Whole 30 Diet Menu

Paleo Chocolate Chip Ice Cream

An easy, creamy, and delicious rendition of paleo chocolate chip ice cream recipe is here. It is completely dairy free, paleo and made without any refined sugar. The whole family will love it, and it is kid approved, too.

creamy chocolate ice cream in a circular pan with cones on the side

What’s inside paleo chocolate chip ice cream?

It’s been a long time coming for me to finally come out with a fabulous paleo ice cream recipe. I’ve had my ice cream maker for years, but I do not use that thing nearly enough.

This recipe is actually a big oldie but SUCH a goodie. I originally posted this blog post back in 2014… can you believe that??

The photos were absolutely dreadful, so I thought it was time for a bit of a face lift. I knew I wanted to add in some different textures as well, so in came the cacao nibs and dark chocolate chips.

They are such a lovely addition, as they add so much crunchy goodness to this absolutely smooth and creamy cold treat.

I recommend leaving out the cacao nibs if you are going to be serving this ice cream to children. They may not like that warm and bitter flavor.

I brought some over to my next door neighbor’s 4.5 year-old, and she loved it until: “There is something hard in here, and it tastes funny.”

two cones with chocolate ice cream scoops in a glass jar

scoops of chocolate ice cream in a bowl with a spoon

How can I sweeten paleo ice cream?

I love using coconut sugar in ice cream in this recipe in particular. However, I’ve also sweetened my paleo ice creams with pure maple syrup, and it is absolutely fabulous that way.

You could use either in here. I am sure you could also use Swerve or Lakanto. The texture is that of coconut sugar, but they are far sweeter. I’d recommend starting off with 1/2 – 2/3 cup and sweetening as you go.

You can always add sweetener, but it’s a bit harder to configure if you over sweeten something.

More chocolate desserts like this:

Paleo and Keto Chocolate Pudding

Flourless Chocolate Tahini Brownies

5 Minute Chocolate Chip Blondies

Dairy Free Keto Chocolate Cake

Peppermint Marshmallows & Hot Chocolate

Paleo Double Chocolate Zucchini Bread

chocolate ice cream scoops in a bowl with cacao nibs and dark chocolate chips

What if I don’t own an ice cream maker?

I would highly recommend investing in one, to be quite honest. It’s inexpensive, and it’s so fun to whip together ice cream during the hotter months of the year.

However, if it’s not something you have or want to get, this is what I’d recommend:

Freeze the mixture in ice cube/silicone molds or trays. The next day, blend in a high-speed blender pitcher or food processor. You can eat it right away or re-freeze if you’d like for it to become even more solidified.

I got this idea from Chocolate Covered Katie. She’s got all kinds of helpful tips and tricks for ice cream making to be an easy, breezy and pain-free experience.

I’d like to try her keto chocolate ice cream. It looks absolutely decadent and with a short ingredient list of just 4 things, I really need to dive in and make it.

two ice cream cones in a glass jar with chocolate ice cream scoops

chocolate ice cream in a circular serving bowl with cones on the side

How to make paleo chocolate chip ice cream

Combine the unsweetened cocoa powder with 1 cup of canned coconut milk in a medium sized saucepan. Do so over medium heat, whisking continuously. Add the remaining canned coconut milk after a few minutes. Bring the mixture to a simmer, stirring occasionally. After a few more minutes, remove the saucepan from the heat and set aside.

In a medium sized mixing bowl, whisk the egg yolks together. Gradually add in the coconut sugar and whisk. Now, slowly add in the cream mixture from the saucepan into the eggs and coconut sugar. After about half of the mixture has been added, pour the remains back into the saucepan.

Continue stirring the mixture over low heat. Continue doing so, stirring often, until it slightly thickens. I recommend checking the temperature for somewhere between 170 and 175 degrees Fahrenheit.

Turn off the stove top and transfer the chocolate mixture into a bowl or Tupperware container. Set aside for about 30 minutes, add in vanilla extract, and transfer to refrigerator.

After a couple of hours, cover the container with an air tight lid and let the mixture sit overnight.

Pour into an ice cream maker and process until the mixture turns to a thickness of your liking. This usually takes anywhere from 20-30 minutes. During the last few minutes, add in the cacao nibs & chocolate chips.

Store in an airtight container in the freezer for up to one month.

three scoops of chocolate ice cream in a bowl

So, what exactly are you waiting for? 😉

Get to stepping and make this paleo chocolate chip ice cream today.

I am making it this weekend for Sophie’s first birthday party, and I absolutely cannot wait to share it with all of the kids (and adults, too!)

Yum, yum, yum. Enjoy!

ice cream scoop in a bowl of chocolate ice cream

Paleo Chocolate Chip Ice Cream
An easy, creamy, and delicious rendition of paleo chocolate chip ice cream recipe is here. It is completely dairy free, paleo and made without any refined sugar. The whole family will love it, and it is kid approved, too.
Servings6-8
Prep Time10 minutes
Cook Time15 minutes

Ingredients

Instructions
  1. Combine the unsweetened cocoa powder with 1 cup of canned coconut milk in a medium sized saucepan. Do so over medium heat, whisking continuously. Add the remaining canned coconut milk after a few minutes. Bring the mixture to a simmer, stirring occasionally. After a few more minutes, remove the saucepan from the heat and set aside.

  2. In a medium sized mixing bowl, whisk the egg yolks together. Gradually add in the coconut sugar and whisk. Now, slowly add in the cream mixture from the saucepan into the eggs and coconut sugar. After about half of the mixture has been added, pour the remains back into the saucepan.

  3. Continue stirring the mixture over low heat. Continue doing so, stirring often, until it slightly thickens. I recommend checking the temperature for somewhere between 170 and 175 degrees Fahrenheit.

  4. Turn off the stove top and transfer the chocolate mixture into a bowl or Tupperware container. Set aside for about 30 minutes, add in vanilla extract, and transfer to refrigerator.

  5. After a couple of hours, cover the container with an air tight lid and let the mixture sit overnight.

  6. Pour into an ice cream maker and process until the mixture turns to a thickness of your liking. This usually takes anywhere from 20-30 minutes. During the last few minutes, add in the cacao nibs & chocolate chips.

  7. Store in an airtight container in the freezer for up to one month.

Recipe Notes

I recommend serving the ice cream right away as a “soft serve.” Otherwise, you can freeze it and let it harden more to your liking.

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