Try this incredible Coconut Milk Ice Cream with Chocolate Chips recipe from KC the G-Free Foodie.
This creamy ice cream is made with coconut milk, so it’s dairy-free and Paleo-friendly too. Be sure to look for full-fat, plain canned coconut milk. Lower fat content could give an icy texture, and a sweetened version will be way too sweet. If you can’t find the canned coconut milk in your local grocery store, look in the Asian foods section. It’s often stored there.
Follow the directions or watch the video to see how to avoid the icy texture that some coconut-based ice creams can have (warming the coconut milk ice cream base is key). I’ve had this simple ice cream maker from Cuisinart for years, and it’s held up beautifully and works like the day I bought it. I keep the bowl in the freezer wrapped in plastic, so it’s ready to go wherever I want to make ice cream, frozen yogurt or wine slushies. Which is pretty often during warm months.
If you’d like to make your ice cream vegan, be sure to use maple syrup instead of honey – it’s delicious both ways! You’ll also want to choose dairy-free chocolate chips for your ice cream. I like to add coconut chips to my ice cream along with the chocolate chips. I use the ones from Dang, because they are nice and crunchy, but you can leave them out or just use coconut flakes too.
If you love chocolate as much as I do, check out this Dark Chocolate Tart with Walnut Crust + Fresh Berries next. It’s dairy-free and Paleo too. If you’re making dairy-free & vegan treats for the kids (or yourself) bake up some of these Ice Cream Cookie Cups to hold a scoop or two of this coconut milk ice cream! If you want to go next-level with a topping, my Five-Minute Vegan Caramel Sauce is paleo-friendly too.
Coconut Milk Ice Cream with Chocolate Chips
- ice cream maker
- Shake the cans of coconut milk thoroughly before opening. Set aside 1/2 cup of coconut milk. Combine the remaining coconut milk, honey and salt in a saucepan. Bring to a simmer over medium-low heat until the ingredients are easily blended, about 3 minutes.
- In a small bowl, thoroughly whisk remaining 1/2 cup coconut milk with the tapioca starch. Stir the mixture into the warm coconut milk base and cook until over medium low for 10-12 minutes. The base should have thickened so that it covers that back of a spoon. Remove from heat and whisk in the vanilla.
- Pour the ice cream base into a large container or bowl and cool to room temperature. Cover the mixture with plastic wrap or lid and chill in the refrigerator for 4 to 5 hours: it should be completely cold. *Do not skip this step. It will end poorly.*
- Churn the mixture in your ice cream machine following the manufacturer’s instructions. Add the coconut chips (if you're using them) and chocolate chips at the very end, when you’re just about ready to take the ice cream out. When thickened to an soft-serve ice cream consistency, try to avoid eating it all while you it spread into a large loaf pan or other container and freeze for a few more hours until the ice cream has firmed up completely.
Photos: Meg van der Kruik
Incredible dairy-free ice cream that fuels you body too? That’s a win, friends.