This 5-ingredient Paleo ice cream only takes 5 minutes to prepare and hits the easy button on dairy-free ice cream! Dairy-free ice cream is $5 a pint and often has ingredients I don’t totally love (like cane sugar and unpronounceables). This one has ZERO refined sugar – and is only sweetened by honey. That was pretty dang exciting to me as a mom. No ice cream maker required, though you can use it to get faster results if you’ve got one. And this ice cream is creamier than most store bought dairy-free ice creams I’ve tried so far (which is a lot). You’re going to love this one!
Paleo Chocolate or Vanilla Ice Cream
- 1 cup coconut cream **see note below
- 1/2 cup almond or other dairy-free milk*
- 1/4-1/2 cup honey 1/4 cup for vanilla, 1/2 cup for chocolate
- 1/2 cup cocoa leave out for vanilla
- 1 1/2 teaspoon vanilla*
- 1/3 cup dairy-free chocolate mini chips optional
In a blender, combine all ingredients except chocolate chips. (See notes on coconut cream). Blend at a low speed, as high speeds will over mix and make it chunky. If this happens, there is no going back, so easy does it. This liquid should be smooth and combined.
Pour combined liquid into a freezer-friendly dish (if using ice cream maker, skip to below step). Sprinkle in chocolate chips, if using. Seal and freeze until firm, about 4-5 hours.
If using ice cream maker, pour combined liquid instead into the ice cream maker and add chocolate chips. Turn on ice cream maker and mix for 25-30 minutes. This will result in a soft-serve texture, which we love! If you want something more firm, put in freezer for 30 minutes to firm it up.
Serve right out of freezer and enjoy!
**Coconut cream must be used in the recipe, NOT just coconut milk. They sell cans of coconut cream in some natural food stores. You will need just one can of coconut cream. Make sure you use just the cream and not the liquid from the coconut cream can. I keep my coconut cream in the fridge, as the cream only separates from the liquid when it's cold.
If you can't find coconut cream: take 2 cans full-fat canned coconut milk and place it in the fridge overnight. Remove from fridge and open, pouring out the liquid and keeping only the solid cream. And sadly, I have found a few brands that due to some kind of stabilizer (not sure which ingredient or fully why), it will never solidify in the fridge, so if that happens, it's not you ; ). I have had good consistent success with Thai Kitchen brand.
VANILLA VARIATION: If there was a time to use real vanilla (I often use imitation for cost), THIS is it! It's also fantastic with Vanilla Nutpods instead of the almond milk.