Dairy free chocolate coconut ice cream is safe for people with dairy allergy, lactose intolerance or on a vegan diet. It’s easy to make and tastes great!
Summertime long weekends and ice cream are meant to be together. It could be in the form of an ice cream cone bought at a local ice cream parlor and enjoyed outdoors, a packaged cone bought out of a freezer of your local pool, or just ice cream eaten out of a bowl in your backyard. Whatever you choose, it will be enjoyed.
However, not everyone can eat ice cream so effortlessly. Those with food allergies or following a vegan diet are greatly limited in the frozen desserts they can choose from, and those that are commercially available are often expensive, and may not be very tasty. Luckily, it’s easy to make a great tasting and affordable option at home.
I first made this Dairy Free Chocolate Coconut Ice Cream several years ago for a friend with a dairy allergy. My husband and I loved it so much that we continued to make it for ourselves at home, despite the fact that no one in our household has any food allergies. The recipe is so simple – no cooking required, and it has only 5 common ingredients. Most of them you probably already have in your pantry – sugar, cocoa, vanilla and salt. The liquid (and fat) in the recipe comes from coconut milk. The type you often find in the Asian aisle of your supermarket. Make sure you buy the regular one, the light version won’t work out as well.
Note that while I love the ease and taste of this recipe, as well as the fact that it makes a great option for those avoiding dairy, I am NOT saying that it’s a healthier option than regular ice cream – see below for more information. You still need to exercise portion control.
In other news, you’re likely to see a brief break here on the blog. That’s because in a few short days I’m embarking on a cross-country road trip from Madison WI to Nova Scotia Canada. My parents and I are driving with my 2 and 5 year olds over the course of several days with their camping trailer. I have made the trip before, with just a toddler. I’m not sure how it’ll be with 2 kids in tow, but I’m planning lots of fun stops and hoping for the best. Follow me on Instagram to find out how it turns out. I hope to be back on the blog once I get to my parents’ in Nova Scotia. Wish me luck!
- 1/3 cup granulated sugar
- 2 Tablespoons cocoa powder
- 1/8 teaspoon salt
- 1 14 ounce can coconut milk (regular, NOT light)
- 1 teaspoon vanilla extract
In a large bowl, whisk together the sugar, cocoa powder and salt until combined and no lumps of cocoa remain. Add the coconut milk and vanilla extract and whisk until the sugar and salt are dissolved. Chill in refrigerator for at least 2 hours. Freeze in an ice cream maker according to the manufacturers directions. Transfer to an airtight container and freeze until it reaches your desired consistency.
Dairy Free Chocolate Coconut Ice Cream Nutrition Notes
Making “ice cream” with coconut milk instead of cream is a great option for people with dairy allergies, lactose intolerance or follow a vegan diet. However, if you don’t require these special diets, it is not necessarily a healthier option. Compared to the same sized portion of commercially prepared chocolate ice cream, this coconut version is slightly higher in calories, with almost double the fat and saturated fat. So make this version if your diet requires it, or because you love the chocolate and coconut combo, but remember to keep the portion size small (1/2 cup of any ice cream is one serving).