Yes, it’s December, and it may be freezing outside but that doesn’t mean the craving for ice cream stops. Sometimes, when you curl up on the couch with your favorite Netflix holiday movie, you just want a bowl of ice cream to go with it. Well, for those times, this is the ice cream you want to cuddle up with – rich chocolate ice cream with a healthy twist.
Now, sure…you can go to the store and find a variety of “healthy” ice creams. In fact, go ahead and check out our blog post on our favorite keto ice creams. These will be your go-to options when you’re short on time, ingredients, or really just don’t want to make your own.
But if you’re feeling a bit like Betty Crocker – or Gordon Ramsey – this ice cream recipe is pretty simple and delicious.
The base of this ice cream is coconut milk – but there’s one important thing to remember. It needs to be full-fat coconut milk. This recipe requires a little forethought because you need to refrigerate those cans of coconut milk overnight.
If you don’t want to do that – you can also just use a can of coconut cream.
If you’re using full-fat coconut milk, once you take it out of the fridge, you’ll want to open the can and scoop out the hardened “cream” at the top of the can and put it in your blender. You’re not going to use the actual coconut milk liquid for this recipe so throw it in a Mason jar or storage container. You can save this for other things – like future smoothies.
Once your coconut cream is in the blender, heat the honey, cocoa powder, coconut oil, vanilla, and salt into a small saucepan and whisk it up until smooth. Let this sauce cool slightly then pour it into the blender.
Blend the sauce with the coconut cream until it’s smooth and creamy. Pour this into the ice cream maker and follow the instructions for your personal ice cream maker. Transfer to the freezer.
Once your ice cream is frozen, feel free to eat! Top this decadent dessert with your favorite toppings – shredded coconut, berries, crushed almonds, mini dark chocolate chips, etc.
If you like this recipe, you might be interested in these from our archives:
Chocolate Ice Cream
- 2 cans full-fat coconut milk, refrigerated overnight or 1 can coconut cream
- 1/4 cup honey
- 1/2 cup cocoa powder
- 2 tablespoons coconut oil
- 1 tablespoon vanilla extra
- 1/2 teaspoon sea salt
Open the cans of coconut milk and remove the cream that has formed at the top, leaving the liquid. Add it to a blender.
In a small saucepan, combine the honey, cocoa, coconut oil, vanilla, and salt. Heat on low and whisk until smooth. Turn off heat, let cool slightly, and add to the blender with the cream.
Blend until smooth and creamy.
Transfer this mixture to an ice cream maker and follow the manufacturer’s instructions to churn and transfer to freezer.
Freeze for several hours before serving.
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