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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?
Just made a batch and the initial liquid tastes too sweet but once it froze up it was absolutely perfect! I didn’t have a whole can of coconut milk on hand so I subbed the rest (about half) with soy milk.turned out great 🙂
What percent fat do you use in your full fat coconut milk?
Let me echo the praises of others, this is delicious. I used maple syrup for the sweetener. Tastes like a luxury ice cream!
I LOVE this recipe! I have an unreal addiction to iced mochas, and that stinks when you’re trying to go paleo. I froze this recipe in ice cube trays, so I can pop a couple out, toss it in the blender with my coffee (or just in a cup of coffee if I’m in a hurry). Ta-da! Paleo mocha breakfast smoothie!
Best. Idea. Ever.
My 12 year old grandson made this ice cream today using organic maple syrup for the sweetener. Wow! Absolutely delicious and very satisfying because the cocoa powder gave it a flavor of very dark chocolate. We will definitely make it again. Thanks, Megan – your recipes are fabulous.
Hi Megan, thanks for getting back to me so quickly, I know you must be busy trying to answer everyone!!
I would like to try an add strawberries but I only have Frozen ones. Can I use and how would I use them? and how many? Thanks, don’t mean to be a bother.
Yoli
Hello, I just tried making this but just with Coconut full fat milk, vanilla, honey and a little Xylitol. I also added 2 tsp or Arrowroot powder. I churned it for over an hour and it didn’t do anything. It stayed liquid the whole time. I did put the mixture in the fridge for 2 hours before putting in the frozen ice cream maker. It is in the freezer, I went to stir it after30 minutes and it was not frozen anywhere. Can you help me please??
Thank you so much,
Yoli
I would try placing the mixture in the freezer for an hour, then try churning it again in the frozen bowl. Personally, I’ve never gotten my ice cream maker to thicken any non-dairy recipe, which is why I usually skip that part and stick it directly in the freezer to firm up. It will harden, but if you allow it to thaw for 20 minutes or so before serving, it becomes scoop-able. Best of luck to you!
this was so good i changed it only slightly i swaped the vanilla for pepermint and added a little stevia as well was so yummy
I also tried it with orange extract and it was flavor country.
Hi, do you think this recipe will also work with Silk Coconut Milk? I couldn’t find the canned anywhere!
I don’t think Silk Coconut Milk has the same texture or fat content as canned coconut milk– you need that fat content to create a creamy, rather than icy texture. The canned version can be found in most grocery stores where you’d find Thai curry paste and spices.
This is very good. I did find it quite hard- not soft and creamy like ice cream. This does make great ice pops- tastes like fudge sickles.