Paleo Chocolate Ice Cream

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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!

Paleo Chocolate Ice Cream in a dish with ice cream cones

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!

an ice cream scoop taking a scoop of Paleo Chocolate Ice Cream out of a container

Paleo Chocolate Ice Cream: Ingredients & Substitutions

overhead photo of the labeled ingredients in this Paleo Chocolate Ice Cream recipe
  • 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:ย Maple syrup can be used in place of honey for a vegan version.
  • Unsweetened chocolate:ย choose your favorite -dark or milk. Make sure to choose a paleo version if you need to!
Paleo Chocolate Ice Cream in a container with ice cream cones

How to makeย 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 aย Vitamixย (or another high-powered blender) and blend until smooth.

Then pour theย mixture into anย ice cream maker and churn. It’sย important that (unlike many other recipes) you doย notย chill the chocolate peanut butter ice cream mixture! It must go directly from theย Vitamixย 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!

two ice cream cones with Paleo Chocolate Ice Cream

Paleo Chocolate Ice Cream FAQs

Can I double this recipe?

Yes, you can easily double this recipe – just make sure your ice cream maker is large enough.

Can I add mix-ins?

Absolutely! Add cookie dough, Oreo cookies, etc.

an ice cream scoop with Paleo Chocolate Ice Cream and cocoa nibs

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Paleo Chocolate Ice Cream with Sea Salt

Laura
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!
5 from 8 votes
Course Dessert
Cuisine American
Servings 1 pint
Calories 230.6
Prep Time10 minutes
Freezing time2 hours
Total Time2 hours 10 minutes

Ingredients 
 

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 youโ€™re ready to eat it!
  • Makes about 1 pint of creamy DELICIOUSNESS !

Notes

Ingredient Substitution 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:ย Maple syrup can be used in place of honey for a vegan version.
  • Unsweetened chocolate:ย choose your favorite -dark or milk. Make sure to choose a paleo version if you need to!
Store/Freeze
Once the ice cream is finished, freeze it for at least 1 hour before serving. Store in an airtight container in the freezer for up to 3 months.

Nutrition

Serving: 0.333cup | Calories: 230.6kcal | Carbohydrates: 16.1g | Protein: 1.9g | Fat: 19.4g | Potassium: 95.6mg | Fiber: 1.8g | Sugar: 12.4g | Calcium: 11mg | Iron: 1.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

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5 from 8 votes (1 rating without comment)

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53 Comments

  1. 5 stars
    This is amazing! I love making homemade ice cream and canโ€™t have dairy. My son loved it as well! Thank you for this recipe! You create delicious recipes that I am so grateful for.

  2. 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!)

    1. 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.

  3. 5 stars
    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?

  4. 5 stars
    The best chocolate ice cream ever! Weโ€™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 doesnโ€™t last very long in our freezer.