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!
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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.
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!
- 1 14 oz . can full-fat coconut milk
- 1/4 cup + 2 Tablespoons cocoa powder
- 1/4 cup honey (or maple syrup, for vegans)
- 1 teaspoon vanilla extract
- 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.
- If your ice cream gets too firm in the freezer, allow it to thaw at room temperature for 15-20 minutes before serving.
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!
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Reader Feedback: What’s your favorite ice cream flavor? Have you tried coconut milk ice cream before?
Ines
I made this ice cream 3 times in the past week and it’s an absolute crowd-pleaser! Thank you for this recipe! I have a quick question about the Native Forest brand coconut milk you recommend above. I’ve been trying for two years now to find the perfect canned coconut milk. I’ve settled on Trader Joe’s, simply because it’s organic (but it’s not BPA free can guaranteed) and affordable. But it separates so fast for me and it’s always a hassle to heat it before using it. The other day I made a coconut ice cream for which I had to heat the coconut-custard and let it cool in the fridge. By the time I wanted to to pour it in the ice-cream maker, it had separated and was a big mess. My friend suggested using coconut milk with a stabilizer, but I’m a little afraid of that. Now, I saw that this Native Forest brand uses organic guar gum (probably as a stabilizer?). Can you say something about that? Is that safe and healthy for me to buy in coconut milk? And do you have any experience with this coconut milk in terms of how fast it separates or stays liquid when stored in the kitchen? Thank you!! 🙂
aBIGAIL
i MADE THIS TODAY, AND IT’S NOT BAD. tHE CONSISTENCY IS LIKE ICE CREAM, BUT IT HAS A PRETTY BITTER TASTE. i WOULD SUGGEST JUST PUTTING 1/4 OF COCOA AND BUMPING UP THE HONEY/MAPLE SYRUP MEASUREMENT TO 1/3-1/2 CUP DEPENDING ON HOW SWEET YOU LIKE IT. oTHER THAN THAT IT WAS A SIMPLE RECIPE WITH A GREAT TURNOUT.