Dairy Free Chocolate Coconut Ice Cream [with no refined sugar]

So it turns out when we have a summer, we can’t get enough ice cream. However, with where we live the availability of dairy free ice cream is kind of tricky and when we do find it it’s tourist priced. So, I found myself a nice Cuisinart Ice Cream Maker (thanks Basalt Thrift Store) and have been experimenting with various recipes. Now that I’ve nailed down our favorite one, I thought I’d share.


  • 2 cans coconut milk (don’t use ‘light’) that have been refrigerated (I refrigerate overnight so they’re extra chilled)
  • 1/4 cup honey
  • 1/2 cup coconut sugar
  • 1/4 cup plus 1/8 cup cocoa powder
  • 3/4 to 1 tsp kosher salt
  • 1 tsp vanilla extract
  • 1 tbsp bourbon or scotch
  • anything crunchy you desire to add inn *optional* [choco chips, nuts, etc]


  1. Combine all ingredients except for the crunchy bits in a blender.
  2. Pour into ice cream maker
  3. After about 20 minutes or so, when the ice cream is most similar to ‘soft serve’, add your crunchy things
  4. After about 5 minutes or so, the ice cream should be more frozen and nice and mixed up with crunchy bits
  5. Scoop and enjoy!

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