Chocolate Coconut Milk Ice Cream

by Ann Marie Michaels on May 10, 2011

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coconut milk ice cream

I love ice cream. No, I really, really love ice cream. Especially homemade ice cream made from raw, grass-fed cream, pastured egg yolks, and natural sweeteners such as maple syrup, honey or stevia.

Not everyone can digest dairy. That makes this great for dairy-intolerant folks who still want to enjoy the taste and texture of ice cream. If you’re on GAPS or SCD, you can eat this! (Yes, cocoa is legal on GAPS.)

I’ve been trying to lose weight lately and doing The 4-Hour Body. This means that I cannot have ice cream made with real raw cream (except for on my weekly “binge day”). This chocolate coconut milk ice cream is a great recipe because now I can enjoy small amounts of ice cream during the week without compromising my diet.

Why Include Coconut In Your Diet?

Coconut has so many benefits in the diet. It is super nutritious due to its high-quality saturated fat content. It is also such a versatile food. From a coconut you can get coconut water (this is delicious straight from the coconut), make coconut milk (by boiling shredded coconut meat with water), coconut flour (from the leftover pulp from the coconut milk), coconut cream (will rise to the top like dairy cream, separating from the coconut milk if you refrigerate or leave the coconut milk to sit), and of course, coconut oil.

The Benefits of Lauric Acid

Coconut oil is about 50% lauric acid. The only other abundant source found in nature is in human breast milk.

According to Dr. Mary Enig, a Ph.D. nutritionist/biochemist:

“Approximately 50% of the fatty acids in coconut fat are lauric acid. Lauric acid is a medium chain fatty acid, which has the additional beneficial function of being formed into monolaurin in the human or animal body. Monolaurin is the antiviral, antibacterial, and antiprotozoal monoglyceride used by the human or animal to destroy lipid coated viruses such as HIV, herpes, cytomegalovirus, influenza, various pathogenic bacteria including listeria monocytogenes and heliobacter pylori, and protozoa such as giardia lamblia. Some studies have also shown some antimicrobial effects of the free lauric acid.”

Recipe Notes:

If you are on the GAPS or SCD diet, use honey for the sweetener.

If you are eating low-carb or 4 Hour Body, use stevia.

Chocolate Coconut Milk Ice Cream


Cocoa powder, organic if possible (2-3 tablespoons) — where to buy cocoa powder
Coconut milk, full fat (2 cups) — where to buy coconut milk
Sea salt (pinch) — where to buy sea salt
Honey (1/4 cup) — where to buy honey— or use stevia to taste
Vanilla extract — homemade if possible (1 TBS)
Egg yolks, ideally pastured or at least free-range organic (4 egg yolks)


Ice cream maker
Medium saucepan


1. Add coconut milk and cocoa powder to medium saucepan on low heat and whisk to combine.
2. Stir in the sea salt, honey (or stevia) and vanilla extract, and whisk until honey is incorporated. Remove from heat. (Note: If you are using stevia, you don’t need to heat it.)
3. Whisk in the egg yolks.
4. Chill this mixture thoroughly in the refrigerator. (You can skip this step if you’re not heating it.)
5. Follow the manufacturer’s instructions of your ice cream maker. In 30-45 minutes you will have ice cream!

Photo credit: Guinness Milk Chocolate Ice Cream by joyosity, on Flickr
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{ 68 comments… read them below or add one }

Tasha @ Voracious May 10, 2011 at 3:29 AM

Ice cream is one of my very, very favorite things – and I always make it with coconut milk! It adds a subtle sweetness that compliments any flavor, and it is super healthy and rich enough to satisfy my fat loving tastebuds. Thanks for this yummy recipe!


lydia May 10, 2011 at 4:25 AM

How crazy is that – I just posted a chocolate coconut milk ice cream recently too!


Lovelyn May 10, 2011 at 4:32 AM

Sounds like a delicious recipe. I’ve never made ice cream with coconut milk before.


Cori May 10, 2011 at 7:42 AM

Signed up for your newsletter and I get your blog in my feed reader. Please enter me in the giveaway!


maria May 10, 2011 at 9:08 AM

i make coffee/chocolate coconut mlk icecream w/ wilderness families coconut mlk powder- it think it makes a big difference to use the powder- so yummy!


Elaine Gardner May 10, 2011 at 9:45 AM

My boys love ice cream too so an updated ice cream maker would be a welcome addition to our house!

Reply May 10, 2011 at 9:47 AM

you have made me hungry and i’d like some now….


Soli @ I Believe in Butter May 10, 2011 at 10:13 AM

Oh that sounds awesome. I think this would be a later stage legal treat for the Body Ecology diet as well, if you use stevia and the extract isn’t alcohol-based.


cheeseslave May 23, 2011 at 3:26 AM

You could just leave out the vanilla extract


Amy Love@Real Food Whole Health May 10, 2011 at 10:19 AM

Fantastic! I love using coconut milk for many recipes, especially ice cream, but we haven’t tried chocolate yet- I’ll give this a try :) Thanks for sharing!


Sally May 10, 2011 at 10:29 AM

Yummy — can’t wait to try this one!


Valentina May 10, 2011 at 10:46 AM

Ann Marie, this is the coolest recipe ever!!!!! Thank you ever so much!!!!!


Joy B May 10, 2011 at 11:23 AM

I hesitate a bit to reference Luna & Larry’s Coconut Bliss ice cream as a “quick fix” alternative! It is coconut milk based with real food ingredients (all organic) & their chocolate is awesome…as are all their flavors! They use agave as a sweetner, which may be the only “no-go” for some! I just love it & believe in their integrity, as well!


linda May 10, 2011 at 2:29 PM

I signed up for your newsletter! I found your site through links from the paleo solution. I love coconut and chocolate, so this is a wonderful recipe. I’ve recently added whole cream ice cream & butter back into my diet, but this will help me limit my sugar/honey intake. The ice cream freezer is on my wish list!


Carey May 10, 2011 at 4:57 PM

Just subscribed to your newsletter! Hoping to win the ice cream maker :)


lisa May 10, 2011 at 6:20 PM

made this today using roasted carob powder (same amt). the kids loved it and so did i! we used less honey and it was still really yummy. what a great way to get healthy foods into them disguised as dessert! we also use the thai coconut custard recipe for breakfast on occasion-coconut milk, eggs, honey, salt, vanilla!


cheeseslave May 23, 2011 at 3:28 AM

Great!! I can’t wait to try it with carob


Laurie N May 10, 2011 at 7:23 PM

Yum! I haven’t made ice cream in a while, but this may inspire me to try it again.


Alyss May 11, 2011 at 1:19 AM

I’ve been making coconut milk ice cream without an ice cream maker (though the maker would keep the ice cream more smooth, no doubt). I posted about my chocolate coconut milk ice cream and some chocolate coconut pudding recipes on my blog here:

Chocolate and coconut milk, a match made in heaven. Thanks for the post!


cheeseslave May 23, 2011 at 3:29 AM

Thanks, Alyss


Mindy May 11, 2011 at 8:29 AM

I’m intrigued by the idea of using stevia. I know you said “to taste,” but can you give an approximation? Also, how is the flavor different with stevia, as opposed to honey or maple syrup?


cheeseslave May 12, 2011 at 11:27 AM

I have not tried making it with stevia yet… I’ll let you know when I test it. I would just keep adding it until it tastes right.

Some people do not like the flavor of stevia, but I do.


K May 11, 2011 at 1:46 PM

I’m on GAPS and every resource I have found has said that cocoa is out, and carob is out. I hope I’m wrong, but I don’t think I am! Do you have a cocoa/GAPS source to point me to?


Sellby May 11, 2011 at 6:27 PM

This recipe does sound delicious! I was wondering why you said cocoa was legal on the GAPS diet. It is on the Foods To Avoid list in the GAPS book. What do you have to say on this because I would really like to have some of this!!!!


cheeseslave May 12, 2011 at 5:39 AM

When can cocoa or cocao be introduced?

Cocoa is SCD illegal. However, I find that many people can start having it occasionally on the Full GAPS Diet, once the digestive symptoms are gone. Find pure organic cocoa powder. Mixing the powder with some honey and sour cream makes a delicious dessert, and you can add it to your homemade ice cream or cakes. After trying it for the first time, observe your patient for any reactions. Cocoa is very rich in magnesium and some essential amino acids and, unless your digestive system is not ready for it, there is no need to avoid it.



K May 12, 2011 at 7:30 AM

Well Hallelujah!! I’m not quite ready for this (I’m at almost 2 months on GAPS), but now I can look forward to it! Thanks Ann Marie :)


cheeseslave May 12, 2011 at 11:26 AM



MarkES May 31, 2011 at 10:45 AM


This is probably a silly question, but is this Dutch processed cocoa powder?

Maybe this baking source isn’t the best to figure it out for ice cream:

“Dutch-Processed or Alkalized Unsweetened Cocoa Powder is treated with an alkali to neutralize its acids. It has a reddish-brown color, mild flavor, and is easy to dissolve in liquids.”

“Natural Unsweetened Cocoa Powder tastes very bitter and gives a deep chocolate flavor to baked goods.”

I guess I was leaning toward “Natural” for ice cream, but the “very bitter” is throwing me off. :/



lisa May 12, 2011 at 9:20 PM

I can’t have eggs – is there a substitute for eggs? thanks!


cheeseslave May 15, 2011 at 10:50 AM

You can make this without the egg yolks, but it won’t be as rich. Maybe try adding a little coconut oil.

I personally would do the GAPS diet until you reverse your allergy to egg yolks before I would eat this dessert on a regular basis. Most people find that they can tolerate egg yolks, just not the whites. But perhaps you need to be on GAPS a while longer if you cannot tolerate egg yolks.


lisa June 2, 2011 at 5:18 PM

Thanks for your reply! I did do the GAPS diet last year for just over 6 months and then had to introduce some starches as my blood sugar levels were going wonky. I’d eat a meal and be hungry right after and felt weak. Post GAPS, I had a food allergy test at my ND and found out that all dairy, eggs (yolks & whites) and gluten were way off the charts. I’m thinking of possibly tackling GAPS again as I have packed on the pounds after bringing starches back in my diet (some potatoes, yams, rice and quinoa)…


dani May 13, 2011 at 12:34 PM

This looks amazing, and so so good for you


Sheridan May 15, 2011 at 5:16 PM

You can only imagine how EXCITED I was to read this recipe and to discover that quality cocoa is LEGAl…!!! :) After reading your recipe, I gave my girls a hot chocolate at snacktime yesterday (we were all so excited! Pure cocoa, raw honey and coconut milk) as winter has set in early here in Australia… it was delicious! Now to make the ice cream. :)

PS how would you alter the recipe to make vanilla coconut milk ice cream? Simply omit the cocoa?


cheeseslave May 23, 2011 at 3:33 AM

Aww Sherian that is great!

Yes for vanilla add more vanilla extract and omit the cocoa. But if you are on GAPS please be sure to use only homemade vanilla extract with only vodka (use the recipe on my blog but use vodka). Even better, use real vanilla beans!


Sheridan May 31, 2011 at 12:04 AM

Wonderful, thanks for that Ann Marie! I’ll be looking up your vanilla extract recipe (great way to use the hubby’s vodka – I’m not a fan! Heh heh) and trying that next time. I made the choc ice cream last night (real vanilla beans… mmm) and the girls enjoyed it and so did my hubby. YAY! :)


Sue May 16, 2011 at 5:54 AM

Wow! Seems very delicious. I am on diet too, so this definite is very useful information for me. Thanks for sharing!


carrie May 18, 2011 at 9:01 AM

I made this ice cream this week and LOVED it! Thanks for the recipe…


Nathan Strange May 19, 2011 at 9:04 AM

Made this on Monday and it is truly fantastic!

I’m going to try it today with a vanilla bean instead of cocoa…I sure hope it works!



Sellby May 22, 2011 at 6:25 PM

I just finished making this and now I’m left with all these organic egg whites. Any suggestions as of what to do with them? It’ll be a real pity if it ends up in the garbage.
Thanks again for the delicious recipe!


cheeseslave May 23, 2011 at 3:35 AM

You can freeze them and use them later. I like to use egg whites for coconut macaroons, meringue, frosting or marshmallow fluff


WholesomeGal May 23, 2011 at 2:40 PM

oh my goodness…I was literally just talking about wanting to make ice cream out of coconut milk but wasn’t sure how it would turn ou! Perfect!


Iris May 26, 2011 at 9:16 AM

Me and my daughter tried making this icecream today, but for some reason it would’t turn into ice… I put it in the icemaker and after an hour it still was runny and extremely sweet for my taste. I now have it in the freezer for several hours, and it is starting to become a bit more solid, but still… We will see tomorrow morning what happened. About 2 weeks ago I made an almost similar recipe, but with raw milk and cream and no salt, that turned out excellent. Do you think it is the salt, why it won’t freeze? Or too much honey? Maybe my daughter didn’t measure the honey well, I’m just thinking. She did that on her own….


cheeseslave May 27, 2011 at 11:27 AM

What kind of ice cream maker are you using? I’m guessing maybe the bowl of the ice cream maker was not cold enough. You need to put the bowl in the freezer for at least 12 hours prior to making ice cream.


Iris May 27, 2011 at 11:37 PM

I just found out what happened, when I said 1/4 of a cup, she understood 1 1/4, so way too much honey… because I didn’t have any coconut milk anymore, I added cream. It turned out rather well, fortunately:-)
I have a Midas ice cream maker ( which has been in the freezer for days, so that couldn’t be the problem.


cheeseslave May 28, 2011 at 6:22 AM

That explains it!


Kori Ireland May 31, 2011 at 8:47 AM

I am wondering if this could just be made with whole eggs? I just hate separating eggs. :-) Curious the purpose of yolks only? Sounds yummy though!


cheeseslave May 31, 2011 at 11:06 AM

Raw egg white is not really recommended for consumption. If you want to use the whole eggs, you should cook the coconut milk with the eggs and make a custard.


Kori Ireland May 31, 2011 at 12:59 PM

Oh! I always assumed people have trouble with eating the entire egg raw. :-) I haven’t done much of it but since my eggs are from my yard I don’t worry the same as if they came from elsewhere. Thanks for the info!


Erica July 4, 2011 at 1:00 PM

Wow, this looks like an excellent recipe! It is hard for me to get raw milk, so this will be perfect!


Bethany July 5, 2011 at 12:36 PM

Oh my yummy-ness. Will have to wait a bit to make this but it looks awesome.


kandemom July 11, 2011 at 7:22 PM

I’ve made this twice now and it is delicious! It tasted just as good as store bought ice cream. I couldn’t find part of my ice cream maker so it came out a bit icy. Good news is I found the missing piece, so next time it should be creamy as well as tasty.


michelle August 17, 2011 at 11:00 AM

What is the amount on the coconut milk? One can?

This looks delicious!


Rachel September 19, 2011 at 12:13 PM

The kids loved it – I could kiss you! Just made this in my new ice cream maker. I’m not that keen on coconut milk but the richness of the coco masks it. I thought that it might be just acceptable but it tastes like proper restaurant ice cream really rich.
I’m on GAPS and when I can I try to introduce stuff to the kids. It’s slow going, most stuff they’ll try but because it doesn’t taste like the regular version there’s a barrier to get through…..not tonight they wolfed it down.
Has cheered me up no end. Going to try with sour cream next.
Thank you.


Sandra December 29, 2011 at 8:03 AM

Do you use coconut milk from a can (like are usually used for cooking), or the kind that is usually used for drinking?


Rachel December 29, 2011 at 12:48 PM

I use coconut milk in a can.


Sandra December 29, 2011 at 6:25 PM

Thanks so much! I’m excited to try this.


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Isabel W April 29, 2012 at 5:09 PM

This is by far THE BEST ICE CREAMY RECIPE EVER! I loved the creaminess textire & the taste was JUST LIKE REAL ICE CREAM! I used the vanilla base (no chocolate) & used 1′ 5 packets if coconut milk powder with the 2 cups of watee, & used real vanilla bean with the recommended vanilla extract. After churning it for 30 mins in my ice cream maker, I topped it off with fresh Strawberries. What a delight! I LOVED this recipe! Thank you so much for sharing! I’m gluten-free & dairy-free, & can now enjoy something I Loved so much! THANK YOU!!!!


Isabel W April 29, 2012 at 5:15 PM

sorry for the spelling, my cell phone is acting up. That was:
1.5 packets (one and a half)* – (Grace brand coconut milk powder- each packet is 1.76 oz)


Gery May 20, 2012 at 7:55 PM

So your saying if I use Stevia I do not need to cook the mixture at all?

This would mean the egg yolks would remain raw. Is that safe?


Foodforthoughtlinds August 25, 2012 at 6:45 PM

We have recently gone dairy free and I love that I can still have homemade ice cream with this recipe. Thanks for sharing :)


cheeseslave August 25, 2012 at 7:21 PM

You are so welcome! :-D


Jill Smith June 30, 2013 at 9:39 AM

Thank you so very much I have been making malts with coconut milk and now I have a coonut ice cream that I can use to also make malts with ! Thank you so very much ! can you do a vanilla ice coconut ice cream that would be great to do different flavor malt recipes with like strawberry, peach or pineapple etc,


Jill Smith June 30, 2013 at 9:42 AM

meant to say vanilla coconut ice cream sure would appreciate it ! Thanks again so very much I have been wanting something sweet and this will help start getting my Elevated Cholesterol down ! you are a life saver GOD BLESS YOU FOR THESE HEALTHY RECIPES !


AnnMarie October 5, 2013 at 5:07 PM

The link to the organic cocoa powder takes me to Amazon’s site for a vanilla extract. :)


Oana79 October 8, 2013 at 10:02 AM

Delicious and healthy looking,winner all around!


Alina November 19, 2013 at 9:44 AM

is there any way to make it without the ice cream maker?


lily aronin January 4, 2014 at 12:21 PM

I am so excited to feature your recipe, it is a personal favorite in my healthy dessert course. Check it, I link back to you and Share this recipe with everyone I can.


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