Coconut Milk Ice Cream

coconut milk ice cream

Now’s a good time for homemade ice cream! Enjoy this chocolatey, dairy-free tasty treat made with Davao’s Coconut Milk.

Serving Size: 4


  • 3/4 cup water
  • 1 1/4 cups Davao’s Coconut Milk
  • 2/3 cup organic cane sugar
  • 2/3 cup unsweetened cocoa powder
  • 1/4 tsp sea salt
  • 6 ounces dark chocolate (finely chopped)
  • 1/2 tsp vanilla extract


  1. The day before, add your ice cream churning bowl to the freezer to properly chill.
  2. The same day, prepare your base. Add the water, cane sugar, coconut milk, cocoa powder, and salt to a large saucepan and whisk to combine. Bring to a low boil over medium-high heat, whisking frequently. Once it reaches a low boil, continue cooking and whisking for 1 minute.
  3. Remove from the heat and add the chocolate and vanilla. Whisk until melted.
  4. To remove any graininess, add to a blender and blend for 30 seconds on high. Then transfer to a mixing bowl and chill thoroughly overnight.
  5. The next day, add your chilled base to the ice cream maker and churn according to the manufacturer’s instructions – about 30 minutes or until it looks like soft serve.
  6. Enjoy as sort serve, or transfer to a parchment-lined dish or loaf pan, cover securely, and freeze for 4-6 hours, or until firm.
  7. Let thaw 10-15 minutes before serving to soften. Enjoy within 7-10 days.

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