Vegan in the Freezer

You are here: Home / Desserts / Coconut Milk Chocolate Ice Cream

Coconut Milk Chocolate Ice Cream

Published: . Last Updated: by:

Jump to Recipe - Print Recipe

Coconut Milk Chocolate Ice Cream is made with full-fat coconut milk, the one that comes in a can. The best of all worlds – easy, chocolaty sweet and cold.


Coconut Milk Chocolate Ice Cream is made with full fat coconut milk, the one that comes in a can. The best of all worlds - easy, chocolaty and cold.


It’s summertime and the livin’ is easy. Well, maybe. It’s true, we’re all still working but our clothes are lighter in weight and there is a whole lot less of them.

Meals seem much more casual with fruit salads and tacos. There is a lot more al fresco dining and last but not least – there is ice cream.

This recipe is a little different in that it is Coconut Milk Chocolate Ice Cream and the part that is not different is that it is amazingly delicious.

Last year I bought an ice cream maker way too late in the season. I only got two ice cream recipes going. Not this year!

First comes chocolate! It’s easy to dress up too. You can add so many ingredients to mix it up. Just stir in a little chocolate chips, crushed oreo cookies and any kind of nuts to name a few.

Me? I want it straight up!

This Chocolate Ice Cream is made with full-fat coconut cream, the one that comes in a can, and is dairy-free and gluten-fee. The best of all worlds – easy, chocolaty, sweet and cold.

 

Coconut Milk Chocolate Ice Cream with the best ingredients and is the best of all worlds – easy, chocolaty sweet and cold.
 

Two scoops of a frozen treat on a cone.
Print
5 from 5 votes

Homemade Chocolate Ice Cream

Homemade Chocolate Ice Cream is easy, chocolaty, sweet and cold.
Course Dessert
Cuisine Ice Cream
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 Servings
Calories 389kcal
Author Ginny McMeans

Ingredients

  • 26 ounces coconut milk - 2 cans about 13 ounces each - full fat usually about 17% to 22%
  • 1 cup chocolate syrup - I used my homemade recipe - check link in iinstructions
  • 2 tablespoon maple syrup

Instructions

  • Make sure your Ice Cream Maker bowl has been in the freezer for about 18 hours. Take the ice maker bowl out of the freezer and put it in your ice cream maker.
  • In a medium sized bowl add the coconut milk, chocolate syrup and maple syrup.You can make your own homemade chocolate syrup too.
  • Stir well.
  • Pour the mixture into your ice cream maker.
  • Turn on your ice cream maker and let run for 20 minutes.
  • Eat immediately as a soft serve ice cream or put it in a refrigerator container and freeze for a hard ice cream.

Notes

Do you see all those little nicks on the back of my scoop? I used it as a hammer. 🙂
This recipe can easily be doubled.
 
 

Nutrition

Nutrition Facts
Homemade Chocolate Ice Cream
Amount Per Serving (1 Serving)
Calories 389 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 12g60%
Sodium 208mg9%
Potassium 190mg5%
Carbohydrates 61g20%
Fiber 1g4%
Sugar 43g48%
Protein 1g2%
Calcium 21mg2%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

 

There are a few more coconut cream ice creams on the blog and one is  Biscoff Ice Cream. If you culd just imagine. Another is Peanut Butter Cookie Dough Ice Cream.  Whoa!

Coconut Milk Chocolate Ice Cream is made with full fat coconut milk, the one that comes in a can. The best of four worlds - easy, chocolaty, sweet and cold.
 

Subscribe and New Recipes Will Come Straight to Your Inbox!

Click to Subscribe!

Reader Interactions

Comments

  1. Diane

    Just got my ice-cream maker and had to try your recipe and Oh my gosh this is so good, I could eat the whole thing!
    For my machine I had to run it for 25 minutes.
    The chocolate sauce is divine
    Thank you

  3. Dahn

    looks fabulous, I love ice cream made with coconut milk… confession, I love ice cream made with anything. Just call it ice cream and I am on my way over.

  11. Ginny McMeans

    I am sorry but I really don’t think you can make it without an ice cream maker. They have old fashioned ones too where you add rock salt and then hand crank. You have to have something like that for it to get cold and harden. Watch on these food blogs because there are giveaways a few times a year in the summertime. Here is a link I found where you can enter until the end of June. It’s a beautiful Cuisinart. http://www.sugardishme.com/2014/06/18/healthy-creamy-summer-pasta-salad/

  18. Olivia

    Yum, this sounds and looks delicious. Unfortunately I don’t have an ice cream maker. How would I make this without one please?

  23. Beth

    I was wondering if honey could be substituted for the maple syrup? I am vegan but not against honey. Maple is not a flavor I enjoy. Thanks. 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *






Menu
Search
Homepage link×