: 1 cup
• active time: 5 minutes
• total time: 5 minutes

Ingredients

3 cups cold unsweetened dairy-free milk beverage (I used Ripple pea protein milk; see Milk Beverage Note below)

¾ cup organic cane sugar (can substitute part agave nectar)

½ cup rice bran oil, non-GMO canola oil, or other neutral-tasting oil

2 teaspoons vanilla paste or pure vanilla flavoring (can substitute vanilla extract or the seeds from 1 whole vanilla bean)

Pinch salt

¾ cup dairy-free mini chocolate chips (I use Enjoy Life Chocolate)

Directions

Put the milk beverage and sugar in your blender. Blend until the sugar dissolves, about 1 minute.

With the motor running, very slowly drizzle in the oil. Continue to blend until creamy and emulsified, about 1 minute.

Add the vanilla and salt and blend briefly to combine.

Churn the mixture in your prepared ice cream maker according to the manufacturer’s directions or use one of these methods. If churning, it will take longer than coconut-based ice cream since there is very little saturated fat in this blend. Expect at least 45 minutes.

During the last few minutes of churning, add the chocolate chips. They will stir in as they churn.

Pack the soft ice cream into a chilled, freezer-safe container and freeze for 4 hours for a soft-set ice cream or overnight for hard-packed ice cream.

Nutrition

• Serving Size: ½ cup
• Calories: 228.5
• Total Fat: 15.5g
• Saturated Fat: 3.8g
• Cholesterol: 0mg
• Sodium: 65.8mg
• Total Carbohydrate: 21.5g
• Dietary Fiber: 1.0g
• Total Sugars: 19.5g
• Protein: 3.0g