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Home » Blog » Easy Paleo Chocolate Ice Cream

Easy Paleo Chocolate Ice Cream

By Lynda · Jul 28, 2019 · This post may contain affiliate links.

This delicious all-natural Paleo Chocolate Ice Cream is dairy free, vegan, gluten free, paleo friendly. It’s made with coconut milk instead of heavy cream or condensed milk. Made with dates for natural sweetness and nut milk to get a creamy texture without the added sugar found in ice creams made from cow’s milk. This recipe uses pure cocoa powder as well as vanilla extract for an intense chocolate flavor that will satisfy any sweet tooth cravings!

This recipe for Chocolate Ice Cream comes from Dairy-Free Ice Cream: 75 Recipes Made Without Eggs, Gluten, Soy, or Refined Sugar by Kelly Brozyna, the author of another paleo book, The Paleo Chocolate Lovers’ Cookbook: 80 Gluten-Free Treats for Breakfast & Dessert

Scoops of chocolate ice cream in a blue and white checkered bowl.

How To Make Paleo Chocolate Ice Cream

For this paleo-friendly dessert, you need the following ingredients:

  • full-fat coconut milk
  • Medjool dates
  • almond, cashew, or hemp milk
  • cocoa powder or raw cacao powder
  • vanilla

To make it, begin by puréeing the coconut milk and dates in a blender and purée until smooth.

Add the almond, cashew, or hemp milk, cocoa powder or raw cacao powder, vanilla extract, and thickener (if using). Purée until smooth.

Freeze for about an hour or refrigerate until cold.

Pour into the ice cream machine and churn per the manufacturer’s instructions.

Eat right away or freeze until hard for pretty scoops.

If you need a thickener, use ½ teaspoon guar gum or 1 tablespoon gelatin completely dissolved into ¼ cup boiling water.

paleo Chocolate ice cream scoops in paper cup.

Paleo Chocolate Ice Cream Recipe

This delicious all-natural Paleo Chocolate Ice Cream is dairy-free and incredibly delicious. It’s made with coconut milk, dates, nut milk, cocoa powder, and vanilla.
4.38 from 8 votes
Print Pin Rate
Course: Desserts
Cuisine: American
Keyword: chocolate, Ice Cream, Paleo
Prep Time: 10 minutes
Additional Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Servings: 4
Calories: 457kcal
Author: Lynda

Ingredients

  • 1 13.5- ounce can full-fat coconut milk
  • heaping ½ cup about 10 soft, pitted Medjool dates
  • 1 cup almond milk (cashew or hemp milk can be substituted)
  • ⅓ cup cocoa powder or raw cacao powder
  • 1 tablespoon vanilla
  • extract optional: thickener

Instructions

  • Put the coconut milk and dates in a blender and purée until smooth.
  • Add the almond, cashew, or hemp milk, cocoa powder or raw cacao powder, vanilla extract, and thickener (if using). Purée until smooth.
  • Freeze for about an hour or refrigerate until cold.
  • Pour into the ice cream machine and churn per the manufacturer’s instructions.
  • Eat right away or freeze until hard for pretty scoops.
  • For the thickener, use ½ teaspoon guar gum or 1 tablespoon gelatin completely dissolved into ¼ cup boiling water.

Video

Notes

**Recipe reprinted from Dairy-Free Ice Cream by Kelly V. Brozyna with permission.

Nutrition

Serving: 1/4 | Calories: 457kcal | Carbohydrates: 60g | Protein: 11g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 18g | Sodium: 179mg | Fiber: 10g | Sugar: 44g
Bowl of dairy-free chocolate ice cream.

About the Dairy-Free Ice Cream Cookbook

Dairy-Free Ice Cream begins with A History of Dairy Free Ice Cream. Don’t skip this small chapter – it has some interesting information.  Do you know when the technique was developed to artificially freeze food?  You will if you read about the history.  I will go ahead and let you know that it was in the sixteenth century.  But if you want to know some cool facts like when the first ice cream book was published, then you will need to read the book.

Kelly gives us, the readers, a quick introduction to dairy-free ice cream before she shares her delectable recipes with us.  She tells us about the effects of sugar and the importance of fat in ice cream, and gives us some tips (techniques) on how to make and store ice cream.  She has also included recipes for making almond, cashew, and hemp milk, which along with coconut make up the base of most of the recipes.

There is a page of information about dates, coconut sugar, and stevia – the sweeteners used in the recipes.  One more thing discussed before moving on to the recipes is thickeners – when and why to use them.

The recipes are divided into 5 sections:

  • Classic Flavors
  • Coffee & Tea
  • Cakes & Cookies
  • Yogurt, Pops, & Sherbet
  • Sauces & Sprinkled Toppings

If you weren’t in the mood for ice cream before picking up a copy of Dairy-Free Ice Cream, you will be after looking at the gorgeous photos in the book.  So far I have made a few of the recipes:  Swiss Almond Ice Cream, Chocolate Ice Cream, and Cookie Bowls.  Both of the ice creams turned out well.

The cookie bowls were a different story.  In retrospect, I think I made an error when I made them.  After preparing the dough as directed, I placed the dough onto my molds.  However, I think I put them on the mold upside down and the dough stuck to my molds.  Note to self:  Next time put the parchment paper next to the mold to prevent sticking.

I really like Kelly’s new book and am looking forward to trying other recipes such as Salted Caramel Sauce, Honey Marshmallow Fluff, and Mint Whipped Cream Bites.  You can try her recipe for Chocolate Ice Cream because I have been permitted to share her recipe with you.  I hope you enjoy it as much as I do.

I feel confident that if I were to meet Kelly in person that I would like her.  How could I not – the girl loves ice cream!  Also, she posted this on her About Me section of her website:  I believe in eating healthy real food. I know that chocolate and dessert can be as nutrient-dense as pot roast.  I couldn’t agree more.

Dairy-Free Ice Cream: 75 Recipes Made Without Eggs, Gluten, Soy, or Refined Sugar is available at your local bookstore or at Amazon.com.

You can find more of Kelly’s recipes on her website, The Spunky Coconut.  You can also connect with her on Facebook | Twitter | and Pinterest.

What is your favorite ice cream?

More Great Paleo Recipes:

  • Black & White Cake
  • Paleo Graham Crackers
DAIRY FREE Ice Cream cookbook

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Reader Interactions

Comments

  1. happy wheels 2 says

    June 22, 2018 at 5:59 am

    5 stars
    It sounds so easy to make, Thank you for sharing the recipe! Gonna try it this weekend!

    Reply
  2. Emily says

    July 30, 2014 at 9:23 am

    Well that does look delicious! Healthy too!

    Reply
  3. Jen - Life With Levi says

    July 28, 2014 at 10:43 pm

    When I first learned I had a very low milk tolerance, ice cream was the thing I ALWAYS craved. I’m so glad to see a huge variety of recipes to try out.

    Reply
  4. Misty Nicole Overstreet-Roberts (The Lady Prefers To Save) says

    July 28, 2014 at 3:35 pm

    3 stars
    What a great tip! Hello, my name is Misty, from The LadyPrefers2Save at http://theladypreferstosave.com, and I’m one of the new co-hosts for the Merry Monday Linky Party! Thanks for linking up at the Merry Monday’s Linky Party this week. Have an awesome week!

    Reply

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Lynda and Johnny statue

My name is Lynda and I am a recovering sugar addict and travel junkie. I'm also a mom of two children & 2 dogs, wife of 1....and a messy cook taking life one bite at a time.

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