Chocolate Coconut Milk Ice Cream Recipe

Introduction

This rich and creamy Chocolate Coconut Milk Ice Cream is a delightful dairy-free treat that’s perfect for hot days or whenever you crave a chocolatey dessert. Made with simple ingredients like coconut milk and cocoa powder, it’s easy to whip up and endlessly satisfying.

Ingredients

• 2 cans coconut milk (full-fat, chilled overnight)
• ⅓ cup unsweetened cocoa powder
• ½ cup sweetener to taste (maple syrup, honey, or powdered sweetener)
• 1 tsp vanilla extract
• Pinch of salt
• 2 tbsp coconut oil (for extra creaminess)
• ¼ cup dark chocolate chips
• Roasted chopped hazelnuts (optional, for topping)

Instructions

1. Step 1: In a mixing bowl, combine the chilled coconut milk, cocoa powder, sweetener, vanilla extract, and a pinch of salt.
2. Step 2: Stir the mixture thoroughly until it becomes smooth and glossy, then taste and adjust the sweetness if needed.
3. Step 3: Pour the chocolate mixture into a freezer-safe container and stir in the coconut oil and dark chocolate chips.
4. Step 4: Freeze the container for 3–4 hours, stirring every hour to break up ice crystals and maintain creaminess.
5. Step 5: For a firmer texture, let the ice cream freeze longer before serving.
6. Step 6: Before scooping, let it sit at room temperature for 15–20 minutes to soften slightly, then top with roasted chopped hazelnuts if desired.

Tips & Variations

• Use full-fat coconut milk and chill it thoroughly for the creamiest texture.
• Swap dark chocolate chips for vegan chocolate chunks if preferred.
• Try adding a pinch of cinnamon or a splash of espresso for extra depth of flavor.
• For nut-free, omit hazelnuts and consider toasted coconut flakes as a topping.

Storage

Store the ice cream in an airtight container in the freezer for up to 1 week. To serve, transfer the desired amount to the fridge for 10–15 minutes or leave at room temperature briefly to soften. Stir gently before scooping if ice crystals have formed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use light coconut milk instead of full-fat?

Full-fat coconut milk is recommended for a creamy texture; light coconut milk may result in a less rich and icy ice cream.

How do I prevent the ice cream from becoming too hard in the freezer?

Stirring the mixture every hour during freezing helps break up ice crystals and keeps the texture smooth. Also, letting it soften at room temperature before scooping makes serving easier.

Chocolate Coconut Milk Ice Cream Recipe

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5 from 77 reviews

This rich and creamy Chocolate Coconut Milk Ice Cream is a dairy-free, vegan-friendly dessert that combines the indulgent flavors of cocoa and coconut. Made easy with just a handful of wholesome ingredients, it’s naturally sweetened with your choice of maple syrup, honey, or powdered sweetener, enhanced with a touch of vanilla and coconut oil for extra creaminess. Topped with dark chocolate chips and roasted hazelnuts, this homemade ice cream is perfect for a delightful, guilt-free treat.

• Author: Jeannette
• Prep Time: 10 minutes
• Cook Time: 3-4 hours (active stirring time included)
• Total Time: 3 hours 10 minutes to 5 hours 10 minutes depending on freezing time
• Yield: Approximately 6 servings 1x
• Category: Dessert
• Method: Freezing
• Cuisine: Vegan
• Diet: Vegan

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 cans coconut milk (full-fat, chilled overnight)
• ⅓ cup cocoa powder (unsweetened)
• ½ cup sweetener (maple syrup, honey, or powdered sweetener, to taste)
• 1 tsp vanilla extract
• Pinch salt
• 2 tbsp coconut oil (for extra creaminess)
• ¼ cup dark chocolate chips
• Roasted chopped hazelnuts (for topping)

Instructions

1. Prepare the base: In a mixing bowl, combine the chilled coconut milk with cocoa powder, your chosen sweetener, vanilla extract, and a pinch of salt. Stir vigorously until the mixture is completely smooth and glossy.
2. Adjust sweetness: Taste the mixture and adjust the sweetness if needed to suit your preference, ensuring a balanced chocolate flavor.
3. Add coconut oil: Stir in the coconut oil thoroughly to add richness and enhance the creaminess of the ice cream.
4. Freeze the mixture: Pour the mixture into a freezer-safe container, smoothing the top with a spatula.
5. Initial freezing phase: Place the container in the freezer for 3–4 hours. Every hour, remove and stir well to break up forming ice crystals, which helps achieve a creamy texture.
6. Firm up the ice cream: If you prefer a firmer ice cream, continue freezing for longer than 4 hours without stirring.
7. Let it soften: Before serving, let the ice cream sit at room temperature for 15–20 minutes to soften, making it easier to scoop.
8. Serve and garnish: Scoop the ice cream into bowls and sprinkle with dark chocolate chips and roasted chopped hazelnuts for texture and added flavor.

Notes

• Chilling the coconut milk overnight ensures a thicker, creamier base.
• Use full-fat coconut milk for the best texture and richness.
• Stirring every hour during freezing prevents large ice crystals from forming.
• Sweeteners can be adjusted or substituted based on dietary preferences.
• Letting the ice cream soften before scooping improves texture and flavor release.
• For a nut-free version, omit the roasted hazelnuts or replace with seeds.

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