As hot weather approaches a cold ice cream treat sounds so good. And there is nothing like homemade ice cream. But what if you are on a dairy free diet? Enter, coconut milk ice cream. Joel and I got hooked on coconut ice cream long before I had to go dairy free. It’s that good. It is incredibly rich and creamy. Coconut milk has such a melt in your mouth texture. It’s wonderful I can’t wait to try out new flavors, but chocolate is definitely a favorite.
This recipe does use an automatic ice cream maker. This newer ice cream makers are great. No worries of ice and salt, you just freeze the container part and you are ready to go! It’s wonderful for last minute, healthy desserts. We were given one as a gift from Joel’s family and we have loved it! But if you don’t have your own mixer, it still is possible to make at home. Check out this post, over at David Lebovitz’s blog for more info on doing that.
A few notes about the ingredients. We use Thai’s organic coconut milk (NOT lite). Not all coconut milk is made equally, and we have found that this one has the best flavor. But use what you can find (as long as it isn’t lite). I used agave syrup here, but you can use whatever sweetener you like. If you can have dairy, coconut milk and cream together make a wonderful ice cream.
We like this ice cream right out of the ice cream maker, where it’s like soft serve ice cream (like in the picture above). Mmmm…..
Chocolate Coconut Milk Ice Cream
3 cups of unsweetened coconut milk (about two cans)
2/3 cup of cocoa powder
6 tablespoons agave syrup
1 teaspoon vanilla extract
Whisk cocoa powder in a small amount of coconut milk, until smooth. Then add the rest of the ingredients and whisk until well combined. Or dump all ingredients together and blend with a stick blender. Make according to your machines instructions.
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Is it possible to make this without an ice cream maker? Do you think it would work with putting it in a blender then freezing in a pan? Thanks!
I promote coconuts and am glad to see what a great job you are doing. If there is anything I can do to help let me know. You will understand if you visit my web site.
By the way I am planning coconut soft cheese.
can this be made with erythritol and/or stevia instead of agave?
My daughter and I made this ice cream this weekend and it was wonderful! We added almonds, dark chocolate, and coconut and called it “Almond Joy” Ice Cream.
how did you add the dark chocolate? Did you melt with the cocoa powder into the coconut milk? and were you satisfied with the amount of sweetner added the 2 cans of milk?
susan, erythritol will work much better, as it will depress the freezing point and make it more scoopable after “hard” freezing. Also consider adding gelatin or xanthan gum as a stabalizer.
I made this for the first time this weekend. Oh my word, soooo good! This will be one we make again and again. Thank you!
oh my mercy, kimi! soooo good. soooo creamy! i did half coconut milk and half heavy whipping cream. a.may.zing! thanks for the recipe.
Just made it in a cuisinart ice cream maker. Never got really firm, but now it’s in the freezer. Tastes good, but waiting to see if it’s too hard after freezing. Thanks for the recipe!!!!!!!!!!!!!!!!
Does this make enough for a 1 1/2 quart or 2 quart ice cream maker?
MMMMMmmm! So yummy, and the perfect recipe to try out my new kitchen-aid ice cream maker bowl! My son was delighted, as he has never had chocolate ice cream before, there is no soy free, dairy free, gluten free substitute available in Canada. Not too sweet either, which was to my taste. Thank you so much for sharing this recipe, I will certainly use it again!
Dee..I am also in Canada and Soy, dairy and gluten free. There is a brand called SoDelicious that you can find in the organic freezers at Loblaws..it’s made with Coconut milk too
Love this recipe…I have made it several times now and my kids beg for more
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