My Kitchen From Scratch

Dairy-Free Chocolate-Coconut Ice Cream

Posted on: February 9, 2011

Dairy-Free Chocolate-Coconut Ice Cream

Who doesn’t like ice cream? The classic ice cream is made with a creamy custard base and then churned in a ice cream maker. While a combination of cream and milk is usually used, coconut milk can be used as the base for folks who are lactose-intolerant. It’s just as creamy as real cream but with a hint of nuttiness. Mix it with cocoa and you’ve got yourself a wonderful flavor.

While it may be great to have an ice cream maker, it is not entirely necessary. I made mine with just a mixing bowl and I whisked the semi frozen mixture every hour or so to break down the ice crystals. I found that doing that makes a smoother ice cream. Finally, a little toasted coconut flakes on the ice cream gives it a nice touch.


  • 3 cups coconut milk
  • 3 tbsp maple syrup
  • 1 1/4 cups sugar
  • 2/3 cup unsweetened cocoa powder
  • 3 large egg yolks
  • 1 tbsp pure vanilla extract
  • 1/2 cup unsweetened coconut flakes


  1. Chill a mixing bowl in the freezer.
  2. Warm coconut milk and maple syrup in a pot.
  3. Whisk sugar and yolks until a pale yellow color. Add cocoa powder and whisk until well mixed. Add some coconut milk little by little to the cocoa mixture until you get a loose paste.  Transfer the paste into the pot and quickly whisk until well blended.
  4. Continue whisking under medium heat for several minutes until the mixture slightly thickens. Remove from heat immediately and pour into the chilled mixing bowl.
  5. Freeze in the freezer for about a couple of hours until semi frozen. Whisk to break the ice crystals and refreeze. Repeat the whisking every hour or so until you’ve got a smoother texture.
  6. Transfer mixture to a container. Cover and freeze until firm.
  7. Serve scoops of this ice cream with toasted coconut flakes.

(recipe adapted from “Roman’s Dairy-Free Chocolate-Coconut Ice Cream” by Rori Trovato, Food and Wine magazine (January 2011))

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4 Responses to "Dairy-Free Chocolate-Coconut Ice Cream"

Sounds delicious. I love ice cream with any kind of coconut flavor to it anyway so I’m sure I’ll love this.

In my opinion, the chocolate flavor is stronger than the coconut. Can’t go wrong with this combination though.

Hi Kwokmu,

AP Flour is all purpose flour and has 10-12% protein content. In some countries the most common flour is AP flour. In Spain for example the most common flour falls into this category so you can make American recipes requiring AP flour with regular bags of Harina de Trigo (wheat flour). In Japan on the other hand you would find ‘light flour’ and ‘strong flour’. With the protein percentages in Japan you would need to mix these two types of flours at a 1:1 ratio to get AP flour. It’s better to rely on grams so 100g : 100g than volume which makes the calculations very complicated as 1 cup of cake flour/light flour is not the same as 1 cup of bread/strong flour, etc. Hope this answers your question.

Thanks for the clarification! I appreciate it.

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