36+ Easy & Delicious Coconut Milk Chocolate Ice Cream Recipes for Every Chocolate Lover

If you’re a fan of creamy, indulgent desserts but want to skip the dairy, coconut milk chocolate ice cream is the answer to your cravings.

Whether you’re looking for a rich chocolate experience or something a little more adventurous, coconut milk offers the perfect dairy-free base, providing that velvety texture and luxurious flavor you love.

In this blog, we’ve gathered over 36 unique and irresistible coconut milk chocolate ice cream recipes, each one designed to deliver a mouthwatering combination of smooth chocolate and the tropical richness of coconut.

From classic chocolate flavors to creative twists with ingredients like espresso, caramel, and roasted nuts, there’s a recipe here for every taste.

Say goodbye to store-bought options and discover how easy it is to make your own homemade coconut milk chocolate ice cream!

36+ Easy & Delicious Coconut Milk Chocolate Ice Cream Recipes for Every Chocolate Lover

Coconut milk chocolate ice cream is the perfect treat for anyone looking to enjoy a rich and creamy dessert without the dairy.

With over 36 different recipes to choose from, you’re bound to find a combination of flavors that suits your taste, whether you prefer simple classics or more adventurous concoctions.

Homemade coconut milk ice cream is not only a delicious dessert but also a fun way to experiment in the kitchen with various flavors and textures.

So, grab your ingredients and start churning—your new favorite ice cream recipe is just a few steps away. Enjoy your tropical chocolate indulgence!

Coconut Milk Dark Chocolate Ice Cream

Rich, creamy, and deeply chocolatey, this dairy-free ice cream is perfect for chocolate lovers who also want a tropical twist. Made with coconut milk, it’s silky smooth and packed with the intense flavor of dark chocolate, making it an indulgent yet surprisingly light dessert.

Ingredients

• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup unsweetened cocoa powder
• 1/3 cup maple syrup or agave nectar
• 1/4 cup chopped dark chocolate (70% or higher)
• 1 tsp pure vanilla extract
• Pinch of sea salt

Instructions

1. In a medium saucepan, whisk together coconut milk, cocoa powder, and maple syrup until smooth.
2. Heat the mixture over medium heat, stirring constantly, until it begins to simmer. Remove from heat.
3. Stir in the chopped dark chocolate, vanilla extract, and sea salt. Mix until the chocolate is fully melted and the mixture is glossy.
4. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
6. Transfer the ice cream to a lidded container and freeze for an additional 2-3 hours for a firmer texture.

This dark chocolate coconut milk ice cream is a delightful treat for anyone who loves the combination of rich cocoa and creamy coconut. It’s a perfect end to any meal or a luxurious snack on a hot day.

Coconut Milk Chocolate Almond Crunch Ice Cream

This dairy-free chocolate ice cream is taken to the next level with the addition of crunchy almond bits. The creamy coconut milk base is perfectly balanced by the nutty texture, creating a dessert that’s as exciting to eat as it is to make.

Ingredients

• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup unsweetened cocoa powder
• 1/2 cup sugar or coconut sugar
• 1/2 tsp almond extract
• 1/3 cup chopped roasted almonds

Instructions

1. In a medium saucepan, whisk together coconut milk, cocoa powder, and sugar. Heat over medium heat until the sugar dissolves completely.
2. Remove from heat and stir in almond extract. Allow the mixture to cool to room temperature, then refrigerate for 4 hours or overnight.
3. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. During the last 5 minutes of churning, add the chopped roasted almonds.
5. Transfer the ice cream to a container and freeze for 2-3 hours for a firmer consistency.

The crunchy almond bits add a delightful texture and nutty flavor to the creamy chocolate base. This ice cream is perfect for serving at dinner parties or enjoying as a personal indulgence.

Mint Chocolate Coconut Milk Ice Cream

A refreshing twist on classic chocolate ice cream, this recipe combines the richness of coconut milk and chocolate with the cool flavor of fresh mint. It’s a decadent yet invigorating dessert perfect for any occasion.

Ingredients

• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup unsweetened cocoa powder
• 1/3 cup honey or agave nectar
• 1/4 cup fresh mint leaves, finely chopped
• 1/4 cup mini dark chocolate chips
• 1/2 tsp vanilla extract

Instructions

1. In a saucepan, combine coconut milk, cocoa powder, and honey. Stir until smooth and heat gently until steaming (do not boil).
2. Remove from heat and stir in the fresh mint leaves. Cover and let steep for 30 minutes.
3. Strain the mixture to remove the mint leaves, then stir in the vanilla extract. Chill the mixture in the refrigerator for 4 hours or overnight.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. In the last 5 minutes of churning, add the mini chocolate chips.
6. Transfer to a container and freeze for 2-3 hours before serving.

The combination of mint and chocolate is a timeless classic, and this coconut milk version gives it a dairy-free twist. It’s a cooling and satisfying dessert, ideal for warm summer nights or as a palate cleanser.

Coconut Milk Chocolate Peanut Butter Ice Cream

This decadent dessert combines the creamy richness of coconut milk with the indulgent flavors of chocolate and peanut butter. A perfect treat for anyone craving a satisfying blend of sweet and savory with a velvety smooth texture. The peanut butter adds a savory balance to the chocolate, making each spoonful irresistible.

Ingredients

• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup unsweetened cocoa powder
• 1/4 cup maple syrup or agave nectar
• 1/3 cup peanut butter (smooth or crunchy)
• 1 tsp vanilla extract
• Pinch of sea salt

Instructions

1. In a medium saucepan, combine coconut milk, cocoa powder, and maple syrup. Heat over medium, stirring frequently, until the mixture begins to simmer.
2. Stir in the peanut butter and vanilla extract, ensuring everything is well-combined and smooth. Remove from heat.
3. Allow the mixture to cool to room temperature, then 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. After churning, transfer the ice cream to an airtight container and freeze for at least 3 hours to firm up.

The creamy chocolate and peanut butter blend creates a rich, mouthwatering ice cream that’s both indulgent and satisfying. This treat is perfect for anyone with a love for the classic combination of chocolate and peanut butter, and it works wonderfully as a snack or a dessert after any meal.

Coconut Milk Chocolate Cherry Ice Cream

Combining the smoothness of coconut milk with the tartness of fresh cherries and rich chocolate, this ice cream is the perfect balance of flavors. It offers a sophisticated twist on traditional chocolate ice cream, with the cherries adding a fruity depth that complements the chocolate beautifully.

Ingredients

• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup unsweetened cocoa powder
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• 1/2 cup fresh cherries, pitted and chopped
• 1/4 cup dark chocolate chips

Instructions

1. In a medium saucepan, combine coconut milk, cocoa powder, and honey. Heat over medium, whisking constantly, until the mixture is smooth and begins to simmer.
2. Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature, then refrigerate for 4 hours or overnight.
3. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. In the last 5 minutes of churning, add the chopped cherries and dark chocolate chips.
5. Transfer the ice cream to a container and freeze for an additional 2-3 hours for a firmer texture.

This combination of rich chocolate, fresh cherries, and creamy coconut milk creates a wonderfully unique ice cream that’s a perfect treat for both special occasions and casual snacking. The tart cherries perfectly contrast the richness of the chocolate and coconut, offering a fresh take on classic chocolate ice cream.

Coconut Milk Chocolate Hazelnut Ice Cream

Inspired by the beloved flavor of hazelnut chocolate spreads, this coconut milk-based ice cream combines toasted hazelnuts and creamy chocolate for a rich and indulgent treat. The smooth texture of coconut milk makes this a dairy-free delight that will satisfy all your sweet cravings.

Ingredients

• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup unsweetened cocoa powder
• 1/4 cup maple syrup or agave nectar
• 1/3 cup hazelnut butter
• 1/2 cup chopped toasted hazelnuts
• 1 tsp vanilla extract

Instructions

1. In a saucepan, whisk together coconut milk, cocoa powder, and maple syrup over medium heat until smooth and slightly thickened.
2. Stir in the hazelnut butter and vanilla extract, and remove from heat once the mixture is fully combined.
3. Allow the mixture to cool to room temperature, then refrigerate for 4 hours or overnight.
4. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. In the last few minutes of churning, add the chopped toasted hazelnuts.
6. Transfer to a container and freeze for an additional 2-3 hours before serving.

The rich combination of hazelnut and chocolate with the creaminess of coconut milk makes this ice cream incredibly smooth and satisfying. It’s the perfect treat for those who love a little crunch with their ice cream or enjoy a deeper, nutty flavor alongside chocolate. Ideal for a special occasion or an indulgent dessert on any day.

Coconut Milk Chocolate Coconut Crunch Ice Cream

This tropical-inspired ice cream combines the creamy, rich texture of coconut milk with the satisfying crunch of toasted coconut and chocolate. It’s a perfect treat for those who love the sweet and savory flavor of coconut, with an extra chocolatey twist for indulgence.

Ingredients

• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup unsweetened cocoa powder
• 1/4 cup maple syrup or agave nectar
• 1/3 cup shredded unsweetened coconut, toasted
• 1/4 cup dark chocolate chips
• 1 tsp vanilla extract

Instructions

1. In a saucepan, whisk together the coconut milk, cocoa powder, and maple syrup over medium heat. Stir frequently until smooth and heated through, but not boiling.
2. Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
3. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. In the last few minutes of churning, add the toasted shredded coconut and dark chocolate chips.
5. Transfer to an airtight container and freeze for 2-3 hours for a firmer consistency.

This coconut and chocolate ice cream is a delightful treat with a blend of creamy and crunchy textures. The toasted coconut adds an extra layer of depth and a subtle tropical flavor that perfectly complements the richness of the chocolate, making it a perfect dessert for summer or a special occasion.

Coconut Milk Chocolate Banana Ice Cream

A healthy twist on traditional chocolate ice cream, this banana-based recipe combines the natural sweetness of ripe bananas with coconut milk and rich chocolate. It’s creamy, dairy-free, and packed with nutrients, making it an excellent choice for a guilt-free treat.

Ingredients

• 1 can (13.5 oz) full-fat coconut milk
• 2 ripe bananas, sliced and frozen
• 1/4 cup unsweetened cocoa powder
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. In a blender, combine frozen banana slices, coconut milk, cocoa powder, honey, vanilla extract, and a pinch of salt. Blend until smooth and creamy.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
3. Once churned, transfer the ice cream to a container and freeze for 2-3 hours for a firmer texture.
4. Serve immediately or keep in the freezer until ready to enjoy.

This chocolate banana coconut milk ice cream is rich in flavor yet light in texture, offering the perfect balance between creamy coconut, chocolate, and natural banana sweetness. It’s a great way to enjoy a healthy dessert without compromising on flavor.

Coconut Milk Chocolate Caramel Swirl Ice Cream

This indulgent ice cream features a velvety coconut milk base enriched with decadent chocolate and a luscious swirl of caramel. The combination of these rich flavors makes it a standout dessert for any occasion, and the caramel adds a luxurious sweetness that pairs beautifully with the chocolate.

Ingredients

• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup unsweetened cocoa powder
• 1/4 cup maple syrup or agave nectar
• 1/3 cup caramel sauce (store-bought or homemade)
• 1 tsp vanilla extract
• Pinch of sea salt

Instructions

1. In a medium saucepan, combine the coconut milk, cocoa powder, and maple syrup over medium heat. Stir continuously until smooth and warm, but not boiling.
2. Remove from heat and stir in the vanilla extract and sea salt. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
3. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. During the last 5 minutes of churning, drizzle in the caramel sauce and let it swirl throughout the ice cream.
5. Transfer to a container and freeze for an additional 2-3 hours for a firmer texture.

This chocolate caramel swirl coconut milk ice cream is a creamy, indulgent dessert with the perfect balance of sweet chocolate and rich caramel. The smooth coconut milk base makes it a comforting treat that’s dairy-free, while the caramel adds a sophisticated touch, making it perfect for any dessert lover.

Coconut Milk Chocolate Mint Ice Cream

If you’re a fan of the classic chocolate mint flavor combination, this refreshing ice cream is sure to satisfy your cravings. The minty freshness balances the rich chocolate base, making each scoop feel like a rejuvenating treat. With coconut milk providing the perfect creamy base, this ice cream is a dairy-free delight.

Ingredients

• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup unsweetened cocoa powder
• 1/4 cup maple syrup or agave nectar
• 1/2 tsp peppermint extract
• 1 tsp vanilla extract
• Pinch of salt
• 1/4 cup dark chocolate chips (optional)

Instructions

1. In a medium saucepan, whisk together the coconut milk, cocoa powder, and maple syrup over medium heat. Stir until smooth and heated through, but not boiling.
2. Remove the mixture from the heat and stir in the peppermint extract, vanilla extract, and a pinch of salt. Let it cool to room temperature.
3. Once cooled, refrigerate the mixture for at least 4 hours or overnight.
4. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. If desired, during the last few minutes of churning, add dark chocolate chips for added texture.
6. Transfer to an airtight container and freeze for 2-3 hours to firm up before serving.

This coconut milk-based chocolate mint ice cream offers a creamy and refreshing flavor profile that’s perfect for any season. The mint adds a cooling effect that complements the smooth chocolate, creating an indulgent yet refreshing dessert that’s sure to be a hit at any gathering.

Coconut Milk Chocolate Orange Ice Cream

For those who enjoy the tangy yet sweet combination of chocolate and citrus, this coconut milk chocolate orange ice cream is a must-try. The zesty orange notes elevate the richness of the chocolate, creating a harmonious and exotic flavor experience in every bite.

Ingredients

• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup unsweetened cocoa powder
• 1/4 cup maple syrup or agave nectar
• Zest of 1 orange
• 1/4 cup fresh orange juice
• 1 tsp vanilla extract
• Pinch of sea salt

Instructions

1. In a saucepan, combine the coconut milk, cocoa powder, and maple syrup over medium heat. Stir frequently until smooth and heated through.
2. Remove from heat and stir in the orange zest, orange juice, vanilla extract, and a pinch of sea salt.
3. Let the mixture cool to room temperature, then 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. After churning, transfer the ice cream to an airtight container and freeze for 2-3 hours for a firmer consistency.

This chocolate orange ice cream offers a delightful fusion of flavors, where the rich chocolate pairs perfectly with the citrusy brightness of fresh orange. The creamy coconut milk ensures a smooth, dairy-free indulgence that’s perfect for any occasion.

Coconut Milk Chocolate Coffee Ice Cream

For coffee lovers who crave a dessert with a caffeine kick, this coconut milk chocolate coffee ice cream is an ideal treat. The bold coffee flavor blends seamlessly with the creamy chocolate, creating a deliciously indulgent dessert that’s rich, aromatic, and perfectly balanced.

Ingredients

• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup unsweetened cocoa powder
• 1/4 cup maple syrup or agave nectar
• 1/4 cup brewed coffee (cooled)
• 1 tsp vanilla extract
• Pinch of sea salt
• 1/4 cup chocolate chips (optional)

Instructions

1. In a medium saucepan, combine coconut milk, cocoa powder, and maple syrup over medium heat. Stir continuously until the mixture is smooth and warm.
2. Remove from heat and stir in the brewed coffee, vanilla extract, and a pinch of sea salt. Allow the mixture to cool to room temperature.
3. Once cooled, refrigerate the mixture for at least 4 hours or overnight.
4. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. If desired, add chocolate chips during the last few minutes of churning.
6. Transfer to an airtight container and freeze for 2-3 hours to firm up before serving.

The deep, rich flavors of coffee and chocolate come together in this indulgent ice cream, making it the perfect dessert for those who appreciate bold, complex flavors. The coconut milk ensures a creamy texture that is perfectly balanced with the coffee’s aromatic bitterness and chocolate’s sweetness.

Coconut Milk Chocolate Raspberry Swirl Ice Cream

This vibrant and tangy coconut milk chocolate ice cream combines the richness of chocolate with the tart sweetness of fresh raspberries. The raspberry swirl adds a refreshing contrast to the creamy chocolate base, creating a deliciously indulgent yet light dessert.

Ingredients

• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup unsweetened cocoa powder
• 1/4 cup maple syrup or agave nectar
• 1/2 cup fresh raspberries
• 1/4 cup sugar (or sweetener of choice)
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. In a saucepan, whisk together the coconut milk, cocoa powder, and maple syrup over medium heat. Stir until smooth and warm but not boiling.
2. Remove the mixture from heat and stir in vanilla extract and a pinch of salt. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
3. While the chocolate base chills, make the raspberry swirl. In a small saucepan, heat the raspberries and sugar over medium heat. Stir and cook until the raspberries break down into a sauce. Let it cool.
4. Pour the chilled chocolate mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. After churning, layer the ice cream with the raspberry sauce, creating a swirl effect.
6. Transfer the ice cream to an airtight container and freeze for 2-3 hours for a firmer consistency.

This chocolate raspberry swirl ice cream is a rich and tangy treat that delivers the perfect balance of sweet and tart flavors. The raspberry swirl not only adds a burst of color but also enhances the chocolate with its refreshing brightness, making this dessert an instant favorite.

Coconut Milk Chocolate Hazelnut Ice Cream

For those who love the irresistible combination of chocolate and hazelnuts, this coconut milk-based ice cream brings those flavors together in a creamy, dairy-free dessert. The toasted hazelnuts add crunch and a roasted flavor that pairs beautifully with the smooth chocolate base.

Ingredients

• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup unsweetened cocoa powder
• 1/4 cup maple syrup or agave nectar
• 1/2 cup hazelnuts, toasted and chopped
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. In a saucepan, combine the coconut milk, cocoa powder, and maple syrup over medium heat. Stir until smooth and warm, but not boiling.
2. Remove from heat and stir in vanilla extract and a pinch of salt. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
3. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. In the last few minutes of churning, add the toasted chopped hazelnuts.
5. Transfer to an airtight container and freeze for 2-3 hours for a firmer texture.

This coconut milk chocolate hazelnut ice cream is a creamy, crunchy dessert with a nutty richness that complements the chocolate base perfectly. The toasted hazelnuts offer a delightful texture and flavor, making it a great choice for nut lovers.

Coconut Milk Chocolate Cherry Ice Cream

This chocolate cherry ice cream brings together the sweet and tart flavors of cherries with the rich, smooth texture of coconut milk and chocolate. It’s a decadent treat that is perfect for those looking for something a little more indulgent and fruity at the same time.

Ingredients

• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup unsweetened cocoa powder
• 1/4 cup maple syrup or agave nectar
• 1/2 cup fresh cherries, pitted and chopped
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. In a medium saucepan, whisk together coconut milk, cocoa powder, and maple syrup over medium heat. Stir frequently until smooth and warm.
2. Remove from heat and stir in vanilla extract and a pinch of salt. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
3. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. After churning, fold in the chopped cherries.
5. Transfer the ice cream to an airtight container and freeze for 2-3 hours to allow it to firm up before serving.

This chocolate cherry ice cream offers a vibrant contrast between the tartness of the cherries and the richness of the chocolate. The coconut milk base ensures a smooth and creamy texture, making this dessert a perfect balance of fruity, chocolatey goodness.

Coconut Milk Chocolate Caramel Ice Cream

If you love the decadent combination of chocolate and caramel, this coconut milk chocolate caramel ice cream is the ultimate treat. The rich, smooth chocolate base is swirled with homemade caramel, creating an indulgent and creamy dessert that is sure to satisfy your sweet tooth.

Ingredients

• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup unsweetened cocoa powder
• 1/4 cup maple syrup or agave nectar
• 1/4 cup sugar
• 1/4 cup water
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. In a medium saucepan, combine the coconut milk, cocoa powder, and maple syrup over medium heat. Stir frequently until the mixture is smooth and heated through.
2. In a separate saucepan, combine sugar and water over medium heat. Stir until the sugar dissolves, then let it simmer for 5-7 minutes until it turns a golden caramel color. Remove from heat and stir in a pinch of salt and vanilla extract.
3. Once the chocolate mixture has cooled, pour it into an ice cream maker and churn according to the manufacturer’s instructions.
4. During the last few minutes of churning, swirl in the homemade caramel sauce for a beautiful marble effect.
5. Transfer the ice cream to an airtight container and freeze for 2-3 hours for a firmer texture.

This coconut milk chocolate caramel ice cream is the perfect blend of rich chocolate and silky caramel. The caramel adds a sweet depth to the ice cream, while the smooth coconut milk base makes it a luxurious dairy-free option.

Coconut Milk Chocolate Banana Ice Cream

For a healthier yet indulgent option, this coconut milk chocolate banana ice cream brings together the natural sweetness of ripe bananas with rich chocolate. The creamy coconut milk base gives it a smooth texture, making it a guilt-free dessert that tastes like a true treat.

Ingredients

• 1 can (13.5 oz) full-fat coconut milk
• 2 ripe bananas, mashed
• 1/2 cup unsweetened cocoa powder
• 1/4 cup maple syrup or honey
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. In a medium saucepan, whisk together the coconut milk, cocoa powder, and maple syrup over medium heat. Stir until the mixture is smooth and warmed through.
2. Remove from heat and stir in the mashed bananas, vanilla extract, and a pinch of salt.
3. Let the mixture cool to room temperature, then 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 an airtight container and freeze for 2-3 hours to firm up before serving.

This coconut milk chocolate banana ice cream is naturally sweetened by ripe bananas, making it a healthier option without sacrificing flavor. The creamy chocolate base perfectly complements the subtle sweetness of bananas, creating a dreamy dessert that’s both delicious and nutritious.

Coconut Milk Chocolate Pistachio Ice Cream

If you’re looking for a unique and nutty twist on traditional chocolate ice cream, this coconut milk chocolate pistachio ice cream is the perfect choice. The creamy chocolate base is paired with crunchy, roasted pistachios, adding a delightful texture and a rich, savory contrast to the chocolate.

Ingredients

• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup unsweetened cocoa powder
• 1/4 cup maple syrup or agave nectar
• 1/2 cup roasted pistachios, chopped
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. In a medium saucepan, whisk together the coconut milk, cocoa powder, and maple syrup over medium heat. Stir frequently until smooth and warm, but not boiling.
2. Remove from heat and stir in vanilla extract and a pinch of salt. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
3. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. In the last few minutes of churning, add the chopped pistachios to the ice cream.
5. Transfer the ice cream to an airtight container and freeze for 2-3 hours for a firmer consistency.

This coconut milk chocolate pistachio ice cream brings together the creamy richness of chocolate and the nutty crunch of pistachios. The contrast of textures and flavors makes for an extraordinary dessert that’s both creamy and satisfying, perfect for nut lovers.

Coconut Milk Chocolate Mocha Ice Cream

For coffee lovers who also crave chocolate, this coconut milk chocolate mocha ice cream is a match made in heaven. The smooth and creamy coconut milk base is infused with rich espresso, creating a deliciously bold and indulgent flavor, with just the right balance of chocolate and coffee.

Ingredients

• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup unsweetened cocoa powder
• 1/4 cup maple syrup or agave nectar
• 1/4 cup strong brewed espresso or coffee
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. In a medium saucepan, whisk together the coconut milk, cocoa powder, maple syrup, and brewed espresso over medium heat. Stir until smooth and heated through.
2. Remove from heat and stir in vanilla extract and a pinch of salt. Let the mixture cool to room temperature.
3. Once cooled, refrigerate for at least 4 hours or overnight.
4. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Transfer to an airtight container and freeze for 2-3 hours for a firmer texture.

This coconut milk chocolate mocha ice cream is the perfect fusion of coffee and chocolate, delivering a rich, aromatic flavor. The coconut milk ensures a smooth and creamy consistency, making it a decadent yet dairy-free treat. It’s the ultimate dessert for those who love both coffee and chocolate in one bite.

Coconut Milk Chocolate Almond Joy Ice Cream

For fans of the classic Almond Joy candy bar, this coconut milk chocolate almond joy ice cream is a delightful recreation. With a creamy coconut milk base, chocolate chunks, and roasted almonds, this dessert perfectly captures the flavors of the beloved candy bar in ice cream form.

Ingredients

• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup unsweetened cocoa powder
• 1/4 cup maple syrup or agave nectar
• 1/2 cup roasted almonds, chopped
• 1/2 cup shredded unsweetened coconut
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. In a saucepan, whisk together the coconut milk, cocoa powder, and maple syrup over medium heat. Stir until smooth and warm but not boiling.
2. Remove from heat and stir in vanilla extract and a pinch of salt. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
3. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. In the last few minutes of churning, add the chopped roasted almonds and shredded coconut.
5. Transfer the ice cream to an airtight container and freeze for 2-3 hours to firm up.

This coconut milk chocolate almond joy ice cream is a creamy, nutty, and chocolatey treat that’s sure to satisfy cravings for the famous candy bar. The combination of roasted almonds and coconut adds a delightful crunch, making it an irresistible dessert for coconut and chocolate lovers alike.

Coconut Milk Chocolate Coconut Crunch Ice Cream

This coconut milk chocolate coconut crunch ice cream brings together the smooth, creamy texture of chocolate with the crispy crunch of toasted coconut flakes. The combination of rich chocolate and coconut flavors makes this dessert a tropical indulgence that’s both creamy and crunchy.

Ingredients

• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup unsweetened cocoa powder
• 1/4 cup maple syrup or agave nectar
• 1/2 cup unsweetened shredded coconut, toasted
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. In a medium saucepan, combine coconut milk, cocoa powder, and maple syrup over medium heat. Stir until smooth and warm, but not boiling.
2. Remove from heat and stir in vanilla extract and a pinch of salt. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
3. Toast the shredded coconut in a dry skillet over medium heat until golden brown. Set aside to cool.
4. Once the chocolate base is chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. In the last few minutes of churning, fold in the toasted shredded coconut for a crunchy texture.
6. Transfer the ice cream to an airtight container and freeze for 2-3 hours for a firmer consistency.

This coconut milk chocolate coconut crunch ice cream offers the perfect balance of rich chocolate and crispy coconut. The toasted coconut adds a wonderful crunch, giving this creamy dessert an extra texture that’s sure to please anyone who loves coconut-based treats.

Note: More recipes are coming soon!