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Chocolate Coconut Milk Ice Cream
Combine a few easy-to-find ingredients to make this easy ice cream! It's naturally vegan, gluten free and low carb.
Course Dessert
Cuisine American, Italian
Prep Time 5 minutes minutes
Cook Time 8 hours hours
Total Time 8 hours hours 5 minutes minutes
Servings 5 servings
Calories 234kcal
- 1 can full fat coconut milk cold (14 ounces)
- 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!
INGREDIENT NOTES
- 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