From-Scratch Coconut Milk Chocolate Ice Cream
Serves: serves 6
  • 2 cans(about 3⅓ cups) Coconut Milk, full fat
  • ½ cup Maple Syrup
  • ⅓ cup Cocoa Powder(or raw cacao powder)
  • ¼ teaspoon Salt
  • 2 teaspoons Vanilla
  • 1½ tablespoons Arrowroot Starch
  1. Freeze Ice cream maker bowl(make sure it's been in the freezer for a full day before using).
  2. Set ½ cup of coconut milk aside.
  3. Pour the remaining coconut milk into a saucepan. Whisk in the maple syrup, salt, and cocoa powder into the coconut milk.
  4. Heat the mixture over medium/high heat just until steaming.
  5. Add the arrowroot powder to the ½ cup of coconut milk that you set aside. Whisk until powder is completely dissolved into the milk.
  6. Pour the starch/milk mixture into the hot coconut milk while whisking constantly. Heat just until the mixture thickens slightly(another 3-4 minutes).
  7. Remove from heat and whisk in the vanilla.
  8. Pour the mixture into a heat proof container and press a sheet of plastic wrap over the top of the mixture(this will prevent a skin from forming). Chill overnight or for at least 4-5 hours.
  9. Once the mixture is fully chilled, freeze in your ice cream maker according to the manufacturer instructions.
  10. Once frozen to soft-serve consistency, scoop into a freezer safe container, cover, and freeze for at least 4 hours.
  11. When ready to serve, set out on the counter for 10-15 minutes to allow the ice cream time to soften slightly.
  12. Scoop ice cream into bowls.
Recipe by The Kitchen McCabe at