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As promised a yummy, decadent chocolate recipe to accompany my ode to chocolate post the other day.  As many of you may know….. I LOVE ICE CREAM!! No one is saddened more than I by my whole dairy conundrum. That conundrum being that dairy, as yummy as it is, just isn’t good for me as well as for many……sigh….

But here is the good news, this recipe does the trick for not only my chocolate fix but for my ice cream fix. It is SUPER easy and there is nothing sketchy in the ingredients. My ice cream maker refused to cooperate with me (The core wasn’t frozen enough, dang it!) so I ended up just freezing it in freezer safe container and it came out just great, so you do not need an ice cream maker.  Mine did not come out quite as smooth and airy as it ordinarily would with my ice cream maker, it came out rich and dense. I loved it!



  • 2 cans of organic FULL FAT coconut milk (do not even insult me or yourself with that low-fat nonsense)
  • 1/2 cup raw honey
  • 1/2 cup chopped dark unsweetened chocolate – I used unsweetened dark baker’s chocolate from whole foods.  (you can add more if you like a stronger chocolate flavor)
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt.
  • optional: I used a few droppers of liquid vanilla stevia to reduce the amount of honey I used. totally up to you here) I like NOW foods brand Better Stevia.
This honestly couldn’t get any easier. Follow these few simple steps:
  • Using a double boiler ( in my case a large glass bowl, sitting over a pot of boiling water, not letting the bottom of the bowl touch the water) heat up the coconut milk, vanilla extract and sea salt.
  • Once the coconut milk mixture is sufficiently warm but not boiling add in the honey until fully dissolved. ( I used 1/4 cup but it wasn’t sweet enough. If sugar content wasn’t a big issue for me I would have used a 1/2 cup, instead I added some stevia during my always-encouraged taste test. Now that I think about it coconut crystals (coconut sugar) would have worked well too and is lower glycemic than honey)
  • Next slowly add in your chopped unsweetened chocolate chunks and patiently stir until the chocolate is completely melted and incorporated. I used a whisk to make sure the chocolate was fully incorporated.
  • From here test your mixture for sweetness. I know my kids like it a little sweeter so I added 2-3 droppers full of the liquid stevia.
The mixture looked like this.
I know it looks a little grey in the picture (Man! I need a better camera!) I wasn’t grey it was the color of real hot cocoa made with real chocolate and milk and not cocoa powder. It was that milky soft brown color.
  •  Next transfer your warm bowl of creamy chocolate yumminess to the fridge to COOL COMPLETELY. I know, I know, you are tempted to get it started early but don’t, if it isn’t cold it won’t freeze up right.
  • Once your bowl of creamy chocolate yumminess is cold add it to your ice cream maker according to the instructions. Or if, like me, your ice cream maker poops out on  you, or you don’t have an ice cream maker, place your mixture in a freezer safe container and freeze until desired consistency.
  • Once frozen to your liking I suggest you take out a proper serving then lock the rest up and ask your kids or (insert trusted person here) to hide the key from you until tomorrow so you don’t eat it all in one sitting.

I sprinkled a little sea salt on top just to really torture myself. Um, Um, Um!




~ Laura, MGP




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