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    Home | Recipes | All Desserts

    Dairy Free Chocolate Ice Cream (sugar free)

    By Adriana Harlan | 25 Comments | Published: Jan 16, 2013 · Modified: Dec 17, 2020

    Recipe Reviews
    5 from 3 reviews

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

    clear glass dish with three scoops of paleo chocolate ice cream topped with cacao nibs with spoon in foreground

    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.

    close up of a white dish filled with chocolate ice cream scoops
    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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    Chocolate Ice Cream - sugar and dairy free

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    5 from 3 reviews
    Recipe by Adriana Harlan
    Servings :8 (1.5 quarts)
    Prep :20 mins
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    Ingredients

    • 2 cups water
    • 1 ½ 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 fine himalayan salt
    • 2 tablespoons cacao nibs
    To see the brands I use, click each ingredient above or visit my Amazon shop.

    Instructions
     

    • Blend the water with 1 cup of fresh coconut meat (reserve ½ cup) in a high speed blender.
    • Strain the coconut milk into a large bowl using a cheese cloth or fine mesh strainer.
    • Add the coconut milk, honey, vanilla, cacao powder, eggs and salt to your blender and pulse to combine ingredients.
    • Pour mixture into your ice cream maker and process according to the manufacture's instructions.
    • Mix reserved coconut meat into ice cream and sprinkle top with cacao nibs.

    Notes

    Use 2 cups of store bought full fat coconut milk from can if you prefer not to make your own milk.
    Recipe yields 1.5 quart.

    Nutrition per serving

    Calories: 111.8kcalProtein: 3.2gFat: 7.7gSaturated Fat: 5.8gSugar: 5.6gFiber: 3.4gCarbohydrates: 10.3gNet Carbs: 6.9g

    *This post may contain affiliate links and as an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy for more details.

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    About Adriana Harlan
    Hi I'm Adriana, a chocoholic who recreates classic desserts using clean, wholefood ingredients so you can indulge more healthfully. Meet Adriana →

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