This Coconut Chocolate Chip Ice Cream is the perfect paleo dessert for a hot summer day. Since every child in the neighborhood seems to be at my house bouncing on our trampoline, it’s going to make the perfect afternoon snack for my neighborhood taste testers.
Low-Carb Ice Cream
This healthy low-carb ice cream recipe has just 6 ingredients. Sweetened with only 2 tablespoons of coconut sugar in an entire batch, Paleo Coconut Chocolate Chip Ice Cream is a rich and creamy low-carb dessert. It’s also high in protein and good fat. If you’re wondering how to make dairy-free ice cream from coconut milk, you’ll love this easy recipe.
How to Make Ice Cream without an Ice Cream Maker
If you need to know how to make ice cream without an ice cream maker, take a peek at my 2-Ingredient Banana Ice Cream recipe.
Coconut Chocolate Chip Ice Cream
Ingredients
- 1 can full fat coconut milk
- 2 large eggs
- 2 tablespoons coconut sugar
- 1 tablespoon vanilla extract
- ⅛ teaspoon celtic sea salt
- ½ cup chocolate chips
Instructions
- Place coconut milk, eggs, coconut sugar, vanilla, and salt in a vitamix
- Blend until smooth
- Briefly blend in chocolate chips
- Process according to the directions of your ice cream maker
- Serve
High-Protein Ice Cream with Eggs
You may notice there are raw eggs in this recipe. If that does not work for you, feel free to come up with your own fix for it. If you do try substitutions, please be sure to stop back by and leave a comment letting us all know if it worked!
Egg-Free Ice Cream Recipes
Here are some of my egg-free ice cream recipes for those of you that follow an egg-free diet!
Wheatless Foodie says
Thank you for sharing this recipe! I’ve recently had to give up milk products, so I’m looking for alternatives – especially for ice cream.
Your disclaimer about the eggs made me laugh. My recipes get those kinds of questions as well, and after making and tweaking a recipe several times to get it just right before posting, I’m never really sure how to respond to the questions about changing ingredients.
Renae says
This looks fabulous, Elena! I had never thought to put egg yolks in my coconut milk ice creams before! Will definitely be trying this soon!
I also want to thank you for all the work you put into these recipes! I haven’t yet had a recipe I tried that wasn’t fabulous! After going gluten-free and realizing that even the gluten-free grains were causing symptoms, I didn’t know what I was going to do. But then I found your website. I also really appreciate that you’re starting to use sweeteners other than agave. I’ve read the big debate post, so I understand your side. Just the same, I do appreciate your attempts to make us agave-phobes happy.
Thanks for all you do!
Renae says
And I just realized I spelled your name wrong, sorry!
Davina says
I don’t have an ice cream maker, does anyone know what else I can use to make this. The recipe sounds lovely, I have all the ingredients and a blender, but no ice cream maker! Thanks.
Trinka says
Any container that is freezer safe will do. Simply pour and freeze as usual. Do not mix or you will get ice crystals. I’ve even made this in a freezer Zip Loc type of bag so I could cut the corner and “soft -serve” right into the comes or bowls. To do this, take a 2 gallon zip loc bag and add ice cubes( 2 trays worth) and rock salt. In another 1 gallon bag, pour the blended mix. Zip it shut and place the mix bag into the 2 gallon bag with salt and ice. Zip shut but leave about 1 inch open for air to move freely. Knead and squish bags until you have soft-serve style ice cream ( yes, the kids can do this too!) Unzip ice and salt bag, pull out ice cream bag and dry with a towel. Cut the corner and squeeze into cones or bowls! Enjoy……………
Gina says
I’m in the same boat. I wonder if the mix could be frozen in ice cube trays, then blitzed in a high speed blender.
Josie Marsh says
Does this freeze well? I made a coconut ice cream lately and it got so hard in the freezer. Maybe the eggs help with that. Thank you!
Freebies says
It does get hard- even with the eggs. Best to eat it all a few hours after making it- or you just have to put it out on the counter a for a bit before eating.
jenetta
Trinka says
As far as the ice cream freezing super hard, if you add 1-2 tsps vodka to the mix, it will not freeze solid. No, I do not advocate giving kids alcohol so maybe leave this one to the adults.
Susan says
Flavored alcohols are even better. I used cognac in the creme anglais….it freezes so much nicer-never icy, grainy or too hard.
Lauren says
Can’t wait to try this with friends on a summer backyard cookout. This will definitely round out the evening. This looks so delicious!!
pamela says
This looks delightful and easy. I’m thrilled that it calls for palm sugar. Guess I’ll have to add another dessert to this week’s plans.
Heather says
This looks fantastic! I have never tried a non-dairy ice cream with eggs in it. What do the eggs do for it? Thanks for writing your fabulous books! I took a chocolate cream pie with crunchy almond crust (from the almond flour cookbook) to our family 4th of July gathering. I had to split it into 16 pieces because everyone was dying for a taste!! 16 thumbs up!
Freebies says
they make it richer
jenetta
Katie says
Just curious, why the eggs? My family and I have egg allergies and sensitivities so we use substitutes. I never used eggs or egg-replacer in any of my ice cream recipes. Would I use a replacer in this recipe? Thank you for all your info, ideas, and recipes!
Freebies says
no, I don’t think the replacer would work, I don’t think I would even try it- the eggs make it richer. You could do it w/out and I am sure it would be good, it just wont be as rich.
jenetta
Seadanes says
It’s not just richness, it’s also creaminess. You need a certain amount of fat in ice cream, and coconut milk doesn’t have as much fat as heavy cream, so the eggs will help create a creaminess instead of an icy mouthfeel.
Christine says
Full fat coconut milk might work very well in this without the eggs. Really, as long as you don’t go with the light stuff there is quite a bit of fat in coconut milk. There are a lot of coconut milk ice cream recipes that don’t have eggs in them.
I’m going to try a recipe similar to this using full fat coconut milk and no eggs.
Katie says
I make Coconut Milk Ice Cream all the time and it is perfect without eggs. Totally perfect. I would go ahead and try it without the eggs with absolutely no reservations. We use regular coconut milk, and my husband (picky and with no food restrictions) was just commenting that coconut milk makes such a perfectly textured Ice Cream, not at all icy, and perfectly creamy.
JP says
Just replace the eggs with a small avocado or half a large one – creamy and healthy! :)
Erica Gomez says
You don’t always need the eggs. To make a great substitute that still adds creamyness and body to the ice cream you can just use cashews. Soak 1/2 cup of cashews for 2-4 hours, drain and use in place of the eggs. It works just as good and still taste delish!
Sara Ross says
I make ice cream quite often, and I don’t use eggs. Just coconut milk, vanilla, honey, maple syrup, or coconut sugar and whatever flavor I want. I’m sure the eggs make it creamier, richer, something, I don’t know. But rest assured that sans eggs it is a luscious treat. It has been a hit with everyone I’ve served it to! Even my picky chef husband. :)
Coco says
Wow, that is some seriously creamy-looking, beautiful ice cream! The proportions sound just sweet enough, and with all that coconut milk and egg yolk, I’ll bet it’s very satisfying — a tiny serving is probably enough, huh? Does the recipe make about a pint?
meredith says
How much stevia? Looks great!
Freebies says
I would try 1-2 packets of white stevia instead of the palm sugar.
jenetta