Chocolate Coconut Milk Ice Cream
This chocolate coconut milk ice cream is one of those recipes that surprises you with how easy and good it is. It’s made with just a few simple ingredients, doesn’t need any cooking, and can be prepared with or without an ice cream maker. The result is a creamy, chocolatey ice cream that’s completely dairy-free and perfect for scooping once it’s had a few minutes to soften.
Servings: 6 servings
Calories: 303kcal
Ingredients
- 2 cans coconut milk full-fat, chilled overnight
- ⅓ cup cocoa powder unsweetened
- ½ cup sweetener to taste (maple syrup, honey, or powdered sweetener)
- 1 tsp vanilla extract
- Pinch salt
Optional extras
- 2 tbsp coconut oil extra creaminess
- ¼ cup dark chocolate chips
- roasted chopped hazelnuts
Instructions
- Mix the chilled coconut milk with cocoa powder, sweetener, vanilla, and salt.
- Stir until completely smooth and glossy. Taste and adjust sweetness.
- Pour into a freezer-safe container.
- Freeze for 3–4 hours, stirring every hour to break up ice crystals.
- For firmer texture, freeze longer.
- Let sit at room temperature 15–20 minutes before scooping.
Notes
Churned Version (Extra Creamy)
- Blend all ingredients as above.
- Chill mixture 1 hour.
- Churn in ice cream maker according to manufacturer’s instructions.
- Freeze 1–2 hours to firm up.
- Too icy? Add 1–2 tbsp coconut oil or a splash of coconut cream.
- Too bitter? Add more sweetener or a pinch of cinnamon.
- Want it fudgier? Add 2 tbsp melted dark chocolate to the blender.
- Chocolate Coconut Almond: add chopped almonds
- Chocolate Coconut Mint: add ¼ tsp peppermint extract
- Chocolate Coconut Espresso: add 1 tsp instant espresso powder
Nutrition
Serving: 1serving | Calories: 303kcal | Carbohydrates: 6g | Protein: 4g | Fat: 32g | Saturated Fat: 28g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 18mg | Potassium: 354mg | Fiber: 2g | Sugar: 0.2g | Vitamin C: 1mg | Calcium: 29mg | Iron: 5mg | Net Carbs: 4g