Sugar-free Dairy-free Chocolate Ice Cream

Whole New Mom - https://wholenewmom.com

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:

Calories: 210kcal

This Sugar-free Dairy-free Chocolate Ice Cream is rich, creamy, decadent, and is a breeze to make.

796 ml full-fat coconut milk (about 2 cans)
13 tablespoons cocoa powder
1/2 teaspoon salt
1/4 teaspoon stevia extract
2 1/2 teaspoons freshly-squeezed lemon juice
1 dash vanilla
1-3 tablespoons MCT oil (optional--for creaminess. See Recipe Notes)
1 tablespoon arrowroot powder (optional thickener; use extra gelatin for low carb)
1 teaspoon gelatin (optional--as thickener; use extra arrowroot for vegan)

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.

- Cocoa: If you like, you can also use raw cacao instead of cocoa, or use carob powder for AIP.

- Stevia Extract Alternatives: About 95 drops of liquid stevia can be used instead of the stevia extract. Also, you could use 9 1/2 tablespoons honey, maple syrup, or coconut sugar for AIP is another option that isn't low-carb. Any other sweetener can be used as well. Just use an equivalent of one cup of sugar, or to taste.

- 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.