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+ servings
Stack of two bowls with chocolate ice cream and a few wooden ice cream spoon

Whole New Mom - https://wholenewmom.com

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

Course: Dessert, Snack
Cuisine: AIP, Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, Vegan
Keyword: dairy-free sugar-free chocolate ice cream, keto vegan chocolate ice cream
Servings: 9
Calories: 210kcal
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!
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Ingredients

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 tablespoons 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 any extras in the freezer.

Notes

    • Stevia: Use about 2 3/4 teaspoons powdered stevia, or to taste (See How to Use Stevia) instead of vanilla liquid stevia, or use 9 1/2 tablespoons honey, maple syrup, or coconut sugar for AIP. Also add a splash of vanilla.
      You can substitute about 2/5 teaspoon powdered stevia, or to taste for the plain liquid stevia, and you can also use 1 1/2 tablespoons 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.
  •  
    • 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.

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