Description
Indulge in the rich and creamy goodness of homemade Chocolate Coconut Milk Ice Cream. This dairy-free and vegan treat is bursting with chocolaty flavor and velvety smooth texture, making it a perfect guilt-free dessert for any occasion.
Ingredients
Scale
Coconut Milk mixture:
- 2 (13.5 oz) cans full-fat coconut milk
- 1/2 cup unsweetened cocoa powder
- 1/2 cup maple syrup or agave nectar
- 1/2 cup dairy-free chocolate chips (melted)
- 1 tablespoon vanilla extract
- pinch of salt
Instructions
- Blend Ingredients: In a blender, combine coconut milk, cocoa powder, maple syrup, melted chocolate chips, vanilla extract, and salt. Blend until smooth.
- Chill Mixture: Pour the mixture into a bowl or container and refrigerate for at least 2 hours until well chilled.
- Churn Ice Cream: Once cold, churn in an ice cream maker according to the manufacturer’s instructions, usually about 20–25 minutes, until thick and creamy.
- Freeze: Transfer to a freezer-safe container and freeze for 2–4 hours for a firmer consistency.
- Serve: Let sit at room temperature for a few minutes before scooping and serving.
Notes
- For a deeper chocolate flavor, add a shot of espresso or 1 teaspoon instant coffee granules.
- Stir in chocolate chunks, shredded coconut, or chopped nuts during the last few minutes of churning for texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 220
- Sugar: 14g
- Sodium: 30mg
- Fat: 17g
- Saturated Fat: 13g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
