Rich, full-fat coconut milk forms the ultra-creamy base of this deep chocolate ice cream, whisked with cocoa powder until glossy and steaming before chilling and churning into something that rivals any classic scoop shop pint. Chopped chocolate melts right into the warm base for extra depth, and a touch of vanilla rounds out the flavor before it all goes into the ice cream maker for that thick, soft-serve texture. The result is a dense, fudgy scoop with a clean melt and serious chocolate intensity in every bite. Since there's no flour, cocoa powder, or wheat-based thickener anywhere in this recipe, it's a naturally solid choice for a gluten free freezer stash. Scoop it straight from the container or pile it into a cone — either way, it's a make-ahead treat worth keeping on repeat.
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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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