One of the things I’ve missed since going Paleo is ice cream, especially during the summer months when you see people eating it everywhere!
I actually first gave up real ice cream when I found out I was lactose intolerant 6 years ago (it took me a while to believe it, despite the fact that pretty much all Asians are lactose intolerant!). It was at that point that I discovered lactose-free ice creams (where they put lactase into the ice cream to help us lactose-intolerant people digest it) – it still had dairy in it though.
Then later, I discovered coconut ice cream (I started seeing them sold in Whole Foods), although I have to admit the first few brands I tried put me off them. However, I turned back to coconut ice cream after trying it at Lick in Austin (pictured below). Their coconut ice cream was so good that I had to go back twice during my trip!
So, what do you do if you don’t live in Austin like me?
Make your own Paleo ice cream!
If so, just Click Here.
Paleo Chocolate Ice Cream Recipe
This Paleo chocolate ice cream recipe is pretty easy – it’s even easier if you have an ice cream maker.
But if you don’t have an ice-maker, then don’t worry, you can still make this (although I’d suggest making this creamy sorbet recipe instead as it’ll turn out better)!
Note: If you don’t have chocolate chips handy, then you can definitely omit them.
- coconut cream from the top of a refrigerated can (14 oz) of coconut milk
- 1 Tablespoon raw honey
- 1/2 cup cacao powder
- 1/4 cup chocolate chips (optional)
- 1 teaspoon sugar-free, gluten-free vanilla extract
- Dash of salt
- Whisk all the ingredients (except the chocolate chips) together well - you might need to melt the coconut cream and honey slightly depending on how cold your kitchen is.
- Add in the chocolate chips last (making sure the mixture isn't warm when you add them).
- Place the mixture into your ice cream maker and follow its instructions for making ice cream.
- If you're not using an ice cream maker, then pour the mixture into a large bowl and place into the freezer. Stir the mixture every 30 minutes for 3-4 hours until it forms an ice cream consistency.