Gather all the ingredients in one place.

In a blender or food processor, combine the coconut milk, maple syrup, vanilla extract, and a pinch of salt. Blend until smooth and creamy, around 30 seconds.

If you want chocolate ice cream, add the cocoa powder to the blender and blend again until fully incorporated.

Taste the mixture; if sweeter ice cream is desired, add more maple syrup to taste.

Pour the blended mixture into a freezer-safe container, using a spatula to scrape all the mixture from the blender.

Cover the container tightly and place it in the freezer for at least 4 hours or until completely firm.

Once frozen, remove the ice cream from the freezer and let it sit for a few minutes to soften slightly for easier scooping.

Scoop into bowls or cones and enjoy your homemade Dairy Free Ice Cream.