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Coffee Chocolate Chip Ice Cream (Paleo, Dairy Free)

I have never been a coffee drinker but I do like coffee ice cream and it is my husband’s favorite flavor of ice cream. He hinted to me so many times to make this that I decided to surprise him with this recipe  the other night. We had a bowl for dessert and the next day I came home from work and there were about three bites left. I guess he ate the whole thing with a friend while I was gone. I do not blame him… I have to admit this was a really good coffee ice cream!

This ice cream is very easy to make and you can tweak it by adding more or less coffee depending on how rich you like the coffee flavor. Next time I will be making my own chocolate chips to add extra smoothness to it.

Paleo Coffee Chocolate Chip Ice Cream

Coffee Chocolate Chip Ice Cream (Paleo, Dairy Free, Low Carb)
Author: 
 
Ingredients
  • 3 tablespoons organic ground coffee
  • 1 can (13.5 ounces) full fat coconut milk
  • 2 tablespoons arrowroot powder
  • 1 egg
  • 2 tablespoons raw honey
  • pinch of salt
  • 2 teaspoons vanilla extract
  • ¼ cup chocolate chips or homemade chocolate
Instructions
  1. in a saucepan whisk together the coffee, coconut milk, arrowroot powder, egg, honey and salt
  2. heat mixture slowly over medium heat until it starts to bubble and thickens, stirring frequently
  3. let it cool, mix in the vanilla extract and refrigerate overnight
  4. stir the chocolate chips into the chilled mixture and process in your ice cream maker

Recipe yields 1 quart.

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Posted in: Desserts, ice cream / frozen treats
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Love to hear your comments on this!

Comments: 17

  1. Kathy August 9, 2013 at 1:37 pm Reply

    Did you strain the coffee grounds out? I just made this, and it just doesn’t seem right with them in, so I strained it

    • adriana August 9, 2013 at 2:19 pm Reply

      I didn’t strain mine, but it is a personal preference. Let me know how it turned out.

  2. melissa @ my whole food life August 10, 2013 at 11:28 am Reply

    Yum! I can’t wait to make this!

  3. Marcia DesRosiers August 10, 2013 at 4:39 pm Reply

    I didn’t have arrowroot so i skipped it – still wonderful!! I too wanted to strain the grounds my strainers holes were too big but when it was frozen it was fine. Not organic but Starbucks Via dissolves totally and gives a good flavor so that may be an option too.

  4. Lilli August 11, 2013 at 1:55 pm Reply

    Hi! What can you substitute for arrowroot powder? I couldn’t find it at my very large supermarket and was looking forward to making this today :(

    • adriana August 12, 2013 at 7:18 pm Reply

      you can leave the arrowroot out, but you will not get the same creamy consistency. Maybe add an extra egg to the mixture instead. You can order arrowroot from amazon:

    • Sherri August 13, 2013 at 4:39 am Reply

      I use tapioca flour and arrowroot flour as substitutes for each other quite often. I would refer to Adriana if it would work in this dish, but its worked for me several times while baking. However, I have never made ice cream!

      • Petlilmar@aol.com August 22, 2013 at 9:49 am Reply

        Ok thank you! If I am a dairy eater do you think heavy cream would help with the exclusion of arrowroot powder? I want this ice cream YESTERDAY. Lol

        • adriana August 22, 2013 at 2:09 pm Reply

          You can make it with heavy cream, I did it and it was really good, but it is not a substitute for the arrowroot and it will get harder in the freezer.

          • Lilli August 26, 2013 at 10:57 am

            ok – thank you Adriana! time to order the arrowroot then :) I make ice cream frequently, and it is always creamy, and i’ve never used arrowroot, but i’m trying to think what I did use!? hmmmm…. anyway, i still can’t wait to try this! Love your site btw!!! You and I are on the same page! :D

  5. Sherri August 12, 2013 at 5:24 am Reply

    OMG. I think I about died when I saw this post!! It sounds so wonderful and looks completely amazing! But the best part– it’s something I can actually eat!! I can’t wait to make it!! Thanks for sharing!!

  6. angela August 24, 2013 at 2:37 pm Reply

    step1 done. step 2- patience. but i’m looking forward to coffee ice cream for breakfast ;)

  7. […] Coffee Chocolate Chip Ice Cream (instead of gelato) Indulge in creamy “gelato” by using coconut milk instead of cow’s milk. […]

  8. Kristy Franks October 22, 2013 at 5:24 pm Reply

    Is there any way you can do this without owning an ice cream maker?

    • adriana October 23, 2013 at 8:29 am Reply

      yes, if you use all the ingredients and follow the instructions listed you will still get a creamy consistency without using an ice cream maker. Your ice cream will not be as creamy, but will still be good. Let me know how it goes.

  9. Gary February 7, 2014 at 4:54 pm Reply

    How fine did you grind the coffee? I usually make espresso so I grind it super fine, will that work? My ice cream machine came today, so this will be my first go at it, looks amazing.

    • adriana February 10, 2014 at 7:37 am Reply

      Hi Gary, using finely ground coffee works perfectly fine. Please let me know how you like it after you make it.

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