Dairy-Free Keto Chocolate Ice Cream (Vegan & Paleo)

Silky smooth ice cream with rich chocolate flavor. Tastes like the REAL deal! You’d never guess there’s no dairy or sugar (Keto/Low-Carb, Vegan AND Paleo approved!)

ICE ICE BABY

It’s time for your weekly ice cream recipe!! And i’m SO EXCITED about this one! Who doesn’t love a good CHOCOLATE recipe? It’s a classic!

So far I’ve made Vanilla, Mint Chip and Reese’s Blast ice cream flavors. And I have loved every single scrumptious spoonful.

Have you tried one yet? Which was your fav?

REAL ICE CREAM TASTE

I can’t get over how much all of my dairy-free keto ice creams taste like “REAL” ice cream.. Like the kind that has 2 million grams of sugar (not to mention a thousand additives/thickeners/stabilizers/etc that you would never use in your own kitchen.)

NO DAIRY. Canned coconut milk makes the absolute perfect replacement. It’s still just as creamy delicious. AND the almond butter in this recipe makes it even MORE creamy!

NO SUGAR. Pure stevia powder replaces the sugar in an amazing way! The kind I use does not have a weird metallic or strange aftertaste (just be sure you don’t use too much. A little goes a looooong way 😉

My hubby is *not* low-carb and does *not* care for stevia, but he LOVED this ice cream just as much as I do! That’s a win!

Smooth, creamy, chocolatey, rich and satisfying. WITHOUT the carbs, dairy and junk! It’s actually made with healthy ingredients. It’s just UNREAL. 

GOOD FOR YOU. Chocolate ice cream- HEALTHY? Yes!! Raw cacao powder is packed full of health benefits! You can read about cacao here. I love that it’s a natural mood booster. No wonder chocolate makes me happy, ha.

>ps Raw Cacao Powder is NOT the same as “100% Cacao” from Hershey’s!

Look for one that specifically says raw/low-temp or organic, like this one I use. (See the difference in cacao vs cocoa.)

5 ingredients

You only need 5 simple, real food ingredients (plus salt) a blender and an ice cream maker. Using an ice cream maker is key to getting the “realness” factor. Without it, the texture doesn’t taste the same.

I absolutely love mine (and I’m obviously putting it to good work, haha!) It’s so simple to use. Just throw in the mixture and let it go for about 10 minutes.

Enjoy it right away as soft serve (which reminds me of GELATO!! OMG I love gelato!)

OR transfer it to a shallow dish (I use a bread pan) and freeze it for about an hour until firm. Let it soften a few minutes, then you can scoop it like real deal chocolate ice cream! 

More FLAVORS

I’ve got LOTS of chocolate ice cream variations I’m testing so stay tuned for those! 🙂 You can add in SO MANY different ingredients with chocolate– the possibilities are endless. Which flavor do you want to see next? 

>Follow me on Pinterest for more awesome dairy-free, GF recipes! Click image below to Pin this recipe

Dairy-Free Keto Chocolate Ice Cream (Vegan & Paleo)

Silky smooth ice cream with rich chocolate flavor. Tastes like the REAL deal! You'd never guess there's no dairy or sugar!

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Print Pin Rate

Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 1 hour 10 minutes

Servings: 5 servings

Ingredients

• 1 13.7 oz can coconut milk - full fat *not lite*
• heaping 1/3 cup natural almond butter - I used unsalted
• 2 1/2- 3 Tbs cacao powder - to taste
• 2 Tbs vanilla extract
• 1/8 tsp pure stevia powder - to taste
• Pinch of pink salt

Instructions

• (Remember to place ice cream bowl in freezer for 24 hours or until completely solid)
• Blend all ingredients in a small blender. Taste and adjust if needed (more stevia, cacao, or salt)
  
• Chill mixture. Place blender cup of ice cream mixture in the freezer for 1 hour prior to churning so it gets very cold, but not frozen.
  
• Pour mixture into ice cream maker and churn for about 10 minutes (or until thickened to soft serve consistency)
  
• Transfer ice cream to a loaf pan of shallow dish and freeze 1 hour.
  
• Thaw on the counter 5-10 minutes. ENJOY.

Notes

Disclosure: As an Amazon Associate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you).

What I used:

Thai Kitchen Coconut Milk click here (always buy FULL FAT. The low fat is watered down and will be icy) Buying in bulk on Amazon makes it cheaper 😉

Bulk Supplements Pure Stevia Powder click here - I love this brand because it's ONE ingredient and it does not have strong aftertaste or weird metallic taste. Just pure natural sweetness. Yum.

Homemade Almond Butter made by blending 2 cups dry roasted almonds for 5-10 min in a food processor until drippy.

Mexican Vanilla: click here Incredible flavor!

Pink Himalayan Salt click here

Nutrition: 229 cal, 20g fat, 6g carbs - 2g fiber = 4g net carbs, 6g protein (based on 5 servings, approximately 1/2 cup)

To store: Keep frozen. ***Due to lack of stabilizers/additives, the texture is BEST when freshly churned and frozen and enjoyed the same day it's made. If frozen solid, soften in the fridge.

Sweetener swap: You may use any dry powdered sweetener you like such as monkfruit (coconut sugar for non-keto) -- the equivalent of 1/4 cup of powdered sugar. Always taste and adjust to your preferred sweetness. Liquid sweeteners are not recommended, as they usually make the mixture too icy.

Nutrition Facts

Dairy-Free Keto Chocolate Ice Cream (Vegan & Paleo)

Amount Per Serving

Calories 229

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?Tag @emily.likes.food #prettypies!