Print

Chocolate Coconut Milk Ice Cream

Chocolate Coconut Milk Ice Cream
Print Recipe

This rich and creamy Chocolate Coconut Milk Ice Cream is a dairy-free, vegan, and gluten-free dessert bursting with deep chocolate flavor and natural sweetness from maple syrup. Made with simple pantry ingredients, it offers an indulgent yet healthy treat perfect for any occasion and customizable with nuts, spices, or fruit mix-ins.

Ingredients

Scale

Base Ingredients

  • 1 can (13.5 oz) full-fat coconut milk, shaken to combine cream and water
  • 1/2 cup unsweetened high-quality cocoa powder
  • 1/3 cup maple syrup or agave syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt

Optional Sweeteners

  • 2 tablespoons coconut sugar or date syrup (optional, for texture and sweetness variation)

Optional Mix-ins and Variations

  • 1/4 cup chopped roasted almonds, pistachios, or walnuts
  • 1/4 teaspoon ground cinnamon or a pinch of cayenne pepper
  • 2 tablespoons shredded coconut or fresh berries
  • 2 tablespoons natural peanut butter
  • Few drops peppermint extract

Instructions

  1. Prepare Your Ingredients: Gather and measure all ingredients. Shake the cans of full-fat coconut milk well to blend the cream and water, then set aside the cocoa powder, sweetener, vanilla extract, and sea salt for easy mixing.
  2. Whisk the Base: In a medium bowl, mix the cocoa powder and maple syrup (or chosen sweetener) first to help dissolve the cocoa evenly. Slowly pour in the coconut milk while whisking vigorously until the mixture is smooth and lump-free.
  3. Add Flavor Enhancers: Stir in the vanilla extract and sea salt to elevate the chocolate flavor and add depth to the ice cream base.
  4. Chill the Mixture: Cover the bowl and refrigerate the mixture for at least 2 hours or preferably overnight to chill thoroughly, ensuring a smoother ice cream texture.
  5. Freeze in an Ice Cream Maker: Pour the cold chilled mixture into your ice cream maker following the manufacturer’s instructions. Typically, churn for 20–30 minutes until it reaches a soft-serve consistency.
  6. Firm Up the Ice Cream: Transfer the soft ice cream into a freezer-safe container, cover tightly, and freeze for a minimum of 4 hours to harden into a scoopable texture.

Notes

  • Use full-fat coconut milk for a rich, creamy consistency that mimics traditional dairy ice cream.
  • Chill the base mixture well before freezing to reduce ice crystals and improve smoothness.
  • Taste the base before freezing and adjust the sweetness as freezing can reduce the perceived sweetness.
  • Avoid using light coconut milk to prevent icy or crumbly texture in the ice cream.
  • Don’t skip the pinch of sea salt to enhance and balance the chocolate flavors.
  • If you don’t have an ice cream maker, freeze in a shallow container and stir vigorously every 30 minutes to break up ice crystals until creamy.
  • Store leftovers in an airtight container in the freezer for up to one month for best quality.
  • Allow ice cream to soften 5-10 minutes at room temperature before scooping; avoid microwaving to preserve creaminess.

Nutrition

Keywords: chocolate ice cream, coconut milk ice cream, dairy-free ice cream, vegan dessert, gluten-free dessert, homemade ice cream

Find it online: https://gourmetglazing.com/chocolate-coconut-milk-ice-cream/