Foolproof Vegan Chocolate Coconut Ice Cream Recipe

Vegan chocolate coconut ice cream
Photograph: Max Falkowitz

Rich, dense, intensely chocolatey ice cream doesn't require dairy. This version uses coconut milk for a scoop that tastes just like a toasted chocolate macaroon.

Why this recipe works:

  • A mix of coconut milk and extra-rich coconut cream provide the smooth texture for a creamy vegan ice cream.
  • Corn syrup adds additional plush body to the base.
  • Simmering and puréeing the ice cream base emulsifies coconut fats that could otherwise separate and turn grainy while churning.

Notes: You can find coconut cream in Chinese and Southeast Asian groceries or online. Don't use cream of coconut or creamed coconut instead—they're different products and can't be substituted. If your diet permits white sugar refined with bone char, feel free to substitute an equal volume of it for the raw sugar in this recipe for a cleaner flavor.

Read more on the technique behind vegan ice cream.

Recipe Details

Foolproof Vegan Chocolate Coconut Ice Cream Recipe

Active 40 mins
Total 5 hrs
Serves 8 servings
Makes 1 quart


  • 1/4 cup plus 2 tablespoons Dutch process cocoa powder

  • 3/4 cup raw (turbinado) sugar (see note)

  • One 13.5-ounce can (about 1 3/4 cups) coconut milk

  • One 14-ounce can (about 1 3/4 cup) coconut cream (see note)

  • 1/4 cup "light" (clear) corn syrup

  • 1 teaspoon vanilla extract

  • 1 tablespoon Scotch, bourbon, or Irish whiskey

  • 3/4 to 1 teaspoon kosher salt


  1. In a medium saucepan whisk together cocoa powder and sugar until well combined, then slowly add coconut milk, whisking constantly, until a thick, lump-free paste forms. Whisk in remaining coconut milk and add coconut cream and corn syrup, then cook over medium heat, stirring frequently, until mixture comes to a simmer. Transfer mixture to blender, cover very tightly, and blend for 30 seconds. (Alternately use immersion blender directly in pot.) Pour into an airtight container, stir in vanilla extract and whiskey, then add salt to taste.

  2. Cover mixture and chill in refrigerator until it is very cold (at least 45°F (7°C), about 4 hours), then churn in ice cream maker according to manufacturer's instructions. Transfer to an airtight container and chill in freezer until ice cream is firm enough to scoop, about 5 hours.

Special equipment

Blender (upright or immersion), ice cream maker

This Recipe Appears In

Nutrition Facts (per serving)
397 Calories
19g Fat
57g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8
Amount per serving
Calories 397
% Daily Value*
Total Fat 19g 24%
Saturated Fat 17g 83%
Cholesterol 0mg 0%
Sodium 149mg 6%
Total Carbohydrate 57g 21%
Dietary Fiber 1g 3%
Total Sugars 53g
Protein 2g
Vitamin C 0mg 2%
Calcium 14mg 1%
Iron 3mg 17%
Potassium 161mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)