Chocolate Coconut Milk Ice Cream

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This coconut milk ice cream is magical. Even though I’m not the biggest fan of coconut-flavored desserts, this chocolate tastes so rich that it’s hard to resist.

I think it tastes very similar to the “real” ice cream made with heavy cream. (And the nearly one hundred glowing comments below agree!)

Over the years, I’ve tweaked this recipe to make it as simple and delicious as possible. Even if you only dust it a few times a year to make chocolate ice cream, you’ll be glad to own an ice cream maker.

⭐⭐⭐⭐⭐ Featured Comments

“The best dairy-free chocolate ice cream recipe I’ve tried! It’s delicious and it’s not hard to be a rock in the freezer.” -leslie

Chocolate Coconut Milk Ice Cream and Chocolate Sauce Top

Coconut milk ice cream ingredients

Here is what you need:

Coconut milk. Use full-fat canned coconut milk. Don’t use that in the refrigerated portion or a can of “Lite” coconut milk or you won’t get the classic cream ice cream texture.
Cocoa powder. I tested this recipe with original cocoa powder, but I think Dutch processed cocoa powder works similarly.
Maple syrup. This natural sweetener works well with chocolate-flavored desserts and can make this ice cream vegan-friendly. You can use honey if you don’t need a vegan dessert, but remember that the taste of honey will be more noticeable, so you may want to start with just half of what you need here.
Vanilla extract. This can improve the overall flavor, but optional.

Feel free to add any extra seasoning you like, such as mint or almond extract. I start with only 1/4 tsp at a time and add more of your preferences.

Coconut milk jar next to the ice cream ingredients

How to make coconut milk ice cream

Step 1:

Make sure to freeze the ice cream maker’s bowl 24 hours in advance if the machine requires it. Then, add coconut milk, cocoa powder, maple syrup and vanilla extract to the blender.

Secure the lid and mix until completely smooth.

notes: If you don’t have a blender, you can stir the ingredients together in a bowl until no clumps remain. Just make sure the coconut milk can usually be separated in the jar so it is totally the best ice cream effect.

Chocolate Coconut Ingredients in Blender

Step 2:

Pour the mixture into the ice cream manufacturer and allow it to last for 30 to 35 minutes until thick.

After running in an ice cream manufacturer, the ice cream is still relatively soft (like soft service), but it will be firm if transferred to an airtight container and stored in the refrigerator for 4 to 6 hours, or overnight.

It keeps a considerable spatula compared to other coconut milk recipes I’ve tried.

Chocolate coconut milk ice cream pour into ice cream maker and freeze

How to make without an ice cream maker

You can skip the machine and pour the mixed chocolate mixture directly into an airtight container. Place the container in the refrigerator and freeze for 8 to 10 hours, or overnight.

For optimal texture, stir the ice cream every hour or two to help incorporate some air into the mixture, making it lighter and more fluffy.

Chocolate coconut milk ice cream on two dishes

If your ice cream maker needs it, make sure to freeze the bowl of the ice cream maker at least 24 hours in advance. In a blender, mix together coconut milk, cocoa powder, maple syrup and vanilla and mix until smooth.
Pour the mixture into the frozen bowl of the ice cream manufacturer and process until thick butter, about 30 to 35 minutes.
Serve immediately to keep soft service consistent, or transfer the ice cream to an airtight container and store it in the refrigerator for 4 to 6 hours to make it more discernible. The remaining ice cream will be kept in the refrigerator for 3 months.

This recipe makes about 3 cups of ice cream, so the nutritional information is suitable for 1/2 cup consumption. This is calculated automatically, just an estimate, not a guarantee.
Coconut milk note: I noticed that coconut milk with guar sugar in the ingredients will produce a more creamy effect than cans without cans. It is included with the Whole Foods 365 brand and classic local forest options!
No ice cream maker? Pour the mixed chocolate mixture into an airtight container and freeze overnight. Stir the mixture every hour or two to help incorporate air into the ice cream to make it lighter and more fluffy.