Chocolate Coconut Milk Ice Cream

This coconut milk ice cream is magical. Even though I’m not the biggest fan of coconut-flavored desserts, this one has such a rich chocolate flavor that it’s hard to resist.

I think it tastes remarkably similar to “real” ice cream made with heavy cream. (And nearly a hundred glowing reviews below agree!)

I’ve tweaked this recipe over the years to make it as easy and delicious as possible. You’ll be happy that you own an ice cream maker, even if you only dust it off a couple of times each year to make this chocolate ice cream.

⭐⭐⭐⭐⭐ Featured Review

“Best dairy-free chocolate ice cream recipe I’ve tried! It’s delicious, and doesn’t get hard as a rock in the freezer.” -Leslie

Coconut Milk Ice Cream Ingredients

Here’s what 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

Step 1:

Make sure you have frozen the bowl of your ice cream maker 24 hours in advance if your machine requires it. Then, add the coconut milk, cacao powder, maple syrup, and vanilla extract to a blender.

Secure the lid 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.

Step 2:

Pour the 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.

How to Make it Without 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 lighter and fluffier.

More Recipes To Try

If you try this ice cream recipe, please leave a comment and star rating below to let me know how you like it. I appreciate your feedback!