Why You’ll Love This Recipe

Chocolate Coconut Milk Ice Cream is a decadent and creamy dessert that combines the richness of chocolate with the subtle coconut flavor in a dairy-free and vegan-friendly treat. The coconut milk gives it a smooth, velvety texture, while the chocolate flavor is rich and indulgent. This ice cream is perfect for anyone who is looking for a dairy-free or vegan alternative to traditional ice cream, but it’s so delicious that even non-vegans will love it! It’s a perfect dessert for hot summer days, after dinner, or whenever you’re craving something sweet and cold.

Ingredients

  • 2 cans (13.5 oz each) full-fat coconut milk

  • 1/2 cup granulated sugar (or sweetener of choice)

  • 1/2 cup unsweetened cocoa powder

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon salt

  • 1/4 cup dairy-free chocolate chips (optional, for added texture)

  • 1/4 cup coconut flakes (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Prepare the Coconut Milk Base:
    In a medium saucepan, combine the coconut milk, sugar, and cocoa powder. Heat the mixture over medium heat, whisking constantly, until the sugar dissolves and the cocoa powder is fully incorporated. Continue cooking for another 2-3 minutes, but do not let the mixture boil. Once everything is combined and smooth, remove the saucepan from the heat.

  2. Add Flavor:
    Stir in the vanilla extract and salt. Let the mixture cool down to room temperature.

  3. Chill the Mixture:
    Once the chocolate coconut milk mixture has cooled, place it in the refrigerator for at least 2-3 hours, or until it is completely chilled. This step is important for achieving the smoothest texture when churning.

  4. Churn the Ice Cream:
    Once the mixture is chilled, pour it into an ice cream maker. Follow the manufacturer’s instructions for your ice cream maker. Typically, this will take about 20-25 minutes until the ice cream reaches a soft-serve consistency.

  5. Add Mix-ins (Optional):
    If you’d like to include chocolate chips or coconut flakes, add them during the last 2-3 minutes of churning.

  6. Freeze the Ice Cream:
    Transfer the ice cream to an airtight container and freeze for at least 4 hours, or until fully set and firm.

  7. Serve:
    Scoop the chocolate coconut milk ice cream into bowls or cones and serve. If the ice cream is too firm, allow it to sit at room temperature for a few minutes to soften before serving.

Servings and Timing

  • Servings: About 6-8 servings

  • Prep Time: 10 minutes

  • Chilling Time: 2-3 hours

  • Churning Time: 20-25 minutes

  • Freezing Time: 4 hours

  • Total Time: 6-7 hours (with chilling and freezing)

Variations

  • Chocolate Fudge Swirl: Add a swirl of chocolate fudge sauce or a layer of caramel sauce in between the layers when freezing the ice cream for extra richness.

  • Peanut Butter Swirl: Add a ribbon of peanut butter into the ice cream while churning for a delightful peanut butter chocolate combination.

  • Mint Chocolate: Add 1-2 teaspoons of peppermint extract during the heating step for a refreshing minty twist.

  • Nutty addition: Toss in chopped almonds, walnuts, or hazelnuts when churning for a crunchy texture contrast.

  • Spiced version: For a warm touch, add 1/4 teaspoon of cinnamon or chili powder to the mixture before churning.

Storage/Reheating

  • Storage: Store the ice cream in an airtight container in the freezer for up to 1-2 weeks. Make sure the container is tightly sealed to prevent ice crystals from forming.

  • Reheating: Ice cream doesn’t need to be reheated. If it’s too hard after freezing, let it sit at room temperature for a few minutes to soften before scooping.

FAQs

1. Can I use almond milk instead of coconut milk?

Coconut milk gives this ice cream its signature richness, but you can substitute it with almond milk. However, the texture will be a bit less creamy. Using full-fat almond milk or adding a thickening agent like cornstarch may help improve the texture.

2. Can I make this ice cream without an ice cream maker?

Yes, you can make this ice cream without an ice cream maker! Pour the chilled mixture into a shallow pan, and freeze it. Every 30 minutes, use a fork to scrape and stir the mixture until it reaches a creamy, ice cream-like consistency. This method requires more time but can still work well.

3. Can I make this recipe sweeter?

If you like your ice cream sweeter, you can increase the sugar or add a different sweetener like maple syrup or agave nectar. Just be sure to taste the mixture before chilling and adjust the sweetness to your liking.

4. Can I use coconut milk from a carton instead of canned coconut milk?

Canned full-fat coconut milk is recommended for this recipe as it provides a creamy and rich texture. Coconut milk from a carton is usually diluted and works better for beverages, so using canned coconut milk is ideal for ice cream.

5. Can I add fresh fruit to this ice cream?

Yes, you can fold in fresh fruit like chopped strawberries or raspberries towards the end of the churning process for a fruity addition. Just be mindful of the added moisture, which could affect the texture.

6. How can I make the ice cream extra creamy?

To make your ice cream extra creamy, ensure that you’re using full-fat coconut milk. Additionally, chilling the mixture thoroughly before churning and incorporating some coconut oil can improve the texture.

7. Can I make this ice cream chocolate-mint flavored?

Yes! Add 1-2 teaspoons of peppermint extract to the chocolate mixture before chilling, and you’ll have a delightful chocolate-mint version of this ice cream.

8. How long does this ice cream last in the freezer?

This ice cream can last in the freezer for up to 1-2 weeks. After that, it may start to lose its creamy texture and become more icy.

9. Can I add more chocolate to the ice cream?

Absolutely! You can increase the amount of cocoa powder for a richer chocolate flavor or add dairy-free chocolate chips for extra chocolatey bites.

10. Is this ice cream suitable for vegans?

Yes, this Chocolate Coconut Milk Ice Cream is completely vegan, as it’s made with coconut milk and contains no dairy.

Conclusion

Chocolate Coconut Milk Ice Cream is a rich, creamy, and decadent dessert that’s perfect for those who are looking for a dairy-free or vegan alternative to traditional ice cream. With its smooth texture and rich chocolate flavor, it’s sure to satisfy any sweet tooth. The coconut milk gives it a luxurious creaminess, and with endless variations to customize the recipe, you’ll never get bored. Enjoy this refreshing treat on a hot summer day, or anytime you want to indulge in a delicious, plant-based dessert!

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Chocolate Coconut Milk Ice Cream

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  • Author: Lisa
  • Prep Time: 10 minutes
  • Total Time: 6-7 hours
  • Yield: 6-8 servings
  • Category: Dessert
  • Method: Churned
  • Cuisine: American
  • Diet: Gluten Free
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Description

Chocolate Coconut Milk Ice Cream is a rich, creamy, and decadent dessert that offers the perfect combination of indulgent chocolate flavor and subtle coconut notes. Made with coconut milk for a smooth, velvety texture, this dairy-free and vegan-friendly ice cream is so delicious that even non-vegans will love it! Perfect for hot summer days or whenever you’re craving a sweet and cold treat, this ice cream is easy to make and customizable with fun variations like peanut butter swirl or mint chocolate.

Ingredients

  • 2 cans (13.5 oz each) full-fat coconut milk

  • 1/2 cup granulated sugar (or sweetener of choice)

  • 1/2 cup unsweetened cocoa powder

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon salt

  • 1/4 cup dairy-free chocolate chips (optional, for added texture)

  • 1/4 cup coconut flakes (optional, for garnish)

Instructions

  • Prepare the Coconut Milk Base: In a medium saucepan, combine the coconut milk, sugar, and cocoa powder. Heat over medium heat, whisking constantly until the sugar dissolves and the cocoa powder fully incorporates. Do not let it boil. Cook for 2-3 minutes, then remove from heat.

  • Add Flavor: Stir in the vanilla extract and salt. Let the mixture cool to room temperature.

  • Chill the Mixture: Once cooled, place the mixture in the refrigerator for 2-3 hours until completely chilled.

  • Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and follow the manufacturer’s instructions (about 20-25 minutes) until the ice cream reaches a soft-serve consistency.

  • Add Mix-ins (Optional): If using chocolate chips or coconut flakes, add them during the last 2-3 minutes of churning.

  • Freeze the Ice Cream: Transfer the ice cream to an airtight container and freeze for at least 4 hours or until fully set.

  • Serve: Scoop the ice cream into bowls or cones and enjoy! If too firm, let it sit at room temperature for a few minutes to soften before serving.

Notes

For a chocolate fudge swirl, add fudge sauce between the layers when freezing the ice cream.Add 1-2 teaspoons of peppermint extract for a refreshing mint chocolate flavor.You can also add chopped nuts for added crunch or a peanut butter swirl for a rich twist.

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