This ice cream is a little bit of heaven in a dish. It only takes 3 ingredients to make and it’s even vegan! The coconut milk makes it so creamy, I might have a hard time going back to regular ice cream. In fact, I’m already making lists of ways to adapt this recipe. I think I’ll add some fruit next time and see how it goes. Not that this recipe needs to be adapted. It’s perfect just as it is. Try it and I think you’ll have a problem putting it down. I think Monkey Boy might be addicted and I don’t blame him!
Ingredients
2 {13.5 oz} cans coconut milk {full fat}
1 1/4 cup sugar
1/2 cup unsweetened cocoa powder
Instructions
In a saucepan over medium heat, combine all ingredients and stir. Simmer 6-8 minutes or until slightly thickened. Pour into an air-tight container and refrigerate until cold, about 4 hours. Pour into an ice cream maker according to manufacturer’s directions {I use my KitchenAid Ice Cream Maker Attachment}.
If you have a little coconut in the cupboard, toast a tablespoon or two and sprinkle it on top.
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sharon says
I can’t wait to make this!!Yummy! But I do have bad news for you. Not all sugar is vegan friendly 🙁 I have been informed by my vegan pal. Something about bones used when making sugar….
Renee A. says
Thanks for this recipe….my middle daughter would love this….always looking for good, easy recipes,so thanks forr sharing….I’ll email my daughter the link to this. I believe you can turn this into a chocolate mousse with the same ingredients but I forget how they did it,maybe if yoou cook everything and just keep it refrigerated and not use the ice cream machine.
Michelle says
This is like chocolate mousse. VERY good. Love anything with coconut.
http://chocolatecoveredkatie.com/2012/01/16/chocolate-frosting-shots/
karina says
It’s not vegan if you use sugar, especially white, refined sugar. Bone char is used to refine sugar, so basically you are eating ANIMAL BONE ASH.
BUT!!! Very interesting and simple recipe!
Wynne says
Thanks! This is a great (and flexible) recipe.
I tinkered with it: a scant cup of honey for the sugar, and add-ins to guarantee a strong chocolate flavor (espresso powder, vanilla, and salt). We all loved it. One teaspoon of espresso powder was almost enough to make it mocha, though, so I’ll dial it back next time. The coconut flavor was much harder to detect than in other recipes with milk or oil.
There was too much base to fit in my ice cream machine, so I ran two batches; but next time, I think I’ll omit the clear watery part from the bottom of the coconut milk can instead.
Veronica says
Mine took 40 minutes to boil, simmer, and thicken (perhaps my stove on “medium” heat is cooler than hers). It almost boiled over the 2.5 QT sauce pan I used, so next time I will use a larger pot. Refrigerated for 9.5 hours in sauce pan with a glass lid. Used a 1.5 QT CuisineArt Ice Cream Maker; it all fit just fine. Ran for standard time plus some, but it never did solidify like actual ice cream. It was more of a Wendy’s Frosty consistency, even after sitting in an air tight container in the freezer once made. The chocolate flavor was quite strong as written. I used un-Dutched cocoa from Western Family. The coconut flavor was almost non-existent, but it was quite creamy. I used two cans of Chaokoh Coconut Milk (13.5 fl oz, 400 mL) that I got at the local Asian market for $1 a can. The cost of making this dessert is less than making ice cream with cream, so that’s a nice touch in addition to being tasty. The major down side, though, is that it melted super fast. I could watch it melt in my bowl and on the spoon on the way to my mouth. (My house is kept at 67 degrees F, so it wasn’t particularly hot around the dessert.)
Ani says
Mmmmm…I’d add cinnamon and pecans.