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Dark chocolate coconut cream ice cream topped with chocolate drizzle

Dark Chocolate Coconut Cream Ice Cream

A delightful dairy-free ice cream made with rich dark chocolate and creamy coconut, sweetened naturally with honey.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 7 hours
Servings: 12 servings
Course: Dessert, Frozen Treat
Cuisine: Dairy-Free, Tropical
Calories: 220
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 4 cups coconut cream See note for separation if using canned coconut milk.
  • ½ cup dark chocolate cocoa powder
  • ⅔ cup raw honey Can be substituted with maple syrup.
  • ¼ teaspoon salt
  • 1 tablespoon pure vanilla extract

Method
 

Preparation
  1. In a medium saucepan, combine the coconut cream, cocoa powder, honey, and salt. Whisk well to blend.
  2. Heat the mixture over medium heat until bubbles just begin to form, whisking often at first, and then continuously.
  3. Remove the saucepan from the heat and gently stir in the vanilla extract.
  4. Allow the mixture to cool to the touch, then cover with plastic wrap, pressing it directly onto the mixture.
  5. Chill in the refrigerator for at least 6 hours, or up to 24 hours for the best flavor.
Churning
  1. Process the chilled mixture in your ice cream maker according to the manufacturer's instructions.
  2. Once processed, scrape the mixture into a container with a lid and freeze the ice cream for at least 2 hours before serving.

Notes

Store the ice cream in a well-sealed container in the freezer for up to a week. If it becomes too hard, let it sit out for a few minutes before scooping. For a creamier texture, chill the ice cream maker's bowl overnight before using it.