Chocolate Coconut Milk Ice Cream {dairy-free}

by Megan on April 3, 2011

Oh, this was an average week.

It involved hitting up a bar I’ve never been to with hopes to run into Ryan Gosling, playing pool and missing the ball trying to sink a solid, burger eating,Β pastel nail polish, pre-dinner napping, and peace outs.

Today started out with ice cream for breakfast, so I guess this week is above average after all. How was your week? I hope it was lovely.

P.S. Can I just tell you that this is the creamiest ice cream ever? And with only three ingredients (plus the toasted coconut garnish), it’s a snap to whip up. The moral of the story is this: coconuts are magical. It’s just the truth.

Chocolate Coconut Milk Ice Cream {dairy-free}
Recipe from savory sweet life


  • 1 (14 oz.) can coconut milk*
  • 1/3 cup sugar
  • 2 T cocoa powder
  • toasted coconut for topping, technique below

* full fat coconut milk is best for super-creamy ice cream


  1. Place the coconut milk, sugar and cocoa powder into a blender. Blend for 30 seconds. Pour into your ice cream machine and freeze according to the manufacturer’s directions. Transfer to a freezer safe container. Freeze for a couple hours or over night.
  2. Remove from the freezer at least 15 minutes prior to serving. Top with toasted coconut, if you want.

I see a lot of coconut toasting in my future.

Toasted Coconut
Techniques from Baking Bites


  • shredded sweetened coconut


  1. Place shredded coconut on a baking sheet in an even layer and place in a 300Β° oven for 20 minutes. Every five minutes jostle the coconut around so that it toasts evenly. When you feel it’s adequately toasty, take it out and sprinkle over your ice cream!

We rearranged our top-bunk flat this week, too!

{ 15 comments… read them below or add one }

cindy April 3, 2011 at 9:19 am

coconut is magic! sounds like a pretty eventful week…your place is too cute! peace out, girl scout…


Megan (megabite) April 3, 2011 at 9:33 am

I love our coconut love. <3


mum April 3, 2011 at 12:32 pm

I think that this ice cream looks lovely.. and I would like some! Your re-arrangement looks nice. Do you like it better?


Sally April 3, 2011 at 3:51 pm

Wow…this is MY kind of ice cream! MMMMMM


Megan (megabite) April 3, 2011 at 4:37 pm

I totally thought of you two since you two love coconut everything. πŸ™‚


Dana April 4, 2011 at 9:46 pm

I saw this and wished there wouldn’t be eggs. Thanks so much! I’ve got a couple of vegan friends who’ve been pouty that I’ve been doling out ice cream at all of our social functions. Wait until they see this!


Megan (megabite) April 5, 2011 at 7:42 am

Oh, awesome, Dana! They’ll love this. It’s super creamy. We made malts with it last night and it was super good. πŸ™‚


Jillian April 6, 2011 at 11:11 am

I just was searching for a coconut milk ice cream recipe to use up some leftover milk… this looks easy and good– I think I’ll try it!


Megan (megabite) April 6, 2011 at 12:05 pm

Oh yeah! It’s both of those things. πŸ™‚ Enjoy!


simone leblanc April 6, 2011 at 5:49 pm

to die for- my tummy is rumbling just reading this post! πŸ˜‰


Megan (megabite) April 6, 2011 at 8:34 pm

Oh, you’d love this!


beckie April 6, 2011 at 11:30 pm

I need to get an ice cream maker and just do this already! Being lactose intolerant doesn’t mean I have to give up any foods I love (thanks to lactose pills) but I still get wary about it. This would be perfect and I love coconut!


Megan (megabite) April 7, 2011 at 8:26 am

You just really need to! Sur La Table has a couple that are not too many dolla-hollas.

And yeah man, coconut hates lactose. πŸ™‚


sheila @ Elements April 7, 2011 at 10:40 am

I could definitely dive right into that bowl!! Looks wonderful! I don’t have an ice cream maker, but I might give it a try anyway…just to see how it turns out. πŸ™‚


Megan (megabite) April 7, 2011 at 10:54 am

Oh! If you make it let me know how it turns out! If anything you could use it for milkshakes, right?


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