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+ servings

Chocolate Coconut Ice Cream Recipe

My Youngest Daughter Taught Me This One
Prep Time5 minutes
Cook Time10 minutes
Refrigerate12 hours
Total Time12 hours 15 minutes
Course: Dessert
Cuisine: American
Keyword: ice cream
Servings: 1 quart


  • 27 ounces coconut milk
  • ¾ cup sugar
  • 2 ounces cocoa powder plus 1 tablespoon, measure out then sifted
  • ¼ cup tapioca syrup or substitute corn syrup
  • ½ teaspoon kosher salt
  • ½ teaspoon pure vanilla extract


Make the Base First

  • Put all the ingredients into a blender or food processor and puree until smooth.
  • Remove from blender and transfer to a container, cover, and place in the refrigerator for at least one hour and up to 12 hours.

Make the Ice Cream

  • Every ice cream machine is a little different and has its own instructions for making ice cream or sorbet in their machines. Follow the directions for your machine to freeze the chocolate ice cream, and be careful not to over-churn it.
  • The recipe suggests putting the container you're going to store the ice cream in the freezer to chill while it is churning. However, you don't want to add the ice cream to a room-temperature container, or it will take longer to firm up.
  • When the ice cream is done, you can enjoy it immediately, but it may be a little soft. If you want it firmer, transfer the ice cream to the chilled container and freeze it for about 4 hours.
  • This will keep in the freezer for up to 1 week.