Dark Chocolate Coconut Ice Cream

SonjaDesserts36 Comments

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
Serves: 6
What You Need
  • 14-ounce can full-fat coconut milk (refrigerate before using)
  • 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, then mix in the remaining ⅓ cup. 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; we keep cans of coconut milk in the refrigerator so they are already cold). Or, make it without the machine. Enjoy he ice cream right away for a soft serve texture, or freeze it for about 2 hours for a harder texture.


36 Comments on “Dark Chocolate Coconut Ice Cream”

  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. Sonja

      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!

  6. Ashlae

    I’ve been making coconut milk ice cream all summer and I just can’t get enough. I, too, have found that the full fat/lite combination works best :) Not to mention, it contains considerably less fat than using two cans of full fat coconut milk – win! I haven’t tried making a version with liquid sweetener, yet. But I’m gonna have to. Your ice cream looks so delicious.

  7. Katie

    Made this over the weekend- it turned out delicious! Thanks for a perfect dairy-free ice cream that me and my dairy loving husband can both enjoy!

  8. Karen

    I tried this recipe and it was a hit in our house. Even my toddler son who doesn’t usually like ice-cream loves this. For an extra treat we served sprinkled with dark chocolate chips

  9. Celine

    I’m sorry to say that this didn’t turn out well for me :(. Did you guys use Dutch-processed cocoa powder to make the flavor more prominent, or a certain mild type of coconut milk? Ours tasted hugely of coconut and barely of chocolate! I was disappointed with the results, but you seem to love it so I was wondering if I did something differently by just using regular cocoa powder. Thanks!
    P.S. Love your spinach and artichoke grilled cheese sandwiches! They are great!

    1. Sonja

      I am so sorry to hear this didn’t work out! We’ve made it several times and it has been delicious each time. We just used 2/3 cup regular cocoa powder and 1/2 cup honey, along with normal coconut milk (1 can full fat and one light.) It’s hard to know what might have been the issue here…perhaps try it again? (Though I’d hate for you to not like it the second time!) If you live anywhere close to Indianapolis, we’ll make you a batch!! :)

  10. Katie Zoppo

    I like the taste but there are little chunks of coconut in it, I only have one type of coconut milk available here in Spain and I have never used it before but when I opened the can there was a chunk of the coconut oil/meat in it and I don’t know if this is normal, should I have only used the liquid part? Also I had to freeze it while stirring because I don’t have an ice cream maker!

    1. Sonja

      Typically there should not be coconut meat within the coconut milk – funny! Having small chunks of coconut in it shouldn’t hurt anything — and actually sounds kind of good :) Did it work out for you?

  11. Katie Zoppo

    i took it out and blended it some more with my hand blender. now when i eat it it kind of feels like there are chunks of chocolate, so it’s not so bad :)

  12. Vicki - the Free From Fairy

    WOW! This looks amazing! So glad that I found your site and in particular this recipe. I have just started down the route of making my own dairyfree, glutenfree icecreams so it was a pleasure to find your recipe! Thanks for sharing it. Keep up the great work on your lovely website too.

  13. Keith

    I know this is an old post but I just wanna thank you for this recipe. I just got an ice cream machine so I could make coconut milk based ice cream which is so expensive in the store. Made this a couple hours ago and with homemade coconut milk and it was really delicious and I provides me with a good base recipe to expiriment with.
    I was low on honey and feeling kind of cheap so I substituted some sugar. Did about a 70/30 honey/sugar split. Even still, the honey really added to the texture of the ice cream. Love that it’s a healthy sweetener too. Unfortunately it adds to the cost. Gonna try coconut sugar at some point. Cheaper, but a healthy choice as well.

  14. Yvette

    This is the first time ever I have made icecream. I found your recipe on Pinterest, not too complicated. So happy with it. Tastes chocolatey. It is wonderful. I love it. Now I can indulge and enjoy on occasions. Thank you for sharing this recipe

  15. Christine

    Please could you tell me what I could replace the honey with? I eat LCHF and honey is a definate no no for me.
    Appreciate your time.


  16. DavidaRochelle

    LOVE dark chocolate, and can’t believe it’s that easy to make ice cream. Does it taste anything like a Mounds chocolate bar? Used to love that candy bar, until they started adding way to much garbage to almost all sweets.

    Readers, is dutch process cocoa worth the added expense?

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