No Churn Coconut Milk Chocolate Ice Cream

Combine a few easy-to-find ingredients to make this No Churn Coconut Milk Chocolate Ice Cream! It’s naturally vegan, gluten free and low carb. 

I couldn’t let summer pass by without sharing a tasty No Churn Coconut Milk Chocolate Ice Cream recipe. The recipe comes together in little time. All you need is a blender, a few simple ingredients and a freezer safe pan. It’s the perfect way to satisfy your craving for chocolate or sweets. If you are looking for a vanilla version, try my No Churn Coconut Milk Vanilla Ice Cream recipe. After all, ice cream is one of my favorite things about summer. Grab a few scoops to beat the heat and enjoy a sweet treat!

To make the recipe, add all of the ingredients to a blender. Blend until smooth. Pour into a freezer safe pan and thaw for at least four hours or overnight. You can also churn the batter in an ice cream maker to freeze. When using the ice cream maker, I find the ice cream results in a creamier consistency. But either way works well. Thaw slightly before serving. You can also top with your favorite toppings such as cacao nibs, fruit, peanut butter sauce or sprinkles.

Best of all, this recipe fits all diets. It’s naturally gluten free and vegan. With a simple sugar substitute, it can also be made low carb and low sugar to fit a keto lifestyle. Go ahead, make a batch of No Churn Coconut Milk Chocolate Ice Cream before summer is over and enjoy a sweet treat fit for the entire family.

No Churn Coconut Milk Chocolate 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 No Churn Coconut Milk Chocolate Ice Cream! It's naturally vegan, gluten free and low carb.

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Ingredients

• 1 can full fat coconut cream, cold
• 1/4 cup cocoa powder
• 1/2 cup confectioners' sugar, you can use a replacement like Swerve
• 1/3 cup coconut oil melted and cooled
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. 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 slightly just prior to serving. Enjoy!

Notes

*If you replace the sugar with a low sugar substitute, the nutritional information will be different.

Nutrition Information

Calories: 361, Fat: 34.6g, Saturated Fat: 17.7g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1.6g, Sodium: 62.2mg, Potassium: 263.4mg, Carbohydrates: 26.7g, Fiber: 9.9g, Sugar: 14.1g, Protein: 4.4g, Calcium: 22%, Iron: 2.4%

*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.

Course: Dessert

Cuisine: American, Italian

Keyword: no churn chocolate ice cream

If you try this recipe, don't forget to leave a review below or share a photo and tag @Spoonfulflavor on Instagram.

SHOP THE RECIPE TOOLS & INGREDIENTS

Cocoa Powder

Ice Cream Scoop

Ice Cream Maker (for churn option)

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