Dairy-Free Cocoa-nut Ice Cream
Prep time
Total time
Note that the prep time does not include churning time, which is hands off. For smaller ice cream makers you might need to half this recipe.
Serves: 2 quarts
  • 5 cups original (sweetened) coconut milk beverage (used So Delicious)
  • 1 15-ounce can cream of coconut (used Goya), chilled
  • 2 heaping tablespoons cocoa powder (used Hershey’s Special Dark)
  • (See "Make It Your Own" in the post above for add-ins and options!)
  1. Put the milk beverage, cream of coconut, and cocoa powder in your blender and puree until smooth.
  2. Churn the mixture according to the manufacturer's directions on your ice cream maker (ensure that all equipment has been adequately chilled!).
  3. Eat promptly (preferably after ice cream is out of the maker), or pack it into an airtight container and freeze for hard-packed. If enjoying it from hard-packed, remove it from the freezer to soften for 15 minutes before scooping.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-cocoa-nut-ice-cream