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This chocolate coconut milk ice cream is so simple to make but it’s anything BUT ordinary. It has the perfect amount of chocolate flavor and you can use your favorite sweetener like cane sugar, maple syrup or honey! We all love the classic chocolate ice cream and this healthier twist is so satisfying in every way.
This recipe uses an ice cream machine to get that amazing texture. You can enjoy this right out of the machine for a soft serve ice cream or follow the instructions and freeze to get a scoop-able ice cream. I hope you love this chocolate ice cream!
Chocolate Coconut Milk Ice Cream
This chocolate ice cream made with coconut milk can be made vegan, dairy free, gluten free, paleo, nut free and refined sugar free.
More Healthy Dessert Recipes
If you’re on the hunt for even more healthy dessert recipes, check out some of these AMAZING treats.
- Vanilla Coconut Milk Ice Cream (Vegan + Paleo).
- Almond Flour Cherry Pie Bars (Vegan + Paleo).
- Peach Cobbler with Fresh Peaches (Gluten Free + Vegan).
- Healthy Apple Pie Bars (Gluten Free + Vegan).
Is Ice Cream Gluten Free?
This ice cream recipe is completely gluten free as it does not use any gluten containing ingredients.
Can Ice Cream Be Healthy?
Depending on your definition of healthy, this ice cream can be a much healthier option than classic ice cream in the store. This recipe calls for coconut milk instead of dairy and there are options for sweeteners like maple syrup or honey to keep this recipe refined sugar free!
Can I Make Ice Cream without Heavy Cream?
This recipe doesn’t call for any heavy cream! Instead we are using coconut milk from a can to reach the perfect creamy texture.
Can I Make Ice Cream Without a Machine?
This ice cream recipe uses a machine to create the perfect creamy texture. If you don’t have an ice cream maker, then I recommend looking for a different recipe that specifies you don’t need one.
Chocolate Ice Cream Ingredients:
Coconut milk: I use the full fat coconut milk from a can from the Thai Kitchen brand. I wouldn’t recommend using any other coconut milk option, as it will change the texture.
You can replace the coconut milk with 3 + 1/3 cups of half and half for a dairy option.
Sweetener: You can use your preferred sweetener for this recipe. Maple syrup and cane sugar are my favorite options and they both work perfectly in this recipe. You can also use honey or coconut sugar but I recommend tasting the mixture before freezing and adding extra if it’s not sweet enough.
Cocoa powder: This is the perfect ingredient to get that rich chocolate flavor. You can substitute cacao powder but it will change the flavor as it’s more bitter.
Vanilla extract: I use pure vanilla extract for this ice cream and it adds a bit more depth to the flavor.
Sea salt: This enhances the flavors a bit and you don’t need much! Feel free to use less or more to your preference.
Homemade Ice Cream Tips
Please start by reading the instructions for your specific ice cream maker! Follow them and adjust this recipe as needed.
If you have an electric ice cream maker, the freezer bowl needs to be frozen for at least 24 hours in a flat, upright position. I always keep my bowl in the back of my freezer so it’s ready whenever I want to use it!
Your freezer bowl needs to stay frozen as long as possible. I always recommend preparing your ingredients and blending them before taking your bowl out of the freezer.
Follow the instructions for your ice cream maker perfectly. Many tell you to first, turn on the machine and allow it to turn multiple times before pouring in your ingredients. Doing this can help your ice cream freeze evenly and prevent issues with your machine.
In the recipe instructions, you’ll see options for soft serve ice cream and a scoop-able ice cream. If you want a scoop-able ice cream place in a container in the freezer for 3-4 hours. Before serving, take it out of the freezer to let it sit and slightly defrost for 5 minutes. Doing this will create the most creamy, scoop-able ice cream!
I’ve found the most helpful tip to keeping my ice cream soft and creamy is sealing the air out when in the freezer for multiple days. I cut out a peice of parchment paper to the size of the ice cream and place right on top sealing out any air, then place a lid directly on top if you want. This prevents freezer burn and keeps it from getting too hard if it’s in the freezer for multiple days.
The Perfect Ice Cream Maker
If you’re looking for a good ice cream maker for homemade ice cream, I would recommend something simple. Both of these options would work well for this recipe along with so many others.
Here’s an electric ice cream maker that can hold 2 quarts.
Here’s an electric ice cream maker that will hold 1.5 quarts which is slightly smaller, but will work for this recipe.
Chocolate Coconut Milk Ice Cream
- 2 13.5 ounce cans coconut milk* (full fat)
- 1 cup sweetener (pure maple syrup, cane sugar, honey all work well)
- 1/3 cup cocoa powder
- 2 Tablespoons vanilla extract
- 1/8 teaspoon sea salt
- Start by checking your ice cream maker freezer bowl. If you're using an electric ice cream maker, the inner bowl needs to be frozen for at least 24 hours before using. Keep in the freezer until just before your ready to add ingredients, as it can defrost quickly. You'll want the bowl as cold as possible to create the ice cream.
- Add all your ingredients to a high speed blender. Blend on high until everything is combined and sugars are disolved. (This can take 3-5 minutes).
- Now, take the freezer bowl out of the freezer and assemble your ice cream maker.
- After turning on your ice cream maker and allowing it come to full speed, pour in your blended ingredients. (Make sure you follow instructions for your machine).
- Allow your ice cream maker to run until your ice cream is thick and frozen to your liking. This can take anywhere from 20-40 minutes.
- Serve now as soft serve ice cream or freeze for a scoop-able option.
- Transfer ice cream to a freezer safe container and place a layer of parchment paper across the top to seal out any air. Freeze for 4 hours or up to a couple weeks!
- Before serving, remove from the freezer and allow it to sit at room temp for 5 minutes before digging in! This will create the perfect scoop-able ice cream!
- I use the Thai Kitchen unsweetened coconut milk from a can. This option always turns out well*
More Dessert Recipes
Here are some more amazing dessert recipes to add to your collection!
- Pumpkin Ice Cream (Vegan + Paleo).
- Peanut Butter Cookies (Gluten Free + Dairy Free).
- Strawberry Pie Bars (Gluten Free + Vegan).
Thanks For Stopping By
This post is a recipe for chocolate coconut milk ice cream! This ice cream is made in an ice cream machine and so creamy with the dairy free coconut milk. If you enjoyed this recipe please consider leaving a comment below, as it supports my blog. Thank you for stopping by and have a great rest of your day!