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)

Course: Dessert
Cuisine: AIP, Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, Vegan
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!
Print Recipe

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 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 :).