Chocolate Coconut Milk Ice Cream Recipe
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.
- 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
Scale
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
- 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.
- Add coconut oil: Mix in the coconut oil to introduce extra creaminess and richness to your ice cream base.
- Transfer to container: Pour the chocolate coconut mixture into a freezer-safe container suitable for ice cream freezing to ensure proper hardening.
- 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.
- Optional firmer freeze: If you prefer firmer ice cream, continue freezing beyond 4 hours until the desired consistency is reached.
- 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.
- 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
