An easy, creamy, and delicious rendition of paleo chocolate chip ice cream recipe is here. It is completely dairy free, paleo and made without any refined sugar. The whole family will love it, and it is kid approved, too.
What's inside paleo chocolate chip ice cream?
It's been a long time coming for me to finally come out with a fabulous paleo ice cream recipe. I've had my ice cream maker for years, but I do not use that thing nearly enough.
This recipe is actually a big oldie but SUCH a goodie. I originally posted this blog post back in 2014... can you believe that??
The photos were absolutely dreadful, so I thought it was time for a bit of a face lift. I knew I wanted to add in some different textures as well, so in came the cacao nibs and dark chocolate chips.
They are such a lovely addition, as they add so much crunchy goodness to this absolutely smooth and creamy cold treat.
I recommend leaving out the cacao nibs if you are going to be serving this ice cream to children. They may not like that warm and bitter flavor.
I brought some over to my next door neighbor's 4.5 year-old, and she loved it until: "There is something hard in here, and it tastes funny."
How can I sweeten paleo ice cream?
I love using coconut sugar in ice cream in this recipe in particular. However, I've also sweetened my paleo ice creams with pure maple syrup, and it is absolutely fabulous that way.
You could use either in here. I am sure you could also use Swerve or Lakanto. The texture is that of coconut sugar, but they are far sweeter. I'd recommend starting off with 1/2 - 2/3 cup and sweetening as you go.
You can always add sweetener, but it's a bit harder to configure if you over sweeten something.
More chocolate desserts like this:
Paleo and Keto Chocolate Pudding
Flourless Chocolate Tahini Brownies
5 Minute Chocolate Chip Blondies
Dairy Free Keto Chocolate Cake
Peppermint Marshmallows & Hot Chocolate
Paleo Double Chocolate Zucchini Bread
What if I don't own an ice cream maker?
I would highly recommend investing in one, to be quite honest. It's inexpensive, and it's so fun to whip together ice cream during the hotter months of the year.
However, if it's not something you have or want to get, this is what I'd recommend:
Freeze the mixture in ice cube/silicone molds or trays. The next day, blend in a high-speed blender pitcher or food processor. You can eat it right away or re-freeze if you'd like for it to become even more solidified.
I got this idea from Chocolate Covered Katie. She's got all kinds of helpful tips and tricks for ice cream making to be an easy, breezy and pain-free experience.
I'd like to try her keto chocolate ice cream. It looks absolutely decadent and with a short ingredient list of just 4 things, I really need to dive in and make it.
How to make paleo chocolate chip ice cream
Combine the unsweetened cocoa powder with 1 cup of canned coconut milk in a medium sized saucepan. Do so over medium heat, whisking continuously. Add the remaining canned coconut milk after a few minutes. Bring the mixture to a simmer, stirring occasionally. After a few more minutes, remove the saucepan from the heat and set aside.
In a medium sized mixing bowl, whisk the egg yolks together. Gradually add in the coconut sugar and whisk. Now, slowly add in the cream mixture from the saucepan into the eggs and coconut sugar. After about half of the mixture has been added, pour the remains back into the saucepan.
Continue stirring the mixture over low heat. Continue doing so, stirring often, until it slightly thickens. I recommend checking the temperature for somewhere between 170 and 175 degrees Fahrenheit.
Turn off the stove top and transfer the chocolate mixture into a bowl or Tupperware container. Set aside for about 30 minutes, add in vanilla extract, and transfer to refrigerator.
After a couple of hours, cover the container with an air tight lid and let the mixture sit overnight.
Pour into an ice cream maker and process until the mixture turns to a thickness of your liking. This usually takes anywhere from 20-30 minutes. During the last few minutes, add in the cacao nibs & chocolate chips.
Store in an airtight container in the freezer for up to one month.
So, what exactly are you waiting for? 😉
Get to stepping and make this paleo chocolate chip ice cream today.
I am making it this weekend for Sophie's first birthday party, and I absolutely cannot wait to share it with all of the kids (and adults, too!)
Yum, yum, yum. Enjoy!
Paleo Chocolate Chip Ice Cream
Ingredients
- 1/2 cup unsweetened cocoa powder
- 4 cups canned coconut milk
- 8 large egg yolks
- 1 cup coconut sugar
- 2 teaspoons pure vanilla extract
- 1/3 cup cacao nibs optional
- 2/3 cup dark chocolate chips
Instructions
- Combine the unsweetened cocoa powder with 1 cup of canned coconut milk in a medium sized saucepan. Do so over medium heat, whisking continuously. Add the remaining canned coconut milk after a few minutes. Bring the mixture to a simmer, stirring occasionally. After a few more minutes, remove the saucepan from the heat and set aside.
- In a medium sized mixing bowl, whisk the egg yolks together. Gradually add in the coconut sugar and whisk. Now, slowly add in the cream mixture from the saucepan into the eggs and coconut sugar. After about half of the mixture has been added, pour the remains back into the saucepan.
- Continue stirring the mixture over low heat. Continue doing so, stirring often, until it slightly thickens. I recommend checking the temperature for somewhere between 170 and 175 degrees Fahrenheit.
- Turn off the stove top and transfer the chocolate mixture into a bowl or Tupperware container. Set aside for about 30 minutes, add in vanilla extract, and transfer to refrigerator.
- After a couple of hours, cover the container with an air tight lid and let the mixture sit overnight.
- Pour into an ice cream maker and process until the mixture turns to a thickness of your liking. This usually takes anywhere from 20-30 minutes. During the last few minutes, add in the cacao nibs & chocolate chips.
- Store in an airtight container in the freezer for up to one month.
Notes
Nutrition
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.
I’ve been making this about once a month for the last 6 months. NO REGRETS 🙌
I used the base of this recipe to make cherry vanilla almond ice cream and it was glorious.
This is summer done right! I love how simplistic you kept the base recipe. Egg yolks are a must in homemade ice cream!
I agree. This recipe kills me. I served it at Sophie's birthday, and it was a show stopper!