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A stack of three oatmeal cookie chocolate ice cream sandwiches, decorated with raspberries and flowers.

Three Ingredient Chocolate Coconut Milk Ice Cream

Vegan chocolate ice cream, made with just three ingredients - coconut milk, dark chocolate, and maple syrup. It's a lightly sweet, creamy ice cream, and so simple to make.
Course Chocolate, Desserts, Summer
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Chilling Time 4 hours
Total Time 4 hours 15 minutes
Calories 165kcal



  • Make sure your ice cream maker is full frozen and ready to use before proceeding.
  • Pour one full can of coconut milk into a small saucepan and heat over medium heat until just simmering.
  • While the milk is heating, place the chopped chocolate into a large bowl. Scoop the cream out of the second can of coconut milk and set aside.
  • Once the milk is hot, pour it over the chopped chocolate into the bowl. Let this rest for 30 seconds, then whisk until fully combined.
  • Add the separated coconut cream to the bowl and whisk again. The residual heat should melt any lumps of cream.
  • Add the date syrup and whisk again until fully combined. If you are adding any extras, like vanilla, this is the time to do so.
  • Cool the ice cream base to room temperature before refrigerating to chill fully, at least four hours.
  • Pour the chilled mixture into your prepared ice cream maker. Churn according to the machine instructions, until creamy and frozen.*
  • Place the churned ice cream into an airtight container and freeze. Remove it from the freezer and let it sit out for ten minutes at room temperature before serving.
  • For ice cream sandwiches, simply sandwich a scoop of ice cream between two of the oatmeal cookies and freeze again before serving.


*See above for instructions on how to make this without an ice cream maker.


Serving: 1g | Calories: 165kcal | Carbohydrates: 17g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 202mg | Fiber: 5g | Sugar: 13g