An easy, creamy and satisfying paleo chocolate chip ice cream recipe is here. This dairy-free treat is paleo-friendly and made without refined sugar, so the whole family can enjoy it—kids included.
What’s inside paleo chocolate chip ice cream?
I finally updated this classic paleo ice cream. I owned an ice cream maker for years before I started using it regularly, and this recipe makes it worth the effort. The original post dates back to 2014, but the flavors are timeless, so I gave the photos and text a refresh.
To add more texture, I fold in cacao nibs and dark chocolate chips. The nibs bring a pleasant crunchy, slightly bitter contrast to the smooth, velvety base, while the dark chips add pockets of rich chocolate.
If you’re serving this to little ones, consider leaving out the cacao nibs: their warm, bitter notes can be unexpected to younger palates. I learned that the hard way when a very honest 4.5-year-old told me, “There is something hard in here, and it tastes funny.” Lesson learned—kids usually prefer the chips alone.
How can I sweeten paleo ice cream?
Coconut sugar works beautifully in this recipe because it caramelizes slightly and boosts the overall depth of flavor. Pure maple syrup is another excellent choice and yields a smooth, slightly different sweetness. For low-calorie or sugar-free alternatives, options such as Swerve or Lakanto can be used; they are sweeter than coconut sugar, so start with ½ to ⅔ cup and adjust to taste.
A good rule of thumb: start with less sweetener and add more if needed. It’s much easier to increase sweetness than to correct an over-sweetened custard base.
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?
An ice cream maker is a great investment for summer desserts, but you can still make this recipe without one. Freeze the chilled mixture in ice cube trays or silicone molds, then blend the frozen pieces in a high-speed blender or food processor until smooth. Serve immediately as a soft-serve, or re-freeze until firmer.
This quick-freeze-then-blend technique is a reliable workaround and produces creamy results when you don’t have a churn.
How to make paleo chocolate chip ice cream
Combine ½ cup unsweetened cocoa powder with 1 cup of canned coconut milk in a medium saucepan over medium heat, whisking constantly to dissolve the cocoa. After a few minutes add the remaining 3 cups of coconut milk and bring the mixture to a gentle simmer, stirring occasionally. Remove from heat and set aside.
In a medium bowl, whisk together 8 large egg yolks. Gradually whisk in 1 cup coconut sugar until well combined. Slowly temper the egg yolks by adding the warm coconut-cream mixture a little at a time, whisking constantly. Once about half of the hot mixture is incorporated, pour everything back into the saucepan.
Return the pan to low heat and cook, stirring frequently, until the custard slightly thickens. Aim for a temperature between 170°F and 175°F, or until the mixture coats the back of a spoon. Do not let it boil.
Remove from heat, stir in 2 teaspoons pure vanilla extract, and let cool for about 30 minutes. Transfer to the refrigerator to chill for several hours, preferably overnight, to fully develop flavor and texture.
When chilled, pour the custard into an ice cream maker and churn according to the manufacturer’s directions until it reaches your preferred consistency, usually 20–30 minutes. In the final minutes of churning, add 1/3 cup cacao nibs (optional) and 2/3 cup dark chocolate chips so they distribute evenly.
Transfer the finished ice cream to an airtight container and freeze for at least a few hours to firm up, or enjoy right away as a soft-serve. Stored properly, it keeps well in the freezer for up to one month.
What are you waiting for? Make this paleo chocolate chip ice cream today. It’s a straightforward recipe with a rich chocolate base, crunchy texture from cacao nibs (optional), and melty bits of dark chocolate throughout.
I plan to make a batch for a first birthday celebration this weekend, and it will be a hit with both kids and adults. Enjoy!
Yum—enjoy every scoop!
Paleo Chocolate Chip Ice Cream
Monica Stevens Le
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Ingredients
- ½ cup unsweetened cocoa powder
- 4 cups canned coconut milk
- 8 large egg yolks
- 1 cup coconut sugar
- 2 teaspoons pure vanilla extract
- ⅓ cup cacao nibs optional
- ⅔ cup dark chocolate chips
Instructions
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Combine the cocoa powder with 1 cup of canned coconut milk in a medium saucepan over medium heat and whisk until smooth. Add the remaining coconut milk, bring to a gentle simmer while stirring occasionally, then remove from heat.
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Whisk the egg yolks in a bowl and gradually add the coconut sugar. Temper the yolks by slowly adding about half of the warm coconut-cream mixture, whisking constantly, then pour everything back into the saucepan.
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Cook over low heat, stirring often, until the custard slightly thickens. The ideal temperature is between 170–175°F, or when it coats the back of a spoon. Avoid boiling.
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Turn off the heat, transfer to a bowl or container, let cool for 30 minutes, stir in vanilla, then chill in the refrigerator.
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After a couple of hours, cover the container and let it rest overnight to fully develop flavor and texture.
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Churn in an ice cream maker until desired thickness, usually 20–30 minutes. Add cacao nibs and chocolate chips in the last few minutes so they distribute evenly.
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Store in an airtight container in the freezer for up to one month.
Notes
Nutrition