The best dairy-free chocolate ice cream recipe you'll make again! Chocolate lovers will love this simple but rich homemade ice cream.
INGREDIENT
– 2 (15-oz) cans full-fat coconut milk– 3/4 cup pure maple syrup– 4 Tbsp unsweetened cocoa powder*– 1 tsp pure vanilla extract– ¼ tsp sea salt
INSTRUCTIONS
Use ice cream maker bowls after 12–24 hours of freezing. No ice cream maker? Skip this.
Step 1
Heat canned coconut milk and pure maple syrup in a saucepan on medium. Heat and stir coconut milk to cream. Cold houses separate water and cream. Mix milk.
Step 2
Combine coconut milk, pure maple syrup, cocoa powder, and sea salt. To dissolve cocoa powder, whisk and heat. Keep some cocoa powder chunks, but whisk vigorously to dissolve most.
Step 3
Remove the saucepan from heat and whisk in the vanilla after the cocoa powder dissolves.
Step 4
In a large bowl or tupperware dish, chill the ice cream base. Freeze and stir the ice cream base every 10 minutes until cold to speed up this process.
Step 5
Freeze the base until solid to make ice cream without a machine. To make chocolate ice cream, plug in your ice cream maker and add the frozen bowl.
Step 6
Pour chocolate ice cream base, insert paddle, and close lid (or follow ice cream maker instructions). Start the ice cream maker and churn until thick and boggy. It takes 15–20 minutes.
Step 7
Immediate ice cream service makes soft serve. I stop here and eat it as soft serve ice cream due to its richness.
Step 8
To achieve regular consistency, freeze ice cream in an airtight container (many people use a loaf pan or tupperware) for 4–8 hours.
Step 9
Let ice cream thaw at room temperature before scooping. It takes time to thaw coconut milk ice cream. Enjoy ice cream bowls! Put anything on ice cream.