Chocolate Coconut Ice Cream (Dairy Free) #Choctoberfest

Homemade Dairy Free Chocolate Coconut Ice Cream - Triple Chocolate Kitchen

This post is sponsored by Barlean’s. All opinions are my own.

A few years ago, I made an easy no-churn chocolate ice cream using Barlean’s chocolate silk greens. This year, when Barlean’s agreed to sponsor #Choctoberfest again, I knew I wanted to make a churned ice cream using the new ice cream maker attachment I got for my Kitchen Aid as a wedding present. I have yet to try this bad boy out, so this was the perfect opportunity!

Dairy Free Chocolate Coconut Ice Cream with Barlean's Silke Greens

I gave myself an extra challenge this year to make the ice cream dairy-free. Barlean’s chocolate silk greens is a dairy-free product, so I used coconut milk as the base instead of heavy cream. I added a teaspoon of vanilla, blended the mixture, and threw it in the ice cream maker for 20-30 minutes. Easy-peasy!

At that point, the ice cream will be a very soft-serve consistency. You can also put it in a freezer-safe dish and freeze for 4-6 hours for a firmer consistency.

Dairy Free Chocolate Coconut Ice Cream with Barlean's Silke Greens

This is an ice cream you can feel good about eating. The Barlean’s powder is made with fair trade cocoa that adds a rich chocolaty flavor, so it is a great way to sneak more fruits and veggies into your diet.

Of course, I couldn’t resist topping it with some chocolate sauce and rainbow sprinkles, so I wouldn’t exactly call this a “healthy” recipe… but all things in moderation, right?

Dairy Free Chocolate Coconut Ice Cream with Barlean's Silke Greens

You can also mix Barlean’s into your milk for a more nutritious version of chocolate milk, add it to your smoothies, or even use it to make hot chocolate.

Thank you to Barlean’s for being a #Choctoberfest sponsor! Here’s the full recipe, or scroll down to get more #Choctoberfest recipes from today. Don’t forget to enter the giveaway!


Chocolate Coconut Ice Cream (Dairy Free) #Choctoberfest

A non-dairy ice cream option made with coconut milk and chocolate silk greens from Barelean's.
Total Time 40 minutes
Servings 4 servings


  • 2 13.5- ounce cans coconut milk chilled
  • 1 cup Barlean's chocolate silk greens
  • 2 teaspoons vanilla
  • Optional: chocolate syrup sprinkles, or other toppings


  1. Blend together the coconut milk, greens, and vanilla.
  2. Transfer to an ice cream maker and churn until you reach an ice cream consistency, about 30 minutes, based on your machine's directions.
  3. Serve with your desired toppings or freeze for 4-6 hours for a firmer ice cream.

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Allison is one of the co-founders here at The PinterTest Kitchen. She also works as a content marketing consultant and freelance writer - find out more at

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