How To Make Easy and Amazing Coconut Milk Ice Cream (No Dairy!)
So I’ve been a little obsessed with duplicating the Turtle Mountain chocolate “ice cream” I wrote about a while back.
In this article:
- Make Your Own Coconut Milk Dessert
- Ingredients
- How to Make the World’s Best Chocolate Coconut Ice Cream
Coconut Milk Ice Cream Recipe
Make Your Own Coconut Milk Dessert
Using an ice cream maker, the result was fabulous. The only problem is that it didn’t freeze up to ice cream consistency–only a thick milkshake consistency. Here’s the super-easy recipe, with two options, using an ice cream maker or the Blendtec.
Ingredients
- 1 can coconut milk
- ½ cup raw, organic agave, real maple syrup, or raw honey (with honey, decrease by 2 Tbsp)
- ¼ cup raw chocolate powder (you could use chocolate nibs or non-alkalized cocoa)
- ¼ tsp. sea salt
Note: You could also replace some of the coconut milk with frozen banana slices.
How to Make the World’s Best Chocolate Coconut Ice Cream
Step 1: Blend All the Ingredients
Blend all in Blendtec until smooth and process in ice cream maker for 30 minutes.
Step 2: Freeze into Ice Cubes
This technique worked better for me: freezing most of the concoction into 10 ice cubes, then blending the ice cubes and the remaining liquid mixture in the Blendtec, serving immediately.
Enjoy!
How do you make homemade ice cream with coconut milk? Share your recipe with us in the comments below!
Read next: Green Ice Cream
Robyn Openshaw, MSW, is the bestselling author of The Green Smoothies Diet, 12 Steps to Whole Foods, and 2017’s #1 Amazon Bestseller and USA Today Bestseller, Vibe. Learn more about how to make the journey painless, from the nutrient-scarce Standard American Diet, to a whole-foods diet, in her free video masterclass 12 Steps to Whole Foods.
Disclosure: This post may contain affiliate links that help support the GSG mission without costing you extra. I recommend only companies and products that I use myself.
Posted in: 12 Steps To Whole Food, Recipes
Wow – that sounds really yummy. Will have to give that a try. Here are some of our favorites:
Quick and Easy Mango Cream
————————————-
1 ripe mango
1 cup coconut milk
1/4 cup agave nectar or other sugar substitute
1 tablespoon lime or lemon juice
Peel and roughly chop mango. Place everything in a blender and mix till smooth. If you like it sweeter, just add more agave nectar. Pour in champagne glasses or small bowls, cover with foil and chill in the fridge for two hours (I’ve also put it in the freezer for 45 minutes and it was fine). Decorate with fresh mint leaves.
Careful: if you leave the cream in the fridge too long, it gets hard and turns into a sort of sorbet. Still delish though…
Instant Blueberry Ice Cream
————————————
1 cup frozen blueberries
½ cup soy or rice milk
1 tablespoon honey or agave nectar
Combine all ingredients in a blender or food processor. Process until smooth. Serve immediately, or freeze for later use.
Chocolate Sorbet
———————-
1/2 cup unsweetened cocoa powder, sifted
3/4 cup sucanat
1/2 cup hot water
1 can coconut milk (full fat)
1/2 cup organic silk soy creamer
Combine cocoa powder and sucanat in a small saucepan. Whisk in a little hot water to form a smooth paste. Stir in remaining water. Stir over low heat until mixture is warm and the sucanet is dissolved. Remove from heat and use an ice bath step to cool the mixture. Add coconut milks and soy creamer. Freeze according to direction in an ice cream machine.
If you use less coconut milk and add frozen bananas, it comes out quite nicely. I have 3 or 4 vegan non-soy “ice cream” recipes in my blog.
and when its frozen still stays nice .. to serve.. like ""REAL "" ice cream made w milk / cream ?? Hope so,… want to store to serve in our cafe ,,, VEGAN ,,, ORGANIC .. good for YOU
everything !!
I will try that, because the frozen banana chunks will also make it more “frozen,” and that was a problem. Only problem is, does it taste too banana-y?
When you use salt in your recipes, do you only use sea salt or the himalyan salt you spoke of in an earlier blog?
Mostly OHCS, though I have lots of sea salt in my food storage, so I do sometimes default to that (on the good/better/best scale I often give, it’s “better” where OHCS is “best”).
The banana in the chocolate seems to blend well together. I also make a yummy strawberry ice cream that is a recent favorite.
For me, 1 banana gave it lots of banana flavor, but my bananas were VERY ripe when they went into the freezer. I bet a slightly ripe banana would work best.
Another question – where do you get your raw chocolate? I’m not sure my buying club carries it in bulk. How much do you usually pay for it?
I really stocked up on it some time ago through David Wolfe’s company (Sun Food or something like that), but someone local was a wholesaler for him and got a discount. I think his prices are exorbitant. You can do a google search, and I think Amazon has okay prices too. I contacted them about being a wholesaler for a local group buy but was unimpressed with the discounts they offered me.
I found some on Amazon for $16/pound plus shipping. Is that about the range I should expect?
Yes, that’s about right.
Is it David Wolfe’s on Amazon for $16/pound? If not, is the one on Amazon as good as David Wolfe’s?
I love this cocounut ice cream recipe. So did my 4 boys. I made it with the banana. I also added 1/2 cup chopped walnuts to it.
Thanks for the recipe! I’ve heard that if you refrigerate the coconut cans, then just use the the cream from it, it will be thicker.
Would this recipe work with honey instead of agave?