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A hand sprinkling coconut chips over a Coconut Chocolate Dairy-Free Ice Cream cone placed in an ice cream stand and a wooden spoon besides it
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5 from 6 votes

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!
Course Dessert, ice cream
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Ice cream setting time 8 hours
Servings 6 people
Calories 73kcal


  • Ice Cream Maker


  • 1 tin Coconut milk
  • 1/2 cup sugar
  • 1/4 cup cocoa powder
  • 3 tbsp Coconut Chips


  • 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.


  • 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 1/4 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. 


Calories: 73kcal | Carbohydrates: 18.74g | Protein: 0.7g | Fat: 0.53g | Saturated Fat: 0.32g | Sodium: 0.94mg | Potassium: 54.61mg | Fiber: 1.19g | Sugar: 16.7g | Calcium: 4.59mg | Iron: 0.5mg