Dairy-free chocolate coconut ice cream is suitable for those with dairy allergies, lactose intolerance, or anyone following a vegan diet. It’s simple to make at home and delicious.
Long summer weekends and ice cream go hand in hand. Whether you’re enjoying a cone at a local shop, grabbing a packaged treat by the pool, or sitting in your backyard with a bowl, ice cream makes warm days feel special.
But not everyone can enjoy traditional ice cream. People with dairy allergies, lactose intolerance, or those who follow a vegan lifestyle have far fewer frozen dessert options. Store-bought dairy-free ice creams can be pricey and sometimes lack flavor. The good news: you can make an excellent, affordable alternative at home with minimal effort.
I first created this Dairy Free Chocolate Coconut Ice Cream for a friend with a dairy allergy. My husband and I liked it so much that we kept making it regularly—despite no one in our household having allergies. The recipe is straightforward: no cooking required and only five common ingredients. Most of them—sugar, cocoa, vanilla, and a pinch of salt—are likely already in your pantry.
The liquid and fat in this recipe come from canned coconut milk, the regular full-fat variety typically found in the international aisle of most supermarkets. Use the regular canned coconut milk rather than the light version for the best texture and creaminess.
While I love how easy and tasty this recipe is—and how well it serves those avoiding dairy—I don’t claim it’s healthier than regular ice cream. Compared to a similar portion of commercial chocolate ice cream, this coconut version can be slightly higher in calories and contains more total and saturated fat. Enjoy it when your diet requires it or simply because you love chocolate and coconut, but practice portion control. A standard serving is about 1/2 cup.
On a personal note, you may see a brief break on the blog soon. I’ll be taking a cross-country road trip from Madison, WI to Nova Scotia with my parents and my two young children. I’ve made the trip before with a toddler, and this time I’m planning lots of stops and hoping for smooth travels. I aim to resume posting once we arrive.
Dairy Free Chocolate Coconut Ice Cream Nutrition Notes
Coconut milk is an effective base for making dairy-free “ice cream,” offering rich texture and flavor for people who cannot consume dairy or choose not to. The recipe provides a great dairy-free alternative and highlights the classic pairing of chocolate and coconut.
However, if you do not need a dairy-free or vegan option, be aware this version is not inherently healthier than traditional ice cream. For the same portion size, it can contain slightly more calories and have almost double the fat and saturated fat compared to some commercial chocolate ice creams. Keep servings moderate—about 1/2 cup per serving—and enjoy it as an occasional treat.
Dairy Free Chocolate Coconut Ice Cream
Method
Nutrition
Ingredients
- ⅓ cup granulated sugar
- 2 Tablespoons cocoa powder
- ⅛ teaspoon salt
- 1 14 ounce can coconut milk (regular, NOT light)
- 1 teaspoon vanilla extract
Instructions
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In a large bowl, whisk together the sugar, cocoa powder, and salt until well combined and no lumps of cocoa remain. Add the coconut milk and vanilla extract, then whisk until the sugar and salt dissolve. Chill the mixture in the refrigerator for at least 2 hours. Freeze according to your ice cream maker’s instructions. Transfer the churned ice cream to an airtight container and freeze until it reaches your desired firmness.
Nutrition
