Chocolate Ice Cream – sugar and dairy free

Paleo Dairy-free Chocolate Ice Cream made with homemade coconut milk.

Using fresh coconut meat to make coconut milk at home is the secret to giving this ice cream a delicious flavor. I like using the coconut meat from a mature coconut, but you can also use dry shredded coconut if you prefer. Store bought coconut milk from can will also work for this recipe (you’ll need 2 cups). Just make sure to get the full fat version to give your ice cream more flavor and a creamier consistency.

If you plan to freeze your ice cream and serve it later, I suggest adding 2 tablespoons of arrowroot powder. This will make your ice cream creamier and prevent ice crystals from forming after you freeze it.

Paleo Dairy-free Chocolate Ice Cream made with  homemade coconut milk

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Chocolate Ice Cream - sugar and dairy free
  • 2 cups water
  • 1½ cup fresh coconut meat, chopped (or unsweetened dry shredded coconut)
  • 2 tablespoons raw honey (add more if you like it sweeter)
  • 1 tablespoon vanilla extract
  • ½ cup raw cacao powder
  • 2 eggs
  • pinch of salt
  • handful cacao nibs
  1. Blend the water with 1 cup of fresh coconut meat (reserve ½ cup) in a high speed blender.
  2. Strain the coconut milk into a large bowl using a cheese cloth or fine mesh strainer.
  3. Add the coconut milk, honey, vanilla, cacao powder, eggs and salt to your blender and pulse to combine ingredients.
  4. Pour mixture into your ice cream maker and process according to the manufacture's instructions.
  5. Mix reserved coconut meat into ice cream and sprinkle top with cacao nibs.

    Recipe yields 1 quart.
Use 2 cups of store bought full fat coconut milk from can if you prefer not to make your own milk.


chocolate ice cream 008

My original photo from this recipe. I will keep this image on the post to remind me of how much better at food photography I am getting ;)

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  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 to make your ice cream creamier, but you can skip it if you prefer.

  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.

  9. Anonymous January 23, 2015 at 6:53 am Reply

    Could you make this without an ice ream maker? How? With a blender, food processor or mixer, maybe? Looks delish!

    • adriana January 25, 2015 at 8:46 am Reply

      If you don’t use an ice cream maker, your ice cream will not turn out creamy after you freeze it and I suggest you freeze the mixture in popsicle molds.

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