This creamy chocolate ice cream is made with coconut milk and ribboned with flecks of semi-sweet chocolate for a decadent dessert that's also dairy-free.
Keyword dairy free
Prep Time 10minutes
Cook Time 0minutes
CHILLING TIME 4hours
Total Time 4hours10minutes
Author Samantha at Five Heart Home
2cans(13.5-ounces each) good quality, full-fat coconut milkchilled
4ouncesdairy-free chocolate chipsmelted and cooled
Toasted coconut for garnishoptional
In the bowl of a stand mixer, or in a blender or food processor, combine coconut milk, sugar, cocoa powder, and vanilla. Mix or blend/process until smooth and thoroughly combined.
Freeze ice cream in an ice cream maker, following manufacturer's directions. About five minutes before ice cream is done (when it starts pulling away from the sides of the bowl and has reached the stage of adding solid ingredients), slowly drizzle in the melted chocolate. The chocolate should break into shards and spread throughout the ice cream as it finishes churning. If the chocolate solidifies on the arm of the ice cream maker in a big chunk, momentarily turn off the ice cream maker and break up the chocolate with a spoon before continuing.
Serve immediately for a soft serve consistency or cover and freeze for several hours until desired firmness is reached. If ice cream freezes solid, allow it to soften at room temperature for 15 minutes before serving.
You can usually find cans of coconut milk in the Asian food section of the grocery store. Make sure you don't buy reduced fat coconut milk.
If you don't require dairy-free ice cream, you may use regular chocolate chips or chopped chocolate.