The Dairy Free Diaries: Chocolate Chip Ice Cream with Caramel Syrup

It seems like everyone is becoming diary-free, gluten-free, and everything else that sounds remotely healthy. Is it a trend? Will it fade? Who knows. I, for one, have recently become lactose-intolerant. But before I mourned my dairy days, I decided to adjust old, familiar recipes to match my needs. Slowly, I’ve succumbed to my body’s peer pressure and have made a few dairy and gluten-free recipes lately.
I wanted to start off this series with the most original flavor: chocolate chip. (I had to add a twist, though. Cue the vegan caramel syrup.) This recipe, derived from Minimalist Baker, is made with coconut milk which makes the recipe not as heavy as normal ice cream flavors are typically. If you are looking for a light, sweet snack that won’t leave you feeling gross before you hit the sheets, then this recipe is exactly that.

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