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Chocolate Ice Cream


Creamy chocolate ice cream made dairy free and vegan by coconut milk!


  • 3 cups coconut milk
  • 2 tablespoons arrowroot powder
  • 2 tablespoons cocoa powder (I like to use Navitas)
  • 1/2 cup Grade B maple syrup (if you’re able, support a local farm and buy from them!)
  • 1 teaspoon pure vanilla extract
  • 3/4 cup dark chocolate chips (Enjoy Life are DF, GF and V)


  1. In a small bowl, combine 1/4 cup coconut milk with arrowroot powder. Set aside.
  2. In a large saucepan, combine the remaining coconut milk, cocoa powder and maple syrup. Bring to a boil, stirring constantly.
  3. Once it’s brought to a boil, stir in the coconut milk/arrowroot powder mixture and stir until completely combined – the mixture should thicken a bit. Remove from heat.
  4. Add vanilla and chocolate chips and stir until completely combined and chocolate is melted and smooth.
  5. Pour mixture into a heat-proof bowl, cover with plastic wrap and place in fridge to chill. You want the mixture to be chilled, so if you’re able to leave it for a few hours or overnight, that’s your best bet.
  6. I used my KitchenAid ice cream maker and let it churn for 30 minutes. In the last five minutes, I added my chocolate chunks and a dash of salt. If you’re making it plain, you don’t need to add anything and just let it churn until it’s good and… churned.
  7. Pour batter into a freezer-safe container and freeze for a couple hours if you want it to be soft-serve texture (or overnight, if you want to eat it after it’s hardened). Scoop it into a bowl, plop it on top of a cone, sprinkle it with toppings or whipped cream and enjoy!
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