27+ Flavorful & Quick Chocolate Coconut Milk Ice Cream Recipes to Elevate Your Dessert Game

Chocolate and coconut are two flavors that naturally complement each other, making them the perfect duo for creating indulgent dairy-free ice cream.

Whether you’re looking for a rich, creamy base or want to add texture and flavor with mix-ins, chocolate coconut milk ice cream offers a versatile treat that satisfies every craving.

With the natural creaminess of coconut milk and the deep richness of chocolate, this dairy-free dessert is a must-try for anyone with a sweet tooth or those following plant-based diets.

In this blog post, we’ve compiled a list of 27+ chocolate coconut milk ice cream recipes, from classic chocolate flavors to inventive combinations with fruits, nuts, and swirls of caramel.

Whether you prefer a simple chocolate base or a more adventurous twist, you’ll find the perfect recipe to enjoy in any season.

27+ Flavorful & Quick Chocolate Coconut Milk Ice Cream Recipes to Elevate Your Dessert Game

Chocolate coconut milk ice cream is a delicious, versatile dessert that can be enjoyed by everyone, regardless of dietary restrictions.

With the recipes we’ve provided, you can explore various flavor combinations, textures, and add-ins that will keep you coming back for more.

Whether you prefer a smooth, creamy base or like to experiment with crunchy nuts, tangy fruits, or luscious swirls of caramel, there’s a recipe for every occasion and craving.

So, grab your ice cream maker, gather your ingredients, and get ready to treat yourself to some of the best chocolate coconut milk ice cream you’ve ever tasted.

Creamy Chocolate Coconut Milk Ice Cream

This rich and velvety chocolate coconut milk ice cream is a dairy-free dream! The combination of creamy coconut milk and decadent chocolate creates a luscious dessert perfect for those seeking a non-dairy alternative. The texture is incredibly smooth, and the chocolate flavor is deep and satisfying. Ideal for any chocolate lover, this treat is a true indulgence without the need for heavy cream or traditional milk.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• ½ cup cocoa powder
• 1 cup dark chocolate chips
• ¾ cup maple syrup
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a medium saucepan, combine coconut milk and cocoa powder. Heat over medium, whisking constantly until the cocoa powder is fully dissolved.
2. Once the cocoa and coconut milk mixture is smooth, add the dark chocolate chips and continue stirring until the chocolate is fully melted.
3. Remove the saucepan from the heat and stir in the maple syrup, vanilla extract, and salt. Mix well.
4. Pour the mixture into a shallow dish or bowl, cover, and chill in the refrigerator for at least 4 hours or overnight.
5. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
6. Transfer the ice cream to a container and freeze for at least 3 hours before serving.

This chocolate coconut milk ice cream is the perfect way to cool down on a hot day while still indulging in something rich and satisfying. The creamy coconut milk base offers the perfect canvas for the deep chocolate flavors, making this treat both satisfying and decadent. Whether you’re vegan or simply looking for a lighter dessert option, this ice cream will hit the spot every time.

Dairy-Free Chocolate Coconut Milk Ice Cream with Almonds

This dairy-free chocolate coconut milk ice cream is elevated with the addition of crunchy toasted almonds, creating a perfect balance of creamy, chocolatey goodness and a delightful nutty crunch. The combination of coconut milk and cocoa powder results in a smooth and rich base, while the almonds add texture and flavor. This treat is perfect for a sophisticated dessert experience that everyone can enjoy.

Ingredients:

• 1 can (14 oz) full-fat coconut milk
• 1 cup unsweetened cocoa powder
• ½ cup maple syrup
• 1 tsp vanilla extract
• ¼ tsp cinnamon
• 1 cup slivered almonds, toasted
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the coconut milk, cocoa powder, maple syrup, vanilla extract, cinnamon, and salt. Heat over medium heat while whisking to dissolve the cocoa powder.
2. Once smooth, bring the mixture to a gentle simmer, stirring occasionally. Let it simmer for 3–4 minutes.
3. Remove from heat and let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight to chill.
4. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. During the last 5 minutes of churning, add the toasted almonds.
6. Transfer the ice cream to a container and freeze for at least 3 hours before serving.

The addition of toasted almonds brings a wonderful crunch to the smooth, chocolatey ice cream, taking this dessert to the next level. The flavors of chocolate and coconut are beautifully complemented by the nutty almonds, making this a sophisticated and indulgent treat. Whether for a special occasion or a simple dessert to enjoy on a warm day, this chocolate coconut milk ice cream is sure to impress.

Decadent Chocolate Coconut Milk Ice Cream with Coconut Flakes

For coconut lovers, this recipe is a dream come true. This decadent chocolate coconut milk ice cream is not only smooth and creamy but also features chewy coconut flakes that add a delicious texture to every bite. The blend of coconut milk and rich cocoa powder results in a creamy base that’s further enhanced by the toasted coconut flakes, creating an irresistible combination of flavors.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• ¾ cup unsweetened cocoa powder
• ½ cup coconut sugar or maple syrup
• 1 tsp vanilla extract
• ½ cup shredded coconut flakes, toasted
• Pinch of sea salt

Instructions:

1. In a medium saucepan, whisk together the coconut milk, cocoa powder, coconut sugar, vanilla extract, and sea salt. Heat over medium heat until fully combined and smooth, stirring frequently.
2. Bring the mixture to a simmer and cook for 2–3 minutes, allowing the flavors to meld together.
3. Remove from heat and let the mixture cool to room temperature, then refrigerate for 4 hours or overnight to chill.
4. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
5. During the final 5 minutes of churning, add the toasted coconut flakes.
6. Transfer the ice cream to a container and freeze for 3–4 hours before serving.

This chocolate coconut milk ice cream is a true coconut lover’s delight, combining creamy chocolate with the irresistible texture of toasted coconut flakes. The combination of rich cocoa and coconut adds depth to the flavor, while the chewy flakes provide a fun contrast to the smooth base. Whether you’re enjoying it alone or sharing with friends and family, this ice cream will definitely satisfy your sweet cravings and leave you coming back for more.

Vegan Chocolate Coconut Milk Ice Cream with Mocha Twist

If you love both chocolate and coffee, this vegan chocolate coconut milk ice cream with a mocha twist is the perfect treat. The rich cocoa and creamy coconut milk base is enhanced with a hint of coffee, creating a smooth and indulgent flavor combination. The coffee adds a deep, roasted note that complements the sweetness of the chocolate, making this a dessert that coffee lovers will adore.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• ½ cup unsweetened cocoa powder
• 1 tbsp instant coffee or espresso powder
• ¾ cup maple syrup
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a medium saucepan, combine coconut milk, cocoa powder, instant coffee, maple syrup, vanilla extract, and salt. Whisk until smooth over medium heat.
2. Bring the mixture to a gentle simmer, whisking occasionally. Let it simmer for about 3-4 minutes, allowing the flavors to meld together.
3. Remove from heat and let the mixture cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight.
4. After chilling, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Transfer the ice cream to a container and freeze for 3–4 hours before serving.

This mocha-infused chocolate coconut milk ice cream offers a unique twist on traditional chocolate ice cream. The combination of coconut milk, chocolate, and coffee creates a perfectly balanced dessert that’s both creamy and flavorful. Whether you’re a chocolate aficionado or a coffee lover, this ice cream will hit all the right notes and become your new favorite dairy-free indulgence.

Chocolate Coconut Milk Ice Cream with a Salted Caramel Swirl

For those who crave a sweet and salty treat, this chocolate coconut milk ice cream with a salted caramel swirl is an irresistible option. The velvety chocolate ice cream is enhanced with a rich, homemade salted caramel sauce that adds both depth and a touch of sweetness. The contrast between the smooth chocolate base and the creamy, slightly salty caramel makes this ice cream a truly decadent dessert.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• ½ cup unsweetened cocoa powder
• ¾ cup maple syrup
• 1 tsp vanilla extract
• Pinch of salt

For the caramel swirl:

• ¼ cup coconut sugar
• 2 tbsp coconut milk
• 1 tsp vanilla extract
• ¼ tsp sea salt

Instructions:

1. In a saucepan, whisk together the coconut milk, cocoa powder, maple syrup, vanilla extract, and salt over medium heat. Once the mixture is smooth, bring it to a simmer for 3–4 minutes.
2. Remove from heat and allow the chocolate mixture to cool. Once cooled, refrigerate for at least 4 hours or overnight.
3. While the chocolate mixture chills, make the salted caramel swirl. In a separate saucepan, combine coconut sugar and coconut milk over medium heat. Stir until the mixture begins to bubble, then simmer for 4–5 minutes until it thickens slightly.
4. Remove from heat, stir in vanilla extract and sea salt, and let the caramel cool to room temperature.
5. Once the chocolate base has chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions.
6. During the last few minutes of churning, slowly drizzle the cooled caramel sauce into the ice cream to create the swirl.
7. Transfer the ice cream to a container and freeze for 3–4 hours before serving.

This chocolate coconut milk ice cream with salted caramel swirl is a luxurious treat that combines rich chocolate with the irresistible flavor of salted caramel. The balance between sweet and salty, creamy and rich, creates a delightful flavor experience. The homemade caramel adds an extra touch of indulgence, making this dessert perfect for special occasions or when you’re simply in the mood for something extraordinary.

Spicy Chocolate Coconut Milk Ice Cream with Cinnamon & Chili

For those who love a little heat with their sweetness, this spicy chocolate coconut milk ice cream combines rich chocolate with a kick of chili and cinnamon. The creamy coconut milk base is enhanced by the warmth of cinnamon and the heat of chili powder, creating an ice cream that’s both sweet and spicy. This bold and unique flavor combination is perfect for anyone who loves experimenting with different taste profiles.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• ½ cup unsweetened cocoa powder
• ¾ cup maple syrup
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ¼ tsp chili powder (or more, depending on your spice tolerance)
• Pinch of salt

Instructions:

1. In a medium saucepan, whisk together the coconut milk, cocoa powder, maple syrup, vanilla extract, cinnamon, chili powder, and salt. Heat over medium heat, whisking constantly until smooth.
2. Bring the mixture to a simmer and let it cook for about 3–4 minutes to allow the spices to infuse into the base.
3. Remove from heat and allow the mixture to cool. Once cooled, refrigerate for at least 4 hours or overnight.
4. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Transfer the ice cream to a container and freeze for 3–4 hours before serving.

This spicy chocolate coconut milk ice cream is a bold and exciting twist on traditional chocolate ice cream. The combination of chocolate, cinnamon, and chili creates a flavorful contrast that is both sweet and spicy, providing a unique dessert experience. Whether you’re looking to add a bit of heat to your dessert or simply want to try something new, this ice cream will undoubtedly impress with its complex flavor profile and creamy texture.

Chocolate Coconut Milk Ice Cream with Hazelnuts and Praline Swirl

This decadent chocolate coconut milk ice cream is elevated with the addition of crunchy hazelnuts and a rich praline swirl. The smooth and creamy chocolate base, made from full-fat coconut milk, provides the perfect backdrop for the nutty hazelnuts and sweet caramel-like praline. The result is a dessert that feels luxurious and indulgent, with every bite offering a perfect balance of creamy, crunchy, and sweet flavors.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• ½ cup unsweetened cocoa powder
• ¾ cup maple syrup
• 1 tsp vanilla extract
• Pinch of salt

For the praline swirl:

• ¼ cup coconut sugar
• 2 tbsp coconut milk
• ½ cup chopped hazelnuts, toasted
• 1 tsp vanilla extract

Instructions:

1. In a saucepan, combine the coconut milk, cocoa powder, maple syrup, vanilla extract, and salt. Whisk over medium heat until smooth and heated through.
2. Bring the mixture to a simmer and let it cook for 3-4 minutes, then remove from heat and allow it to cool. Once cooled, refrigerate the chocolate mixture for at least 4 hours or overnight.
3. While the chocolate mixture chills, make the praline swirl. In a saucepan, heat coconut sugar and coconut milk until the sugar dissolves. Simmer for 4–5 minutes until it thickens into a syrup.
4. Remove from heat and stir in vanilla extract and toasted hazelnuts.
5. Once the chocolate mixture is chilled, churn it in an ice cream maker according to the manufacturer’s instructions.
6. In the final minutes of churning, drizzle the praline swirl into the ice cream to create ribbons of caramelized goodness.
7. Transfer the ice cream to a container and freeze for at least 3–4 hours before serving.

This chocolate coconut milk ice cream with hazelnuts and praline swirl is a luxurious treat that brings a delightful combination of textures and flavors. The creamy chocolate ice cream is complemented by the crunch of toasted hazelnuts and the sweetness of the praline swirl, making each bite a rich and satisfying experience. It’s the perfect dessert for special occasions or for when you’re in the mood for something truly indulgent.

Rich Chocolate Coconut Milk Ice Cream with Peanut Butter Fudge Ripple

If you’re a fan of chocolate and peanut butter, this rich chocolate coconut milk ice cream with peanut butter fudge ripple is a must-try. The creamy coconut milk and chocolate base are perfectly complemented by the sweet and nutty peanut butter fudge, creating a mouthwatering dessert that combines both indulgence and comfort. The swirl of peanut butter fudge adds a layer of flavor and texture, making every bite a treat.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• ½ cup unsweetened cocoa powder
• ¾ cup maple syrup
• 1 tsp vanilla extract
• Pinch of salt

For the peanut butter fudge ripple:

• ½ cup peanut butter
• ¼ cup maple syrup
• 2 tbsp coconut milk
• ¼ tsp vanilla extract
• Pinch of salt

Instructions:

1. In a saucepan, whisk together the coconut milk, cocoa powder, maple syrup, vanilla extract, and salt over medium heat until smooth and heated through.
2. Bring the mixture to a simmer and let it cook for 3-4 minutes. Remove from heat and allow to cool, then refrigerate for at least 4 hours or overnight.
3. For the peanut butter fudge ripple, combine peanut butter, maple syrup, coconut milk, vanilla extract, and salt in a saucepan over medium heat. Stir until smooth and heated through, then set aside to cool slightly.
4. Once the chocolate mixture is chilled, churn it in an ice cream maker according to the manufacturer’s instructions.
5. When the ice cream is almost finished churning, drizzle in the peanut butter fudge and let the machine swirl it in.
6. Transfer the ice cream to a container and freeze for 3–4 hours before serving.

This chocolate coconut milk ice cream with peanut butter fudge ripple is a dream come true for anyone who loves the irresistible combination of chocolate and peanut butter. The smooth, creamy chocolate base is perfectly balanced by the rich and sweet peanut butter fudge swirl, creating a flavor explosion in every bite. This dessert is perfect for satisfying those sweet cravings with a decadent, dairy-free treat.

Mint Chocolate Coconut Milk Ice Cream

This mint chocolate coconut milk ice cream is a refreshing and indulgent dessert that perfectly balances cool mint and rich chocolate. Made with full-fat coconut milk, the creamy base is infused with fresh mint for a light, refreshing flavor, while chunks of dark chocolate add a satisfying bite. This ice cream is perfect for those who enjoy the classic combination of mint and chocolate in a dairy-free, creamy dessert.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• ½ cup unsweetened cocoa powder
• ¾ cup maple syrup
• 1 tsp vanilla extract
• 1 tsp peppermint extract
• Pinch of salt
• 1 cup dark chocolate chunks or chips

Instructions:

1. In a saucepan, combine coconut milk, cocoa powder, maple syrup, vanilla extract, peppermint extract, and salt. Whisk over medium heat until the mixture is smooth and well combined.
2. Bring the mixture to a simmer and cook for 3-4 minutes to allow the flavors to meld.
3. Remove from heat and let the mixture cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight.
4. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
5. During the last few minutes of churning, add the dark chocolate chunks or chips to the ice cream.
6. Transfer the ice cream to a container and freeze for at least 3-4 hours before serving.

This mint chocolate coconut milk ice cream is the perfect treat for anyone craving a refreshing yet indulgent dessert. The cool mint flavor combined with rich chocolate creates a classic pairing that never goes out of style. Whether you’re enjoying it after dinner or as an afternoon pick-me-up, this creamy, dairy-free treat will delight your taste buds and leave you wanting more.

Chocolate Coconut Milk Ice Cream with Raspberries and Almonds

This chocolate coconut milk ice cream with raspberries and almonds combines the richness of chocolate with the fresh, tart flavor of raspberries and the crunchy texture of roasted almonds. The creamy coconut milk base pairs wonderfully with the fruitiness of the raspberries, and the toasted almonds add a satisfying crunch. This dessert is perfect for anyone who loves the combination of chocolate and fruit with a bit of nuttiness.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• ½ cup unsweetened cocoa powder
• ¾ cup maple syrup
• 1 tsp vanilla extract
• Pinch of salt
• 1 cup fresh raspberries (or frozen)
• ½ cup roasted almonds, chopped

Instructions:

1. In a saucepan, whisk together coconut milk, cocoa powder, maple syrup, vanilla extract, and salt over medium heat. Stir until smooth and heated through.
2. Bring the mixture to a simmer and let it cook for 3–4 minutes. Remove from heat and allow to cool. Once cooled, refrigerate for at least 4 hours or overnight.
3. While the ice cream mixture chills, prepare the raspberries. If using frozen raspberries, thaw them slightly, then mash them with a fork to create a puree.
4. After the ice cream mixture is chilled, churn it in an ice cream maker according to the manufacturer’s instructions.
5. When the ice cream is nearly done churning, gently fold in the raspberry puree and roasted almonds.
6. Transfer the ice cream to a container and freeze for 3–4 hours before serving.

This chocolate coconut milk ice cream with raspberries and almonds offers a perfect balance of flavors and textures. The creamy chocolate base is complemented by the tartness of the raspberries and the crunch of the almonds, making each bite a delightful experience. It’s a refreshing, dairy-free dessert that feels both indulgent and light, ideal for summer or whenever you need a sweet, fruity treat.

Chocolate Coconut Milk Ice Cream with Cherries and Brownie Bites

This chocolate coconut milk ice cream is a decadent, indulgent dessert made even more luxurious with the addition of juicy cherries and chewy brownie bites. The rich chocolate coconut base is combined with tart cherries and soft brownie pieces, creating a dessert that’s as satisfying as it is decadent. Whether enjoyed on its own or served at a special gathering, this dessert is sure to impress anyone with a sweet tooth.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• ½ cup unsweetened cocoa powder
• ¾ cup maple syrup
• 1 tsp vanilla extract
• Pinch of salt
• 1 cup fresh or frozen cherries, pitted and halved
• 1 ½ cups brownie bites (dairy-free if needed)

Instructions:

1. In a saucepan, whisk together the coconut milk, cocoa powder, maple syrup, vanilla extract, and salt over medium heat. Stir until smooth and combined.
2. Bring the mixture to a simmer and let it cook for 3–4 minutes, then remove from heat and allow it to cool to room temperature.
3. Refrigerate the chocolate mixture for at least 4 hours or overnight.
4. After the mixture is chilled, churn the ice cream in an ice cream maker according to the manufacturer’s instructions.
5. In the last few minutes of churning, fold in the halved cherries and brownie bites.
6. Transfer the ice cream to a container and freeze for 3–4 hours before serving.

This chocolate coconut milk ice cream with cherries and brownie bites is a decadent dessert that combines the richness of chocolate with the sweetness of cherries and the chewy texture of brownies. Every bite offers a blend of creamy, tart, and chocolatey goodness, making it an indulgent treat that will satisfy your cravings. Perfect for a special occasion or whenever you’re in the mood for a luxurious, dairy-free dessert.

Chocolate Coconut Milk Ice Cream with Orange Zest and Dark Chocolate Chunks

This chocolate coconut milk ice cream with orange zest and dark chocolate chunks is an exciting flavor combination that will awaken your taste buds. The citrusy note from the orange zest complements the deep flavor of the dark chocolate, while the coconut milk provides a creamy base. This refreshing yet indulgent dessert brings a sophisticated twist to the classic chocolate ice cream.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• ½ cup unsweetened cocoa powder
• ¾ cup maple syrup
• 1 tsp vanilla extract
• Pinch of salt
• Zest of 1 orange
• ½ cup dark chocolate chunks or chips

Instructions:

1. In a saucepan, combine the coconut milk, cocoa powder, maple syrup, vanilla extract, salt, and orange zest. Whisk until smooth and well combined.
2. Bring the mixture to a simmer and cook for 3–4 minutes. Remove from heat and allow it to cool.
3. Once cooled, refrigerate the mixture for at least 4 hours or overnight.
4. After chilling, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. When the ice cream is almost finished churning, add in the dark chocolate chunks and let them mix through.
6. Transfer the ice cream to a container and freeze for 3–4 hours before serving.

The combination of rich chocolate, fresh orange zest, and dark chocolate chunks in this coconut milk ice cream offers a complex and refreshing flavor profile. The smoothness of the coconut milk, along with the citrusy zing from the orange, makes each bite of this dessert feel light yet indulgent. This ice cream is perfect for anyone looking to elevate their chocolate dessert with a bright, flavorful twist.

Chocolate Coconut Milk Ice Cream with Coconut Flakes and Caramel Drizzle

For coconut lovers, this chocolate coconut milk ice cream with coconut flakes and caramel drizzle is an absolute treat. The rich, velvety chocolate base is enhanced with toasted coconut flakes that add a crispy texture, while the homemade caramel drizzle brings an extra layer of sweetness. This decadent dessert is ideal for those looking to satisfy their chocolate and coconut cravings in a creamy, indulgent way.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• ½ cup unsweetened cocoa powder
• ¾ cup maple syrup
• 1 tsp vanilla extract
• Pinch of salt
• 1 cup unsweetened shredded coconut flakes

For the caramel drizzle:

• ½ cup coconut sugar
• ¼ cup coconut milk
• 1 tsp vanilla extract

Instructions:

1. In a saucepan, whisk together the coconut milk, cocoa powder, maple syrup, vanilla extract, and salt over medium heat. Stir until smooth and heated through.
2. Bring the mixture to a simmer, then cook for 3-4 minutes before removing from heat. Let the mixture cool to room temperature.
3. Refrigerate the chocolate base for at least 4 hours or overnight.
4. While the base chills, toast the coconut flakes in a dry skillet over medium heat for 3-4 minutes, until lightly golden. Set aside.
5. To make the caramel drizzle, combine coconut sugar and coconut milk in a saucepan over medium heat. Stir until the sugar dissolves, then simmer for 4-5 minutes until it thickens. Remove from heat and stir in vanilla extract.
6. Once the chocolate mixture is chilled, churn it in an ice cream maker according to the manufacturer’s instructions.
7. During the last few minutes of churning, add the toasted coconut flakes to the ice cream.
8. Transfer the ice cream to a container and drizzle with caramel before freezing for 3-4 hours.

This chocolate coconut milk ice cream with coconut flakes and caramel drizzle is a heavenly dessert that offers a rich combination of flavors and textures. The creamy chocolate ice cream, enhanced by the crunch of toasted coconut, is taken to the next level by the warm caramel drizzle. It’s a perfect treat for anyone who loves the tropical flavor of coconut combined with the decadence of chocolate and caramel.

Chocolate Coconut Milk Ice Cream with Coffee Swirl

For coffee and chocolate lovers alike, this chocolate coconut milk ice cream with a coffee swirl is a delightful dessert. The smooth, creamy coconut milk base is rich in chocolate flavor, and the addition of a coffee swirl provides a bold, slightly bitter contrast that balances the sweetness of the ice cream. This dessert is perfect for anyone who loves the combination of chocolate and coffee in their treats.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• ½ cup unsweetened cocoa powder
• ¾ cup maple syrup
• 1 tsp vanilla extract
• Pinch of salt
• 2 tbsp instant coffee granules
• 2 tbsp hot water

Instructions:

1. In a saucepan, whisk together coconut milk, cocoa powder, maple syrup, vanilla extract, and salt. Heat over medium heat, stirring constantly, until smooth and combined.
2. Bring the mixture to a simmer and cook for 3-4 minutes, then remove from heat and allow to cool to room temperature.
3. Refrigerate the chocolate base for at least 4 hours or overnight.
4. While the base chills, dissolve the instant coffee granules in hot water and let it cool.
5. Once the chocolate mixture is chilled, churn it in an ice cream maker according to the manufacturer’s instructions.
6. In the last few minutes of churning, drizzle in the cooled coffee and swirl it into the ice cream.
7. Transfer the ice cream to a container and freeze for 3-4 hours before serving.

This chocolate coconut milk ice cream with coffee swirl is an exceptional dessert that strikes the perfect balance between rich chocolate and bold coffee flavors. The smooth coconut milk base provides a creamy texture, while the coffee swirl adds a delightful contrast. This ice cream is ideal for coffee enthusiasts who crave a sophisticated, dairy-free treat.

Chocolate Coconut Milk Ice Cream with Chia Seeds and Almond Butter

This chocolate coconut milk ice cream with chia seeds and almond butter is a wholesome yet indulgent treat. The chia seeds add a bit of texture and a nutritious boost, while the almond butter infuses the ice cream with a creamy, nutty flavor that pairs perfectly with the rich chocolate base. This dessert is both satisfying and a little bit healthy, making it an excellent option for those who want a nourishing, dairy-free treat.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• ½ cup unsweetened cocoa powder
• ¾ cup maple syrup
• 1 tsp vanilla extract
• Pinch of salt
• 2 tbsp chia seeds
• ¼ cup almond butter (smooth or chunky)

Instructions:

1. In a saucepan, whisk together the coconut milk, cocoa powder, maple syrup, vanilla extract, and salt. Heat over medium heat until the mixture is smooth and combined.
2. Bring the mixture to a simmer and cook for 3-4 minutes, then remove from heat. Allow it to cool to room temperature.
3. Stir in the chia seeds and refrigerate the mixture for at least 4 hours or overnight.
4. Once the mixture is chilled, churn it in an ice cream maker according to the manufacturer’s instructions.
5. In the last few minutes of churning, add the almond butter to the ice cream, swirling it in to create ribbons of nutty goodness.
6. Transfer the ice cream to a container and freeze for 3-4 hours before serving.

This chocolate coconut milk ice cream with chia seeds and almond butter is a wholesome, indulgent treat that’s both creamy and slightly nutty. The chia seeds offer a healthy texture, while the almond butter adds richness and depth. It’s a satisfying dessert that’s perfect for anyone who enjoys a healthier twist on classic chocolate ice cream without sacrificing flavor or creaminess.

Chocolate Coconut Milk Ice Cream with Pistachios and Honey

This chocolate coconut milk ice cream with pistachios and honey offers a unique combination of flavors that will delight your taste buds. The chocolate coconut base is rich and creamy, while the pistachios provide a crunchy, slightly salty contrast. The addition of honey adds a natural sweetness that perfectly complements the bitterness of the dark chocolate. This dessert is perfect for anyone who enjoys a balance of sweet, salty, and creamy textures.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• ½ cup unsweetened cocoa powder
• ¾ cup maple syrup
• 1 tsp vanilla extract
• Pinch of salt
• 1/2 cup roasted pistachios, chopped
• 2 tbsp honey (optional for extra sweetness)

Instructions:

1. In a saucepan, whisk together the coconut milk, cocoa powder, maple syrup, vanilla extract, and salt over medium heat. Stir until smooth and combined.
2. Bring the mixture to a simmer and cook for 3-4 minutes. Remove from heat and let it cool to room temperature.
3. Refrigerate the mixture for at least 4 hours or overnight.
4. Once the mixture is chilled, churn it in an ice cream maker according to the manufacturer’s instructions.
5. In the last few minutes of churning, fold in the chopped pistachios.
6. For a touch of sweetness, drizzle in the honey just before transferring the ice cream to a container.
7. Freeze the ice cream for 3-4 hours before serving.

This chocolate coconut milk ice cream with pistachios and honey is a perfect blend of creamy, crunchy, and sweet. The pistachios add a lovely texture and flavor, while the honey elevates the sweetness without overpowering the chocolate. It’s a sophisticated dessert that’s sure to impress, whether for a special occasion or just as a treat to enjoy at home.

Chocolate Coconut Milk Ice Cream with Banana and Cinnamon

If you’re looking for a dessert that combines comforting warmth and indulgent chocolate flavor, this chocolate coconut milk ice cream with banana and cinnamon is the answer. The creamy chocolate coconut base is paired with mashed bananas and a hint of cinnamon, creating a combination that is both soothing and rich. This ice cream is a delicious, dairy-free treat that’s perfect for fall or anytime you crave a comforting dessert.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• ½ cup unsweetened cocoa powder
• ¾ cup maple syrup
• 1 tsp vanilla extract
• Pinch of salt
• 1 ripe banana, mashed
• ½ tsp ground cinnamon

Instructions:

1. In a saucepan, whisk together the coconut milk, cocoa powder, maple syrup, vanilla extract, and salt over medium heat. Stir until smooth and combined.
2. Bring the mixture to a simmer, cook for 3-4 minutes, then remove from heat and let it cool to room temperature.
3. Stir in the mashed banana and ground cinnamon.
4. Refrigerate the mixture for at least 4 hours or overnight.
5. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
6. After churning, transfer the ice cream to a container and freeze for 3-4 hours before serving.

This chocolate coconut milk ice cream with banana and cinnamon is a delightful, creamy treat that offers both comfort and indulgence. The banana adds a natural sweetness and smooth texture, while the cinnamon introduces a warm, aromatic flavor that pairs beautifully with the chocolate. This dessert is perfect for a cozy evening or as a fun twist on classic chocolate ice cream.

Chocolate Coconut Milk Ice Cream with Chopped Peanut Butter Cups

This chocolate coconut milk ice cream with chopped peanut butter cups is the ultimate indulgence for those who love the combination of chocolate and peanut butter. The creamy coconut milk base is enriched with rich cocoa, while chunks of peanut butter cups throughout the ice cream provide a delightful crunch and creamy peanut butter flavor. It’s a perfect treat for anyone craving a decadent, dairy-free dessert with a bit of extra sweetness and texture.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• ½ cup unsweetened cocoa powder
• ¾ cup maple syrup
• 1 tsp vanilla extract
• Pinch of salt
• 1 cup peanut butter cups, chopped (dairy-free if needed)

Instructions:

1. In a saucepan, whisk together coconut milk, cocoa powder, maple syrup, vanilla extract, and salt over medium heat until smooth and combined.
2. Bring the mixture to a simmer and cook for 3-4 minutes. Remove from heat and let it cool to room temperature.
3. Refrigerate the mixture for at least 4 hours or overnight.
4. Once the mixture is chilled, churn it in an ice cream maker according to the manufacturer’s instructions.
5. When the ice cream is nearly finished churning, fold in the chopped peanut butter cups.
6. Transfer the ice cream to a container and freeze for 3-4 hours before serving.

This chocolate coconut milk ice cream with chopped peanut butter cups is a heavenly combination of creamy, chocolaty, and peanut buttery goodness. The chunks of peanut butter cups provide an irresistible crunch, and the rich chocolate coconut milk base brings everything together into a satisfying, decadent treat. It’s a must-try for peanut butter and chocolate lovers looking for a dairy-free indulgence!

Chocolate Coconut Milk Ice Cream with Orange Zest and Hazelnuts

If you’re looking for an elegant twist on classic chocolate ice cream, this chocolate coconut milk ice cream with orange zest and hazelnuts is a fantastic choice. The rich chocolate coconut base is elevated with the bright, citrusy flavor of fresh orange zest, and the addition of toasted hazelnuts gives the ice cream a crunchy, nutty texture. This dessert is a delightful balance of rich, creamy, and refreshing, making it perfect for any special occasion or as an everyday indulgence.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• ½ cup unsweetened cocoa powder
• ¾ cup maple syrup
• 1 tsp vanilla extract
• Pinch of salt
• Zest of 1 orange
• ½ cup toasted hazelnuts, chopped

Instructions:

1. In a saucepan, whisk together coconut milk, cocoa powder, maple syrup, vanilla extract, and salt over medium heat. Stir until smooth and combined.
2. Bring the mixture to a simmer, cook for 3-4 minutes, then remove from heat and allow to cool to room temperature.
3. Stir in the orange zest.
4. Refrigerate the mixture for at least 4 hours or overnight.
5. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
6. During the last few minutes of churning, fold in the toasted hazelnuts.
7. Transfer the ice cream to a container and freeze for 3-4 hours before serving.

This chocolate coconut milk ice cream with orange zest and hazelnuts is a sophisticated and flavorful dessert that combines rich chocolate with bright citrus notes and a crunchy, nutty texture. The orange zest brings a refreshing element to the creamy chocolate, while the hazelnuts add a delightful contrast in both flavor and texture. It’s a perfect indulgence for those seeking a unique, dairy-free ice cream experience.

Chocolate Coconut Milk Ice Cream with Raspberries and Dark Chocolate Chunks

For those who love the combination of chocolate and fruit, this chocolate coconut milk ice cream with raspberries and dark chocolate chunks is a showstopper. The smooth coconut milk base is enhanced by the tangy sweetness of fresh raspberries and the richness of dark chocolate chunks. This dessert is perfect for chocolate lovers who enjoy a burst of fruity flavor in their ice cream, creating a perfect balance of sweetness, tang, and chocolatey goodness.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• ½ cup unsweetened cocoa powder
• ¾ cup maple syrup
• 1 tsp vanilla extract
• Pinch of salt
• 1 cup fresh raspberries
• ½ cup dark chocolate chunks (dairy-free if needed)

Instructions:

1. In a saucepan, whisk together coconut milk, cocoa powder, maple syrup, vanilla extract, and salt over medium heat. Stir until smooth and combined.
2. Bring the mixture to a simmer and cook for 3-4 minutes. Remove from heat and let it cool to room temperature.
3. Refrigerate the mixture for at least 4 hours or overnight.
4. Once the mixture is chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
5. After the ice cream is done churning, gently fold in the fresh raspberries and dark chocolate chunks.
6. Transfer the ice cream to a container and freeze for 3-4 hours before serving.

This chocolate coconut milk ice cream with raspberries and dark chocolate chunks is a delectable treat that combines the rich flavors of chocolate with the tartness of fresh raspberries. The chunks of dark chocolate add a satisfying bite, while the creamy coconut base ties it all together. It’s a perfect dessert for anyone who loves the classic pairing of chocolate and fruit, with a dairy-free twist.

Chocolate Coconut Milk Ice Cream with Almonds and Coconut Caramel Swirl

This chocolate coconut milk ice cream with almonds and coconut caramel swirl offers a delightful mix of textures and flavors. The creamy coconut chocolate base is complemented by crunchy, toasted almonds and a swirl of luscious coconut caramel that adds sweetness and richness. This indulgent, dairy-free dessert is perfect for those who love the combination of nutty, creamy, and sweet elements in their ice cream.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• ½ cup unsweetened cocoa powder
• ¾ cup maple syrup
• 1 tsp vanilla extract
• Pinch of salt
• 1 cup toasted almonds, chopped

For the coconut caramel:

• ½ cup coconut sugar
• ¼ cup coconut milk
• 1 tsp vanilla extract

Instructions:

1. In a saucepan, whisk together the coconut milk, cocoa powder, maple syrup, vanilla extract, and salt over medium heat until smooth.
2. Bring to a simmer, cook for 3-4 minutes, and remove from heat. Allow it to cool to room temperature.
3. Refrigerate the chocolate mixture for at least 4 hours or overnight.
4. While the mixture chills, prepare the coconut caramel by combining coconut sugar and coconut milk in a saucepan over medium heat. Stir until the sugar dissolves and the mixture thickens (about 4-5 minutes).
5. Stir in vanilla extract and remove from heat. Let the caramel cool.
6. Once the chocolate mixture is chilled, churn it in an ice cream maker according to the manufacturer’s instructions.
7. During the last few minutes of churning, add in the chopped toasted almonds.
8. In a container, layer the ice cream with swirls of coconut caramel.
9. Freeze the ice cream for 3-4 hours before serving.

This chocolate coconut milk ice cream with almonds and coconut caramel swirl is a rich and satisfying dessert that combines the smoothness of chocolate with the crunch of almonds and the sweetness of coconut caramel. It’s a treat that will appeal to both chocolate lovers and those who enjoy a nutty, sweet touch. The caramel swirl provides a luxurious finish, making this a perfect dessert for any occasion.

Note: More recipes are coming soon!