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This recipe for homemade coconut ice cream is a perfect treat for someone who needs a dairy-free ice cream.
Since we had several children with congestion at the time of this recipe, I was trying to avoid dairy and artificial sweeteners.
This ice cream is nourishing and yet still tastes like a dessert. And for extra flavor, you can add your own healthy homemade chocolate sauce!
And this amount fits perfectly in my 2-quart ice cream maker.!
Ingredients and Instructions:
- 3 cans (approximately 14 oz. each) of coconut milk (full fat)
- 1/2 cup honey
- 3 Tbsp. vanilla extract
- Pour coconut milk into a large mixing bowl, and add honey and vanilla. Whisk all ingredients together until well blended.
- Following the instructions that came with your ice cream maker, pour the mixture into the bowl of the ice cream maker and make into ice cream. (We have a Cuisinart ice cream maker that we got for an anniversary, and it’s so easy to make ice cream now. It uses no salt or anything complicated—totally simple!)
- Store ice cream in the freezer for an hour or so to let it “ripen.”
Here’s the mixture added to the ice cream maker and beginning to get bubbly and frothy.
It’s hard to wait patiently when the ice cream is making…
Finally, it’s ready and so thick and beautiful!
Now that it’s done, everyone wants a taste… 😋
After a couple of hours in the freezer, it looks like this:
It looks just like regular vanilla ice cream. But it does have a coconut-y flavor.
And now, for the chocolate sauce!
A few years ago, I discovered (by accident) that chocolate fudge made with coconut oil turns solid on ice cream. Just like magic shell!
Homemade Chocolate Sauce Topping
- 1/4-1/2 cup cocoa powder (if you’re using Stevia to sweeten, you can use 1/4 cup, but if you’re using honey, you may want to add a bit more cocoa powder to achieve the right consistency.)
- 1/2 cup coconut oil, liquified
- 1/4 cup honey (add more or less, depending on how sweet you want it)
- Put cocoa powder and coconut oil in a bowl, and mix together with a fork.
- Add the honey to the bowl and mix all ingredients together. You can also adjust the amount of honey depending on how sweet you want it. You can also sweeten with stevia. Just add enough to reach your desired sweetness.
Drizzle the warm chocolate sauce on the cold ice cream and enjoy! It will begin to harden immediately, and it makes a wonderful treat, especially for those who are avoiding dairy products.
I think this coconut ice cream is delicious! And it’s perfect for anyone who needs a dairy-free ice cream.
If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you so much!
Coconut Ice Cream and Chocolate Sauce
Equipment
Ingredients
For the ice cream
- 3 cans coconut milk, full fat
- 1/2 cup honey
- 3 Tbsp. vanilla extract
For the chocolate sauce
- 1/4 cup cocoa powder
- 1/2 cup coconut oil
- 1/4 cup honey
Instructions
For the ice cream
- Pour coconut milk into a large mixing bowl, and add honey and vanilla. Whisk all ingredients together until well blended.
- Following the instructions that came with your ice cream maker, pour the mixture into the bowl of the ice cream maker and make into ice cream. (We have a Cuisinart ice cream maker that we got for an anniversary, and it’s so easy to make ice cream now. It uses no salt or anything complicated—totally simple!)
- Store ice cream in the freezer for an hour or so to let it “ripen.”
For the chocolate sauce
- 1/4-1/2 cup cocoa powder (if you’re using Stevia to sweeten, you can use 1/4 cup, but if you’re using honey, you may want to add a bit more cocoa powder to achieve the right consistency.)
- 1/2 cup coconut oil, liquified
- 1/4 cup honey (add more or less, depending on how sweet you want it)
- Put cocoa powder and coconut oil in a bowl, and mix together with a fork.
- Add the honey to the bowl and mix all ingredients together. You can also adjust the amount of honey depending on how sweet you want it. You can also sweeten with stevia. Just add enough to reach your desired sweetness.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you think I could use coconut sugar instead of honey for the ice cream?
Yes, I think you could. The only issue might be that the coconut sugar takes a bit more to dissolve. So, instead of whisking the ingredients together, I would use an electric mixer and mix them together until the coconut sugar dissolves. I haven’t tested this, so if you try it, I’d love to hear how it turns out!