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Three Ingredient Chocolate Coconut Milk Ice Cream Recipe

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4.3 from 5 reviews

This creamy and delicious Three Ingredient Chocolate Coconut Milk Ice Cream combines rich dark chocolate, full-fat coconut milk, and natural sweetness from date syrup to create a vegan and dairy-free frozen treat. Perfectly paired with vegan peanut butter oatmeal chocolate chunk cookies, this easy-to-make recipe requires minimal ingredients, is freezer-friendly, and offers a luscious homemade dessert experience.

Ingredients

Ice Cream Base

  • 2 cans full-fat coconut milk (400 ml / 13.5 oz each, divided)
  • 100 grams (3.5 oz) dark chocolate, finely chopped
  • 60 ml (¼ cup) date syrup or maple syrup

For Serving

  • 1 batch Vegan Peanut Butter Oatmeal Chocolate Chunk Cookies (for ice cream sandwiches)

Instructions

  1. Prepare ice cream maker: Ensure your ice cream maker is fully frozen and ready to use before beginning the recipe to ensure proper churning and freezing.
  2. Heat coconut milk: Pour one can of coconut milk into a small saucepan and heat it over medium heat until it just begins to simmer, being careful not to boil.
  3. Prepare chocolate: Place the finely chopped dark chocolate into a large mixing bowl. Scoop the cream from the second can of coconut milk and set aside separately.
  4. Combine hot milk and chocolate: Pour the hot coconut milk over the chopped chocolate in the bowl. Let it sit undisturbed for 30 seconds to soften the chocolate, then whisk thoroughly until smooth and fully combined.
  5. Add coconut cream: Stir in the reserved coconut cream and whisk again. The residual heat will help melt any chunks and create a silky base.
  6. Sweeten the mixture: Add date syrup (or maple syrup) to the mixture and whisk until fully incorporated. At this stage, you may add extra flavorings such as vanilla extract if desired.
  7. Chill the base: Allow the ice cream base to cool to room temperature, then refrigerate for at least four hours or until fully chilled.
  8. Churn the ice cream: Pour the chilled base into your prepared ice cream maker and churn according to the manufacturer’s instructions until it reaches a creamy and firm consistency.
  9. Freeze and set: Transfer the churned ice cream into an airtight container and freeze until firm. Before serving, remove from the freezer and let it sit at room temperature for about ten minutes to soften slightly.
  10. Assemble ice cream sandwiches (optional): For a delightful treat, sandwich a scoop of the firm ice cream between two Vegan Peanut Butter Oatmeal Chocolate Chunk Cookies. Freeze the assembled sandwiches before serving for best texture.

Notes

  • Full-fat coconut milk is crucial for creaminess; avoid light versions.
  • Date syrup adds natural sweetness without refined sugar; maple syrup is a great substitute.
  • Ensure your ice cream maker bowl is fully frozen to churn properly.
  • You can add vanilla extract or a pinch of salt to enhance flavor if desired.
  • Letting the ice cream soften slightly before serving improves scoopability.

Find it online: https://yumntasty.com/three-ingredient-chocolate-coconut-milk-ice-cream-recipe/