Ingredients
- 1 13 oz can coconut milk
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2 Tbsp cocoa powder (can sub cacao powder)
- 1/2 cup plant milk (I usually use oat or soy milk)
Instructions
- Whisk the coconut milk, sugar, cocoa powder and vanilla extract together completely, then pour into silicone muffin molds.
- Place the mold in the freezer and freeze for at least 3 hours.
- Remove the silicone mold from the freezer and add all the frozen ice cream pieces to a blender or food processor. Add in the plant milk.
- Blend until you have smooth ice cream, using a tamper or scraper to push the frozen chunks into the blade. It will be like soft-serve ice cream if you serve it now.
- For scoopable ice cream, put the ice cream into a freezer-safe container and freeze for another 2-3 hours.
Notes
- The vanilla extract is important in this recipe – it helps prevent the ice cream from forming into a solid block of ice.
Nutrition
This chocolate no-churn coconut milk ice cream is so delicious. If you were already buying dairy free ice cream, making this vegan ice cream at home will definitely save you money!
After learning how to make vanilla coconut milk ice cream, I knew the next logical step would be to make a chocolate version!
Just like the vanilla ice cream, this chocolate flavored one is very simple. I used cocoa powder to add the chocolate flavor. You can use regular cocoa powder or Dutch-processed cocoa powder. Or you can use cacao powder. They all work!
We’ll make this chocolate ice cream with coconut milk. I always recommend using an organic canned coconut milk for making vegan ice cream – it will have more tasty coconut cream and less filler.
When I started making my own homemade ice cream, I used a blender. But, after buying a food processor, I find that the wider opening in the container and larger blade makes it a lot easier and quicker to make ice cream.
Hello. ^_^ I made your recipe for vanilla ice cream and it turned out so perfect and it was very easy.
I was wondering–do you think it would work out if instead of adding cocoa powder, I added 2 tbsp pistachio pudding mix? Or any other flavor of pudding? Would that give the ice cream a good flavor of whatever pudding mix I choose, or would it completely ruin the recipe, causing the recipe to not turn out at all? Thank you very much.
Hi Brooklyn, I’m so glad you liked the ice cream recipe. 🙂
I haven’t tried adding pudding mixes to ice cream before but I think it would probably turn out alright. The only thing I can say about pudding mix is that I tried making a boxed pudding mix with soy milk and it didn’t set (although I should have guessed it wouldn’t set anyway since the box specifically said not to use soy milk!). But, since the freezing is what does the “setting” with ice cream anyway, I think adding pudding mix just for the flavoring could work. If you try it, I hope it works out!
-Shannon
Ice cream has really been bothering my stomach lately, so I can’t wait to try this coconut milk version instead!
No churn? Count me in! You know it’s summer when you see amazing sweet treats like this one.
What an easy, awesome recipe! So vegan and healthy too. I like the use of silicon molds for easy freezing. Can’t wait to try!
OOOOOHHHH I am running to make this now. This is exactly what I need on a warm day like today with the kids. Thanks for sharing.
I LOVE vegan ice creams and this one looks so tasty! Can’t wait to give it a try this summer!