Paleo Chocolate Ice Cream Recipe
This Dairy-Free Chocolate Ice Cream is rich, creamy, and perfect for those avoiding dairy. Made with coconut milk and sweetened naturally with dates, it’s a treat you can enjoy guilt-free. From the Dairy-Free Ice Cream cookbook by Kelly V. Brozyna, it’s paleo, vegan, and gluten-free.
Servings: 4
Calories: 457kcal
Ingredients
- 13.5 ounces coconut milk (full fat)
- ½ cup pitted Medjool dates about 10 soft
- 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.
Video
Notes
**Recipe reprinted from Dairy-Free Ice Cream by Kelly V. Brozyna with permission.
- Eat right away or freeze until hard for pretty scoops.For the thickener, use 1/2 teaspoon guar gum or 1 tablespoon gelatin completely dissolved into 1/4 cup boiling water.
Nutrition
Serving: 1/4 | Calories: 457kcal | Carbohydrates: 60g | Protein: 11g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 18g | Sodium: 179mg | Fiber: 10g | Sugar: 44g
