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



  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.