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Chocolate Coconut Milk Ice Cream

Vegan Dairy Free Chocolate Coconut Milk Ice Cream

It’s been about a year and half since I stopped eating dairy. Before then, I’d come home from work/class and indulge in a bowl of rich chocolate ice cream. Unhealthy, I know, but especially in the summer ice cream was all I needed to feel refreshed after a long day. I even had an ice cream maker (that so conveniently attaches to my kitchenaid), and made some pretty darn delicious homemade ice cream.

Since then, I’ve discovered that there actually are some decent non-dairy ice creams out there. But I still miss the rich and creamy concoction that came out of my ice cream maker. And sorry, but sorbet just doesn’t do it for me.

So when I saw this recipe for a coconut-milk based ice cream, how could I not try it? Especially in this sticky Tennessee heat.

I was a bit nervous, not being a huge coconut fan (coconut shrimp and curry, yum – but coconut contaminating my chocolate? no way). However, I do have to say that even those who despise coconut will enjoy this ice cream. The coconut flavor melts away behind the rich chocolate in the forefront, and the result is a creamy, icy treat worthy of any ice cream lover.

It was a touch icy, which I attribute to the fact that I didn’t chill the mixture enough before putting it in the ice cream machine, and it didn’t freeze as fully as I would have liked. Once in the freezer, it did form some big crystals.

But you know? I think I might have found my new afternoon refreshment. This whole dairy-free thing ‘aint so bad!

Chocolate Coconut Milk Ice Cream

Makes 1 quart. Recipe from David Lebovitz, via Mac & Cheese.

Ingredients:

1 cup water
1 cup sugar
5 ounces bittersweet chocolate, coarsely chopped
2 cups canned coconut milk
1 tablespoon dark rum

Directions:

Heat water and sugar in a medium saucepan until sugar is dissolved. Add chocolate to the syrup and stir until chocolate is completely melted. Remove from heat, and stir in coconut milk and rum.

Chill completely (at least 2-3 hours), then freeze in ice cream machine according to manufacturer's instructions. Transfer to a freezer safe container and freeze overnight.

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13 CommentsLeave a Comment →

  1. 1
    Posted On September 9, 2008 at 9:50 pm

    Ohh this sounds really good, especially since I am lactose intolerant. Why did you stop eating dairy?

    Reply

  2. 2
    Posted On September 9, 2008 at 9:56 pm

    Same reason – my stomach has been much happier ever since. :)

    Reply

  3. 3
    Posted On September 9, 2008 at 11:43 pm

    I’m on the verge of being lactose intolerant- meaning when I abhor milk and feel like puking the minute it enters my body. But ice cream has never bothered me too much. I always thought that the fat and sugar in the ice cream canceled out the dairy problems but that was my own rationale :) I should probably go and get a test though. I normally buy the tofutti ice cream sandwiches which quell the ice cream cravings… but they aren’t half as good as your ice cream up there!

    Reply

  4. 4
    Posted On September 10, 2008 at 1:31 am

    combining two of my favorite ingredients in one of my favorite desserts. perfect!

    Reply

  5. 5
    Posted On September 10, 2008 at 9:22 am

    I’ve been trying to make some coconut ice cream for weeks! It looks so good! I haven’t been able to find any coconut milk though – the grocery stores just don’t seem to have it! Someone suggested an Asian market?

    Reply

  6. 6
    Posted On September 11, 2008 at 12:37 am

    This looks so smooth and creamy,
    I wish I have ice cream maker here now!

    Reply

  7. 7
    Posted On September 11, 2008 at 9:39 am

    I just ate some Indian ice cream that is also dairy free. so good, it doesn’t feel like your missing out on anything!

    Reply

  8. 8
    Posted On September 11, 2008 at 6:03 pm

    I just reminded the bf why we need to get married – so I can register for a Kitchen Aid standmixer AND the ice cream attachment. *lol* That sounds SO yum!

    Reply

  9. 9
    Posted On September 15, 2008 at 1:30 pm

    The coconut milk grabbed my attention, but the rum totally sealed the deal.

    Sort of like a pina colada in a bowl. Delish.

    Cheers!

    Reply

  10. 10
    Misty D
    Posted On December 10, 2008 at 12:42 am

    If you use coconut milk instead of water, for a total of 3 cups coconut milk, you won’t have the ice crystals after freezing it. I’ve been playing around with coconut milk and my ice cream maker for several months now and have found that I really like how creamy the ice cream is with now water added.

    Reply

  11. 11
    lisab
    Posted On October 7, 2009 at 5:20 am

    Is chocolate not dairy?

    Reply

  12. 12
    Illya
    Posted On June 6, 2010 at 7:30 pm

    THanks for the recipe. Here’s a tip that I discovered: Add 2 teaspoons of Guar Gum to the concoction before you freeze it, and the ice cream is much more creamy and not nearly as hard when frozen!

    Reply

  13. 13
    dessert recipes
    Posted On November 8, 2012 at 5:54 am

    Tasty creamy goodness! I’ve always admired the versatility of coconut milk. This just proves it simply is one of the best. One of my top ice cream flavors now.

    Reply

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