Page Feedback

Enter Photo Contest

Coconut Chocolate Ice Cream

 A delicious and creamy non-dairy frozen treat. Be sure to mix the batter very well before freezing to avoid any clumps in the final product.




¾             cup cocoa powder, sifted

²∕³             cup granulated sugar

¹∕³             cup light brown sugar

                pinch sea or kosher salt

2              cans (13.5 ounces each) coconut milk (do not use "lite")

½             tablespoon pure vanilla extract


1.   Mix all ingredients together very well until there are no clumps (you can use a blender on low speed, or a hand blender, to be sure).

2.   Chill for at least 2 hours, or overnight. Whisk mixture again before pouring into the ice cream maker.

3.   Pour the mixture into the mixing bowl of the Cuisinart® Ice Cream and Gelato Maker fitted with the ice cream paddle. Turn unit on, set Timer and press Start. Let mix until thickened, about 40 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Back To Top


Makes about 5 cups (ten ½-cup servings)

Nutritional Information
Per Serving

Nutritional information per serving (based on ½ cup):
Calories 244 (57% from fat) • carb. 25g • pro. 2g • fat 15g • sat. fat 14g
• chol. 0mg • sod. 36mg • calc. 5mg • fiber 1g

This recipe can be prepared using the following Cuisinart® products:
Ice Cream And Gelato Maker

Version 3.5 now available for iOS, Android, and Kindle Fire!
Learn More