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.
Chocolate Ice Cream - sugar and dairy free
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
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
Nutrition per serving
*This post may contain affiliate links and as an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy for more details.
Pineapple Coconut Bars With Chocolate Macadamia Nut Crust
Peanut Butter Cup Banana Bread
Paleo Lemon Brownies With Coconut Lemon Glaze
Macadamia Nut Butter Chocolate Fudge
No-bake Double Chocolate Cookie Dough Balls