Living Healhty With Chocolate eBook

Chocolate Ice Cream – sugar and dairy free

Homemade chocolate ice cream made with fresh coconut meat and milk. For this recipe I made my own coconut milk. I will post the recipe to make the milk soon but basically you need 1 cup of coconut meat to 2 cups of water. Blend all ingredient in the Vitamix and strain it with a cheese cloth.

chocolate ice cream 008

Chocolate Ice Cream - sugar and dairy free
  • 2 cups coconut milk
  • 2 tbs raw honey
  • 1 tbs vanilla
  • ½ cup raw cacao powder
  • 2 eggs
  • about ½ cup of fresh coconut meat, chopped (optional)
  • pinch of salt
  1. combine all ingredients in a Vitamix blender or any blender you have.
  2. place mixture in the fridge for at least 12 hours so that it is cold before using the ice cream maker
  3. place mixture in ice cream maker and freeze

    Makes 1 quart


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© Living Healthy With Chocolate - All recipes and images are the original creation and sole property of Adriana Harlan, Living Healthy With Chocolate (unless otherwise noted) and may not be used, copied or transmitted without author consent. If you would like to republish any of my recipes or photos, I would be truly honored. Please contact me.

Posted in: Desserts, ice cream / frozen treats

Love to hear your comments on this!

Comments: 14

  1. xoxoNEH July 10, 2013 at 6:47 am Reply

    Hi, I don’t have an ice cream maker, is there anything else I can use? Or would it be fine if I skipped that step? Thank you ^^

    • adriana July 24, 2013 at 12:25 pm Reply

      it is best to use an ice cream maker.

  2. Abigail Blockley August 5, 2013 at 10:34 am Reply

    Hi, I’d really like to try this recipe (I’ve been looking through your blog and its amazing!!) but I’m unsure of your measurements when you say half a cup? Would you be able to tell me in tbsp or tsp? It would be greatly appreciated!

    • adriana August 13, 2013 at 10:43 am Reply

      1/2 cup = 8 tablespoons

  3. Faith Jones September 2, 2013 at 3:35 pm Reply

    Could I use vanilla almond milk instead of coconut milk?

    • adriana September 3, 2013 at 9:54 am Reply

      yes, but I would also add 2 tablespoons of arrowroot powder to help it stay creamy in case you need to store it.

  4. TK October 17, 2013 at 9:32 pm Reply

    Hi! Loving your page, can you use other milks eg almond or is it best with coconut?

    • adriana October 18, 2013 at 7:48 am Reply

      you can use another milk but the consistency might not be as creamy. I suggest you add more eggs or 2 tablespoons of arrowroot powder if you choose to use a milk with less fat. This recipe is also great with heavy cream. The key to making good ice cream is to use any milk that is high in fat.

  5. Julie January 19, 2014 at 11:42 pm Reply

    Hi Adriana could you please post the recipe you used to make your own coconut milk for the chocolate ice cream above…..I am hanging out to make it but want to make my own coconut milk for this recipe……thanks Julie xx

  6. Sophia January 21, 2014 at 6:08 pm Reply

    If you don’t have an ice cream maker you can pour the recipe into an ice tray and after it freezes blend it in a blender again and it will come out like ice cream.

  7. Julie January 24, 2014 at 8:46 pm Reply

    Hi Adriana thanks for the recipe for the coconut milk but just wondering if you use the coconut milk in a tin do you still have to add some arrowroot powder…if so how much ?? I normally use the ayam brand of coconut milk also out of interest would using tinned coconut Cream be better or should I stick to the coconut milk ?? many thanks xx

  8. Julie February 11, 2014 at 12:11 pm Reply

    Hi Adriana I am sorry to ask again but do you need to add in some arrowroot powder to this recipe if using coconut milk in a tin….you seem to add arrowroot to your other icecream recipes but you have not added it to this one….just wondering why ? Loving all your recipes. xxx

    • adriana February 13, 2014 at 11:47 am Reply

      Hey Julie, you don’t have to add the arrowroot, especially if you will be serving the whole batch at once and won’t need to store any leftovers. The arrowroot makes the ice cream creamier and will prevent it from turning into ice when stored in the freezer. So it’s really up to you.

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