This homemade german chocolate ice cream has all the flavors of German Chocolate Cake but in ice cream form! This recipe is paleo, gluten-free, dairy-free, refined sugar free, and vegan.
I love german chocolate cake. Its deep chocolate flavor mixed with coconut, it’s one of my favorite cakes!
I’ve been on an ice cream bing lately, and I decided to create german chocolate ice cream made with coconut milk.
The ice cream turned out so yummy. If you love chocolate and coconut, give this ice cream recipe a try!
How To Make German Chocolate Ice Cream
For this recipe, you’ll need one quart of full-fat coconut milk (approximately 32 ounces), 1/2 cup raw honey, 1/2 cup unsweetened cocoa powder, 1/2 tablespoon vanilla extract, and 1/4 cup desiccated coconut + more shredded coconut for topping.
Mix all ingredients in a bowl until well-combined and pour into an ice cream maker.
Freeze according to the ice cream maker’s manufacturer’s instructions. Set out for at three to five minutes before serving. Once the ice creams softened, it will scoop out effortlessly.
German Chocolate Ice Cream FAQ
Can I make this without an ice cream maker? Yes! Please follow the steps in my basic coconut milk ice cream instead of using an ice cream maker.
Homemade ice cream can be tough to scoop out. Is there a way to make it softer? Yes, leaving the ice cream out for a few minutes will help with the ice cream softening. Also, you could add egg yolks (2-3) or one tablespoon of vodka to the ice cream mixture, which will help soften the ice cream.
If you like this recipe, please try out my other coconut-based cool treats like:
PrintDairy Free German Chocolate Ice Cream
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Dessert
- Method: Ice Cream
- Cuisine: Dessert
- Diet: Gluten Free
Ingredients
- 1 quart full fat coconut milk
- 1/2 cup honey
- 1/2 cup cocoa powder
- 1/4 cup shredded unsweetened coconut
- extra shredded unsweetened coconut for topping (optional)
Instructions
- Mix all ingredients together until well-combined and pour into an ice cream maker.
- Freeze according to ice cream maker’s manufacturer’s instructions.
- Top with shredded coconut before serving.
If you don’t have an ice cream maker, use these instructions:
- In a large bowl stir together the ingredients until fully combined.
- Pour the mixture into ice cube trays, place in the freezer.
- Blend the frozen coconut mixture cubes in a food processor or a high-speed blender.
- Transfer to a parchment-lined freezer-safe container and cover loosely with plastic wrap.
- For a soft serve, serve right away. If you want a firmer texture, freeze for a few hours.
- Set out of the freezer for at least 7 minutes before scooping.
Nutrition Facts
- Serving Size: 1 scoop (1/4 recipe)
This recipe was originally published on February 18th, 2013 and was updated with new photographs and instructions on August 20th, 2021.
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Superb!
I will try to answer metrics: 1/2 teaspoon is 5 ML. 1 tablespoon is15 ML. 1/2 cup is 4 ounces./150 ML. 1 cup is 8 ounces./250 ML.2 cups or 1 pint 16 ounces /450 ML. there are 8 cups in a quart 32 ounces/900 ML. hope this helps. I think you can look this up on Google like I did for degrees to C.
verry nice recipe
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Very interesting
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Very informative
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Very informative
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This sounds interesting. Is there any way to make it without ice cream maker?
Is there anything could sub the shredded coconut with please. It is quite hard to get in the uk and the children aren’t keen on it.
How would you substitute the egg for egg allergies?
The eggs make this ice cream really creamy, but they are not needed. You can leave them out! 🙂
I don’t see eggs in the ingredients list????
It’s optional somewhere else mentioned;-)
What; is full fat coconut milk. what brand or recipe will give me full fat coconut milk?
They just mean as opposed to “lite” or reduced fat coconut milk. Regular coconut milk can be bought in cans or in cartons. Look for the unsweetened varieties.
is there any brand that does not have that strong coconut taste?
This look awesome! Question, you don’t cook the mixture since there’s raw egg yokes?
Egg yolks are most nutritious when they are raw. If you are using eggs from free range chickens straight from the farm the risk of salmonella is next to nothing. I use raw eggs yolks frequently in ice cream and smoothies. I would not eat store bought eggs raw, though.
Why is this named “German” chocolate?
Because it is similar to German Chocolate Cake 🙂
Can I ge this as an eBook?
It is an ebook 🙂
I wish your recipes were also in metric as the cup measures are so confusing. A different cup measure for flour and for sugar. A different measure for liquid. Most people use metric only U S A uses the cup measure. Very confusing to people like me.
Just for clarification, Myanmar and Liberia do as well. I can imagine it’s strange, and frustrating, (to be honest, I feel the same about metric measurements.😁)
Yes, it is an ebook 🙂
There are egg yolks, how is this dairy free?
For real…?!
When was the last time you saw a cow lay an egg…?! 😉
lmao
Great answer 😃
I can’t wait to try this!
I need to get an ice cream maker…so I can start making delicious recipes like this!
– Katie
girlmeetsnourishment.com
I *neeeed* this..
I *neeeed* this..
You can leave them out but the ice cream won’t be as creamy.
Can’t wait to try this one, but to be a truly “German Chocolate” ice cream, it needs pecans and coconut! I’m going to add them and see how it turns out. 😃 Love your recipes!
Sounds delicious!
You can leave them out but the ice cream won’t be as creamy.
Is there anything I can use to replace the eggs? Chia seeds? Gelatin?