Chocolate Coconut Milk Ice Cream

Course: Dessert

Cuisine: American

Keyword: coconut milk ice cream

Prep Time: 10

Freeze time:: 30

Total Time: 40

Servings:

Calories: 253kcal

Author: Megan Gilmore

Don't you love it when the best dairy-free ice cream is also the easiest to make? All you need is 4 simple ingredients for this coconut milk ice cream recipe, and once it's frozen, you can hardly tell that it's made without heavy cream or refined sugar. It has a rich chocolate flavor that even fools my picky kids!

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Ingredients

1 (13.5 oz.) can full-fat coconut milk (see notes)
½ cup cacao powder
¾ cup pure maple syrup
1 teaspoon vanilla extract

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 firmer, scoopable consistency. Leftover ice cream will keep well in an airtight container in the freezer for up to 3 months.

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.

Coconut Milk Note: I've noticed that coconut milk that contains guar gum in the ingredients will produce creamier results than cans without it. Whole Foods 365 brand and the classic Native Forest option both contain it!

Don't have an ice cream maker? 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 lighter and fluffier.

Nutrition