Coconut Milk Chocolate Ice Cream Recipe

I love making this vegan ice cream using full-fat coconut milk and organic maple syrup. The rich cocoa powder and vanilla extract combined with a touch of sea salt create an unforgettable flavor. My go-to version of Ice Cream With Coconut Milk always promises a natural, creamy treat that impresses every time.

I grew up making fun treats and this Coconut Milk Chocolate Ice Cream became one of my favorites. I always find a way to mix two cans of full-fat coconut milk with a good 3/4 cup of organic maple syrup, add 1/2 cup of unsweetened cocoa powder, a teaspoon of vanilla extract and even a pinch of sea salt to balance out the flavors.

I learned that tossing in an optional tablespoon of coconut oil gives it that extra creamy twist which is kind of a game changer when you use an ice cream machine. This recipe hits all the marks – it’s vegan, paleo, gluten free and dairy free.

When I’m craving a rich, chocolatey dessert, I whip this up without a second thought even when I want to treat myself to something delicious that fits my dietary goals. I honestly can’t wait for you to try this one out and let me know what you think!

Why I Like this Recipe

I love this recipe because it gives me a really creamy texture that reminds me of the best homemade ice cream I’ve ever had. I also like that it’s naturally sweetened so I don’t feel guilty about indulging even though I really crave something sweet. Plus, I appreciate that it’s dairy free, gluten free and all that good stuff which means I can share it with friends who have food restrictions.

Here’s the scoop on making my favorite Chocolate Coconut Milk Ice Cream:

Ingredients:
• 2 cans full-fat coconut milk (about 27 oz total)
• 3/4 cup organic maple syrup
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• A pinch of sea salt
• (Optional) 1 tablespoon coconut oil for extra creaminess

Instructions:
1. First, I pour the coconut milk, maple syrup, cocoa powder, vanilla extract, sea salt, and even the optional coconut oil into a big bowl. I whisk them together really good or use a blender till its smooth.
2. You gotta make sure there are no lumps from the cocoa so sometimes I need to blend or stir a little extra.
3. Next i cover the bowl and let the mixture chill in the fridge for at least 2 hours – this makes it freeze a lot faster later on.
4. When it is well chilled i pour the mix into my ice cream maker and churn it for about 25 to 30 minutes until it reaches a soft serve-like texture.
5. If i like a firmer consistency, i transfer the ice cream into a container and freeze it for another couple of hours.
6. Then i scoop it out and enjoy my homemade treat knowing its vegan, paleo, gluten free, nut free and dairy free. Enjoy!

Ingredients

• Coconut milk: Creamy, rich fat that makes ice cream smooth and luscious, full of nutrients.
• Maple syrup: Naturally sweet liquid that adds depth and gentle carbohydrate energy; pretty healthy.
• Cocoa powder: Bitter flavor with antioxidants, boosting fiber and enriching ice cream taste amazingly.
• Vanilla extract: A small but essential addition that gives a warm inviting aroma and flavor.
• Coconut oil: Optional ingredient that boosts creaminess and enriches texture for a decadent mouthfeel.
• Sea salt: A pinch brightens flavors and balances sweetness in the ice cream.
• Nutrient boost: Combined, these ingredients create a balanced treat with healthy fats and natural sweetness.

Ingredient Quantities

• 2 cans full-fat coconut milk (about 27 oz total)
• 3/4 cup organic maple syrup
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• A pinch of sea salt
• (Optional) 1 tablespoon coconut oil for extra creaminess

How to Make this

1. Pour the coconut milk, maple syrup, cocoa powder, vanilla extract, sea salt, and the optional coconut oil into a big bowl; using a whisk or blender mix everything together until smooth.

2. Make sure there are no lumps from the cocoa, you might need to blend or stir a bit extra.

3. Cover the bowl and let the mixture chill in the fridge for at least 2 hours, this helps it freeze faster later on.

4. Once it’s well chilled, pour the mixture into your ice cream maker and churn for about 25 to 30 minutes until it thickens into a soft serve-like texture.

5. If you like a firmer consistency, transfer the ice cream into a container and freeze for another couple of hours.

6. Scoop out and enjoy your creamy chocolate coconut milk ice cream knowing its vegan, paleo, gluten free, nut free and dairy free. Enjoy!

Equipment Needed

1. A large mixing bowl
2. Measuring cups and spoons
3. A whisk or a blender
4. Plastic wrap to cover the bowl
5. A refrigerator for chilling the mixture
6. An ice cream maker
7. A freezer-safe container for additional freezing if you want a firmer texture

FAQ

Coconut Milk Chocolate Ice Cream Recipe Substitutions and Variations

• If you’re out of full-fat coconut milk, try mixing coconut cream with water (about 1 to 1.5 parts water per can of coconut cream) or even a blend of heavy cream and water
• If you dont have organic maple syrup, equal amounts of agave syrup or honey work just fine
• Instead of unsweetened cocoa powder, you can substitute with carob powder which gives a sweeter, slightly different taste
• For vanilla extract, a dash of almond extract can be a good alternative if needed, though it changes up the flavor a bit
• If you dont have coconut oil for extra creaminess, you can use a mild neutral oil like vegetable oil in the same amount

Pro Tips

1. When mixing your ingredients, really take your time to blend until all the cocoa clumps are gone. A high speed blender works best if you can get one, cuz any lumps mess up the creaminess.
2. Let the mixture chill in the fridge for a solid two hours or so. This step really makes a difference in how fast it freezes later in your ice cream maker.
3. If you’re aiming for an extra smooth texture, try stirring it a bit extra or even giving it a second whirl in the blender after it’s been in the fridge.
4. Don’t be afraid to experiment with a bit more coconut oil if you feel like it needs that extra creamy kick. Sometimes a little tweak here and there can bring your batch to the next level.