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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.

chocolate coconut milk ice cream with chocolate sauce on top

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.

can of coconut milk next to ice cream ingredients

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.

chocolate coconut milk ingredients in blender

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.

chocolate coconut milk ice cream poured into ice cream maker and frozen

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.

chocolate coconut milk ice cream scooped in pan

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.

chocolate coconut milk ice cream in two dishes overhead

More Ice Cream Recipes

Looking for more dairy-free ice cream recipes? Try these!

chocolate coconut milk ice cream in two dishes overhead

Chocolate Coconut Milk Ice Cream

4.81 from 101 votes
This Chocolate Coconut Milk Ice Cream is made with just 4 simple ingredients! It's so rich and creamy that it tastes like the real thing, but it's entirely dairy-free.
prep10 mins Freeze time:30 mins total40 mins
Servings:6

Ingredients
 
 

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.
    chocolate coconut milk ingredients in blender
  • Pour the mixture into the frozen bowl of your ice cream maker, and process until thick and creamy, about 30 to 35 minutes.
    chocolate coconut milk ice cream poured into ice cream maker and frozen
  • 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.
    finished coconut milk ice cream served in dishes

Video

Notes

This recipe makes roughly 3 cups of ice cream, so the nutrition information is for a 1/2 cup serving. This is automatically calculated, and is just an estimate, not a guarantee.
Don't have an ice cream maker? Simply pour the blended chocolate mixture into an airtight container and freeze overnight. Stir the mixture every hour or two, to help incorporate air into the ice cream, making it more light and fluffy.

Nutrition

Calories: 253kcal | Carbohydrates: 33g | Protein: 3g | Fat: 15g | Saturated Fat: 13g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 13mg | Potassium: 341mg | Fiber: 3g | Sugar: 24g | Vitamin C: 1mg | Calcium: 65mg | Iron: 3mg
Course: Dessert
Cuisine: American
Keyword: coconut milk ice cream

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.

Reader Feedback: Which ice cream flavor would you like to see next?

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.

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Comments

  1. Food allergic daughter approved! It never made it into the freezer; she ate some right away. Already have the second batch going. Thanks so much for this recipe.

  2. This recipe is so delicious! It is very rich, too. This will be my new ice cream go-to. I made it without an ice cream maker and it still worked great. This is a must try!

  3. It is a great recipe – I always worry that the ice cream without real cream and egg yolks will be thin and health-food-lack-of-taste like, but not here. It’s very creamy and almost custardy. We’ve added some unsweetened coconut shreds for texture and drizzled homemade chocolate syrup – it is perfect. Tonight will make more and add some peanut butter. I think the quality of ingredients is paramount – with good cacao, top shelf maple and organic coconut milk – superb. Thank you!

  4. This was the best coconut milk ice cream I have ever had! I put it in my ice cream machine. The consistency was amazing and 2 days later, it was still scoopable – and delicious.

  5. Amazing recipe! I was out of cream, otherwise would never have researched alternate options like coconut milk. I used Dutch process cocoa and added toasted almonds and marshmallow fluff for a rocky road spin. So impressed how similar it is to ice cream made with cream. Thanks for a great recipe.

  6. Holy smokes that’s tasty. No ice cream maker, so I just poured the mix into a glass container with a lid and did the fork into mouth, I mean fork stir. Why did each bit I stirred end up in my mouth??? Anyway, I think this is the best chocolate ice cream vegan or not that I have ever enjoyed thank you!

  7. This recipe was wonderful! It was so creamy and I love that it is sweetened with maple syrup.
    I was thinking of adding other ingredients like nuts or marshmellows to make a rocky road or even peanut butter to make a chocolate peanut butter flavor. Do you think I would run into any freezing problems? Thanks.