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No-Churn Chocolate Ice Cream

Estimated Cost: $ 6.00


  • ½ cup water

  • ½ cup sugar

  • ½ cup cocoa powder

  • 1 can coconut milk


  • small pot

  • mixing spoon

  • Ziploc bag

  • food processor or blender

  • spatula


1. Bring the water, sugar and cocoa powder to a boil in a small pot until the sugar has dissolved. Allow the mix to cool.

2. Add the coconut milk and stir.

3. Pour cooled mixture into  Ziploc bag. Place bag on a tray, flatten out and seal. Freeze the bag for a few hours or overnight.

4. Once frozen, remove from the bag and break into chunks into the bowl of a food processor. Whiz the processor for 30 seconds or until smooth. If you don’t have access to a food processor, a blender can be used.

5. Scrape down the bowl with a spatula and transfer into a metal container. Smooth the surface and freeze until solid and you are ready to serve.

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