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

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.

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Equipment

Ice Cream Maker

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

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