Ever since I made the vanilla coconut milk ice cream, I have been wanting to try making chocolate coconut milk ice cream as well. I had also been reading about Xanthum Gum in the gluten free community and found out that it really helps lend creaminess to non-dairy ice creams. I was a little nervous about using such an odd ingredient in my ice cream, but boy, am I ever happy that I gave it a go. First off, this turned out to be, hands down, the creamiest coconut milk ice cream I have ever hand. And the chocolate flavor was so rich that it reminded me of dark chocolate. It is not too sweet so the creaminess and the chocolate flavor really get to shine. This will be my go to chocolate base from now on, I think it would delicious with a caramel swirl or maybe gluten free “oreos”.

Homemade Chocolate Coconut Milk Ice Cream

Makes about a Quart

2 cans coconut milk

1/2 cup agave nectar

3/4 cup cocoa powder

1 tbsp vanilla extract

1/4 tsp xanthum gum

Add all of the ingredients to a blender and process until mixed very well. Place the mixture into the refrigerator for about 2 hours. Remove from the refrigerator and process again just to be sure it is stirred well. Add to your ice cream maker according to the manufacturer instructions. I have found that with coconut milk ice cream, the longer, the better. I left mine in the ice cream maker for about 40 minutes. Remove from the maker and scoop into a freezer safe dish and freeze until ready to serve. If you eat it right away, it will be more like soft serve but if you freeze it before eating, it will be more like store bought. The xanthum gum helps with creaminess as well as preventing iciness.

Enjoy!

More on This Topic?

• Dark Chocolate Coconut Milk Ice Cream
• Strawberry Coconut Milk Ice Cream
• Fresh Peach Coconut Milk Ice Cream
• Vanilla Coconut Milk Ice Cream
• Homemade Cookies & Cream Ice Cream