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!
Sariah Rose says
I never thought I would be able to find someone who is as picky as I am with what I eat (gluten, dairy, sugar free vegan)! It is SO hard to find recipes! Your blog is Perfect!!!!! Thank YOU!!! I love that you have a link to where to buy the stuff or what exactly it is!
kelly says
I’ve been thinking the same thing. I am so thankful for this blog!
Elana says
Sariah and Kelly, thanks so very much :-)
Tabitha says
It worked fine without the eggs. I used full fat Thai Kitchen milk and Enjoy life chocolate chips. Ironically it was eaten by everyone but the birthday boy. He was content with his cake pops (Elana’s version except for the strawberry preserves) and hasn’t tried it yet.
Elana says
Thanks!
Erica Kindler says
what a great recipe. i tweeked it a little by replacing chocolate with mango bits. the result was similar to the thai desert mango sticky rice, but in ice cream form! thanks elana!
Elana says
You’re welcome Erica!
Kezia says
I’ve just made this and it is SO good:) Thanks Elana!
Elana says
You’re welcome Kezia. I’m glad this ice cream was SO good :-)
Janel says
Coconut milk ice cream has been a new staple in my freezer! I use the base recipe of 2 cans light coconut milk, 1/2 cup sugar, pinch of salt, tst of vanilla. I haven’t needed to use eggs (don’t eat them anyway so I wouldn’t know if one works better than the other) but I’ve made a ton of creations using this “vanilla” base, including a delish chocolate chip cookie dough using dark chocolate chips and some cookie dough Larabars cut up and mixed in.
Debbie T. says
Janel,
How long do you have to let your frozen ice cream sit out before you can dish it? I made the following: 1 can EACH of regular and light coconut milk, 1/2 cup sugar, 2 T. cocoa and a dash of cinnamon. It gets quite hard after freezing but is yummy. Anyway, I prefer the light coconut milk because I get it cheap at Trader Joe’s and there’s no additives.
stace says
We made this last night! So rich and sooooo good! Thanks for sharing another great idea!
Elana says
Stace, so glad to hear this ice cream was sooooo good!
Pam says
I did some reading about ice cream being too hard once frozen. I found a website http://allrecipes.com/HowTo/homemade-ice-cream/detail.aspx with people giving several suggestions to keep it from being too hard. Ranged from adding eggs, using real maple syrup, etc. Here’s one response:
“i;ve had much success with ice cream making. Common problems that lead to rock-hard ice cream is because your ice cream maker is not chilled cold enough. When it churns the mixture you should see it gradually hardening from the sides of the canister. A wall of ice cream textured layer should form. If this doesn’t happen within a few minutes, then the canister is not cold enough. Common mistake is to let it continue mixing “hoping” it is done. If the mixture is then frozen from this liquid state, the resulting ice cream becomes hard because you technically didn’t churn it at all.
Remember, if you can pour the mixture after churning, it is NOT done right. It should be a 80% solid paste that you have to scoop with a spatula in order for a nice texture and easy scooping. I’m making my 10th batch of ice cream in 3 months.
Have fun !”
J3nn (Jenn's Menu and Lifestyle Blog) says
That sounds so delicious! Chocolate pieces/chips are one of my favorite things to mix in ice cream. YUM!
alex says
I love ice cream! Nice picture
Hannah Holistic says
A wonderful and simple recipe. The only thing I changed (because I ran out of coconut sugar right before making this) is I used the same amount of raw honey. Great honey taste with a subtle coconut and chocolate component. I also loved the chocolate chip texture after they were in smaller pieces–reminds me of something I can’t quite put my finger on, and it’s certainly easier to eat than rock hard pieces of chocolate. My daughter and husband both loved it, too.
Shelea says
I also used honey because I didn’t have coconut palm sugar and added 1/2 a cup of unsweetened shredded coconut – it was delicious! I made another batch with strawberries instead of chocolate and it was also delicious! This is a great recipe! Thanks, Elana!