Rich, full-fat coconut milk forms the creamy base of this deep, chocolatey ice cream, whisked with cocoa powder until glossy and smooth, then simmered gently so every bit of sugar melts in. Chopped chocolate gets stirred into the hot base until it disappears completely, giving the final churn an extra-fudgy, almost truffle-like intensity. A splash of vanilla rounds out the flavor before the base chills overnight and gets churned into thick, soft-serve swirls. From there, a stint in the freezer firms everything up into scoopable, glossy scoops with that classic dense, creamy texture you want from good chocolate ice cream. It's an easy make-ahead treat, and it holds up beautifully as a go-to dessert for a vegan freezer.
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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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