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Coconut-chocolate chip ice cream

Coconut-Chocolate Chip Ice Cream

Creamy and luscious, but not even close to being too sweet, this dairy-free ice cream will soothe even the most difficult palates. It certainly won mine over.

Course Dessert
Cuisine American
Servings 1 half a quart
Author The Cowgirl Gourmet adapted this recipe from Elana's Pantry


  • 1 can (13.5 oz.) coconut milk, full fat and organic
  • 2 farm fresh eggs
  • 2 tablespoons coconut sugar
  • 1 tablespoon vanilla bean paste or extract
  • 1/8 teaspoon kosher or sea salt
  • 1/2 cup Enjoy Life vegan chocolate chips plus more for garnish


  1. Place coconut milk, eggs, coconut sugar, vanilla and salt in a blender. Process until smooth and well combined. Drop in the chocolate chips and blend briefly so they are chopped up. The ice cream base will turn a nice mocha color. That's when you know it's ready.

    Coconut-chocolate chip ice cream
  2. Process according to the directions of your ice cream maker. I refrigerate the mixture overnight and then make the ice cream the next day.

    Coconut-chocolate chip ice cream
  3. Once the ice cream is ready, you can serve it immediately for a soft serve style ice cream or place in a container and let it harden in the freezer for an hour or so.
  4. When the ice cream is hardened from being in the freezer, let it sit out on the counter for about five minutes before serving.
  5. Garnish with a few chocolate chips.
    Coconut-chocolate chip ice cream