Dairy-Free Chocolate Coconut Ice Cream

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

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

Cook Time 20

Ice cream setting time 8

Servings people

Calories 203.74kcal

Author Priya Lakshminarayan

Equipment

Ice Cream Maker

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.

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