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Home » Recipes » Easy Chocolate Coconut Milk Ice Cream – dairy free, sugar free, low carb, THM:S

Easy Chocolate Coconut Milk Ice Cream - dairy free, sugar free, low carb, THM:S

by Adrienne 26 Comments Published May 19, 2016 Updated: Dec 28, 2020

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Chocolate Coconut Milk Ice Cream - vegan, dairy free, low carb, AIP, and THM:S!

This Vegan Chocolate Ice Cream is so easy and delicious, it's sure to be a new regular occurrence in your home. No need to buy spendy pints at the store when you can make this Sugar-free / Keto Chocolate Ice Cream at home.

This dairy-free coconut milk chocolate ice cream is a major treat – but HEALTHY treat! It's low carb (candida-diet friendly!) with options for those on the autoimmune protocol (AIP).

Chocolate Ice Cream that's good for you?

That's right.

When it's this Vegan Chocolate Ice Cream, you've got a super healthy treat.

Totally different than the ice cream that I grew up on.

I've shared other Delicious Vegan Ice Creams on the blog before, like Vegan Mint Chocolate Chip Ice Cream, Dairy-Free Chocolate Almond Chip Ice Cream, Lemon Poppyseed Ice Cream, and Mocha Chip Ice Cream, but today I'm sharing one of the best - just basic Vegan Chocolate Ice Cream.

Ice Cream Memories

When I was young, ice cream was my treat of choice.

I think I've mentioned this before, but I was a total. ice. cream. addict.

If there was ice cream around...

I would eat it.

And if you asked me what food I would want if I could have one food and no other?

It was ice cream.

Always.

I would sit and eat Breyer's Natural Mint Chocolate Chip in front of the TV while doing homework, we'd head to a local ice cream stand for swirled cones, and a trip to the local Friendly's® was always a favorite!

But no more.

Since getting candida, going sugar-free, and going more and more low carb, and since my oldest has a life-threatening food allergy to dairy, things had to change. No more trips to Mickey D's for soft serve cones, and well, you won't see us in the local ice cream parlors (though we have on occasion taken a coupon and headed to a TCBY for a treat, but don't tell, OK :)? It's not exactly on the whole-foody acceptable list.

Anyhow, though I am still tempted by all the lovely ice creams I see sometimes when we are out, you really can make amazingly good ice cream at home -- and when it's as healthy as this vegan chocolate ice cream, no need to feel bad about eating it, even if you do overindulge.

This dairy-free chocolate coconut milk ice cream is a major treat – but HEALTHY treat! It's low carb (candida-diet friendly!) with options for those on the autoimmune protocol (AIP).

This Ice Cream is Actually Healthy

Instead of feeling guilty after eating a pint, you can enjoy the chocolate creaminess in this dessert while knowing that it is full of nourishing ingredients.

Coconut -

Coconut oil (unrefined) is all the rage these days and with good reason. Coconut oil contains Lauric Acid, which can kill bacteria, fungi and viruses -- including candida. Coconut milk's saturated fats might actually be a cardiovascular support (source), and has been shown to promote brain health. (source)

Cocoa -

I'm sure most of you have seen articles touting cocoa's benefits, but did you know how broad they are? Cocoa is thought to have cardiovascular protective benefits, may fight diseases and support those dealing with inflammation or impaired immune function, and may help with digestion issues. (source)

Cocoa is also loaded with antioxidants, (source) and might improve brain function. (source)

Stevia -

Of course, you can use whatever sweetener works for you, but we use a lot of stevia in our home. Stevia has been shown to help manage blood sugar, has no calories, and has 720 ppm iron. It might help with weight control, and has high levels of sterols and antioxidant compounds such as triterpenes, flavonoids, and tannins. (source)

Lemon -

Lemon can help with digestion issues, has flavanoids, which have antioxidant and health supporting qualities, including kidney support and alkalinizing of the body.(source)

Could it get any better? An easy peasy ice cream that is both delicious and beneficial -- not too shabby.

This vegan chocolate ice cream is a major treat – but HEALTHY treat! It's low carb (candida-diet friendly!) with options for those on the autoimmune protocol (AIP).

Ice Cream Maker Tips:

I used the Cuisinart Ice Cream Maker for this recipe.  It worked fine, but you really have to have the mixture chilled prior to making desserts in this maker.  Otherwise, it will be quite runny (albeit yummy) and will need to be solidified in the freezer if you want it to be scoopable.

Cuisinart Ice Cream Maker

If you decide to freeze it and it gets too hard to scoop, try this handy anti-freeze ice cream scoop.

Anti-Freeze Ice Cream Scoop

Recipe Notes

  • Homemade Coconut Milk: You can use my Easiest Coconut Milk instead of store bought if you like.
  • Cocoa: If you like, you can also use raw cacao instead of cocoa, or use carob powder for AIP.
  • Stevia: Use about 2 3/4 tsp powdered stevia, or to taste (See How to Use Stevia) instead of vanilla liquid stevia, or use 9 1/2 Tbsp honey, maple syrup, or coconut sugar for AIP. Also add a splash of vanilla.
    You can substitute about 2/5 tsp powdered stevia, or to taste for the plain liquid stevia, and you can also use 1 1/2 Tbsp honey, maple syrup, or coconut sugar for AIP.
  • MCT Oil: I included MCT Oil in this recipe for creaminess. You can also try another oil like avocado oil or coconut oil, but you do need to blend them in quickly. I wouldn't use olive oil due to its heavier flavor.
  • Thickener: It is probably fine to omit the use of a thickener if you use MCT oil. If you do not use MCT oil, I definitely recommend using a thickener, since it really helps improve the texture of the ice cream. Of course, the ice cream will taste great regardless.
  • THM: This recipe qualifies as an "S" for those on the Trim Healthy Mama plan as long as you do not use arrowroot.
  • Serving Tip: The texture of this chocolate coconut milk ice cream, freshly churned, resembles the soft serve variety, but once frozen it will be closer to traditional ice cream. While the gelatin keeps this ice cream from getting too icy in the freezer, it still freezes pretty hard, so I recommend setting it out about 15 minutes before serving.
collage of dairy-free chocolate ice cream in bowls and pan with small wood spoons

Special Diet Options

AIP: Instead of cocoa, use carob powder for AIP and an AIP sweetener like coconut sugar, maple syrup, or honey instead of the stevia.
Low-carb / Keto: If desired, omit the arrowroot. Using the MCT oil should provide sufficient creaminess.

So what are you waiting for? Pull our your ice cream maker and whip up a batch of this tonight. For more fun, top it with this Homemade Magic Shell for a fantastically chocolate treat.

This Vegan Chocolate Ice Cream is rich, creamy, decadent, and is a breeze to make. It's dairy-free, gluten-free, egg-free and AIP-friendly!

Chocolate Coconut Milk Ice Cream (dairy free and sugar free)

This Chocolate Coconut Milk Ice Cream is rich, creamy, decadent, and is a breeze to make. It's dairy-free, gluten-free, egg-free and AIP-friendly!
3.67 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: AIP, Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, Vegan
Servings: 9
Calories: 210kcal

Ingredients

  • 796 ml full-fat coconut milk (about 2 cans)
  • 13 Tbsp cocoa powder
  • 1/2 tsp salt
  • 82 drops vanilla liquid stevia
  • 13 drops plain liquid stevia extract
  • 2 1/2 tsp freshly-squeezed lemon juice
  • 1-3 Tbsp MCT oil (optional--for creaminess. See Recipe Notes)
  • 1 Tbsp arrowroot powder (as thickener; use extra gelatin low carb)
  • 1 tsp gelatin (optional--as thickener; use extra arrowroot for vegan)

Instructions

  • Chill coconut milk prior to starting, if possible.
  • Mix the coconut milk (reserving ¼ cup), cocoa (or carob), MCT oil, salt, stevia (or other sweeteners), lemon juice, and arrowroot powder (if using it) in a blender (like a Vitamix or a Blendtec), with a mixer or by hand.
  • Take 3 Tbsp of the above ice cream mixture and place it into a small bowl. Sprinkle the gelatin over the mixture (do not pour into a clump) and let soften for 5 minutes.
  • After 5 minutes, stir the gelatin in (it should have the consistency of applesauce.
  • Heat up the reserved ¼ cup of coconut milk (until steamy, but not boiling).
  • Slowly pour the heated coconut milk into the gelatin mixture from step 3, whisking while you do. Continue to whisk until gelatin is dissolved.
  • Pour gelatin mixture into the ice cream mixture from step 2 slowly, stirring to combine.
  • Follow manufacturer's directions for your ice cream maker.
  • Store in the freezer -- if you have an left over, that is :).

Nutrition

Calories: 210kcal | Carbohydrates: 9g | Protein: 4g | Fat: 20g | Saturated Fat: 19g | Sodium: 143mg | Potassium: 305mg | Fiber: 2g | Sugar: 1g | Vitamin C: 1mg | Calcium: 25mg | Iron: 4mg | Net Carbs: 7g
Tried this recipe?Mention @wholenewmom or tag #wholenewmom!

Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

What is your favorite flavor of ice cream?

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About Adrienne

Adrienne Urban is the Founder and Owner of Whole New Mom. She has a background in research, journalism, insurance, employee benefits, financial markets, frugal living, and nutrition. Seeking a better life for herself and her family, she uses research and consults with many physicians and other practitioners to find solutions to the variety of issues they have dealt with including life-threatening food allergies and thyroid and adrenal concerns. WholeNewMom.com is the result of her experiences and knowledge gained throughout the process. Posts are reviewed and verified by the Whole New Mom team.

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    Recipe Rating




     

  1. Karen

    July 7, 2019 at 9:48 pm

    Could Avocado oil, Olive oil or Coconut oil sub for MCT oil?

    Reply
    • Adrienne

      July 8, 2019 at 8:40 pm

      I think that would work--just added notes in the recipe mentioning that. I wouldn't do olive, however, because it has a heavier flavor. Enjoy!

      Reply
  2. Tami

    November 8, 2018 at 2:09 am

    Do you have to process this through an ice cream maker? Trying to find an ice cream recipe without needing the machine.

    Reply
    • Adrienne

      November 10, 2018 at 7:42 am

      Technically you can make any ice cream without a maker. You just have to do it right. One idea is to just put it in a pan and place in the freezer and stir every 30 min or so. Hope it works well for you! It won't be as good but should work!

      Reply
  3. corella

    September 24, 2018 at 7:22 pm

    5 stars
    my favorite flavor of ice cream is chocolate and villnala

    Reply
  4. terri

    March 13, 2017 at 6:24 pm

    Can you use the frozen setting on vitamix to make ice cream

    Reply
    • Adrienne

      March 13, 2017 at 8:15 pm

      Yes, but you need frozen cubes / fruit to do so.

      Reply
  5. K.Yocum

    August 11, 2016 at 3:48 pm

    So is the gelatin only for texture purposes? I'm trying to go with items I already have at home without an extra shopping trip! And guess which one item I don't have? LOL!

    Reply
    • Adrienne

      August 11, 2016 at 4:01 pm

      Yes, it is only for texture but it adds a little protein. You can add about 1 T of vodka if you like to keep it from getting too firm in the freezer.

      Reply
      • K.Yocum

        August 11, 2016 at 4:16 pm

        I'm probably going to freeze it in silicone baking cups for portion control or as popsicles, so not too overly concerned with how hard it is. Means it'll not melt as fast! 🙂

        Reply
        • Adrienne

          August 11, 2016 at 7:06 pm

          Sounds great - I just will say that ours froze really really hard so it would probably be a good idea. We typically eat it all, though :).

          Reply
  6. Sandra

    May 19, 2016 at 8:00 pm

    I have a question regarding the sweeteners and one regarding the gelatin...we can't use stevia so I was wondering if you could estimate amounts of the coconut sugar (as that is what we would most likely use) or maple syrup. As far as the gelatin, I have both the kind that works in hot things and the one for cold things, so if I used the "cold" variety could I skip the heating of the 1/4 cup of coconut milk? This would greatly help to know! Thanks much!

    Reply
    • Adrienne

      May 19, 2016 at 8:06 pm

      This post should help w/ the stevia. https://wholenewmom.com/kitchen-tips/stevia-what-it-is-and-how-to-use-it/ Coconut sugar is 1:1 with sugar.

      Maple syrup is about the same.

      I would not do the collagen - you want the gumminess of the gelatin to make it work w/ the ice cream. Otherwise you are just adding protein and not the "gummy" properties. Hope that helps!

      Reply
      • Sandra

        May 19, 2016 at 8:22 pm

        Thanks much for your speedy reply! I did read the post, but unfortunately I could never find info on exactly how to convert the tsp of Stevia to sugar - it talked about scoops rather than tsp. Am I missing something obvious? 🙂

        Reply
        • Adrienne

          May 19, 2016 at 8:44 pm

          Sorry - I will try to make the post more clear. 1/32 of a tsp of stevia extract is equivalent to 2 Tbsp of sugar.

          Reply
  7. Louise

    May 19, 2016 at 5:39 pm

    1 star
    Hi there - Thank you for the recipe, but I'm having issues with coconut milk and wonder if this will work with tigernut milk? I've just started making this and love the taste. Just a thought for those of us with coconut/almond issues! Your thoughts would be very helpful.

    Reply
    • Adrienne

      May 19, 2016 at 5:41 pm

      Hi Louise. Yes, I think it would. I was thinking about trying that. Higher in carbs but I bet it would be yummy. I will add it to the post. Thanks!

      Reply
      • Louise

        May 19, 2016 at 7:41 pm

        Thank you for replying so quickly. You are a real blessing to all us recipe challenged people out here. Thank you so much.

        Reply
        • Adrienne

          May 19, 2016 at 7:51 pm

          You are so welcome. You made my day. I was honestly doing a lot of questioning about the blog and such....so thank YOU for coming back to comment. Enjoy the ice cream! I have some tiger nut flour here. I need to make something with it soon. I LOVE the nuts myself.

          Reply
          • Louise

            May 19, 2016 at 10:04 pm

            5 stars
            I just love that you can use the "meal" just like the flour after you make the milk (I made pancakes with it the next morning) - it's amazing! Good luck with your experimenting. Keep up the great work 🙂

            Reply
            • Adrienne

              May 19, 2016 at 10:27 pm

              Thank you!! So you blend the nuts in the water and use the leftovers that you get out w/ a nut milk bag?

              Reply
          • Louise

            May 19, 2016 at 11:00 pm

            Yes, 2 cups (soaked for 24-48 hours in refrigerator) tigernuts. Rinse well after soaking. Place in high speed blender with 2 cups water. Blend for 2-4 minutes. Strain in nut milk bag until almost all moisture is out. Do this up to 3 times to get the most out of the tigernuts. Then place in a container in fridge and use as any other milk. Store the "meal" in a container in the fridge and use in recipes that use the flour or in you smoothies.
            I find the meal is much better in my recipes because I found the flour "gritty" for some reason! Saying this, I've only made the milk twice now, but plan on much more as I've just bought 2 more bags of tigernuts.
            Hope this helps.

            Reply
            • Adrienne

              May 19, 2016 at 11:11 pm

              Great! Do you use a high powered blender or regular? Thanks!

              Reply
          • Louise

            May 19, 2016 at 11:01 pm

            Sorry, I should say that you should use filtered water in all cases above.

            Reply
          • Louise

            May 20, 2016 at 8:26 am

            I use my Ninja Kitchen blender for mine - am on a fixed income so can't afford one of the big guys (Blendtec or Vitamix). I'm sure it doesn't matter as long as you use a high powered one though. The meal should be very fine.

            Reply
            • Adrienne

              May 20, 2016 at 8:44 am

              Good to know - thanks!

              Reply
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