Dark Chocolate Coconut Ice Cream

Dark Chocolate Coconut Ice Cream

We’ve been experimenting with riffs on coconut milk ice cream for a while. Why? We’ve found it a bit easier to make than standard ice cream, which typically involves heating ingredients on a stove and then waiting for them to cool. (And who wants to wait when ice cream is involved?)

The coconut milk base is also a bit lighter on the stomach — and tends to take well to being sweetened with honey, our favorite natural sweetener.

We’d tried a few mint ice cream versions with coconut milk (peppermint stick and mint chocolate chip), but hadn’t yet ventured into the land of chocolate. We were hoping that simply whisking cocoa powder into our standard coconut milk and honey mixture would do the trick.

Oh yes, it did. Please meet — a new favorite dessert. Dark chocolatey goodness. We added a hint of cinnamon for some complexity.

So, it’s naturally sweet, dairy free, gluten free, and vegan (if you’re ok with honey) – if you’re looking for something along those lines.

Healthy? Potentially.

But more importantly — delicious. (We thought so, at least!)

Dark Chocolate Coconut Ice Cream
What You Need
  • 14-ounce can full-fat coconut milk (refrigerate before using if possible)
  • 14-ounce can light coconut milk
  • ½ cup honey
  • ⅔ cup cocoa powder
  • ¼ teaspoon cinnamon
  • Pinch kosher salt
What To Do
  1. In a medium bowl, whisk together 2 cans coconut milk and ½ cup honey. Whisk in ⅓ cup cocoa powder until it is fully integrated (it will take about one minute to mix in). Then mix in the remaining ⅓. Add ¼ teaspoon cinnamon and a pinch of kosher salt.
  2. Freeze the mixture in an ice cream maker (it helps if the mixture is cold before freezing; as noted above, we keep cans of coconut milk in the refrigerator so they are already cold). Or, make it without the machine.
  3. You can eat the ice cream right away for a soft serve texture, or freeze it for about 2 hours for a harder texture. Enjoy!


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SonjaDark Chocolate Coconut Ice Cream

Comments 31

  1. Marnie

    Hi Sonja and Alex! I have a question – why the regular and light coconut cream? Was there a reason for this, in terms of taste and texture, or did you simply want to cut some of the fat out?

    1. Post

      Hi Marnie! My stomach is a bit sensitive to high-fat foods, so I found the combination of light with regular coconut milk was a little easier for me to handle. However, you could make it with all regular coconut milk too! Good question!

  2. Jess

    This is such a brilliant idea! And I love the simplicity and more natural element of this recipe as opposed to using a milk or cream base. Looking forward to trying this over the weekend (although I’m can’t ever pass up mint chip, so that may have to come first). ;)

  3. Laura F

    YES! I am so excited to try this. I have really been on a roll making ice cream after purchasing a Cuisinart ice cream maker at a rummage sale for $2.50 last summer. I haven’t tried any dairy-free varieties besides sorbet, so this makes my day. Thank you!

  4. Megan

    This looks incredible! I’ve been a bit smitten with the chocolate coconut ice cream from Trader Joe’s and am excited to try this one at home. YUM! –Meg

    1. Sonja

      Let us know if you tried it out! I’m dying to see if someone likes it as much as we do or if it’s just us :)

  5. Liz

    Mmmm … my favorite kind of chocolate … dark! This looks amazing. My husband and I have been making fruity ice creams & sorbets this summer with coconut milk/cream, but we haven’t ventured into chocolate yet. I will have to give this a go!

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