Vegan Coconut Chocolate Chunk Ice Cream
Updated July 31, 2020
Vegan Coconut Chocolate Chunk Ice Cream-this easy coconut milk ice cream recipe only has 5 ingredients and it’s dairy-free!
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Pin ItJuly is National Ice Cream Month and we are celebrating with Vegan Coconut Chocolate Chunk Ice Cream. I have been craving ice cream like crazy and I justify a scoop every night because it is ice cream month. It is my duty to make sure plenty of ice cream gets eaten in July. I am just trying to do my part:)
I am doing a good job so far because I can’t get enough of this Vegan Coconut Chocolate Chunk Ice Cream. I churned up a batch and have been eating it nonstop! It is the perfect summer treat!
Homemade ice cream is the best, but sometimes it is a pain to make. Not this recipe! I promise it is SO easy!
You only need five ingredients to make this creamy and dreamy ice cream: coconut milk, sugar, vanilla extract, coconut, and chocolate! If you need the ice cream to be vegan and dairy free, make sure you use vegan chocolate. I love Enjoy Life chocolate chips or chocolate chunks.
Last summer was the first time I used coconut milk to make Coconut Raspberry Ice Cream. The coconut milk is magic and creates a fabulous ice cream. I am a big fan! This summer I decided to mix things up and make Coconut Chocolate Chunk Ice Cream because I LOVE coconut and chocolate together! You can never go wrong with this combo!
The creamy coconut ice cream is dotted with chocolate chunks and shredded coconut. Coconut and chocolate lovers will scream for this ice cream!
Celebrate National Ice Cream Month by making this Vegan Coconut Chocolate Chunk Ice Cream. It is your duty to eat a scoop…or two…or three!
Vegan Coconut Chocolate Chunk Ice Cream
Ingredients
- 2 (13.66 oz) cans chilled full fat Thai coconut milk
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped chocolate or chocolate chips
- 1/2 cup shredded coconut
Instructions
- Place the coconut milk, sugar, and vanilla in a blender. Blend until combined, about 30 seconds.
- Freeze using an ice cream maker, according to manufacture’s instructions. During the last few minutes of churning, add in the chopped chocolate and coconut. You can serve immediately for a soft serve texture or you can place the ice cream in a container and freeze for a firmer texture.
Notes
Have you tried this recipe?
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Just wondering, does it get rock hard if left in the freezer for a few days? Do you have any tips for keeping it creamy. I can’t wait to try this!
Very interesting! It’s pretty good and quite easy to make! It will still require some getting used to, it doesn’t seem to have the same refreshing taste as regular ice cream.
What does “no churn” mean? I guess I am confused. The recipe says “freeze using an cream maker…..during the last few minutes of churning…”
Thoughts?
This ice cream needs to be churned. You need an ice cream maker to make this recipe.
So is the recipe said it yields 1 quart. My ice cream maker makes 4 quarts ( I’ve never used it, so excuse my dumb question). Does your ice cream make only make a quart at a time? Or is the base a quart that you’re adding to the ice in the maker?
I made this tonight with my new ice cream maker, and it was fabulous!! Thank you! I added a big dash of cinnamon and substituted the sugar for truvia 🙂 Thank you for the recipe!!!
Is there any way I could make this without an ice cream maker? I understand results won’t be as creamy.
Do you have to use an icecream maker for this recipe?
I’m not a fan of shredded coconut, so I left it out. My whole family loved it. Thank you!
It’s really good but when I took it out of the freezer to have some, it was so hard I couldn’t scoop it out of the container. Because of that I’ll never make it again
is this 2 oz or 213 oz ? how many in ml?
is 1 can?
You need 2 cans that are almost 14 oz each.