Chocolate Coconut Milk Ice Cream

This ice cream is unbelievably easy to make.

chocolate coconut ice cream in a small white bowl

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!)

mixing chocolate coconut ice cream in a bowlAdjust 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.

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

chocolate coconut milk ice cream in a small bowl

4.9 from 38 votes
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Chocolate Coconut Milk Ice Cream
Prep Time
10 mins
Total Time
10 mins
 

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!

Course: Dessert
Servings: 4
Calories: 288 kcal
Author: Detoxinista.com
Ingredients
  • 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
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.
Recipe 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?

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Comments

Gayle

I have been making coconut milk ice cream for a few years. I use agave but must try honey. It is always a versatile base for any flavour. A few of my favourites are fresh raspberries with Limoncello and puréed strawberries with stewed rhubarb swirled in. I make a bourbon manhattan ice cream which is amazing!

    Kim

    Can u share your bourbon manhattan recipes please, Gayle?

Debbie

This is amazing! It’s a million times better than the expensive store bought coconut ice cream and ridiculously easy! It really tastes like rich creamy regular ice cream.I haven’t had ice cream in over a year.I’m so happy now.

Thank you so much for sharing this?

Courtney Ramirez

I tried this last night for the first time. It is absolutely amazing! I had to wait until this morning to taste it and I was shocked at how great it turned out. It’s soft just like ice cream. I was worried that when I tried to scoop it would be hard as a rock but not this ice cream, it scoops out just like the kind you buy from the store. Thank you so much for this healthy alternative!

Donna

This was amazing. Rich, creamy, decadent, chocolatey, sweet…a perfect treat!

Dee

The taste was AbFab, like a fudgecicle. My first time making ice cream. It did get rock hard. Left it out for 30 minutes, but had to nuke it for 30 seconds at 30%. Makes me wonder what commercial ice cream making companies put in theirs that keeps it soft? Scary thought. I’ll take homemade, thank you very much! My husband told me to pour mix into the ice pop molds I have. Brilliant!

NICOLE

TWO THUMBS UP!

Cristina

Hi from Brazil!
I am trying to do this receipe, but I dont’t know exactly how much of coconut milk I should add.
Anyone could give me a hand and convert it to the exact amount in liters, please!?

Anne

Hi I am searching for a chocolate ice milk recipe, as it will be low fat. Your recipe sounds great, as well as easy. But it will be more “points” then premium ice cream on my Weight Watchers plan. Do you have any suggestions to make this into an “ice milk”?
Thanks.

Aaron

I put it in the freezer about an hour ago and then realized I didn’t put in any vanilla.

CC

I recently had dairy free/egg free/gluten free/soy free soft serve ice cream at Babycakes bakery in Disney Springs. I LOVED it sooo much I knew I had to try to recreate it at home. In my recipe search I came across this recipe. Oh my word!!! This ice cream is absolutely AMAZING!!!.I added dairy free chocolate chips to it and a little almond extract too. Then I popped it in my ice cream maker and out came the most delectable ice cream ever!!! Even better than Babycakes!!! Thank you so very much…I have missed ice cream terribly, but no more!

Kelly Madigan

Hi.

I have been using this recipe for over a year now. Just love it. You always combine the perfect amount of natural sweetener with flavour.

I was wondering if you have considered or tried adding a little bit of thickening agent such as guar gum to make it more creamy?

So. Have you made it into popsicles?

The work you invest into your site makes a tremendous difference in our lives.

Thanks
Take Care

Kelly

Kelly Madigan

Just making sure my rating of 4 stars was included in previous question.

Karen

I just made this and used almond extract and added raw almonds. I have a Vitamix, so super easy. I’ve been stirring it every half hour so it would geeze nice and……

OMG…. You guessed it…… I ate the whole batch.. Best ice cream ever!

kenniceangle

This was amazing. It’s better than the expensive store bought coconut ice cream and ridiculously easy!

Wynne

This was great! So chocolaty. I’m looking forward to trying the almond variation. I used a whole vanilla bean and a pinch of salt, For scoopability, more sugar or 1-2T. alcohol (e..g vodka) are tricks. Oh, and I have an ice cream machine, so I used that, but the mix didn’t aerate very much, so I’m looking forward to trying simple freezing.

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.

Sivab ebbert

DElicious 😋 followed the recipe exact and it turned out amazing – thank yoi

Sarah - dairy and soy free for my breastfeeding 5m/o

Is there any way to make it less… chrystally? It tastes lovely but very ICey!

Lenny

I made this foLlowing dirEctions.
The taste was sPectaCular. HOwever, thEre were Tiny ice cRystals in the ice cream whicH made The tExture less creamy and smooth.
Any ideas whAt could have hAppened? Or is this whats supposed to happen when it freezes?
Thanks!!

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