5 ingredient, no churn Chocolate Coconut Milk Ice Cream – rich, creamy & easy to make! Gluten Free + Vegan + Paleo
I scream 🎵 You scream 🎵 We all scream for……
🎵🎵Chocolate Coconut Milk Ice Cream🎵🎵
That’s how the song goes, yeah? Well if not it should be!
This ice cream is all kinds of rich, creamy & crazy delicious! So get out your blenders, friends – we’re making ice cream!
How to Make: Chocolate Coconut Milk Ice Cream
This recipe is incredibly easy requiring just 5 ingredients and a blender.
Our ingredients?
✔️Full Fat Coconut Milk
✔️Unsweetened Cocoa Powder
✔️Coconut Sugar (or sweetener of your choice)
✔️Vanilla Extract
✔️Sweet Potato
Just blitz these all up in a blender until smooth. Easy!
Why Sweet Potato?
Good question! We’ve made a lot of coconut milk based ice creams over the years. While they are delicious and easy to make they’re not always as creamy as I’d like them to be. That’s why so many paleo/vegan ice creams like my Chocolate Orange Ice Cream also have nut butters or soaked cashews thrown into the mix.
The thing is I really wanted to create a nut free recipe for Mike. He’s been avoiding nuts for the past few weeks to see if the inflammation in his hands goes down and so far it looks promising. After a bit of brainstorming we came up with two options: bananas and sweet potato. Bananas can also help somewhat with ice cream, but the problem with using those is that your ice cream will then largely taste of banana. Not really my thing.
Sweet potato on the other hand turned out to be a perfect idea! It’s adds richness and creaminess while not imparting much flavour to take away from the chocolate! Bliss.
It’s also one of the few ways I can get my husband to eat sweet potato. It may be mixed in with chocolate but I’ll still take that as a small victory.
For an even more decadent chocolate ice cream experience you can also mix in a few broken brownie pieces halfway through the freezing process. I had some leftover paleo brownies hiding out in the freezer that made their way into a bowl of ice cream one night. SO good!
You can also serve these inside a homemade chocolate bowl if you want to really impress your people. Chocolate on top of chocolate inside more chocolate…..now that’s how you have a good time!
More Coconut Milk Recipes To Try
- Dairy Free Hot Fudge
- Coconut Vanilla Ice Cream – Paleo + Vegan
- Egg Free Coconut Flour Paleo Cake
- Homemade Coconut Milk Condensed Milk
- Coconut Milk Peppermint Hot Chocolate
Chocolate Coconut Milk Ice Cream
5 ingredient, no churn Chocolate Coconut Milk Ice Cream - rich, creamy & easy to make! Gluten Free + Vegan + Paleo
Ingredients
- 2 14 oz cans full fat coconut milk
- 3/4 cup | 84 grams unsweetened cocoa powder/cacao powder
- 3/4 cup | 150 grams coconut sugar (can sub with sweetener of your choice)
- 1/2 cup | 85 grams mashed sweet potato
- 1 tablespoon vanilla extract
Instructions
- Add everything to a blender and blend until smooth.
- Pour the mixture into to a medium loaf pan and cover. Transfer to the freezer and allow to freeze at least 6 hours or overnight.
- Let thaw on the counter top at least 15-20 minutes before scooping and serving. Enjoy!
Notes
Prep time is 5 minutes but freeze time is at least 6 hours.
Let thaw on the counter top for 15-20 minutes before serving.
don tuason says
hi! can we use any sweet potato…as purple,orange or the white ones? what would be the nicest in effect? …..also how bout using the sweet potato flour or powder form?……ty……
Sarah Nevins says
Hi Don! You might get a slightly different taste with different types of sweet potatoes but it shouldn’t make too much of a difference overall. I haven’t tried it with purple white or purple yet so I can’t say for sure but purple sounds like it would be nice – it usually has a deeper/almost wine like taste which would be nice with chocolate. As for using the powder it wouldn’t really work here as it’s the texture and moisture of the potatoes that gives this it’s frosting texture
Jennifer says
Hello! I have a question about the chocolate ice cream. Does it have to be chocolate? Can it be altered to be raspberry or something. I don’t eat chocolate but I would love to try this in a different flavour.
Sarah says
Hi Jennifer! I haven’t tried this with other flavours yet but it’s something I want to work on. I do think it would work well with more fruity flavours but I’m not sure about the amounts yet. Since fruit has a lot of water it has the tendency to make dairy free ice creams really icy.
I do have a couple other non chocolate ice creams you might enjoy though! Here’s one for vanilla: https://www.asaucykitchen.com/coconut-vanilla-ice-cream-paleo-vegan/
and then here’s a peach ice cream https://www.asaucykitchen.com/coconut-peach-ice-cream/
Amber says
Have you ever tried making this in an ice cream maker, instead of freezing in a pan?
Sarah says
Yes! I actually prefer it that way (loads creamier!)
Joanne Monyelle says
Can I use Silk Milk Soy Milk instead of Canned coconut Milk?
Sarah says
Hi Joanne! It would kind of work but the texture would be a lot more icy and not very creamy like it would with a full fat milk.
Rose says
Hi! I just made this and tasted it
Before freezing and it was delish! I substituted the coconut sugar for only 1/2 c xylitol. What would the
Calories be now?
Sarah says
Hi Rose! I’m so glad you liked it! I’m not sure about the calories but you can enter it all into myfitnesspal with the xylitol that you used for the most accurate read https://www.myfitnesspal.com/recipe/calculator
Marilyn Phillips says
Just a heads up, I almost skipped this when I read “coconut powder” near the top, since I don’t have that, but kept scrolling and saw “cocoa powder” instead! I think I’ll try it!
Sarah says
Whoops! Thanks for pointing that out to me!