Homemade Chocolate Ice Cream

5 from 8 votes

Homemade Chocolate Ice Cream is easy, chocolaty, sweet and cold.

Course Dessert

Cuisine Ice Cream, Vegan

Prep Time 20

Total Time 20

Servings Servings

Calories 389kcal

Author Ginny McMeans

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

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. Stir well.
Pour the mixture into your ice cream maker.
Turn iton and let it 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.

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.