Go Back
+ servings
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 2 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.