Chocolate Coconut Milk Ice Cream

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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

Print Pin
4.73 from 55 votes

Chocolate Coconut Milk Ice Cream

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
Cuisine American
Keyword chocolate, coconut milk, dairy free, dessert, paleo, vegan
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 288kcal

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

  • 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.

Video

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.

Nutrition

Calories: 288kcal | Carbohydrates: 23g | Protein: 3g | Fat: 23g | Saturated Fat: 20g | Sodium: 15mg | Potassium: 326mg | Fiber: 1g | Sugar: 17g | Vitamin C: 1.1mg | Calcium: 26mg | Iron: 4.3mg
Per Serving: Calories: 288, Fat: 23g, Carbohydrates: 23g, Fiber: 1g, Protein: 3g

Enjoy!

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

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Comments

Laura

Just wanted to pop in and say this is DELICIOUS. I used Bright canned coconut milk and maple syrup. Mixed it all up, put it in the freezer to cool for 10 minutes or so (my kitchen was super hot) then put in my ice cream maker for 10-20. Added homemade dark chocolate chips, chopped cherries and ate over a banana.

SO.GOOD.

Thanks!!!

Diane

made this as pops….all gone! Really delicious and easy.

Ruth

Hello, Megan! I stumbled upon this recipe one day a couple of months ago and made it every day during the heat of the summer and now make it three times a week for my “I-Love-Store-Bought-Over-Processed-And -Bad-For-Me-Foods” husband, and he Loves this! He sits down with the container and chips away at it (as it gets a little hard but he doesn’t like when I put it on the counter since I melted it all once — makes Great smoothies/milkshakes!) so it lasts a longer than the store-bought kind. πŸ™‚ We single-handedly kept the ice-cream company in business until this recipe. My budget is now do-able and hubby loves healthy ice-cream! Thank you!

Alicia

Omg, this recipe came out a-mazing! My 4 years old couldn’t get enough of it. Tastes just like regular dairy ice cream but with the added benefit of being all natural. Will be making this recipe time and time again. πŸ™‚

Raine

Great recipe! I doubled it, added spirulina, avacado, stevia, and some raw honey. I put it in my Vitamix and then in the icecream machine! Tummy!

Lydia S

Wow! Thank you Megan for this awesome food blog/recipes!! I am so excited to make this ice-cream!
L

Jeannine

Wow, this is awesome and just what I needed. I already love Coconut ice cream and this will be more cost effective in the long run to combat my once ice cream addiction with this nondairy frozen treat:)

Shannen

Made this last night and it’s absolutely delicious, a great alternative to ice-cream!

Beatriz

I ate the 4 serving in one sitting!!!! It’s do good, but is it too bad to eat so much coconut milk in one sitting?

    Crystal Monger

    I’m not a fan of Coconut Milk so I subbed sugar free Vanilla Almond Milk. Only 30 calories per cup.

Ally

OMG! Just made this and it is amazing! Who needs actual ice cream?

demi

should I freeze the mik and get the cream or should I use the whole can with water?i am always confused in this part

    Megan

    In this case, you use the whole can!

demi

thank you.made it before I see your reply with coconut cream and it is veeery good.hard but good!!!will do it next time with the whole can but this way is also amasing.thank you so much

Mrinal

Can this be made with homemade coconut milk ?? And how do you make homemade coconut milk ??

Thank you

    Megan

    I’ve never tried making this ice cream any other way, so I can’t say for sure! The only way I can think of replicating canned coconut milk is by blending together the fresh meat and water of a young Thai coconut. That’s one of my favorite ways to make coconut milk, but you have to be comfortable hacking open the tough outer shell! Let us know if you have any success.

Sara

Made this tonight!! Been looking for an easy BUT yummy recipe and this is totally it!! I used sugar instead of honey as I read somewhere that it stops the ice cream from getting icey as well as a 1/3 teaspoon of gelatin to help with that alsoit tastes great and the part thats frozen is not icey which I’m really pleased about!! Thanks again for a great recipe πŸ™‚

Michelle

Can you use any other milk?? Whole milk or 2% milk??

Brittany

If you add a few drops of peppermint essential oil, it makes it peppermint chocolate ice cream!

Shana

I tried this recipe two weeks ago and OMG was it amazing!!! It was delicious, easy to make, and a lot cheaper than the $5.00 coconut ice cream I normally buy. Thanks so much for this recipe!!!

Courtney

I only had lowfat canned coconut milk. I first whipped some heavy cream in my blender (un-veganizing the recipe), and that seemed to give it a good consistency. I also blended in an entire avocado and about a tablespoon of cinnamon. Talk about delicious.

Anne

I am not sure if this posted, I may not have done it correctly, so here it is again. One person posted that they used liquid stevia, about 20 drops instead of honey or maple syrup. I am new to using liquid stevia, and it’s a very strong chemical taste, even though I use very little. Does it taste that way in this recipe, or does it taste like a nice sweet?

    Thursday

    STevia is used in Southern America as a contraceptive.

    An old study from 1930s was found,

Catherine

Hi,

I am on a dairy free and gluten free diet. Yesterday, as I was looking up dairy free ice cream recipes, I stumbled upon your recipe here, and oh am I glad I did!

I made this recipe last night. I used TJ’s Reduced Fat Coconut Milk (because I didnt have a can of the full-fat version), cocoa powder, raw unfiltered local honey (which is.my new favorite craving-fixer), and vanilla extract, as your recipe called for.

It was SO delicious!! My mom, boyfriend, and I each had a serving after waiting about 5 hours for it to freeze up. The ice cream wa sa bit icy on the top, which I attributed to my using the lower-fat coconut milk, but the flavor was ALL there.

Next time I will be sure to use the full-fat coconut milk, and I am sure it will come out to be more of an ice “cream”.

Thank you for a wonderful recipe!! I give it 5 out of 5 stars!

Sandi

I didn’t really expect this to look like the photo, but it does! So fantastic. I had to substitute stevia for honey, but it was still good.

Only bad thing, my kids like it. So now I have to share!

Thank you, thank you, thank you…SO good!

    mai

    Do you mind letting me know how much stevia you use to make this icecream?

Jacquelyn

Hi – I cannot eat cocoa. Is it possible to make this with fruit. Any recommended adjustments to the recipe?

Michael

What is the recipe to make a gallon of this stuff? I have one of those old hand cranked ice cream freezers that make a gallon at a time.

Rachael K

I made this on the 4th of July for my mom and my daughter, who are lactose intolerant, while the rest of the family had homemade strawberry ice cream made with dairy ingredients. I used full fat cream of coconut and followed the recipe exactly. After blending everything together I tasted it. And then tasted it again. And again. And, well, you get the picture. Most of the mixture made it to the ice cream maker and it was the best ice cream I’ve ever had! I’ll be making this again and again!

Emily

My ice-cream turned crunchy not creamy. Any ideas on how to make sure its creamy like regular ice-cream and not crunchy like tiny ice chips?

    Megan Gilmore

    Did you use full-fat coconut milk? The more fat in the milk, the creamier it will be! Also, if you let the ice cream sit on the counter for 10 minutes before serving, it should be more scoopable.

      Maddie

      Hi Megan , I have just been put on a gluten dairy and sugar free diet for medical reasons and happened to stumble upon your chocolate ice cream recipe while surfing the net . I am really excited to try it. Which is the best brand of coconut milk to use for this recipe?

Janice Marie Foote

I was using heavy whipping cream + dutched equal exchange cocoa powder 100 + maple syrup ’cause all the full fat canned coconut milks had guar gum in them. But today I found Organic Natural Value Full Fat Canned Coconut Milk BPA Free that’s only coconut milk with no guar gum or any other additive preservative etc. in it. So now I can’t wait to try this tomorrow. Also I’m going to do a blackberry version too πŸ˜€ Here’s link to the coconut milk I’m referring too ->
http://www.naturalvalue.com/wp-content/uploads/2014/11/NaturalValue-OrganicCoconutMilk.pdf

    Janice Marie Foote

    Probably didn’t need the whole small tub of blackberries, but it’s good anyhoos. Next time I’ll use less blackberries πŸ˜‰ And this is an awesome coconut ice cream base recipe to build on πŸ˜€ Thanks πŸ™‚

    jody

    Just an FYI, although the canned coconut milk link you posted looks ideal, not all of us live in the U.S. I’m Canadian and this company doesn’t sell that coconut milk here in Canada. It is available on amazon.ca for Canadians but the price is over $200 for 12 cans!!

      Rachel

      Try Real Thai brand.

Emma

Hi
My partner and I are on the paleo diet and this recipe is just perfect!! It’s an awesome way to keep down the cravings for the sugary stuff. Thank you!

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 purΓ©ed 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!

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