Paleo chocolate coconut ice cream? It’s so good and also not so bad for you. Guess who’s still having fun with that new ice cream maker? This was by far the best investment of the summer. It’s so much fun to try new ice creams. The latest favorite is this paleo chocolate coconut ice cream recipe, which I almost ate all at once!
Paleo Chocolate Coconut Ice Cream Ingredients:
13.5 Oz Full Fat Coconut Milk
4 Oz Almond Milk or Dark Chocolate Almond Milk (so delicious)
3 Tablespoons Raw Cacao Powder
3 Tablespoons Raw Local Honey
1 Teaspoon Vanilla Extract
Pinch of Salt
Paleo Chocolate Coconut Ice Cream Directions:
Chill the ice cream bowl in the freezer for at least 18 hours ahead of time. Whisk all of the ingredients together in a large mixing bowl. Add more honey or cacao powder to taste. Adding more cacao makes the ice cream taste a bit chalky. It also increases the bitterness, so the more cacao you add, the more honey you will need to add. There’s a natural sweetness to the coconut milk and almond milk. Try to be conscious of how much extra honey you are having to add if you add extra cacao powder.
On a side note, does “cacao” remind anyone else of Portlandia? Every time. Fred Armisen and Carrie Brownstein are so hilarious together on that show. I’m itching to read Carrie’s book, Hunger Makes Me a Modern Girl. It’s a memoir about her experience in Sleater Kinney, one of the baddest girl bands to come out of the NorthWest in the late nineties.
Anyway, whisk all of those ingredients together. My friend the former sous chef tells me to whisk in a figure eight (infinity) pattern. Put some elbow in it like the baddest that you are, because you’re hungry for some ice cream and that makes you a modern girl, right? When you think that this whisking will go on forever, you are done. Any remaining cacao powder can be mixed in by the ice cream machine.
Transfer ingredients to the chilled ice cream bowl. Quickly turn on the ice cream machine, and let it run for about 30 minutes. Let the ice cream bowl work it’s magic. It only takes a couple of minutes for ingredients to start to freeze to the bowl. If you don’t turn it on quickly enough, you’ll have to wait until the ingredients thaw again to churn the ice cream. I made this mistake for you already 🙂
After thirty minutes, scoop the delicious ice cream out and enjoy! This chocolate ice cream is great garnished with a bit of coconut or cacao nibs. Sprinkle some cinnamon on top or add 1/2 teaspoon of cinnamon to the recipe for an extra bit of zing. If you’re feeling extra spicy, add a dash of cayenne pepper.
Store the rest in the freezer for later.