Dairy-Free Coconut Cacao Ice Cream

Coconut Cacao Ice Cream

Coconut Cacao Ice Cream


I seriously cannot rave enough about my new ice cream maker. It has literally changed my life!  Ciao Bella coconut sorbet used to be a rare treat (at $5+ a pint), but now I can enjoy my own homemade dairy-free coconut ice cream anytime for the cost of a can of coconut milk.  How awesome is that?

First though, I have to apologize for not posting last week.  After a little bike spill over the 4th of July weekend I’ve ended up with one hand in a splint and have not been motivated to hunt & peck on my laptop keyboard until I started feeling better.  Nor have I been able to cook!  Luckily my husband has been extremely helpful, and I am especially grateful to him for all the cooking & dish-washing (even the juicer!) he’s done the last couple of weeks.  This recipe is so easy, however, I can make it with one hand.

To use the ice cream maker, make sure the freezer bowl is frozen solid (I keep it in the freezer for whenever I’m in the mood to make some frozen delights).  Leave it in the freezer until you’ve prepared your ingredients:

1 can coconut milk (not lite)

1/2 cup shredded coconut

1/4 cup agave nectar

Cacao nibs for sprinkling

Fresh berries for garnish

First, if you are using dried coconut, soak it in water for a few hours to soften it up.  When you are ready to make the ice cream, drain the coconut and mix it in a bowl with the coconut milk and agave nectar.  Assemble and turn on the ice cream maker, and pour the mixture into the machine.  Then sit back and let the machine do its work.  It will be ready in about 25-30 minutes.  When it is thick and icy and holds together while the machine churns, it is ready.

Sprinkle with some cacao nibs and fresh berries, and serve immediately.  You can freeze the leftovers (in a separate container, not in the freezer bowl!), but they will be pretty solid, so you need to take it out and let it thaw a bit before you dig in.  So easy and inexpensive, you can afford to make a fresh batch whenever you want!  Enjoy, and stay cool:)

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12 Responses to “Dairy-Free Coconut Cacao Ice Cream”

  1. kim writes:

    THis sounds great! I think more and more that I need to get an ice cream maker…

    Thanks for sharing, and I hope your hand heals up fast. Bike spills are a major bummer. Get better soon! At least you’ll have ice cream to help you along, right? : )

    -Kim // affairsofliving.blogspot.com

  2. Zmama writes:

    It’s blog posts like these that make me really want to get an ice cream maker. Thanks for the rec!

  3. Amy Green - Simply Sugar & Gluten-Free writes:

    I am in love with my ice cream maker, too. I have a Kitchen Aid & bought the ice cream freezer attachment. It worked so well I bought another one. So, many days I make two batches of ice cream. My hubby needs a constant supply of vanilla bean and I need a canister I can use to play around with.

    I linked to your fresh berry tart in raw pecan-apricot crust. It was so good that I used it as inspiration for my fig bars with, yes, homemade ice cream. :)


  4. Amy writes:

    Have you tried a small portion of stevia in lieu of the agave nectar?

  5. Angie writes:

    Hi Amy, no I have not tried that, but it sounds like it would work! Let me know if you try it.

  6. Ryan writes:

    Sugar-Free recipe with Agave nectar? Maybe I’m interpreting the title incorrectly, but I would simply suggest we be careful of recommending a recipe like this for someone looking for a sugar-free treat. Agave nectar is nearly 100% sugar, with at least 50% being fructose. The 1/4 cup used in this recipe equals about 60 grams of sugar – more than a can of coke. I might recommend the use of fruit- mango, pineapple, or banana instead.. yes they still have sugar and most is in the form of fructose, but it’s not concentrated sugar like the agave nectar, and you’ll still get the beneficial vitamin and mineral complexes found in whole foods.

  7. Angie writes:

    Hi Ryan,

    Yes that is a good point. Note that my recipes are cane-sugar-free, but they do sometimes include foods that contain natural sugars. Agave has become a controversy lately and I have not been using it in my recent recipes. But I would like to point out that the 60 grams you mentioned is per total recipe, not per serving. This recipe is about 4 half-cup+ servings. A half-cup of fruit-sweetened sorbet will also have 15 or more grams of sugar. And, despite the concentration of sugars, agave is lower-glycemic than cane sugar and even fruit juice, and doesn’t give the body quite the same blood-sugar spike reaction (I know I don’t react the same way). Especially if you use raw, minimally processed agave. But regardless, sugar is sugar, and less is best no matter what you use. Thanks for your comment.

  8. Amber writes:


    I just made your orange mango sorbet and loved it. Was wondering if you have a vanilla ice cream recipe?

  9. Angie writes:

    I’m fairly new to using stevia (baking is NOT going well) and we are not allowed to use any other sweetener while on our elimination diet. How much stevia (powder packets) would I need to make this icecream?

  10. Angie writes:

    Hi Angie, I would suggest not using the stevia packets. They are diluted with a bunch of other stuff to make them more like artificial sweeteners or sugar. Try using pure powdered stevia herb or liquid stevia extract. You can find these at health food stores or herb stores or order it online. This is the real thing, it is very potent, and you don’t need much. I don’t bake with it much (mostly I use it in my tea), but maybe an 1/8 tsp per serving of the powder, or a few drops each of the liquid extract? You may have to experiment…let me know if you find an amount that works for you!

  11. Lois Miller writes:

    How much honey would you substitute for 1/4 C agave?

  12. Angie writes:

    Hi Lois, I would say the amounts are probably interchangeable.

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