Decadent Vegan Chocolate Coconut Milk Ice Cream (with a keto option)! Just three ingredients needed and no blender or ice-cream maker required! Are you ready for this? 🎉
Have you ever tried making ice cream with full fat coconut milk? It’s creamy, smooth and naturally a tad sweet! Coconut milk pairs well with any ice cream flavor combination (mint, peanut butter, raspberry, etc.), but today I’ll just be sharing the chocolate version. I will share some other flavors soon though! Try this recipe out and let me know what you think – you don’t even need an ice cream maker!
Here’s the recipe. 👇🏻
1 (14oz) can full fat coconut milk
1/4 cup liquid sweetener of choice (maple syrup, honey or a keto approved liquid sweetener – see notes below)
1/4 cup cocoa powder
1 tsp vanilla extract (optional)
A pinch of sea salt (optional)
vegan cookie dough
Measure out all your ingredients.
Blend your coconut milk, sweetener, cocoa powder, vanilla and salt ( if using) in a high speed blender or whip with an electric mixer in a large bowl.
Taste your ice cream mixture and add more sweetener if desired. Add any optional mix-ins at this point and stir them in gently with a spoon.
Transfer your mixture to a freezer friendly dish (with a lid) and freeze for 6-8 hours. If you have an ice cream maker, you could transfer the mixture now and use that instead of freezing.
Remove from the freezer after 6+ hours and let it sit out for 15 minutes before scooping.
Serve and enjoy! Freeze any leftovers for later.
Use a sugar free, liquid sugar replacement to keep it keto (like stevia). If it is not a 1-1 replacement, adjust the amount of sweetener accordingly.
This dairy free, coconut milk chocolate ice cream is better than Dairy Queen. It’s true! You’ll have to try it before you can disagree with me! What’s your favorite ice cream flavor? I’ll try to do a healthy remake of it at some point! 🍦