Dark Chocolate Coconut Cream Ice Cream {Dairy Free + Honey-Sweetened} is a delightful treat that combines the rich, indulgent flavors of dark chocolate with the creamy goodness of coconut. This recipe is perfect for anyone looking for a dairy-free dessert option that is both satisfying and sweetened naturally with honey. As the summer heat approaches, or any time you crave a luscious dessert, this ice cream will surely hit the spot. Plus, it’s simple to make and full of wholesome ingredients that will have everyone asking for seconds!
Why Make This Dark Chocolate Coconut Cream Ice Cream {Dairy Free + Honey-Sweetened}
There are plenty of reasons to whip up a batch of this Dark Chocolate Coconut Cream Ice Cream! First, it caters to those who are dairy-free or simply prefer lighter options. The coconut cream not only gives it a creamy texture but also infuses the ice cream with a subtle tropical flavor. Sweetening it with raw honey adds natural sweetness and a unique taste that granulated sugar can’t replicate. Plus, this recipe is free from artificial ingredients, so you can feel good about what you’re serving.
How to Make Dark Chocolate Coconut Cream Ice Cream {Dairy Free + Honey-Sweetened}
Making this creamy treat is an enjoyable process that involves just a few simple steps. With easy-to-find ingredients, you can create a delicious ice cream that rivals any store-bought option. All you need is an ice cream maker, and you’ll be on your way to serving this flaxen delight in no time!
Ingredients:
- 4 cups (33.8 ounces) coconut cream (see note)
- ½ cup (2 ounces) dark chocolate cocoa powder
- ⅔ cup (8 ounces) raw honey
- ¼ teaspoon salt
- 1 tablespoon pure vanilla extract
Directions:
- In a medium saucepan, combine the coconut cream, cocoa powder, honey, and salt. Whisk well to blend.
- Heat the mixture over medium heat until bubbles just begin to form. Whisk often at first, and then continuously as the mixture warms up.
- Remove the saucepan from the heat and gently stir in the vanilla extract.
- Allow the mixture to cool to the touch. Give it another good stir and cover it with plastic wrap, pressing the wrap directly onto the mixture to prevent a film from forming on top.
- Chill in the refrigerator for at least 6 hours, or up to 24 hours for the best flavor.
- Process the chilled mixture in your ice cream maker according to the manufacturer’s instructions.
- Once processed, scrape the mixture into a container with a lid. Freeze the ice cream for at least 2 hours before serving, or keep it stored in the freezer for up to a week.
Nutritional Information
Per serving (based on approximately 12 servings):
- Calories: 220
- Total Fat: 12g
- Saturated Fat: 10g
- Carbohydrates: 27g
- Dietary Fiber: 3g
- Sugars: 13g
- Protein: 2g
How to Serve Dark Chocolate Coconut Cream Ice Cream {Dairy Free + Honey-Sweetened}
This ice cream makes for a fantastic dessert on its own, but you can elevate the experience by adding a few fun toppings. Try garnishing with toasted coconut flakes for extra crunch, a drizzle of chocolate syrup, or fresh berries for a pop of color and added freshness. Serve it in waffle cones for a nostalgic touch or accompany it with fruit salads for a healthier option.
How to Store Dark Chocolate Coconut Cream Ice Cream {Dairy Free + Honey-Sweetened}
To keep your ice cream fresh and delicious, store it in a well-sealed container in the freezer. It will stay tasty for up to a week. If it becomes too hard after freezing, let it sit at room temperature for a few minutes before scooping.
Expert Tips for Perfect Dark Chocolate Coconut Cream Ice Cream {Dairy Free + Honey-Sweetened}
- Ensure your coconut cream has separated properly if using canned coconut milk. The cream should be thick and scoopable.
- For a creamier texture, consider chilling your ice cream maker’s bowl overnight before using it.
- If you don’t have an ice cream maker, you can freeze the mixture in a suitable container, whisking every 30 minutes for the first few hours to break up ice crystals.
Delicious Variations
- Mint Chocolate Coconut Ice Cream: Add a few drops of peppermint extract to the mixture for a refreshing twist!
- Java Cocoa Delight: Mix in a tablespoon of instant coffee or espresso powder for an energizing chocolate coffee combination.
- Nutty Burst: Swirl in some chopped nuts, like pecans or almonds, right before freezing for added crunch.
Frequently Asked Questions
Can I use regular chocolate instead of cocoa powder?
Yes, you can melt dark chocolate and mix it into the coconut cream instead of cocoa powder. Just ensure to adjust the sugar content since chocolate usually contains added sweeteners.
What can I use instead of honey?
Maple syrup can be a fantastic substitute for honey, making this recipe vegan-friendly while maintaining a rich flavor.
Why is my ice cream hard after freezing?
Homemade ice cream can sometimes become hard due to lower fat content in dairy-free recipes. Always let it sit out for a few minutes before scooping, and remember to whisk it regularly if you’re not using an ice cream maker.
Conclusion
This Dark Chocolate Coconut Cream Ice Cream is a delicious and satisfying treat that everyone can enjoy, especially during warm weather. With its rich chocolate flavor and creamy texture, it’s hard to believe it’s dairy-free and honey-sweetened. Give this recipe a try, and you’ll be treating yourself and your loved ones to a delightful dessert that feels indulgent yet wholesome. So scoop some into a bowl, add your favorite toppings, and enjoy every creamy bite! Don’t forget to share your ice cream-making adventures in the comments—we’d love to hear how you make it your own!
Dark Chocolate Coconut Cream Ice Cream
Ingredients
Method
- In a medium saucepan, combine the coconut cream, cocoa powder, honey, and salt. Whisk well to blend.
- Heat the mixture over medium heat until bubbles just begin to form, whisking often at first, and then continuously.
- Remove the saucepan from the heat and gently stir in the vanilla extract.
- Allow the mixture to cool to the touch, then cover with plastic wrap, pressing it directly onto the mixture.
- Chill in the refrigerator for at least 6 hours, or up to 24 hours for the best flavor.
- Process the chilled mixture in your ice cream maker according to the manufacturer's instructions.
- Once processed, scrape the mixture into a container with a lid and freeze the ice cream for at least 2 hours before serving.