Homemade Chocolate Ice Cream with Coconut Milk (Vegan | Paleo)
This rich and creamy coconut milk ice cream is a dairy-free, paleo-friendly treat with a luscious chocolate flavor. Made with simple, wholesome ingredients, it’s perfect for indulgence without guilt!
- Prep Time: 6 hours (includes freezing)
- Cook Time: 10 minutes
- Total Time: 6 hours 10 minutes
- Yield: 14 scoops 1x
- Category: Dessert
- Cuisine: Vegan, Paleo
Ingredients
Scale
- 2 (14 oz) cans full-fat coconut milk (Thai Kitchen recommended)
- ½ cup + 1 Tbsp raw cacao powder (or unsweetened cocoa powder), sifted
- ¾ cup pure maple syrup
- 1 Tbsp tapioca starch (or arrowroot/cornstarch)
- 6 Tbsp creamy almond butter (unsalted, or any nut/seed butter)
- 1 Tbsp pure vanilla extract
- ⅛ tsp sea salt
Instructions
- Prepare the Base: In a medium saucepan, whisk together the coconut milk, cacao powder, tapioca starch, and maple syrup until smooth. Heat over medium heat, stirring constantly, for about 5–10 minutes until the mixture thickens slightly and just begins to bubble.
- Add Flavor: Remove from heat and whisk in almond butter, vanilla extract, and sea salt until fully combined and smooth. Let the mixture cool at room temperature for about 20 minutes, stirring occasionally to prevent a skin from forming.
- Freeze: Pour the cooled mixture into an 8.5×4.5-inch loaf pan or freezer-safe container. Press plastic wrap directly onto the surface of the mixture to prevent ice crystals from forming, then cover tightly with foil. Freeze for at least 6 hours or overnight.
- Serve: Once frozen, let the ice cream sit at room temperature for 15–30 minutes to soften before scooping. Enjoy!
Notes
Serving Suggestions:
- Top with toasted coconut flakes, fresh berries, or a drizzle of melted dark chocolate for an extra-special treat.
Tips & Tricks:
- Use full-fat coconut milk for the creamiest texture—light versions won’t work as well.
- If lumps form during cooking, blend the mixture briefly to smooth it out before cooling.
Storage & Reheating:
- Store in an airtight container in the freezer for up to 2 months.
- Allow ice cream to thaw on the counter before serving—never microwave it!