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!
Whole Foods Market of Boulder says
This looks amazingly creamy and delicious. I may have to try out this recipe on my own at home. Thanks! -Ryan @ WFM Boulder
Shirley @ gfe says
Gorgeous, Elana! I agree with Jamie on that drip of ice cream … irresistible!
xoxo,
Shirley
Vicki Brown says
Concerning substitutions, being diabetic, and still wanting sweets, I make cupcakes from your book with the following substitution:
1/2 cupt agave = 1/4 cup spenda + 1/4 cup xylitol + 1/4 cup water.
yum says
I just got back from a trip to the Mediterranean, and while we were in Malta one of my travel companions got some coconut chocolate chip gelato that looked really good. Chocolate and coconut go so well together!
Julia says
So excited to try this. My lactose intolerant stomach thanks you :)
Linda:-) says
Those worried about using raw eggs, can try using whole liquid pasteurized eggs if your local store carries it. I haven’t tried this but it should work since you use the same as you would regular eggs.
Kilee says
Ahhh! I wish that I had kept the coupon for the ice cream maker at Costco this month! It’s one of those things that I look at every year and can’t justify buying it. Then, you post this recipe and all I can think about is the $6-off ice cream maker coupon I threw away a few weeks ago.
Anyways, this look delicious. I also wanted to let you know that I flipped through your new cookbook at B&N the other day and added it to my amazon wish list. Your recipes are always to-die-for. Have a great night!
Gayle Martin says
I recently bought a whole bunch of coconut milk beverage instead of the canned stuff. Other than drink it what else can I use it for?
Susan says
Making a creme anglais is a great idea. I did just that today as I had some leftover yolks I needed to use….after chilling it, I poured into ice cream maker & voila–nothing better than vanilla ice cream imho!! There was a great recipe using coconut oil for magic shell type topping. If I’d had time…now that would have been the ultimate.
Jim says
Another no-egg custard like choice is to use a couple of tablespoons of cream cheese and a tablespoon of arrowroot powder in a slurry. The cream cheese makes it scoopable and the arrowroot thickens it. Like a normal custard it must be cooked to become thick.
Isa says
yes, but the whole point of using coconut milk to make ice-cream (for many of us), is to have a dairy free ice cream
With the cream cheese, it’s not dairy free anymore :(
Jamie says
My mouth is watering. The drip of ice cream down the side of the bowl is just too much! I’m going to have to try this sans ice cream maker:P