Learn how to make a simple yet delicious dairy-free, paleo chocolate ice cream using ingredients like coconut milk, egg yolks and natural sugar alternatives. Great for kids, summer parties, weekend treats and movie nights.
Today we have Monica from The Movement Menu sharing her simple recipe for a paleo chocolate ice cream. This little non-dairy treat is perfect for a weekend family feast or as a special dessert to share with you kids, friends and family.
This paleo ice cream recipe uses coconut milk, egg yolks, natural sugar alternatives and raw cocoa powder as the main ingredients. You will need an ice-cream maker for this recipe and Monica suggests adding dark chocolate chips, sea salt, nuts, homemade marshmallows or whatever takes your fancy but I think it looks great as a plain, old-fashion chocolate ice cream we all love so much.
MORE PALEO DESSERTS YOU MIGHT LIKE
- Healthy Homemade Paleo Chocolate
- 5-Ingredient Paleo & Keto Chocolate Cake
- Chocolate Caramel Slice (No Bake)
- Paleo Lime & Coconut Tart
Paleo Chocolate Ice Cream
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Frozen
- Cuisine: Italian
- Diet: Gluten Free
Simple and delicious dairy-free paleo chocolate ice cream recipe you can make at home. You will need an ice cream maker to finish this treat.
- 1/2 cup unsweetened cocoa powder
- 4 cups canned coconut milk
- 8 large egg yolks, from pasteurized eggs if you’d like
- 1 cup coconut sugar (other natural sweetener can also be used)
- 2 teaspoons pure vanilla extract
- Combine the unsweetened cocoa powder with 1 cup of canned coconut milk in a medium sized saucepan. Do so over medium heat, whisking continuously.
- Add the remaining canned coconut milk after a few minutes. Bring the mixture to a simmer, stirring occasionally. After a few more minutes, remove the saucepan from the heat and set aside.
- In a medium sized mixing bowl, whisk the egg yolks together. Gradually add in the coconut sugar and whisk. Now, slowly add in the cream mixture from the saucepan into the eggs and coconut sugar. After about half of the mixture has been added, pour the remains back into the saucepan.
- Continue stirring the mixture over low heat. Continue doing so, stirring often, until it slightly thickens. I recommend checking the temperature for somewhere between 75-80 C/170-175 F.
- Turn off the stove top and transfer the chocolate mixture into a bowl or Tupperware container. Set aside for about 30 minutes, add in the vanilla extract, and then transfer it to the refrigerator.
- After a couple of hours, cover the container with an air tight lid and let the mixture sit overnight.
- Pour your hard work into an ice cream maker and process until the mixture turns to a thickness of your liking. This usually takes anywhere from 15-30 minutes.
- I recommend serving the ice cream right away as a “soft serve.” Otherwise, you can freeze it and let it harden more to your liking.
You can add chocolate chips, berries, nuts, coconut flakes, sea salt or some banana for variations.
- Serving Size: 1/2 cup ice cream
- Calories: 405
- Sugar: 24.4 g
- Sodium: 104.8 mg
- Fat: 29.6 g
- Saturated Fat: 23.4 g
- Carbohydrates: 30.8 g
- Fiber: 1.6 g
- Protein: 9.5 g
- Cholesterol: 186 mg
About Monica from
Monica from The Movement Menu is obsessed with all things food and fitness. Although she is not professionally trained as a nutritionist or doctor, her blog is dedicated to her experiences with food and through it, she shares her delicious recipes and lessons from her journey to better health. Find more recipes and ideas from Monica on her Facebook and Instagram (@ItssssMonica)
SAVE THIS PALEO ICE CREAM RECIPE TO PINTEREST
Do you have to add eggs? I’m intolerant. Is there another replacement?