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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?
How do you get yours to stay creamy? I made this and it has lots of ice crystals in it.
I think if you let it thaw on the counter for 15 minutes or so, it gets creamier as it thaws. When it’s frozen solid, it is a little icier.
Hi Cadie,
Did you use the carton of coconut milk that you were referencing above? If so, that’s why it got icy. The lower fat content is what can make vegan ice creams icy. Same goes for if you use a can of low fat coconut milk. It’s best to use the full fat versions.
Also, someone above was asking about the ‘coconut creme’ from Trader Joes. That’s just TJ’s marketing but it’s really just plain ol’ full fat coconut milk so you’re fine.
If you want to double up on this recipe or others, you can use one can of full fat coconut milk & one can of low fat and you’ll be fine. Or you can use soy creamer in place of the low fat coconut milk if you want less of a coconut flavor.
Just remember, it’s all about your fat content. Also, a small amount of vodka has worked well for people as it prevents that icy texture. In any case, you may find that letting the ice cream sit out before serving (10-15 mins as stated above) is a helpful addition.
🙂
Actually, the Trader Joe Coconut cream is a full can of the cream, rather than mostly or partially cream. If you put it in the refrigerator to chill and separate, you won’t have any watery part–just cream.
I use only 1 tsp of vodka and it works perfectly every time. No ice crystals. Love all of the tips here.
Nice to know, thanks!
I’ve been making coconut milk ice cream for a while now. My husband’s favorite flavor is peanut Butter. It’s the exact same recipe as this post, however, instead of cocoa powder, I use peanut butter. Sometimes we add homemade hot fudge as well. We both agree that it’s the best ice cream we’ve ever had. Ever.
I’d love to hear about your recipe for homemade hot fudge! 🙂
Great, thanks – I will give it a go! I live in Australia and don’t have a TJ’s….
Can you use coconut cream?
If you’re referring to Trader Joe’s Coconut Cream, I tried using that and it worked just fine!
I just finished making this and wooow.. SO GOOD! I actually used coconut cream in place of milk, and made it into like a mousse that I could eat straight away, seriously delicious.. thanks so much for the recipe!
The faster you can eat it, the better. 😉 Glad you enjoyed it!
Make sure the coconut mik you use contains no crap like carrageenan. Carrageenan will cause huge health problems.
And by ood….. I mean good* lol
oh my…i made this last night and it is sooooo ood, i used agave instead of honey and made it in my ice cream maker….delicious! Thank you so much for sharing this.
So glad you enjoyed it!
Thanks for the recommendation on the BPA-free coconut milk from Amazon.com. I have two cans left and will look to ordering this one you mentioned. Recipe looks great! Easy and quick. I’m trying to cut back on banana consumption and this will take care of my ice cream fix. Thanks!
Can you use canned light coconut milk? What about Chocolate Almond Breeze almondmilk?
I used canned light coconut milk and it worked just fine! I’ve also made ice cream with almond milk, so you’re good to go.
Thanks for letting us know, Robin!