Belgian Chocolate Ice Cream

Unlike store-bought icecreams, this is not sugar-laden and the coconut milk also gives it the much-needed creaminess without it being too heavy! This recipe can be set in a regular container as well and it does not necessarily need a popsicle mould.


  • 1 Cup Coconut Milk (Kara)
  • 1/2 Cup Unsweetened Cocoa Powder
  • 1/3rd Cup Honey (Conscious Food)
  • 1/2 Tsp Vanilla Essence
  • Pinch of Salt


Prep: 20 minutes
Cooking: 24 minutes

  1. Add the ingredients into a blender and pulse till combined well.
  2. Pour into a mould and set in the freezer for at least 24 hours.