Chocolate Coconut Milk Ice Cream Recipe
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.
- 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
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
- 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.
- Adjust Sweetness: Taste the mixture and adjust the sweetness according to your preference by adding more sweetener if necessary.
- Add Coconut Oil: Stir in the coconut oil to enhance creaminess and richness in the ice cream base.
- Pour into Container: Transfer the mixture into a freezer-safe container, spreading it evenly to prepare for freezing.
- 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.
- Freeze Longer if Desired: For a firmer consistency, leave the ice cream in the freezer for additional time after the 4-hour mark.
- 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.
- 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
