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Dairy-Free Chocolate Ice Cream with Toasted Coconut | Homemade Ice Cream | Dairy Free Toasted Coconut Ice Cream | Toasted Coconut Chocolate Chip Nice Cream

There are many, many reasons I love my stand mixer, but when husband surprised me a few years ago with an ice cream maker attachment, it brought that love to a whole new level. Homemade ice-cream? I could eat it all day long! Mmmmmm….ice cream….so good…..

When it comes to flavor, we are a family of coconut fanatics. Since another family favorite is our Silk Almond Milk–we seriously cannot get enough of either the vanilla or dark chocolate flavors–I thought it would be a fun challenge to see if I could “healthify” our ice-cream (and make it dairy-free) without sacrificing any flavor. After all, if it doesn’t taste good, what’s the point?

DIG DEEPER


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Husband was beyond skeptical and I have to be honest that my first attempt was a complete and utter FAIL! I didn’t wait quite long enough to make sure the ice cream mixture was sufficiently chilled before I put it in the ice-cream maker, so the bowl warmed up too quickly and the ice-cream never froze. Oops.

I was a lot more patient the second go-round, and it paid off because the resulting ice-cream was the richest, creamiest, yummiest chocolate-coconut ice cream we have ever had. Even my dairy-loving husband was impressed, and that is saying something. The best part is that you can actually feel good about serving it to your kids. It is chock-full of healthy goodness like almond milk, coconut oil, and coconut milk, and contains less sugar than traditional ice cream.

Assemble your ingredients: Cocoa powder, coconut oil, sugar, milk, vanilla, Silk Almond Milk and toasted coconut.

Here is what you need:

1/3 cup cocoa powder
1/4 cup + 1 tablespoon coconut oil
3/4 cup sugar
1 can coconut milk
1 1/2 tsp vanilla
3 cups Silk Almond Milk (I used the vanilla flavor)
1 cup toasted coconut, plus extra for topping
(toast coconut by spreading it on a cookie sheet and baking at 350 degrees for 10 minutes)
 

Note: If you are using the ice cream attachment bowl, turn your freezer to its coldest setting, then make sure the bowl has been chilled in this very cold freezer for at least 24 hours! Making ice cream is not hard, but this part is important!

Whisk together cocoa powder, sugar, and coconut oil in a large saucepan.

Step 1:  Whisk together cocoa powder, sugar, and coconut oil in a large saucepan over medium-low heat.

Add coconut milk & vanilla to sugar mixture and whisk well.

Step 2Shake coconut milk well, then add coconut milk & vanilla to sugar mixture. Whisk well. Heat to almost boiling, stirring frequently, until mixture just begins to bubble.

Stir in Silk Almond Milk to saucepan and whisk.

Step 3:  Stir in Silk Almond Milk. Heat again to almost boiling. Remove from heat.

Pour finished mixture into liquid measuring cup and place in fridge to cool.

Step 4:  Turn your refrigerator to the coldest setting; chill mixture overnight or for at least 8-10 hours.  Do not get impatient and try to make the ice cream before the mixture is completely chilled!

Insert ice cream bowl and paddle on stand mixer, then quickly pour in chilled chocolate mixture.

Step 5:  Insert ice cream bowl and paddle on stand mixer, then quickly pour in chilled chocolate mixture.

Turn mixer on low and mix until ice cream begins to thicken.

Step 6: Turn mixer on low and mix for approximately 10-15 minutes, until ice cream begins to thicken.

Add toasted coconut to ice cream mixture.

Step 7:  Add toasted coconut to mixture, then continue mixing on low speed for another 10-15 minutes.

Mix until ice cream has reached the consistency of soft-serve.

Step 8: When ice cream has reached the consistency of soft-serve, remove from ice cream maker and place in large storage container. Freeze ice cream for 2-3 hours, then scoop and enjoy! (You can eat it immediately, but it will be quite soft.)

Remove ice cream from maker and place in large storage container.

Yum!

Dairy-Free Chocolate Ice Cream with Toasted Coconut | Homemade Ice Cream | Dairy Free Toasted Coconut Ice Cream | Toasted Coconut Chocolate Chip Nice Cream

Dairy-Free Chocolate Ice Cream with Toasted Coconut

So rich and creamy you'll never believe it is dairy-free!
Course Dessert
Cuisine American
Keyword Dairy-Free Chocolate Ice Cream with Toasted Coconut
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 12 people

Ingredients

  • 1/3 cup cocoa powder
  • 1/4 cup 1 tablespoon coconut oil
  • 3/4 cup sugar
  • 1 can coconut milk
  • 1 1/2 tsp vanilla
  • 3 cups Silk Almond Milk I used vanilla flavor
  • 1 cup toasted coconut plus extra for topping (toast coconut by spreading it on a cookie sheet and baking at 350 degrees for 10 minutes)
  • ice cream maker

Instructions

  1. Whisk together cocoa powder, sugar, and coconut oil in a large saucepan over medium-low heat.
  2. Shake coconut milk well, then add coconut milk & vanilla to sugar mixture. Whisk well. Heat to almost boiling, stirring frequently, until mixture just begins to bubble.
  3. Stir in Silk Almond Milk. Heat again to almost boiling. Remove from heat.
  4. Turn your refrigerator to the coldest setting; chill mixture overnight or for at least 8-10 hours. Do not get impatient and try to make the ice cream before the mixture is completely chilled!
  5. Insert ice cream bowl and paddle on KitchenAid stand, then quickly pour in chilled chocolate mixture.
  6. Turn KitchenAid on low and mix for approximately 10-15 minutes, until ice cream begins to thicken.
  7. Add toasted coconut to mixture, then continue mixing on low speed for another 10-15 minutes.
  8. When ice cream has reached the consistency of soft-serve, remove from ice cream maker and place in large storage container. Freeze ice cream for 2-3 hours, then scoop and enjoy! (You can eat it immediately, but it will be quite soft.)

Recipe Notes

If you are using the KitchenAid ice cream attachment bowl, turn your freezer to its coldest setting, then make sure the bowl has been chilled in this very cold freezer for at least 24 hours! Making ice cream is not hard, but this part is important!

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Have you ever made homemade ice cream? What’s your favorite flavor?