This rich, deeply chocolatey ice cream gets its creamy body from full-fat coconut milk, whisked with cocoa powder until smooth and steaming, then deepened with melted chopped chocolate for that glossy, fudgy finish. A splash of vanilla rounds out the flavor before the base gets strained silky-smooth and chilled overnight, which is the real secret to a scoopable, ultra-velvety texture. Once it hits the ice cream maker, it churns up into soft-serve consistency in under half an hour, then firms up in the freezer into perfect scoops. Every step here — the straining, the slow chill, the careful churn — is built for a dense, spoon-coating texture rather than an icy one. It's an easy favorite to keep stocked for a lactose free freezer, and it tastes indulgent enough that no one will guess it's anything but a classic scoop.
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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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