- Prep time
- 10 minutes, plus churning and chilling PT10M
- Cook time
- N/A PT0
- 4–6 servings
Creamy, chocolatey and oh, so delicious, this dairy-free dessert is plant-based perfection. Use an ice cream maker to serve by the scoop or set it in popsicle molds after churning for chocolate coconut creamsicles!
- 1 can (14.5 ounces) coconut milk
- 1 can (14.5 ounces) coconut cream
- ¾ cup granulated sugar
- 1 tablespoon vanilla extract
- ¼ cup liquid coconut oil
- ⅔ cup cocoa powder
- ¼ teaspoon salt
Combine all ingredients in a blender and puree 10–15 seconds, until smooth. Transfer to ice cream maker and churn according to manufacturer’s instructions. Chill for 30 minutes in freezer before serving.
If making a day ahead, remove from freezer 30 minutes before serving.
For popsicles, add mixture to popsicle molds before chilling for 30 minutes.