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Chocolate Coconut Milk Ice Cream

This ice cream is unbelievably easy to make.

It’s a good thing, too, since it doesn’t seem to last long in our freezer.

Using only a handful of ingredients, including coconut milk as the base, this chocolate ice cream is a great alternative for those of you looking for a cold and creamy treat, but would rather avoid the traditional dairy version. The result is just as decadent-tasting as the real thing, but lighter on your digestion.

You don’t even need an ice cream maker to prepare it!

Chocolate Coconut Milk Ice Cream
makes 4 servings

Inspired by this recipe

Ingredients:

1 14 oz. can full-fat coconut milk (<– this brand is BPA-free)
1/4 cup + 2 Tablespoons cocoa powder
1/4 cup honey (or maple syrup, for vegans)
1 teaspoon vanilla extract

Directions:

Combine all of the ingredients in a blender, and blend until smooth and creamy. (Originally, I tried whisking them together in a bowl, but the blender was much more effective!)

Adjust the flavor to your taste, then transfer to a freezer-safe container. Place in the freezer for 4-6 hours, or until firm.

Note: Alternatively, you could use an ice-cream maker at this point, which will freeze your ice cream in about 20 minutes. Simply follow the manufacturer’s directions.

If your ice cream gets too firm in the freezer, allow it to thaw at room temperature for 15-20 minutes before serving.


4.9 from 15 reviews
Chocolate Coconut Milk Ice Cream
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Using only a handful of ingredients, including coconut milk as the base, this chocolate ice cream is a great alternative for those of you looking for a cold and creamy treat, but would rather avoid traditional dairy versions. The result is just as decadent-tasting as the real thing, but lighter on your digestion. You don't even need an ice cream maker to prepare it!
Ingredients
  • 1 14 oz. can full-fat coconut milk
  • ¼ cup + 2 Tablespoons cocoa powder
  • ¼ cup honey (or maple syrup, for vegans)
  • 1 teaspoon vanilla extract
Instructions
  1. Combine all of the ingredients in a blender, and blend until smooth and creamy. (Originally, I tried whisking them together in a bowl, but the blender was much more effective!)
  2. Adjust the flavor to your taste, then transfer to a freezer-safe container. Place in the freezer for 4-6 hours, or until firm.
  3. If your ice cream gets too firm in the freezer, allow it to thaw at room temperature for 15-20 minutes before serving.
Notes
Alternatively, you could use an ice-cream maker, which will freeze your ice cream in about 20 minutes. Simply follow the manufacturer's directions.

Enjoy!

Reader Feedback: What’s your favorite ice cream flavor? Have you tried coconut milk ice cream before?

100 comments to Chocolate Coconut Milk Ice Cream

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