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This Chocolate Coconut Milk Ice Cream is life-changing. It’s rich and creamy, and entirely dairy-free! All you need is 4 simple ingredients to make it.
For an extra-fun sundae, be sure to try my Magic Shell or Peanut Butter Magic Shell topping. The peanut butter addition makes it taste like a peanut butter cup sundae!
Ingredients You’ll Need
- Coconut Milk. Use full-fat canned coconut milk. Don’t use the kind you’d buy in the refrigerated section, or a can of “lite” coconut milk, or you won’t get a classic, creamy ice cream texture.
- Cacao Powder. I tested this recipe with raw cacao powder, but I think dutch-processed cocoa powder will work similarly.
- Maple syrup. This natural sweetener works really well with chocolate flavored desserts, and it keeps this ice cream vegan-friendly. You can use honey, if you don’t need a vegan dessert, but keep in mind the honey flavor will be more noticeable, so you might want to start off with just half of the amount called for here.
- Vanilla extract. This boosts the overall flavor, but is optional.
Feel free to add in any extra flavorings you like, such as peppermint or almond extract, too. I’d start with just a 1/4 teaspoon at a time, and add more to your liking.
How to Make Coconut Milk Ice Cream
1. Blend. Add the 4 ingredient to a blender, and blend until completely smooth.
Note: If you don’t have a blender, you can whisk the ingredients together in a bowl until no clumps remain. Just make sure the coconut milk is totally smooth, as it can often separate in the can, and it’s important that it is totally creamy for the best ice cream results.
2. Freeze. You’ll get the best results if you pour this mixture into an ice cream maker and let it run for 30 to 35 minutes, until thick and creamy.
The ice cream will still be relatively soft (like soft serve) after running in the ice cream maker, but it will firm up if you transfer it to an airtight container and store it in the freezer for 4 to 6 hours, or overnight. It stays amazingly scoop-able, compared to other coconut milk recipes I’ve tried.
3. Enjoy! Scoop the ice cream into a dish or cone, and dig in! I love the rich chocolate flavor, which hides most of the coconut flavor.
How to Make it Without an Ice Cream Maker
Don’t have an ice cream maker? You can skip the machine and pour the blended chocolate mixture directly into an airtight container, instead. Place the container in the freezer and freeze for 8 to 10 hours, or overnight.
For the best texture, stir the ice cream every hour or two, to help incorporate some air into the mixture, making it more light and fluffy.
More Ice Cream Recipes
Looking for more dairy-free ice cream recipes? Try these!
- Vegan Strawberry Ice Cream (made with coconut milk)
- Coffee Ice Cream (made with cashews)
- Mint Chocolate Chip Ice Cream (made with coconut milk)
- Pistachio Ice Cream (made with pistachios)
- Avocado Ice Cream
- Instant Peach Ice Cream
- Watermelon Sorbet
- Banana Ice Cream
Ingredients
- 1 (13.5 oz.) can full-fat coconut milk (400 mL)
- 1/2 cup cacao powder (36 grams)
- 3/4 cup pure maple syrup (241 grams)
- 1 teaspoon vanilla extract (5 grams)
Instructions
- Be sure to freeze the bowl of your ice cream machine at least 24 hours in advance, if your ice cream maker requires it. In a blender, combine the coconut milk, cacao powder, maple syrup, and vanilla, and blend until smooth.
- Pour the mixture into the frozen bowl of your ice cream maker, and process until thick and creamy, about 30 to 35 minutes.
- Serve right away for a soft-serve consistency, or transfer the ice cream to an airtight container and store it in the freezer for 4 to 6 hours, for a more scoop-able consistecy. Leftover ice cream will keep well in the freezer for up to 3 months.
Video
Notes
Nutrition
Update Note: This recipe was originally posted in 2012, and has been updated in August 2021. The original measurements were 1 (13.5 oz.) can coconut milk + 6 tablespoons cacao powder + 1/4 cup honey (or maple syrup) + 1 teaspoon vanilla extract. The updated recipe gives a much better chocolate flavor and a less-icy texture compared to the original, so I hope you’ll enjoy it!
If you try this Chocolate Coconut Milk Ice Cream, please leave a comment below letting me know how you like it.
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Reader Feedback: Which ice cream flavor would you like to see next?
Fantastic! I doubled it and made a few adjustments. Went with 1/2 c maple syrup and 1/2 cup of powdered monk fruit. I also added 3 egg yolks and it’s so creamy! This will be a go to all summer!
This recipe was amazing! So easy and creamy. It is now a family favorite.
Best dairy-free chocolate ice cream recipe I’ve tried! It’s delicious, and doesn’t get hard as a rock in the freezer.
I substituted honey for the maple syrup. I would definitely chill the mixture beforehand next time though. Delicious nevertheless
Love this recipe for chocolate ice cream! So creamy, the chocolate level is perfect and only 4 ingredients! This is a household favorite now.
95% of the people are saying “great recipe but I replaced x with y”, haha. How is it great if you didn’t even want to make it the way it is!!
Wow, this exceeded my expectations! I don’t normally like coconut milk ice cream because it always has a hint of coconut flavor, but this didn’t at all! It was like a real, decadent chocolate flavored ice cream with no hint of coconut. SO delicious!! I added some peanut butter to my bowl and it was like heaven. 🙂 I never need a store bought ice cream again!
This is the best dairy free ice cream I have ever made. I’ve tried custard ice creams and other simple ice creams, but this recipe knocks them all out of the park! Here’s why – the flavor is delicious, the texture is creamy, it’s easy to make, and consistency is soft enough that you don’t have to let it thaw for 30 minutes after pulling it out of the freezer. I’ve made it twice now, and even my picky husband likes it. Thank you for sharing this recipe!