Rich coconut milk forms the base of this deeply chocolatey ice cream, whisked with cocoa powder until smooth, steaming, and glossy. Chopped chocolate melts right into that base for extra depth, and a splash of vanilla rounds out the flavor before everything gets strained silky-smooth. A long chill and a spin in the ice cream maker turn it into a thick, soft-serve consistency that freezes up firm and scoopable. No churning shortcuts here — just a classic custard-style method that delivers that dense, fudgy texture you want from good chocolate ice cream. It's an easy one to reach for when you want a genuinely rich frozen treat that happens to fit an egg free kitchen without any fuss.
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Whisk together the coconut milk, cocoa powder, sugar, and salt in a medium saucepan over medium heat until the sugar fully dissolves and the mixture is smooth and steaming, about 5 minutes — do not let it boil.
Remove the pan from the heat and add the chopped dairy free chocolate. Let it sit undisturbed for 1 minute, then whisk until the chocolate is completely melted and the base is glossy and uniform. Stir in the vanilla extract.
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