Chocolate Coconut Milk Ice Cream Recipe

Introduction

This Chocolate Coconut Milk Ice Cream is a creamy, dairy-free treat that’s rich in chocolate flavor and naturally sweetened. Perfect for a refreshing dessert that’s both indulgent and vegan-friendly.

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 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 bowl, mix the chilled coconut milk with cocoa powder, sweetener, vanilla extract, and a pinch of salt.
2. Step 2: Stir the mixture until it is completely smooth and glossy. Taste and adjust the sweetness as needed.
3. Step 3: Pour the mixture into a freezer-safe container, then gently fold in the coconut oil for extra creaminess.
4. Step 4: Place the container in the freezer. Freeze for 3–4 hours, stirring every hour to break up any ice crystals and keep the texture smooth.
5. Step 5: For a firmer texture, freeze the ice cream longer without stirring.
6. Step 6: Before serving, let the ice cream sit at room temperature for 15–20 minutes to soften slightly.
7. Step 7: Scoop into bowls or cones, top with dark chocolate chips and roasted chopped hazelnuts if desired, and enjoy.

Tips & Variations

• For a richer flavor, toast the cocoa powder lightly before mixing.
• Substitute the sweetener with agave syrup or coconut sugar to change sweetness profiles.
• Add a splash of coffee or espresso for a mocha twist.
• Mix in shredded coconut or freeze-dried fruit for extra texture.
• Use a hand mixer when stirring to achieve a fluffier consistency.

Storage

Store the ice cream in an airtight container in the freezer for up to 1 week. Allow it to sit at room temperature for about 15-20 minutes before scooping for the best texture. Avoid repeated thawing and refreezing to keep ice crystals minimal.

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 the creamiest texture. Light coconut milk tends to be more watery and may result in icy, less creamy ice cream.

How do I make this recipe nut-free?

Simply omit the roasted chopped hazelnuts topping, or substitute with seeds like pumpkin or sunflower seeds for a crunchy nut-free alternative.

Chocolate Coconut Milk Ice Cream Recipe

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★★★★★

4.7 from 122 reviews

This rich and creamy homemade Chocolate Coconut Milk Ice Cream is a delightful dairy-free treat made with full-fat coconut milk, cocoa powder, and your choice of sweetener. Enhanced with coconut oil for extra creaminess and studded with dark chocolate chips and roasted hazelnuts, this easy-to-make frozen dessert offers a luscious texture and intense chocolate flavor perfect for vegan and dairy-free diets.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 10 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Vegan, Dairy-Free
• Diet: Vegan

Ingredients

Scale 1x2x3x

Ice Cream Base

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

Mix-ins & Toppings

• ¼ cup dark chocolate chips
• Roasted chopped hazelnuts (quantity as desired)

Instructions

1. Combine Ingredients: In a large mixing bowl, whisk together the chilled coconut milk, unsweetened cocoa powder, your chosen sweetener, vanilla extract, and a pinch of salt until the mixture is completely smooth and glossy. This ensures an even distribution of flavors and a velvety texture.
2. Adjust Sweetness: Taste the mixture and adjust the sweetness according to your preference by adding more sweetener if necessary.
3. Add Coconut Oil: Stir in the coconut oil to enhance creaminess and richness in the ice cream base.
4. Pour into Container: Transfer the mixture into a freezer-safe container, spreading it evenly to prepare for freezing.
5. Freeze and Stir: Place the container in the freezer. Freeze for 3 to 4 hours, stirring vigorously every hour to break up any ice crystals and maintain a smooth texture.
6. Freeze Longer if Desired: For a firmer consistency, leave the ice cream in the freezer for additional time after the 4-hour mark.
7. Prepare to Serve: Remove the ice cream from the freezer about 15 to 20 minutes before serving to soften slightly, making it easier to scoop.
8. Add Mix-ins and Serve: Stir in the dark chocolate chips and sprinkle roasted chopped hazelnuts on top or fold them into the ice cream before serving for added texture and flavor.

Notes

• Be sure to chill the coconut milk cans overnight for best texture.
• Stirring every hour while freezing prevents large ice crystals and gives a creamier mouthfeel.
• You can substitute the sweetener with your preferred option to keep it vegan or ketogenic.
• Letting the ice cream sit at room temperature before scooping helps achieve a perfect scoop.
• For variations, add flavor extracts like almond or espresso to customize the flavor profile.

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