Saturday, May 28

    Chocolate Coconut Milk Ice Cream


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    This Chocolate Coconut Milk Ice Cream is life-changing. It’s rich and creamy, and entirely dairy-free! All you need is 4 simple ingredients to make it.

    chocolate coconut milk ice cream with chocolate sauce on top

    For an extra-fun sundae, be sure to try my Magic Shell or Peanut Butter Magic Shell topping. The peanut butter addition makes it taste like a peanut butter cup sundae!

    Ingredients You’ll Need

    • Coconut Milk. Use full-fat canned coconut milk. Don’t use the kind you’d buy in the refrigerated section, or a can of “lite” coconut milk, or you won’t get a classic, creamy ice cream texture.
    • Cacao Powder. I tested this recipe with raw cacao powder, but I think dutch-processed cocoa powder will work similarly.
    • Maple syrup. This natural sweetener works really well with chocolate flavored desserts, and it keeps this ice cream vegan-friendly. You can use honey, if you don’t need a vegan dessert, but keep in mind the honey flavor will be more noticeable, so you might want to start off with just half of the amount called for here.
    • Vanilla extract. This boosts the overall flavor, but is optional.

    Feel free to add in any extra flavorings you like, such as peppermint or almond extract, too. I’d start with just a 1/4 teaspoon at a time, and add more to your liking.

    can of coconut milk next to ice cream ingredients

    How to Make Coconut Milk Ice Cream

    1. Blend. Add the 4 ingredient to a blender, and blend until completely smooth.

    Note: If you don’t have a blender, you can whisk the ingredients together in a bowl until no clumps remain. Just make sure the coconut milk is totally smooth, as it can often separate in the can, and it’s important that it is totally creamy for the best ice cream results.

    chocolate coconut milk ingredients in blender

    2. Freeze. You’ll get the best results if you pour this mixture into an ice cream maker and let it run for 30 to 35 minutes, until thick and creamy.

    The ice cream will still be relatively soft (like soft serve) after running in the ice cream maker, but it will firm up if you transfer it to an airtight container and store it in the freezer for 4 to 6 hours, or overnight. It stays amazingly scoop-able, compared to other coconut milk recipes I’ve tried.

    chocolate coconut milk ice cream poured into ice cream maker and frozen

    3. Enjoy! Scoop the ice cream into a dish or cone, and dig in! I love the rich chocolate flavor, which hides most of the coconut flavor.

    chocolate coconut milk ice cream scooped in pan

    How to Make it Without an Ice Cream Maker

    Don’t have an ice cream maker? You can skip the machine and pour the blended chocolate mixture directly into an airtight container, instead. Place the container in the freezer and freeze for 8 to 10 hours, or overnight.

    For the best texture, stir the ice cream every hour or two, to help incorporate some air into the mixture, making it more light and fluffy.

    chocolate coconut milk ice cream in two dishes overhead

    More Ice Cream Recipes

    Looking for more dairy-free ice cream recipes? Try these!

    Chocolate Coconut Milk Ice Cream

    This Chocolate Coconut Milk Ice Cream is made with just 4 simple ingredients! It’s so rich and creamy that it tastes like the real thing, but it’s entirely dairy-free.

    Keyword coconut milk ice cream

    • Be sure to freeze the bowl of your ice cream machine at least 24 hours in advance, if your ice cream maker requires it. In a blender, combine the coconut milk, cacao powder, maple syrup, and vanilla, and blend until smooth.

    • Pour the mixture into the frozen bowl of your ice cream maker, and process until thick and creamy, about 30 to 35 minutes.

    • Serve right away for a soft-serve consistency, or transfer the ice cream to an airtight container and store it in the freezer for 4 to 6 hours, for a more scoop-able consistecy. Leftover ice cream will keep well in the freezer for up to 3 months.

    This recipe makes roughly 3 cups of ice cream, so the nutrition information is for a 1/2 cup serving. This is automatically calculated, and is just an estimate, not a guarantee.
    Don’t have an ice cream maker? Simply pour the blended chocolate mixture into an airtight container and freeze overnight. Stir the mixture every hour or two, to help incorporate air into the ice cream, making it more light and fluffy.

    Calories: 127kcal | Carbohydrates: 31g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 201mg | Fiber: 2g | Sugar: 24g | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg

    Update Note: This recipe was originally posted in 2012, and has been updated in August 2021. The original measurements were 1 (13.5 oz.) can coconut milk + 6 tablespoons cacao powder + 1/4 cup honey (or maple syrup) + 1 teaspoon vanilla extract. The updated recipe gives a much better chocolate flavor and a less-icy texture compared to the original, so I hope you’ll enjoy it!

    If you try this Chocolate Coconut Milk Ice Cream, please leave a comment below letting me know how you like it.

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