This Chocolate Coconut Milk Ice Cream is life-changing. It’s rich and creamy, and entirely dairy-free! All you need is 4 simple ingredients to make it.
For an extra-fun sundae, be sure to try my Magic Shell or Peanut Butter Magic Shell topping. The peanut butter addition makes it taste like a peanut butter cup sundae!
Ingredients You’ll Need
- Coconut Milk. Use full-fat canned coconut milk. Don’t use the kind you’d buy in the refrigerated section, or a can of “lite” coconut milk, or you won’t get a classic, creamy ice cream texture.
- Cacao Powder. I tested this recipe with raw cacao powder, but I think dutch-processed cocoa powder will work similarly.
- Maple syrup. This natural sweetener works really well with chocolate flavored desserts, and it keeps this ice cream vegan-friendly. You can use honey, if you don’t need a vegan dessert, but keep in mind the honey flavor will be more noticeable, so you might want to start off with just half of the amount called for here.
- Vanilla extract. This boosts the overall flavor, but is optional.
Feel free to add in any extra flavorings you like, such as peppermint or almond extract, too. I’d start with just a 1/4 teaspoon at a time, and add more to your liking.
How to Make Coconut Milk Ice Cream
1. Blend. Add the 4 ingredient to a blender, and blend until completely smooth.
Note: If you don’t have a blender, you can whisk the ingredients together in a bowl until no clumps remain. Just make sure the coconut milk is totally smooth, as it can often separate in the can, and it’s important that it is totally creamy for the best ice cream results.
2. Freeze. You’ll get the best results if you pour this mixture into an ice cream maker and let it run for 30 to 35 minutes, until thick and creamy.
The ice cream will still be relatively soft (like soft serve) after running in the ice cream maker, but it will firm up if you transfer it to an airtight container and store it in the freezer for 4 to 6 hours, or overnight. It stays amazingly scoop-able, compared to other coconut milk recipes I’ve tried.
3. Enjoy! Scoop the ice cream into a dish or cone, and dig in! I love the rich chocolate flavor, which hides most of the coconut flavor.
How to Make it Without an Ice Cream Maker
Don’t have an ice cream maker? You can skip the machine and pour the blended chocolate mixture directly into an airtight container, instead. Place the container in the freezer and freeze for 8 to 10 hours, or overnight.
For the best texture, stir the ice cream every hour or two, to help incorporate some air into the mixture, making it more light and fluffy.
More Ice Cream Recipes
Looking for more dairy-free ice cream recipes? Try these!
- Vegan Strawberry Ice Cream (made with coconut milk)
- Coffee Ice Cream (made with cashews)
- Mint Chocolate Chip Ice Cream (made with coconut milk)
- Pistachio Ice Cream (made with pistachios)
- Avocado Ice Cream
- Instant Peach Ice Cream
- Watermelon Sorbet
- Banana Ice Cream
Chocolate Coconut Milk Ice Cream
Equipment
Ingredients
- 1 (13.5 oz.) can full-fat coconut milk (400 mL)
- 1/2 cup cacao powder (36 grams)
- 3/4 cup pure maple syrup (241 grams)
- 1 teaspoon vanilla extract (5 grams)
Instructions
- Be sure to freeze the bowl of your ice cream machine at least 24 hours in advance, if your ice cream maker requires it. In a blender, combine the coconut milk, cacao powder, maple syrup, and vanilla, and blend until smooth.
- Pour the mixture into the frozen bowl of your ice cream maker, and process until thick and creamy, about 30 to 35 minutes.
- Serve right away for a soft-serve consistency, or transfer the ice cream to an airtight container and store it in the freezer for 4 to 6 hours, for a more scoop-able consistecy. Leftover ice cream will keep well in the freezer for up to 3 months.
Video
Notes
Nutrition
Update Note: This recipe was originally posted in 2012, and has been updated in August 2021. The original measurements were 1 (13.5 oz.) can coconut milk + 6 tablespoons cacao powder + 1/4 cup honey (or maple syrup) + 1 teaspoon vanilla extract. The updated recipe gives a much better chocolate flavor and a less-icy texture compared to the original, so I hope you’ll enjoy it!
If you try this Chocolate Coconut Milk Ice Cream, please leave a comment below letting me know how you like it.
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Reader Feedback: Which ice cream flavor would you like to see next?
I made this last night, but it hadn’t firmed up in time to eat (although the liquid version was yummy). I couldn’t wait to try it today, so I added some to coffee that had cooled off from breakfast and blended it up. So good and much better than the sugary, bad for you blended drinks from trendy coffee shops!
I absolutely loved that texture of this ice cream. Everyone said it would be not creamy but there is plenty of fat in coconut milk to accomplish creamy. I did add about a teaspoon of instant coffee which deepened the chocolate taste, but I think I would add 1 cup of honey as it was not sweet enough for my chocolate ice cream lovers.
Has anyone used coconut cream??
I liked the flavor but I did not like the texture – sort of crunchy.
Wow! This is better than I ever expected! I added shredded coconut. I love it, so easy and satisfying! I’m a dark chocolate fan AND I love coconut! Perfecto!
What’s the serving size?
Can you taste the coconut? It appears that I may be developing an intolerance to dairy and was looking for healthy dairy alternatives. However, I really hate coconut.
Simple to make and simply delicious.
Love this! I used cacao instead of cocoa, but it was great. Not overly sweet, which is what i personally prefer.
Ours ended up too…. “powdery” is the best way to describe it. Anyone elses do this or know why?
Tried this. It was disappointing. Frozen coconut cream made it gritty.
I really appreciated this recipe, SO simple. I found it a little Icy though, so I decided to add some fat.
My second batch I blended a chunk of cacao butter chunk (about as big as a walnut with shell) and half a perfectly ripe avocado into the coconut milk mixture. Also used a 1T monk fruit extract in addition to the honey. The party I made it for was swooning after each bite.
Omg this was so good! Thank you!
Glad you enjoyed it!
To much cocoa powder, it’s all you can taste. Trying with less next time.
Love your recipes, I am a huge fan! Made this ice cream using coconut cream instead of coconut milk, since that is what I had on hand, and it came out really good too. Sprinkled with cocoa powder and cacao nibs for a little extra taste and decorative touch. Will be making it again. Thank you!
I made this a few days ago but I used coconut milk out of a carton instead of canned. It tasted good, but the texture was more like a frozen slushie. I picked up some full fat canned in hopes that the texture would be better. Will this help it taste more like ice cream?
Does the coconut milk need to be cold before you make the ice cream?
No, I usually start with a can from my pantry.
I have made the chocolate ice cream and find it a bit too chocky could I put it back in the processor and add peanut butter. Would it be ok to refreeze. Thankyou.
Yes, I would think so!
If I want just vanilla ice cream would I add more vanilla to this recipe?
Sure, that’s worth a shot! I’d love to hear how it works out for you. There’s also a slightly different vanilla ice cream recipe in my second cookbook, if you want a recipe that doesn’t turn out as hard & icy in texture after you freeze it.
I have been making the ice cream for my husband and I, and we cannot get enough of it! I want to make it for an ice cream party at work. Can you blend it and then freeze it, or put it in the ice cream maker, hours later?
Thank you
I just put mine in to freeze. It is so good I can hardly wait for it to freeze. I did use a little extra cocoa because I am a chocoholic. Thank yo for a recipe I will be using over and over. I used Bada coconut milk and it has no BPA liner. I am allergic to dairy products so this recipe is a great find. Thank you for sharing.
I don’t have cocoa powder but I have organic dark chocolate. Anyway I can use that?
I imagine if you melted it and added it in, that would give it a firmer structure when it freezes. It might be nice that way? But you’ll just have to taste as you go, because I’ve never tried it that way! Please report back if you give it a try; I’d love to hear how it goes for you.
This was delicious! I used my ice cream maker for the maple syrup version. I also added 1/3 c. chopped pecans. It’s really good.
Did I miss the serving size? I saw the calories per serving but I don’t recall seeing a serving size.
Hi, thank you for sharing this simple recipe! Would this recipe still work if I substitute coconut milk with oat milk or macadamia milk?
Would it work to make a custard base with tempered egg yolks? I cannot have dairy but I can still have eggs, and I figure that adds in some protein & might make it even more like regular ice cream (but without all the sugar!). And I do have an ice cream maker I’m trying to make good use of. Either way, I cannot WAIT to try this!!
Made this today…will be a new favorite go to in our house. Absolutely delicious and so easy to make. My family lived it!!
How many cups of coconut milk? In aus we use cups or ml
Thanks
This looks amazing! Unfortunately I can’t have cocoa right now. Could this be made with vanilla?
This is the most amazing recipe! I have also used it to make strawberry coconut milk ice cream and mint chocolate chip. I can’t stop eating it! Thank you!
The only thing is that mine is dicier than regular ice cream. Why is that?
I was craving chocolate ice cream so badly, and this totally cured it! Such a great recipe!! I used maple syrup instead of honey and I don’t have an ice cream maker, so I just froze it and mixed it every once in awhile, but it really turned out so good! Thank you so much!!
I made this with Ghirardelli chocolate powder, Thai brand coconut milk, regular vanilla and a dark maple syrup. Holy moly best no stress Covid recipe since sourdough pizza dough! Blended it like the recipe said to and chilled it in the fridge then re-blended. Used a Nostalgia brand icecream maker. then froze it for a firmer texture. If anyone has had the Trader Joe’s chocolate coconut milk icecream (Which was my favorite) this will ruin it for you it’s so good. And less stressful than going to the store anyways!
We made this and added chopped oreos after it was blended. Doubled the recipe and added 16 oreos, chopped. So good!
I added 1/4 cup peanut butter to this and it was delicious, thank you!
Thank you SO much for this recipe! It really is so simple and easy to make. It was 40degrees here in Melbourne so we needed a quick cool yummy icecream. I substituted the honey for maple syrup and added about a tablespoon of coconut sugar as I used organic. cacao powder instead of cocoa powder.
What a lovely icecream alternative that tastes so good and is ready in a few hours.
Well done!
I tried this recipe but it didn’t work. It just set hard in the freezer like a block of ice.
I am trying this recipe right now, and it tastes great already. While in the blender!! i used a can of regular coconut milk. I am sure this will be a winner of a recipe. But, it makes a small batch.
wow, that ice cream is good, i made the Coconut milk chocolate ice cream. very good!!
No I haven’t ☺️
This is my favorite ice cream recipe, I just switch the cocoa powder to double carob powder to make it AIP compliant. It turns out so rich and creamy!
This is so good! I mixed honey and maple syrup half each and added a scoop of collagen powder. Strong chocolate flavor and not too sweet. Used my new MyDash pint ice cream machine. So easy. This is definitely a keeper.
Can your ice cream recipes be made without the ice cream maker?
Yes, there are tips in the post above and in the recipe notes for making it without an ice cream maker. Hope you enjoy it!
Hi Megan! I wanna try this! I always thought what’s the difference of in can coconut milk vs milk straight from the coconut, I’ve never tried in can coz I don’t like the processed products or the preservatives the might put in it. Btw I’m from the Philippines so we can buy fresh coco milk anytime, my only hesitation is if I won’t have any problem with it since it won’t be boiled and will be used straight from the recipe.
Coconut milk from a can is like if they blended the fresh coconut water AND coconut meat together from a fresh coconut. It’s easier to get consistent results from a can of coconut milk, because the solid ratio will be more standard, but feel free to experiment with blending the fresh coconut meat + water to get a creamy milk.
just made this its amazing!!! depending on how desperate you are for rich creamy chocolate milk u could just chill and drink. its so yummy it was hard to not just have it on the spot but i really want ice cream!!!!!
Made this yesterday in our ice cream maker and it really is delicious! I made the call to use 1/2 cup of maple syrup as I don’t love super sweet and it was great. Thanks Megan!
This chocolate ice cream was excellent! Quick, easy and delicious! My whole family loved it!
Scrumptious!! This was easy to make and really did turn out to be scoopable even after being in the freezer overnight. It tastes soooooo good. I haven’t tried the magic shell topping yet, but definitely looking forward to doing so!
I just made the Chocolate Coconut Milk Ice Cream exactly as directed. It was awesome! My son-in-law is lactose and whey intolerant. I am always looking for good dessert recipes that work for him. Everyone loved this rich, chocolatey ice cream! Highly recommend.
This was soooo good! Topped with cacao nibs and pink salt.
I love ice cream especially chocolate but I’m overweight is this good for me to diet ? An can I just mix an freezer for 4 hrs