The smooth, melt-in-your-mouth texture of this ice cream comes from coconut milk, which also provides a more delicate sweetness than you'll find in other coconut ice creams. Bonus: It's vegan!

Makes 1 quart


  • 2 (13 1/2-ounce) cans coconut milk
  • 3/4 cup sugar
  • 1/2 cup plus 1 Tbsp. cocoa powder, measured then sifted
  • 1/4 cup corn syrup
  • 1/2 tsp. salt
  • 1/2 tsp. vanilla extract


Active time: 15 minutes
Total time: 5 1/4 hours

In a blender or food processor, combine all ingredients and puree until smooth. Transfer mixture to a container, cover, and refrigerate at least 1 hour, or up to overnight.

Freeze mixture in an ice cream machine according to manufacturer's instructions, being careful not to overchurn. Serve immediately or transfer to an airtight container and freeze until firm, about 4 hours.

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