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Dairy-Free Chocolate Coconut Ice Cream Recipe

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4.2 from 7 reviews

This dairy-free chocolate ice cream is a rich, creamy, and indulgent treat made with full-fat coconut milk and sweetened naturally with pure maple syrup. Perfect for those avoiding dairy or seeking a vegan-friendly dessert, this recipe uses an ice cream maker to achieve a smooth, luscious texture. It’s a simple yet delicious way to enjoy classic chocolate ice cream without any dairy.

Ingredients

Ice Cream Base

  • 2 (15-oz) cans full-fat coconut milk
  • 3/4 cup pure maple syrup
  • 4 Tbsp unsweetened cocoa powder
  • 1 tsp pure vanilla extract
  • ¼ tsp sea salt

Instructions

  1. Freeze Ice Cream Maker Bowl: Freeze the bowl of your ice cream maker for at least 12 hours, preferably 24 or more, to ensure it’s cold enough to churn the ice cream properly. If you don’t have an ice cream machine, you can skip this step.
  2. Heat Coconut Milk and Maple Syrup: Combine the canned coconut milk and pure maple syrup in a saucepan over medium heat on the stove. Stir continuously and heat until the mixture becomes completely creamy and well combined, ensuring any separation between cream and water is dissolved.
  3. Incorporate Cocoa Powder and Salt: Whisk the unsweetened cocoa powder and sea salt into the heated mixture, continuing to whisk and heat until the cocoa powder is mostly dissolved, even if a few small chunks remain.
  4. Add Vanilla Extract: Remove the saucepan from heat and whisk in the pure vanilla extract to enhance the flavor.
  5. Chill the Ice Cream Base: Transfer the chocolate mixture to a freezer-safe container and refrigerate until fully chilled. To speed up this step, freeze the base and stir every 10 minutes until cold. If you are not using an ice cream maker, freeze the mixture directly until solid.
  6. Churn the Ice Cream: Insert your frozen ice cream maker bowl into the machine, pour the chilled base inside, secure the paddle and lid, then turn it on. Let it churn for about 15 to 20 minutes until the ice cream thickens and the machine slows down slightly.
  7. Serve or Freeze for Firmer Texture: Enjoy the ice cream immediately as a soft-serve style treat or transfer it to an airtight container and freeze for 4 to 8 hours to achieve traditional ice cream firmness.
  8. Thaw Before Serving: Before scooping, allow the coconut milk ice cream to thaw at room temperature slightly, as it takes longer to soften compared to dairy ice cream.
  9. Serve and Enjoy: Scoop into bowls and add your favorite toppings if desired for a personalized dessert experience.

Notes

  • Freezing the ice cream maker bowl ahead of time is essential for proper churning.
  • If you don’t have an ice cream maker, freeze the ice cream base directly and stir periodically to reduce ice crystals.
  • Soft serve consistency is luscious and can be enjoyed right after churning without further freezing.
  • Allow the ice cream to thaw a bit before scooping as coconut milk-based ice cream firms up more solidly and freezes harder than dairy ice cream.
  • Use unsweetened cocoa powder for best flavor and to control sweetness.

Find it online: https://marthatasty.com/dairy-free-chocolate-coconut-ice-cream-recipe/