Chocolate Coconut Milk Ice Cream Recipe

Introduction

This Chocolate Coconut Milk Ice Cream is a rich, dairy-free treat that combines creamy coconut milk with deep cocoa flavor. It’s naturally sweetened and easy to make at home, perfect for a refreshing dessert anytime.

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 of salt
• 2 tbsp coconut oil (for extra creaminess)
• ¼ cup dark chocolate chips
• Roasted chopped hazelnuts (optional, for topping)

Instructions

1. Step 1: In a mixing bowl, combine the chilled coconut milk, cocoa powder, sweetener, vanilla extract, and salt.
2. Step 2: Stir thoroughly until the mixture is completely smooth and glossy. Taste and adjust the sweetness if needed.
3. Step 3: Pour the mixture into a freezer-safe container and stir in the coconut oil and dark chocolate chips.
4. Step 4: Freeze for 3–4 hours, stirring every hour to break up ice crystals and ensure a creamy texture.
5. Step 5: For a firmer consistency, freeze longer as desired.
6. Step 6: Before serving, let the ice cream sit at room temperature for 15–20 minutes to soften slightly for easy scooping. Top with roasted chopped hazelnuts if you like.

Tips & Variations

• Use solid coconut oil to boost creaminess, but you can omit it for a lighter texture.
• Swap dark chocolate chips for chunks of your favorite dairy-free chocolate or add mix-ins like shredded coconut or nuts.
• Try using different sweeteners like agave or brown sugar depending on your taste preferences.
• Whisk the mixture thoroughly to avoid cocoa lumps and improve smoothness.

Storage

Store the ice cream in an airtight container in the freezer for up to 1 week. When ready to enjoy, let it thaw at room temperature for 15–20 minutes to soften before scooping. Stirring once or twice during storage helps maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use light coconut milk instead of full-fat?

Full-fat coconut milk gives the best creamy texture. Using light coconut milk may result in a less rich and slightly icy ice cream.

Is this ice cream vegan and dairy-free?

Yes, this recipe is vegan and dairy-free as it uses coconut milk and no animal products. Just ensure your sweetener and chocolate chips are vegan-friendly.

Chocolate Coconut Milk Ice Cream Recipe

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4.8 from 224 reviews

This homemade Chocolate Coconut Milk Ice Cream is a creamy, dairy-free frozen treat made with full-fat coconut milk and rich cocoa powder. Sweetened naturally with maple syrup or honey, and enhanced with coconut oil and dark chocolate chips for extra decadence, this easy-to-make ice cream combines deep chocolate flavor with subtle coconut undertones. Ideal for a vegan and gluten-free dessert, it’s perfect for anyone craving a luscious frozen treat without dairy.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 10 minutes (including freezing time)
• Yield: Approximately 6 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Vegan, Dairy-Free
• Diet: Vegan

Ingredients

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Base

• 2 cans coconut milk (full-fat, chilled overnight)
• ⅓ cup cocoa powder (unsweetened)
• ½ cup sweetener (maple syrup, honey, or powdered sweetener, adjusted to taste)
• 1 tsp vanilla extract
• Pinch of salt
• 2 tbsp coconut oil (for extra creaminess)

Add-ins

• ¼ cup dark chocolate chips
• Roasted chopped hazelnuts (for topping or mix-in, quantity as desired)

Instructions

1. Prepare the base: In a mixing bowl, combine the chilled full-fat coconut milk with the unsweetened cocoa powder, sweetener of your choice, vanilla extract, and a pinch of salt. Stir vigorously until the mixture is smooth, glossy, and fully combined. Taste the mixture and adjust the sweetness if needed.
2. Add coconut oil: Mix in the coconut oil to introduce extra creaminess and richness to your ice cream base.
3. Transfer to container: Pour the chocolate coconut mixture into a freezer-safe container suitable for ice cream freezing to ensure proper hardening.
4. Freeze with stirring: Place the container in the freezer for 3 to 4 hours, stirring every hour thoroughly to break up ice crystals and create a creamy texture.
5. Optional firmer freeze: If you prefer firmer ice cream, continue freezing beyond 4 hours until the desired consistency is reached.
6. Soften before serving: Remove the ice cream from the freezer 15 to 20 minutes prior to serving to let it soften slightly for easier scooping.
7. Add toppings: Just before serving, sprinkle roasted chopped hazelnuts and dark chocolate chips on top or fold them into the ice cream as desired.

Notes

• Chilling the coconut milk overnight helps separate the cream for a richer texture.
• Stirring during freezing is essential to prevent large ice crystals and ensure creaminess since no ice cream maker is used.
• Use full-fat coconut milk for best results; light coconut milk will make the ice cream icy and less creamy.
• Sweetener type can be adjusted based on dietary preferences or availability.
• This recipe is naturally vegan, gluten-free, and dairy-free.
• Storing leftovers in an airtight container can keep ice cream fresh for up to 1 week in the freezer.

Keywords: Chocolate ice cream, Coconut milk ice cream, Vegan ice cream, Dairy-free dessert, No churn ice cream, Coconut chocolate dessert