Dairy Free Chocolate Coconut Ice Cream

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!

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! 

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Here are my favorites

• Rose Gulkand ice cream
• Vegan Strawberry Marshmallow Ice Cream
• Carrot Halwa ice cream
• Cookies ice cream
• Peanut Butter Cereal ice cream
• Rabri ice cream

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 this dairy-free chocolate ice cream

This frozen dessert is rich, creamy, and really easy to make! But its also:

• Egg-free, Gluten and Dairy-free recipe 
• Needs 4 basic pantry staples
• Great way to use up the tins of coconut milk in the pantry
• Chocolate homemade ice cream
• Cuisinart ice cream recipe
• It's non-vegan approved because everyone loves it

Ingredients needed

As I said, we just need 4 basic ingredients. You don't need condensed milk or cream in this recipe. 

• Tin of Full fat coconut milk
• Cocoa powder
• Sugar
• Coconut chips - you need to crush them first. These are optional. 

Here's 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. 

1. In a pan add full-fat coconut milk.
2. Then add sugar. 
3. Followed by cocoa powder.
4. 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 tips, recommendations, and suggestions

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 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. 

If you’ve tried this Dairy-Free Chocolate Coconut Ice Cream or any other recipe on the blog please let me know how it went by commenting below, I love hearing from you!

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Dairy-Free Chocolate Coconut Ice Cream

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!

4.45 from 9 votes

Print Pin Rate

Course: Dessert, ice cream

Cuisine: American

Prep Time: 5 minutes

Cook Time: 20 minutes

Ice cream setting time: 8 hours

Servings: 6 people

Calories: 203.74kcal

Author: Priya Lakshminarayan

Equipment

Ice Cream Maker

Ingredients 

1x2x3x

• ▢ 13.5 fl oz Coconut milk
• ▢ ½ cup sugar
• ▢ ¼ cup cocoa powder
• ▢ 3 tablespoon Coconut Chips

Instructions

• 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 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 Coconut Chips over the ice cream scoops just before serving.

Notes

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 lighter ice cream with a 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 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. 

Nutrition

Calories: 203.74kcal | Carbohydrates: 20.61g | Protein: 2.04g | Fat: 14.68g | Saturated Fat: 12.88g | Sodium: 9.57mg | Potassium: 200.98mg | Fiber: 1.19g | Sugar: 16.7g | Vitamin C: 0.67mg | Calcium: 16.56mg | Iron: 2.69mg

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