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Chocolate Stout and Toasted Coconut Ice Cream (vegan)

Chocolate Stout and Toasted Coconut Ice Cream (vegan)

Everyone wants to feel like they have things figured out. That they have everything in it’s designated box. You’e made decisions, said decisions help you navigate the world.

And every once in a while that comfortable social constructionists gets a bit rocked. You hate country music but you find yourself sinfully signing along to Devil Went Down to Georgia and really enjoying yourself. And you watch the entire last half of Pitch Perfect when it comes on HBO and will never admit that you YouTubed the last performance three times the next days.

Which is the same reason you barely glance at the Vegetarian section of the menu at resturants. Because you’ve decided that you like meat, and that section doesn’t apply to you. And then an ice cream comes alone and it’s better than any other chocolate ice cream you’ve had and it’s vegan. Which makes you wonder about those line dancing bars you’ve avoided and the American cars you never test drove.

Because it’s just plants and beer and it’s better than the "regular" ice cream your usually drawn to. And that makes you want to explore the other things that just aren’t you. Which may be a good thing, but they don’t always end this well.

Chocolate Stout and Toasted Coconut Ice Cream (vegan)2

Chocolate Stout and Toasted Coconut Ice Cream (vegan)


  • 1 13.5 fl oz can full fat coconut milk
  • 1 cup granulated sugar *
  • 2/3 cup chocolate stout
  • ¼ cup high quality cocoa powder
  • ½ cup coconut flakes


  • In a large sauce pan over medium high heat add the coconut milk, sugar, stout, and cocoa powder. Bring to a simmer. Cook, stirring occasionally, until slightly thickened, about 8 minutes.
  • Chill for at least 2 hours or until cold to the touch.
  • Preheat oven to 350.
  • Add coconut flakes to a baking sheet. Bake for 3 minutes, stir and continue to bake until golden brown, about 3 additional minutes.
  • Churn in ice cream maker according to manufactures specifications until a soft serve consistency, about 15 minutes.
  • Add to an air tight container, stir in the coconut flakes.
  • Chill until firm, at least 2 hours.

*While sugar is inherently vegan, some companies use processes using animal bones. If you’re concerned about it, look for a company that produces vegan sugar, like the Whole Foods 365 brand.

Beer is similar, to make sure the stout you choose is vegan check Barnivoire to make sure.

I use the KitchenAid ice cream maker and this cocoa powder for this recipe (affiliate link).

Chocolate Stout and Toasted Coconut Ice Cream (vegan)3

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Katrina @ Warm Vanilla Sugar April 18, 2014 um 3:55 am

I agree! I usually put myself in a box subconsciously but I try to keep an open mind. Vegan is not something I’m afraid of though – I LOVE trying stuff like this! xx


Julie @ This Gal Cooks April 18, 2014 um 4:37 am

Beautiful ice cream, Jackie! I love that it’s dairy free, since full dairy ice cream and I aren’t always the best of friends. And beer, yeah, there’s that too. This gal loves her beer!


Averie @ Averie Cooks April 18, 2014 um 5:30 am

Vegan ice cream, chocolate, and booze…in one! Genius! pinned


Tieghan April 18, 2014 um 6:06 am

Personally I love coconut ice cream so much. It’s so creamy on it’s own!! Love your boozy version!


Rebekah {aCricketSang} April 18, 2014 um 6:15 am

Makes me want an ice cream maker…


Sophia @ NY Foodgasm April 18, 2014 um 6:36 am

Making a beery recipe for vegans- yes vegans also need to be in on the fun!


Eileen April 18, 2014 um 11:20 am

Oh man, this ice cream sounds nothing short of spectacular! Plants and beer, together at last. 🙂


Sandy Jo April 18, 2014 um 11:47 am

Finding the paradigms in life are what personal growth is all about!


Kristi @ Inspiration Kitchen April 20, 2014 um 6:06 am

This ice cream looks amazing Jackie! I love ice cream and chocolate stout, so this is a winner! Have a Happy Easter and a blessed day!


ATasteOfMadness April 20, 2014 um 9:22 pm

Droool.. This is what is happening every day this summer.


addie | culicurious April 21, 2014 um 4:07 pm

Oh yum, this looks amazing. I’ve been wanting to make ice cream with coconut milk. This is a true inspiration for that endeavor! 🙂


Lorie January 27, 2015 um 5:03 am

Would this be OK doubled?


Jackie January 27, 2015 um 12:48 pm

I think so


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