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.
Sonda says
Great recipe! I substituted avocado for the sweet potato and it was amazing!
Sarah says
Ooh I love that idea! Thanks for sharing!
Jen says
You used a whole avocado or half? Thx!
Ginny says
Thanks for sharing.
Just made the ice cream. Can’t wait for my girls to taste it tonight.
Sarah says
Hope that like it! :0
DEB says
Can you supply the calorie and carb count on this? I’m in love…it’s delicious. I didn’t use the coconut sugar, rather using an approved substitute. Swerve the first time. Second time gentle sweet. I love having an ice cream.
Sarah says
Hi Deb! SO glad you liked it! With Swerve this comes out to 192 calories/23 grams of carbs per serving. With Gentle Sweet it’s 214 calories/23 grams of carbs. Hope that helps!
Sheryl says
Can you make this without the sweet potatoe for a keto version?
Sarah says
You can do it without sweet potato but it won’t be quite as creamy. You could also use almond butter in place of sweet potato if you wanted! I haven’t tried it myself, but I have seen a couple paleo/vegan ice creams that used boiled & mashed cauliflower.
Rebecca says
I’m trying this. Our electric ice cream maker just died but our weather is still hot..need non-dairy ice cream!
Sarah says
Hope you like it as much as we do!
Eva says
Sweet potato is cooked??
And 2 cans of full fat coconut milk is fat with water coconut??
Thank you!
Sarah says
Hi Eva! The sweet potato is cooked – you can either roast it in the oven at 425F for about 40 minutes until soft or just poke a few holes in the potatoes and cook them in the microwave for 5 minutes until soft. After you let them cool the peel comes off easily and you can just mash it with a fork. The full fat coconut milk is a combo of coconut cream and coconut water so it should be nice and thick. Hope that helps!
Leanne Gray says
Omg I’ve just made this and it’s delicious! Is it ok to take the container in and out of the freezer since you recommend letting it thaw before serving? Thanks. X
Sarah says
Yep! That’s not a problem at all. SO glad you like it! Thanks for coming back to leave a comment/rating 🙂
Pam Duncan says
I made this yesterday and tried it this evening. Oh my, I am in heaven because I finally found an ice cream to rival the Baskin Robbins dark chocolate almond ice cream that they no longer make. I just threw in a couple of chunks of almonds into a bowl of this ice cream and voila! Since I am dairy intolerant, this is the perfect replacement. Thank you so much for this recipe!!!!!!
Sarah says
Yay! That makes me so happy to hear! Love the addition of almonds – I like adding extra chocolate chunks in mine for the added crunch. Almonds sounds lovely! Thanks so much for coming back to leave a comment/review!
Alicia says
Can you taste the coconut in this?
Sarah says
To be honest it’s been a long time since I’ve eaten normal dairy ice cream – I don’t do well with too much dairy or soy so I end up eating mostly just coconut milk based ice creams. There are some ice creams (like plain vanilla coconut milk) that I don’t really care for because it’s too coconut-y. I may just be used to the flavour by now, but I don’t think the coconut flavour is too over powering here. You will probably taste some, but the main taste is chocolate. Hope that helps!
Bethany @ Athletic Avocado says
YASSSSS to the creaminess of this ice cream! I love the idea of adding sweet potato for even more creaminess and sweetness!
Sarah says
Thanks Bethany! I now want to add sweet potato to all my ice cream – good excuse to make some more 🙂