Paleo Chocolate Ice Cream with Sea Salt
Posted Jun 26, 2017, Updated Sep 02, 2020
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This Paleo Chocolate Ice Cream recipe with sea salt has only 7 ingredients and is SO easy to make! It’s a perfect healthy summer dessert! Paleo, gluten-free, dairy-free, refined sugar free and vegan!
Sea salt and chocolate are a match made in heaven.
Seriously, one lesson I have learned on my culinary journey {so far} is that adding a touch of sea salt to a cholcatey dessert is always a good idea. Always.
The inspiration for this Paleo Chocolate Ice Cream with Sea Salt came to me on a date night with Ritch before Mara was born. We went out for ice cream and chocolate peanut butter wasn’t an option {GASP}!
After getting over my disappointment, I opted for the sea salt chocolate fudge {and of course, had them mix in some peanut butter}. It was the BEST ice cream flavor I had ever tried. Seriously the saltiness offset the bittersweet chocolate so well my mind was blown! However, my body didn’t love me the next day {because dairy is definitely not by BFF}. So, I decided I had to recreate a healthier, dairy-free chocolate ice cream recipe at home…STAT.
Enter this Paleo Chocolate Ice Cream with Sea Salt! It is super creamy and irresistibly chocolatey, but not overly sweet. The sea salt adds a depth of flavor and richness that is out-of-this-world good. This vegan chocolate ice cream recipe is sure to become a summer dessert staple in your house, as it is in mine!
Not only is this Paleo Chocolate Ice Cream crazy yummy, but it’s also healthy and suitable for just about anyone! It’s dairy-free, gluten-free, nut free and has zero refined sugar! Plus it’s vegan friendly! So even the most sensitive eater in your life can enjoy this frozen treat!
How to make Paleo Chocolate Ice Cream with Sea Salt
1. Use a Vitamix to make the base
Making this ice cream is SUPER easy! Simply melt the chocolate and coconut oil together, then toss all the ingredients into a blender {Vitamix} and blend for 30-60 seconds until smooth!
2. Do not chill the base before churning!
Pour the mixture directly from the blender container into an ice cream maker and let it churn! Do not chill it before putting it in the ice cream maker to churn! Something important to note: always turn on your ice cream maker before pouring the ice cream mixture in. Doing this keeps the ice cream from freezing to the bottom/sides, which can hinder the churning process!
3. Freeze!
Once the ice cream has finished churning, transfer it to a freezer-friendly container. Let it freeze for at least 1 hour before digging in!
Paleo Chocolate Ice Cream: Substitutions
As always, I recommend making this recipe exactly as written! There are a couple substitutions that will still result in a delicious frozen treat!
- Please do not substitute the coconut cream. I have found that coconut cream makes the absolute best dairy-free chocolate ice cream on the planet. Any other non-dairy milk will likely result in a sub-par final product. So please, go buy some and thank me later.
- Honey: For a vegan option use maple syrup! You can try other liquid sweeteners, although I have only used honey & maple syrup so I cannot say with certainty that they will taste as yummy! If you do try another liquid sweetener, report how it went in the comments!
- Unsweetened chocolate: Any variety of chocolate works here! I recommend keeping it dark, but if you’re more of a milk chocolate person that works too.
That’s it! I do not recommend making any other substitutions in this recipe!
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Paleo Chocolate Ice Cream with Sea Salt
Ingredients
- 1 can full-fat coconut CREAM not milk…cream!
- ¼ cup honey
- ¼ cup unsweetened chocolate melted
- 2 TBS coconut oil melted
- 2 TBS unsweetened cocoa powder
- 1 tsp vanilla
- ½ tsp 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Now that summer is {finally} in full swing here in Utah, I could eat this Paleo Chocolate Ice Cream with Sea Salt every single day! If you give this recipe a whirl please let me know in the comments below! And don’t forget to snap a picture and tag @joyfoodsunsine so I can see your creation!
Question: What’s your favorite ice cream flavor?!
Need some more ice cream recipes?
Dairy-Free Chocolate Peanut Butter Ice Cream {vegan friendly}
Paleo Vanilla Ice Cream {vegan-friendly}
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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!