Chocolate Coconut Milk Ice Cream

by lydia on April 19, 2011

Ice cream has been a constant companion to me. Ice cream was my go-to food when pregnant with each of my boys. Ice cream calls to me each summer and often is a meal replacement choice when life gets busy. It satisfies my sweet tooth, yet if it’s true full fat ice cream really satiates and indeed can even be nourishing.

Do you ever wonder why you crave ice cream? It’s not necessarily the sugar aspect that you are craving, especially if you are woman and PMSing or pregnant. Fat is a necessary component of a healthy diet. Fat nourishes and satiates. Fats, the right kind, are necessary for your good health and to nourish your brain. Ah, makes sense now why you feel good when you eat ice cream! If you don’t know the skinny on good fats, here’s a great place to start reading up on their benefits!

I’m at a point in life where I really can’t tolerate dairy very well, so eating a bowl of true ice cream gives me discomfort. Thankfully, I don’t have to give up one of my favorite treats. I have found a way to enjoy ice cream that nourishes me as well as tastes great! Thank God for coconut milk (and I am glad I like coconut, unlike other members of my family who are adamantly opposed to it!) I have been making this recipe for over a year and have shared it with many people. Even those who only are familiar with store bought ice cream enjoy it! Imagine that, healthy ice cream that tastes so good you wouldn’t even know the difference!! But it makes all the difference in the world to me to know it’s actually benefiting my body!!


Chocolate Coconut Milk Ice Cream
(This recipe is adapted from Bruce Fife's, 'Coconut Lover's Cookbook'.)
  • ¼ cup coconut oil
  • 3 tablespoons good quality cocoa (such as Frontier Fair Trade Organic cocoa)
  • 1½ -2 cups of full fat coconut milk or coconut cream (I use Native Forest Organic Coconut Milk)
  • Pinch of salt
  • ¼ cup honey
  • 1 tablespoon pure vanilla
  • dash of chocolate extract (optional)
  • a few ounces of your favorite dark chocolate, chopped (optional)
  • 3-4 pastured egg yolks (optional)
  1. Melt the coconut oil in a sauce pan at low heat, and if using the dark chocolate pieces add them as well.
  2. Add cocoa powder and whisk to combine.
  3. Stir in the coconut milk, salt and honey and stir just to dissolve and incorporate the honey, then remove from heat.
  4. Add the vanilla and chocolate extract if using.
  5. Quickly beat in the egg yolks well with a whisk until well combined. Chill this mixture thoroughly in the refrigerator.
  6. Once chilled proceed with the manufacturer's instructions of your ice cream maker.

This ice cream is super filling and a little goes a long way. It’s a great way to get some nourishing fats into your kids in a fun way! If you don’t own an ice cream maker yet, go get one! (Here is the one I have). It’s a great tool to have in your real food kitchen. Processed ice cream is loaded with sugar and ingredients you do not want to consume, though there are a few decent brands out there.

(photo credit)

This post contributed to Fight Back Fridays over at Food Renegade.

*Disclaimer: This blog post may contain Amazon and other affiliate links and should you purchase through them will not affect your price and all proceeds go towards the cost of maintaining this website. Thank you!


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Stephanie April 20, 2011 at 2:59 pm

Hi Lydia – I was wondering where you get chocolate extract. I haven’t seen it – not that I’ve really checked online yet, I just looked in stores. Julie said I should find out where you get the goods in general, so here’s step one in that process :)

lydia April 22, 2011 at 6:16 pm

Hi Stephanie ~ I have picked it up here and there at random whole foods cooperatives. One brand name is Flavorganics – they are organic, gluten-free and non-GMO. You could search for it online, or even call your local health food stores and they can often order it for you! Hope that helps!!

josh May 15, 2011 at 11:37 pm

We tried this tonight (with just a few changes). We love it. I can be dairy-free when coconut ice cream tastes this good!

Sheri July 12, 2012 at 8:44 pm

FYI – Chocolate and Cocoa are NOT GAPS legal. Wish they were…

ke May 19, 2014 at 9:44 pm

Sheri, cocoa is GAPS legal. It’s not SCD legal, though.

Liese @HighRawOmnivore September 18, 2012 at 12:48 am

Oh, this sounds great! Can’t decide whether to try this or the sugar and dairy free one first? Which do you prefer? Which comes closer to real cream ice cream?
Thanks for your help, am loving your site!

lydia September 25, 2012 at 6:05 pm

I like this one better, but both are good. I use the sugar free version when I am trying to reduce my sugars for awhile, which I do seasonally. I just wanted to provide a sugar free ice cream for those who can’t have added sugars.

Lu April 10, 2013 at 9:49 pm

I just made it for the first time tonight and it was amazing! The best chocolate ice cream I’ve ever tasted…and I’m not a big chocolate person. I’m going to try the mint chocolate chip next.

ke May 19, 2014 at 9:44 pm

What kind of ice cream maker do you recommend? I was hoping to find a smaller one if possible. Thanks!

lydia May 20, 2014 at 8:04 am

Hi Ke,

I have a Cuisinart that I am currently happy with and they have several sizes.

Sarah May 25, 2015 at 9:15 pm

I made this tonight and it turned out perfect and delicious. I was happy it turned out to be a perfect ice cream consistency. I will def be making this again. I might try to make the chocolate mint kind. it really didnt take too long to make. It was hard to share with my family.

lydia May 26, 2015 at 6:22 am

So glad to hear you liked it so much Sarah!

Megan June 13, 2016 at 3:13 pm

I’m planning on making this soon. How many quarts does this make? I have a 2 qt. Ice cream maker. Thanks!

lydia June 13, 2016 at 4:44 pm

It’s not even a full quart – you could safely double the recipe for your 2 quart ice cream maker.

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