Posted Jun 26, 2017, Updated Jul 01, 2024 This paleo chocolate ice cream recipe is for my friends who love ice cream but can’t fully enjoy dairy-full varieties (also try my dairy-free chocolate peanut butter ice cream). It’s so rich and chocolate no one ever guesses there’s no dairy or refined sugar. The addition of sea salt makes it absolutely perfect!
Paleo Chocolate Ice Cream: Ingredients & Substitutions
Coconut cream. Full-fat coconut milk works just as well as coconut cream. I don’t recommend any other substitutions. Coconut oil: cashew butter, almond butter or peanut butter are great substitutes. Honey: Maple syrup can be used in place of honey for a vegan version. Unsweetened chocolate: choose your favorite -dark or milk. Make sure to choose a paleo version if you need to!
How to make Paleo Chocolate Ice Cream
Let’s walk through this recipe together! Begin by adding all the ingredients for the paleo chocolate ice cream into the container of a Vitamix (or another high-powered blender) and blend until smooth. Then pour the mixture into an ice cream maker and churn. It’s important that (unlike many other recipes) you do not chill the chocolate peanut butter ice cream mixture! It must go directly from the Vitamix into the ice cream maker. The bowl of your ice cream maker must be frozen in order to churn the ice cream!
Freeze/Store
Once the ice cream has churned, freeze it for at least 2 hours before serving. Store in an airtight container in the freezer for up to 3 months.
Serve
You may need to remove it from the freezer for 5 minutes to soften enough to scoop and serve. Serve it with your favorite toppings or plain! If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
