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Chocolate Coconut Milk Ice Cream
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Chocolate Coconut Milk Ice Cream

Try this Chocolate Coconut Milk Ice Cream for a dairy-free dessert that combines coconut milk and cocoa into a silky, frozen treat.
Course Desserts
Cuisine American
Keyword Ice cream
Dietary Preference Dairy-Free, Keto, Low-Carb
Cooking time Over 1 Hour
Main Ingredient Coconut milk
Skill Level Beginner
Prep Time 10 minutes
Freeze time 3 hours
Total Time 3 hours 10 minutes
Servings 4 people
Calories 235 kcal

Ingredients

  • 13½ ounces coconut milk (1 can)
  • ¼ cup cocoa powder unsweetened
  • ¼ cup erythritol powdered
  • 1 teaspoon vanilla extract
  • stevia to taste

Instructions

  • In blender, mix together 13½ ounces coconut milk , ¼ cup cocoa powder , ¼ cup erythritol, and 1 teaspoon vanilla extract.
    ¼ cup erythritol, ¼ cup cocoa powder, 1 teaspoon vanilla extract
  • Add liquid stevia to taste as needed.
    stevia to taste
  • Place mixture in freezer-safe dish. Freeze for 2 to 3 hours. When ready, mixture will be soft and creamy.
  • Garnish with your favorite low-carb toppings, such as pecans, unsweetened coconut flakes, or sugar-free chocolate chips.

Notes

  • Add stevia carefully, using only 2 to 3 drops at a time to avoid over-sweetening.
  • If frozen longer than 2 to 3 hours and hardened, remove from freezer at least 30 minutes before serving to soften.
  • Serve ice cream immediately for best texture.

Nutrition

Calories: 235kcal | Net carbs: 17g | Fat: 24g | Protein: 3g