Paleo Chocolate Ice Cream
Posted Jun 26, 2017, Updated Jul 01, 2024
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This paleo chocolate ice cream recipe is easy to make with 7 ingredients! It’s a rich and chocolatey ice cream that is as nutritious as it is delicious!
This paleo chocolate ice cream recipe is for my friends who love ice cream but can’t fully enjoy dairy-full varieties (also try my dairy-free chocolate peanut butter ice cream).
It’s so rich and chocolate no one ever guesses there’s no dairy or refined sugar. The addition of sea salt makes it absolutely perfect!
Paleo Chocolate Ice Cream: Ingredients & Substitutions
- Coconut cream. Full-fat coconut milk works just as well as coconut cream. I don’t recommend any other substitutions.
- Coconut oil: cashew butter, almond butter or peanut butter are great substitutes.
- Honey: Maple syrup can be used in place of honey for a vegan version.
- Unsweetened chocolate: choose your favorite -dark or milk. Make sure to choose a paleo version if you need to!
How to make Paleo Chocolate Ice Cream
Let’s walk through this recipe together!
Begin by adding all the ingredients for the paleo chocolate ice cream into the container of a Vitamix (or another high-powered blender) and blend until smooth.
Then pour the mixture into an ice cream maker and churn. It’s important that (unlike many other recipes) you do not chill the chocolate peanut butter ice cream mixture! It must go directly from the Vitamix into the ice cream maker.
The bowl of your ice cream maker must be frozen in order to churn the ice cream!
Turn on Ice cream maker
Turn the ice cream maker on before you pour the mixture into it. Pouring ice cream into an already moving container ensures that it will not freeze to the bottom or sides, which could hinder the churning process by preventing the machine from rotating.
Freeze/Store
Once the ice cream has churned, freeze it for at least 2 hours before serving. Store in an airtight container in the freezer for up to 3 months.
Serve
You may need to remove it from the freezer for 5 minutes to soften enough to scoop and serve. Serve it with your favorite toppings or plain!
Paleo Chocolate Ice Cream FAQs
Yes, you can easily double this recipe – just make sure your ice cream maker is large enough.
Absolutely! Add cookie dough, Oreo cookies, etc.
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Paleo Chocolate Ice Cream with Sea Salt
Ingredients
- 15 ounces coconut cream
- ¼ cup honey
- ¼ cup unsweetened chocolate melted
- 2 Tablespoons coconut oil melted
- 2 Tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla
- ½ teaspoon sea salt
Instructions
- In a microwave safe dish, melt together the chocolate and coconut oil
- Add the ingredients in the order listed to the container of a Vitamix (or other high-powered blender)
- Blend, starting on low speed then increasing to high, for 30-60 seconds or until all ingredients are combined and the mixture is smooth.
- Turn on an electric ice cream maker.
- Pour the mixture from the blender container into your ice cream maker as it spins.
- Let the ice cream churn for 20-25 minutes until it becomes a firm ball or the ice cream maker stops rotating.
- Transfer to a glass Tupperware container and freeze for at least 1 hour, or until you’re ready to eat it!
- Makes about 1 pint of creamy DELICIOUSNESS !
Notes
- Coconut cream. Full-fat coconut milk works just as well as coconut cream. I don’t recommend any other substitutions.
- Coconut oil: cashew butter, almond butter or peanut butter are great substitutes.
- Honey: Maple syrup can be used in place of honey for a vegan version.
- Unsweetened chocolate: choose your favorite -dark or milk. Make sure to choose a paleo version if you need to!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is amazing! I love making homemade ice cream and can’t have dairy. My son loved it as well! Thank you for this recipe! You create delicious recipes that I am so grateful for.
Does it taste like coconut?
I do not think so!
I’m surprised you don’t have to freeze the container from the ice cream maker? Mine has been churning for 20 mins and it looks the same. I hope it works out when I freeze it (btw Tovolo containers are great!)
Oh you absolutely have to freeze the ice cream maker container. You don’t have to chill the chocolate ice cream mixture. But the container has to be frozen to work.
Hi! I’m gonna make this tonight, it looks awesome. I was wondering if I could replace the honey with unsweetened apple sauce, or maybe do half and half of each? Do you think it would taste ok?
I don’t recommend replacing honey with applesauce.
There are cans of full fat coconut cream that differ in sizes, how many ounces do i use?
No wait nvm i found out its 14 oz
The best chocolate ice cream ever! We’re a vegan family and everyone in the house loves this ice cream. I use maple syrup in ours and make a double batch every time. It doesn’t last very long in our freezer.
Thank you Juliana! This is one of our favorites too!