Chocolate Coconut Milk Ice Cream Recipe
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.
- 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
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
- 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.
- Adjust sweetness: Taste the mixture and adjust the sweetness if needed to suit your preference, ensuring a balanced chocolate flavor.
- Add coconut oil: Stir in the coconut oil thoroughly to add richness and enhance the creaminess of the ice cream.
- Freeze the mixture: Pour the mixture into a freezer-safe container, smoothing the top with a spatula.
- 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.
- Firm up the ice cream: If you prefer a firmer ice cream, continue freezing for longer than 4 hours without stirring.
- Let it soften: Before serving, let the ice cream sit at room temperature for 15–20 minutes to soften, making it easier to scoop.
- 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
Find it online: https://topreci.com/chocolate-coconut-milk-ice-cream-recipe/
