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Chocolate Coconut Milk Ice Cream – Paleo | AIP | Vegan

Chocolate Coconut Milk Ice Cream
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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.

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Find it online: https://easyrecipeacademy.com/chocolate-coconut-milk-ice-cream/