There’s something special about making ice cream at home. It feels simple yet indulgent. And this Chocolate Coconut Milk Ice Cream? It’s the best mix of rich chocolate flavor with the creamy taste of coconut. Plus, it’s totally dairy-free, vegan, Paleo, and AIP-friendly. That means more people can enjoy it guilt-free! Whether you’re dreaming of a tropical escape or just want a smooth, chocolatey dessert, this recipe has your back.
Quick Recipe Info
- Prep Time: 10 minutes
- Churn Time: 30 minutes
- Freezing (optional): 4–6 hours for a firmer texture
- Serves: About 6 scoops (1 quart)
- Skill Level: Easy
- Tools You’ll Need:
- Ice cream maker (or a container for a no-churn method)
- Blender or whisk
- Airtight container for storage
Planning Ahead?
You can prep the base of this ice cream the day before and chill it in the fridge. Bonus: It stores well in the freezer for up to 3 months—perfect for adding a little sweetness to your week!
What You’ll Need
Ingredients:
- Full-Fat Coconut Milk (1 can, ~13.5 oz): Makes the ice cream rich and creamy.
- Cacao Powder (½ cup): For that deep chocolatey goodness. (Unsweetened cocoa powder works, too!)
- Maple Syrup (¾ cup): Sweet but natural—no refined sugar here.
- Vanilla Extract (1 tsp): Just a dash adds depth to the flavors.
Swaps and Tips:
- No maple syrup? Use honey for Paleo or agave for vegan diets.
- Cacao Powder: Swap for carob powder if you’re following AIP guidelines.
- Vanilla: You can use vanilla bean paste or skip if you don’t have any.
Pro Tip: Go for full-fat coconut milk. Low-fat just doesn’t give that creamy texture (and nobody wants icy ice cream!).
Easy Step-by-Step Instructions
Get Your Gear Ready
If you’re using an ice cream maker, freeze the bowl a full day ahead of time. No ice cream maker? No problem! Just grab a freezer-safe container instead.
Blend It All Together
In a blender (or bowl), mix the coconut milk, cacao powder, maple syrup, and vanilla. Blend until it’s silky smooth.
What to look for? No lumps or separation. The smoother, the better.
Let’s Churn
Pour the mixture into your ice cream maker and churn based on the instructions (usually 30–35 minutes). It’ll thicken up to a soft-serve consistency.
Tip: Don’t overdo it. Over-churning can make it gritty.
Freeze (Optional)
Love soft-serve? Dig in right away! Prefer firmer scoops? Pop the ice cream into an airtight container and freeze it for 4–6 hours. Let it sit at room temp for about 10 minutes before scooping.
Fun Variations
- AIP Style: Swap cacao for carob powder.
- Turn Up the Heat: Add a pinch of cayenne or cinnamon for a Mexican chocolate vibe.
- Fancy It Up: Melt dark chocolate and swirl it in before freezing. Or add toasted coconut flakes.
Feeling festive? A drop of peppermint extract makes it perfect for winter holidays!
Serving & Storing Tips
- How to Serve: Scoop it into bowls, fill a cone, or layer it with warm brownies or cookies.
- Storage: Keep leftovers (if there are any!) in an airtight container in the freezer. To avoid freezer burn, press parchment paper on the surface before sealing.
- Pro Tip: Let frozen ice cream thaw for 10 minutes before scooping. It’ll make all the difference!
Why You’ll Love It
This Chocolate Coconut Milk Ice Cream isn’t just a dessert—it’s happiness in every bite. It’s creamy, chocolatey, and so easy to make. Whether you’re serving it at a party, treating yourself after a long day, or trying a healthier dessert, it’ll hit the spot every time.
Ready to try it? Grab your blender and make this delicious treat today!
PrintChocolate Coconut Milk Ice Cream – Paleo | AIP | Vegan
This Chocolate Coconut Milk Ice Cream is a luscious, dairy-free treat perfect for Paleo, AIP, and vegan diets. Made with creamy coconut milk, rich cacao powder, and natural maple syrup, it’s a healthier alternative to traditional ice cream without compromising on flavor. Whether enjoyed soft-serve or scoopable, this dessert is a crowd-pleaser for chocolate lovers everywhere.
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes (churning)
- Total Time: 40–45 minutes (plus optional freezing time)
- Yield: 6 scoops (1 quart) 1x
- Category: Dessert
- Cuisine: Vegan, Paleo
Ingredients
- 1 (13.5 oz / 400 mL) can full-fat coconut milk (well-shaken)
- ½ cup (36 g) cacao powder (or unsweetened cocoa powder)
- ¾ cup (241 g) pure maple syrup
- 1 teaspoon (5 g) vanilla extract
Instructions
- Prepare Your Equipment: If using an ice cream maker, freeze the bowl at least 24 hours in advance. If not, have a freezer-safe container ready for the no-churn method.
- Blend the Ingredients: In a blender or mixing bowl, combine the coconut milk, cacao powder, maple syrup, and vanilla extract. Blend until smooth and creamy. Ensure no lumps of cacao powder remain.
- Churn the Ice Cream: Pour the mixture into the frozen bowl of your ice cream maker and churn for 30–35 minutes until it reaches a thick, soft-serve consistency.
- Freeze for Scoopable Texture: For firmer ice cream, transfer the churned mixture into an airtight container and freeze for 4–6 hours. Let it sit at room temperature for about 10 minutes before scooping.
- Serve and Enjoy: Serve immediately as soft-serve or scoop into bowls or cones after freezing.
Notes
Serving Suggestions:
- Top with fresh berries, shredded coconut, or cacao nibs.
- Pair with warm brownies or cookies for an indulgent dessert.
Tips & Tricks:
- Use high-fat coconut milk for the creamiest texture; avoid low-fat versions as they may result in icy consistency.
- Blend thoroughly to ensure all ingredients are well incorporated.
- If you don’t have an ice cream maker, use a freezer-safe container and stir the mixture every 30 minutes for about 2–3 hours to prevent large ice crystals from forming.
Storage & Reheating:
- Store in an airtight container in the freezer for up to three months.
- To serve from frozen, let the ice cream soften at room temperature for about 10–15 minutes before scooping.