Chocolate Coconut Milk Ice Cream

Combine a few easy-to-find ingredients to make this delicious Chocolate Coconut Milk Ice Cream! No ice cream maker or churning is required. Prep in 5 minutes and freeze this naturally dairy free, gluten free and vegan dessert.

three scoops of chocolate coconut milk ice cream in a bowl with the container of ice cream on the side

Ice cream is a delicious dessert choice for anyone. This is one of the best vegan ice creams and it’s made with only a few ingredients. You don’t even need an ice cream maker.

This recipe is naturally dairy free, vegan and gluten free. You can also make this keto by using a keto-friendly sweetener.

What does coconut milk ice cream taste like?

It’s rich, creamy and tastes slightly like coconut. The ice cream is made with coconut milk which helps create the creamy texture. Without additional flavor, it has a slightly coconut flavor. But, if you add cocoa, mint, vanilla or other flavors, the coconut flavor is subtle.

ingredients for chocolate coconut milk ice cream

Ingredients You Need

  • Coconut Milk – Use full fat coconut milk.
  • Coconut Oil – This helps create the smooth ice cream consistency. You can omit in a pinch, but it’s recommended for this recipe, otherwise the ice cream may be too hard.
  • Cocoa Powder – Use unsweetened cocoa powder. You can use dark cocoa but it will adjust the flavor slightly, to taste more like dark chocolate than milk chocolate.
  • Sweetener – Confectioners’ sugar, maple syrup, honey or other similar sweetener work great.
  • Vanilla – Always use pure vanilla extract.
  • Salt – Kosher salt to help balance flavor and consistency.
chocolate coconut milk ice cream in a blender before and after blending

Steps to Make Homemade Dairy Free Ice Cream

This recipe couldn’t be any easier. Prep takes only 5 minutes!

  1. Add all of the ingredient to a blender or food processor. Pulse until the mixture is smooth and creamy.
  2. Pour into a freezer safe container. You can use a plastic container with a lid or a freezer safe loaf pan. If using a loaf pan, cover gently with parchment paper or plastic wrap before freezing.
  3. Freeze until solid.

Recipe Tips

  • Make it keto or low carb. If you want to make this keto-friendly, substitute the confectioners sugar with powdered allulose or another keto -friendly sweetener.
  • Use an ice cream maker to speed up the process. If you want to chill it quicker, you can churn in an ice cream maker. Follow the manufacturers instructions for churn time.
  • Thaw slightly before serving. Allow the ice cream to sit at room temperature for 5 to 10 minutes before serving. This allows the mixture to soften so the ice cream is easy to scoop.
  • Add toppings. You can also top with your favorite toppings such as cacao nibs, fruit, peanut butter sauce or sprinkles.
  • Serve with or without a cone.
chocolate coconut milk ice cream in a container with a scoop taken out


Store this ice cream in the freezer. Since it is made with all natural ingredients and doesn’t have any added preservatives or artificial ingredients, it may harder more over time. We recommend consuming this ice cream within 2 to 4 weeks.

Other Frozen Desserts

Ice cream is the perfect frozen treat any time of the year. Grab a scoop or two and enjoy!

a scoop taken out of a container of chocolate ice cream

Chocolate Coconut Milk Ice Cream

Yield: 5 servings
Prep Time: 5 mins
Cook Time: 8 hrs
Total Time: 8 hrs 5 mins
Combine a few easy-to-find ingredients to make this easy ice cream! It's naturally vegan, gluten free and low carb.
5 from 3 votes


  • 1 can full fat coconut milk,, cold
  • 1/4 cup cocoa powder
  • 1/4 cup confectioners' sugar, , maple syrup or honey
  • 2 tablespoons coconut oil , melted and cooled
  • 1 teaspoon vanilla extract
  • Pinch of salt


  • Add all ingredients to a blender. Pulse for 10 to 15 seconds or until completely combined. 
  • Pour mixture into a freezer-safe container. Freeze for eight hours or overnight.
  • Thaw for 5 to 10 minutes just prior to serving. Enjoy!


  • Coconut milk: Use full fat coconut milk.
  • Cocoa powder: Use unsweetened cocoa powder. You can use dark cocoa, but the ice cream will taste more like dark chocolate ice cream. 
  • Sweetener: Confectioners’ sugar, maple syrup, honey or other similar honey work great. 
If you replace the sugar with a low sugar substitute, the nutritional information will be different.
  • If you want to chill it quicker, you can churn in an ice cream maker. 
  • Top with your favorite ice cream toppings like cocao nibs, fruit, peanut butter sauce or sprinkles. 


Calories: 234kcal, Carbohydrates: 11g, Protein: 2g, Fat: 22g, Saturated Fat: 20g, Sodium: 11mg, Potassium: 234mg, Fiber: 1g, Sugar: 6g, Vitamin C: 1mg, Calcium: 19mg, Iron: 3mg
Course: Dessert
Cuisine: American, Italian
If you try this recipe, don’t forget to leave a review below or share a photo and tag @spoonfulofflavor on Instagram.

This recipe was originally published in August 2018. It was updated with new photos, tips and notes in August 2020.

7 comments on “Chocolate Coconut Milk Ice Cream”

  1. I love it, but it came out so frozen it took forever to thaw. Any tips for next time?

    • Hi, Kaitlyn! It does take a little while to thaw. The lower fat content in this ice cream makes it solidify more than traditional ice cream. Be sure to use full fat coconut milk. You can also add 1-2 teaspoons of vodka to the mixture, if desired. The vodka helps prevent it from freezing solid.

  2. This was delicious! I submitted the full fat milk for a can of regular coconut milk and a can of cream of coconut because it’s what I had on hand. I whipped it up until frothy and then added the rest of the ingredients. It was amazing!

  3. This was the perfect Summer treat! 

  4. This looks amazing! I’m going to make this today! What kind of pan did you use?

  5. Coconut and chocolate just belong together! You had me at no churn!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.