A delicious, ultra-creamy & scoopable dairy-free chocolate ice cream with coconut milk! This chocolate homemade ice cream is a decadent plant-based dessert! If you are looking for a Cuisinart ice cream recipe, that's also gluten and dairy-free recipe then check this one out!
Jump to:
I scream you scream, we all scream for some...
I enjoy the process of making ice creams at home and then love watching it getting devoured by my loved ones. After all, everyone wants to indulge in eating chilled and creamy after a meal!
My freezer is always filled with different frozen treats, to fit the needs of different people. That is primarily because both KR and I love entertaining.
We always have friends over for a casual dinner or for a game night.
Since we have friends who are vegetarian/vegan, don't eat eggs, are gluten intolerant or Keto dieters, I try to cater to all of them in some form or the other when they come home.
Especially during summer and the holidays, frozen desserts are in huge demand!
Here are my favorites
Having made a variety of dairy ones, I now wanted to make a gluten and dairy-free recipe for my vegan friends out there.
Why make it
- Egg-free, Gluten and Dairy-free recipe
- Needs 6 basic pantry staples
- Great use of coconut milk can
- Cuisinart ice cream recipe
Ingredients needed 🧾
Want to save this recipe?
We'll email this recipe to you, so that you can look at it later!
How to make it 🔪
So here is how you can make this plant-based dessert from scratch using just 4 simple ingredients that are easily found in today's kitchen.
Before you begin making it, check your Ice Cream Maker
's instruction manual to see if you need to freeze the bowl/canister before.
Freeze it overnight if you need to. Start making the chocolate homemade ice cream the following day.
- In a pan add full-fat coconut milk.
- Then add sugar.
- Followed by cocoa powder.
- Cook it on medium heat. Keep stirring. Bring to a boil and then it will thicken. This could take 8-10 minutes depending upon your cooking range.
- Take it off the flame and allow it to cool down. Then place it in the fridge (not the freezer) until chilled.
- Pour the chilled ice cream mixture into the cooled ice cream canister. Follow the Ice Cream Maker
's instructions to churn the ice cream. It should take 15-20 minutes. - Once frozen to soft-serve consistency, scoop out the freshly churned ice cream into a freezer-safe ice cream container, freeze overnight or until the desired consistency is reached.
- When ready to serve, keep the container on the counter for 10-15 minutes to give the ice cream time to soften slightly. Then scoop them and serve.
- If you are like me who enjoys a little crunch in her ice cream, then sprinkle some crushed Coconut Chips over the ice cream scoops just before serving.
Dairy-Free Coconut Chocolate Ice Cream is ready to be devoured and it doesn't look like a plant-based dessert!
Serving suggestions 🍽
The two obvious ways are - in a cone and/or a cup. But let me share with you some other interesting ways in which you can serve this plant-based dessert! Ice Cream Sandwiches - Add a scoop between two cookies and enjoy your very own ice cream sandwich!
Ice Cream Smoothie or Shake - Whip it with some dairy-free milk in a blender and dress it up with chopped nuts, sprinkles, or grated dark chocolate. Toppings - Serve a scoop over your breakfast waffles, pancakes, or even your French toast along with some blueberries. Ice Cream floats - Have you tried them yet? Add a scoop into a glass of your favorite soda and enjoy! This tastes so good and is also a great party drink.
Top recipe tips 💭
Swap full-fat coconut milk to low fat if needed. But keep in mind that the more fat in the mixture, the smoother and creamier the texture. Lower-fat recipes result in a lighter and less creamy texture. You can try this recipe using other non-dairy milk or regular milk as well. You can swap sugar with maple syrup. use ¼ cup maple syrup for 1 tin of coconut milk.
Cacao can be used in place of cocoa powder, but remember that cacao powder has a stronger taste. So you have to use less of it in a recipe that calls for cocoa powder. You can also use cocoa powder, chocolate drink powder, or Bournvita, as a substitute for cacao powder. If you don't have coconut chips, no problem. Top it with some chocolate sauce or some grated chocolate, mini marshmallows, sprinkles, Rice Krispies, or even cereal.
⭐️ Subscribe to the Cookilicious Newsletter and receive new recipes straight to your inbox! You'll receive my FREE Vegan Beginner's guide as a gift. Ready to elevate your cooking game? Purchase my Cookbook - The Essential Vegan Indian Cookbook today!
Recipe 📖
Dairy-Free Chocolate Coconut Ice Cream
Equipment
Ingredients
- 13.5 fl oz Coconut milk
- ⅓ cup sugar
- ¼ cup cocoa powder
- 1 teaspoon vanilla extract
- 1 tablespoon coffee powder
- Pinch salt
- 1 cup mini cereal
Instructions
- In two tablespoons of hot water, add coffee powder. Mix. Keep this black coffee aside.
- In a pan add full-fat coconut milk and sugar.
- Followed by cocoa powder, and vanilla extract. Mix using a whisk and ensure there are no lumps formed.
- Add the black coffee and a pinch of salt. Mix.
- Cook it on medium heat. Keep stirring. Bring to a boil and then it will thicken. This could take 8-10 minutes depending upon your cooking range. Take it off the flame and allow it to cool down. Then place it in the fridge (not freezer) until chilled. I kept in for an hour.
- In chilled milk, mix in the mini cereal.
- Pour the chilled ice cream mixture into the cooled ice cream canister. Follow the Ice Cream Maker's instructions to churn the ice cream. It should take 15-20 minutes. Keep an eye on it, and spread the ice cream if it gets stuck or accumulated in one area.
- Once frozen to soft-serve consistency, scoop out the freshly churned ice cream into a freezer-safe ice cream container. Freeze overnight or until the desired consistency is reached.
- When ready to serve, keep the container on the counter for 10-15 minutes to give the ice cream time to soften slightly. Then scoop them and serve.
Want to save this recipe?
We'll email this recipe to you, so that you can look at it later!
Candace says
How many millilitres in a “tin”?
Priya says
It's 13.5 fl oz.
Priya Subash says
Hi
What is the process if we do not use the icecream maker
Priya says
Skip that part and freeze the mixture. It will not have the same texture but still should be fine.
Sharon says
This is such a wonderful ice cream recipe because it is dairy-free plus there's chocolate!
Priya says
Yess...totally worth making it. 🙂
Danielle says
Ah, this ice-cream look better than at my favorite ice-cream place. Delicious and so inviting - can't wait!
Lisa | Garlic & Zest says
This ice cream looks so creamy and luscious! -- I happen to love coconut, so you're preaching to the choir with this recipe. I'm putting my ice cream canister in the freezer now.
Priya says
haha! Yes, make it quickly! 🙂
michele h peterson says
I always thought dairy free home made ice cream was difficult to make. You've proved it isn't - thank you!
Priya says
Thank you so much...
Kristen says
I loved how easy this was to make. And so tasty, too! Thank you for the recipe!
Priya says
Glad you liked it
Luci Cook says
Yummy. My stomach sometimes can't handle ice cream so I'll have to give this recipe a try the next time I have a craving.
Annissa says
This is such a creamy and rich looking ice cream! Love that it's a very simple and easy recipe plus it's dairy-free!
Veena Azmanov says
This Ice Cream looks delicious. My family to love Ice Cream anytime of the year.
Natalie says
This ice cream looks and sounds so delicious! I love how easy it is to make!
Eden | Sweet Tea and Thyme says
This looks great! Love that it's dairy free.
Mamta says
Awsome Priya
Payal says
Icecream was super yummy 😋juz loved it ..thanks priya for dis mouh watering n yummy icecream 😘
Pravin L says
Awesome