Basic Chocolate Ice Cream (Coconut Milk)

Why is this dairy-free ice cream just as creamy as dairy ice cream?

Coconut milk! Full fat coconut milk, to be precise.

In addition to the creaminess, coconut also lends this ice cream a great coconut flavor. If you prefer, substitute other non-dairy milks for the coconut milk, but know that the resulting ice cream with be less creamy, more icy, and harder once frozen.

Tweak the amount of cocoa powder to suit your taste! The more cocoa, the darker the ice cream will be.

1.78 from 9 votes

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Chocolate Coconut Ice Cream {dairy-free, naturally sweetened}

Why is this dairy-free ice cream just as creamy as dairy ice cream? Coconut milk! Full fat coconut milk, to be precise. Substitute in other non-dairy milks if you prefer, but know that the result won't be as creamy, or soft once frozen. Makes 2 quarts.

Course Dessert

Author Wardee Harmon

Ingredients

• 3 13- to 16-ounce cans full fat coconut milk
• 1/2 cup raw honey or maple syrup or 3/4 cup Rapadura or Sucanat
• 1/2 to 1 cup cocoa powder
• 1 teaspoon vanilla extract
• add-ins such as: shaved and unsweetened dark chocolate, toasted unsweetened coconut, finely chopped nuts, small brownie chunks, etc. (optional)

Instructions

1. Combine all ingredients (except add-ins) in blender, I love my Vitamix for blending.

2. Blend thoroughly.
3. Chill in the freezer until cold.
4. Add to ice cream maker, following manufacturer’s directions for churning.
5. Pour in add-ins during the last few minutes of churning.
6. For soft serve ice cream, eat immediately.
7. For harder ice cream, transfer to an airtight container and freeze for several hours to a day, depending on degree of hardness desired.
8. If frozen, let sit out for 5 to 10 minutes to soften up sufficiently for scooping.

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Vanilla Coconut Ice Cream {dairy-free, naturally sweetened}

Why is this dairy-free ice cream just as creamy as dairy ice cream? Coconut milk! Full fat coconut milk, to be precise. Substitute in other non-dairy milks if you prefer, but know that the result won't be as creamy, or soft once frozen. Makes 2 quarts.

Course Dessert

Author Wardee Harmon

Ingredients

• 3 13- to 16-ounce cans full fat coconut milk
• 1/2 cup raw honey or maple syrup or 3/4 cup Rapadura or Sucanat
• 2 tablespoons vanilla extract
• add-ins such as: shaved and unsweetened dark chocolate, toasted unsweetened coconut, finely chopped nuts, small brownie chunks, etc. (optional)

Instructions

1. Combine all ingredients (except add-ins) in blender.
2. Blend thoroughly.
3. Chill in the freezer until cold.
4. Add to ice cream maker, following manufacturer’s directions for churning.
5. Pour in add-ins during the last few minutes of churning.
6. For soft serve ice cream, eat immediately.
7. For harder ice cream, transfer to an airtight container and freeze for several hours to a day, depending on degree of hardness desired.

This post was featured in 26 Egg-Free Ice Cream Recipes + 17 Toppings!