Dairy Free, Dessert, Fall, Gluten Free, Home & Family, Snack, Spring, Summer

Chocolate Coconut Soft Serve

Want the secret to a killer party trick? Buy a pound of dry ice and make your guests instant soft serve ice cream after dinner, then toss your hair over your shoulder and say, "Oh, this? It's nothing." Dry ice is frozen carbon dioxide and reaches dangerously low temperatures (-109 degrees!), which is perfect for making icy desserts. No more worrying about remembering to freeze the bowl of your ice cream maker, this trick will fix your dessert in five minutes.


  • 400 grams Coconut Milk (one 15-ounce can)
  • 30 grams Sugar
  • 25 grams Cocoa Powder
  • 3 grams Vanilla Extract
  • 1/4 teaspoon Salt
  • 8 ounces Dry Ice


  1. In the bowl of a stand mixer whisk or blend (using an immersion/handheld blender) all ingredients except for the dry ice. Whip/buzz it for at least one minute, until the sugar is dissolved and the cocoa powder lumpless.
  2. Wrap the dry ice in a towel and then pulverize it with a mallet or hammer. The goal here is to achieve a sandy texture with the ice, no pieces larger than a dime. This sounds harder than it is, trust me, it will be done in no time at all.
  3. With your bowl of liquid secured in place on the stand mixer, attach the metal paddle and begin stirring on medium.
  4. Slowly sprinkle in the dry ice while the ice cream churns. It should take about five minutes to complete the addition of the ice to the mixture. If you move too quickly you run the risk of the entire concoction bubbling over in a semi-unstoppable chemical reaction (sublimation of CO2 in warm liquid). 
  5. When you've added all the ice increase the speed of the mixer to medium-high and whip the soft serve a bit more before serving.
  6. Scoop the ice cream out of the bowl and serve! (Or you can be fancy and pipe it into cones)