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Chocolate Coconut Milk Ice Cream

Chocolate Coconut Milk Ice Cream
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Enjoy a creamy and dairy-free Chocolate Coconut Milk Ice Cream that blends rich chocolate flavor with tropical coconut milk. Perfect for vegans, lactose intolerant individuals, or anyone desiring a smooth, indulgent frozen treat made from simple, wholesome ingredients and natural sweeteners.

Ingredients

Scale

Main Ingredients

  • 1 can (13.5 oz) full-fat canned coconut milk
  • 1/3 cup unsweetened cocoa powder
  • 1/4 to 1/3 cup maple syrup or agave nectar (adjust based on sweetness preference)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Optional Add-ins

  • Chopped dark chocolate
  • Shredded coconut
  • Chopped toasted almonds or pecans
  • Few drops peppermint extract
  • 1 teaspoon instant coffee or espresso powder
  • 1 tablespoon chia seeds or hemp hearts
  • Sprinkle of cinnamon or chili powder

Instructions

  1. Prepare the Coconut Milk Base: Shake the canned coconut milk well and pour the thick, full-fat portion into a mixing bowl, leaving behind any watery liquid. This creamy base forms the foundation of your rich ice cream.
  2. Mix in Cocoa and Sweeteners: Whisk together the cocoa powder, maple syrup (or your preferred sweetener), vanilla extract, and a pinch of salt with the coconut milk until smooth and glossy, making sure there are no lumps.
  3. Chill the Mixture: Cover the bowl and refrigerate the mixture for at least 2 hours or overnight to allow flavors to meld and ensure it is thoroughly cold before churning.
  4. Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-30 minutes, until it reaches a soft-serve consistency. Add any desired mix-ins during the last few minutes of churning.
  5. Freeze Until Firm: Transfer the churned ice cream to a freezer-safe container and freeze for an additional 3-4 hours or until firm enough to scoop and enjoy.

Notes

  • Use full-fat canned coconut milk for the creamiest texture and best flavor.
  • Pre-chill all ingredients and equipment to speed freezing and improve texture.
  • Adjust sweetness to your preference using natural sweeteners like maple syrup, agave nectar, coconut sugar, or honey.
  • If you don’t have an ice cream maker, use a no-churn method: freeze the mixture in a container and stir every 30 minutes until fluffy and firm.
  • Chilling the base before churning helps prevent icy texture and improves creaminess.

Nutrition

Keywords: Chocolate ice cream, coconut milk ice cream, dairy-free dessert, vegan ice cream, lactose-free, dairy-free chocolate ice cream

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