Coconut Chocolate Chip Ice Cream

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Ingredients
Instructions
Nutrition

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.

Ingredients
Serves:
3
Print Recipe
Instructions
  1. Place coconut milk, eggs, coconut sugar, vanilla, and salt in a vitamix
  2. Blend until smooth
  3. Briefly blend in chocolate chips
  4. Process according to the directions of your ice cream maker
  5. 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!

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

107 responses to “Coconut Chocolate Chip Ice Cream”

  1. But can you do it without a Vitamix? In the UK they are hard to find and WAY out my budget! I get so excited about your recipes, scroll down, and there it is – Vitamix – instant disappointment!

    • I have both a VitaMix blender and an Oster blender. I have found that any good high speed blender will work as well as the VitaMix when run at the highest speed.

  2. Oh my, you’ve inspired me to dust off the ice cream maker!! I will be trying this with full-fat coconut milk, sans eggs.

    Any thoughts on maybe using coconut cream to replace the “richness” the eggs bring to the recipe?

  3. Great recipe. I substituted maple syrup for the palm sugar and it was delicious, will definitely be making it again and trying more flavors. Thanks:)

  4. I’ve made this recipe now several times over the summer and it is my favorite ice cream recipe. Thank you for sharing it, Elana!!

  5. Hi!! I made this with chocolate coconut milk (coconut dream brand) and added chunks of your brownies as well, it was phenomenal! The only issue is that once I put it in the freezer it became rock hard, do you have any suggestions on what I could have added to make it more “creamier” like dairy ice cream? Thanks and so far I have made 6 of your bread and cookie recipes and all have been delicious!

    • My guess is you need canned and creamy coconut milk, not the kind in a carton that’s for cereal. That stuff is too watery and will turn your ice cream into rock.

  6. I just made this with my milk-allergic toddler and it was delicious! Thanks for the easy, tasty recipe!

  7. I made this yesterday with Guittard’s extra dark chocolate chips and honey in place of the sugar.

    I, and the family, love it!

  8. This sounds just like what I was looking for. I wanted a recipe with eggs for added richness and this sounds perfect. Thank you!

  9. Wow — just made this and it was fantastic! I substituted about 4 Tbs real maple syrup for the palm sugar, and added a little raw cocoa powder. So delicious! My kids aren’t big coconut milk fans, but they didn’t even realize this was coconut milk ice cream.

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