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!

no churn coconut milk ice cream chocolate

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.

Coconut Milk Ice Cream Chocolate Vegan No Churn

Vegan Ice Cream Recipe – No Churn

This coconut milk ice cream recipe is our favorite vegan ice cream – homemade or store bought! No bananas, no churn, and so delicious!
5 from 5 votes
Prep Time 5 mins
Freezing Time 3 hrs
Servings 6 servings
Calories 77 kcal

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. 
Course: Vegan Desserts
Cuisine: American

Nutrition

Calories: 77kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 28mg | Fiber: 1g | Sugar: 18g | Vitamin A: 77IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
Tried this recipe?Let us know how it was!
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5 Comments

  1. Paige on May 15, 2020

    5 stars
    I LOVE vegan ice creams and this one looks so tasty! Can’t wait to give it a try this summer!

    Reply
  2. Mirlene on May 15, 2020

    5 stars
    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.

    Reply
  3. Deanna on May 15, 2020

    5 stars
    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!

    Reply
  4. Charla on May 15, 2020

    5 stars
    No churn? Count me in! You know it’s summer when you see amazing sweet treats like this one.

    Reply
  5. Jessica Formicola on May 15, 2020

    5 stars
    Ice cream has really been bothering my stomach lately, so I can’t wait to try this coconut milk version instead!

    Reply

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About the Author

Shannon Hakala

Recipe Creator

I'm Shan and I love sharing tasty & easy vegan recipes!

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