This Paleo Chocolate Coffee Ice Cream is rich, creamy, and so delicious! Easy to make and vegan, gluten free, dairy free, and naturally sweetened.
It’s quite warm here in Michigan after a very wet spring. It feels like the perfect time to share another ice cream recipe. You can never have too many, right? I know I’m craving all the cool treats.
Vegan Ice Cream
Since this ice cream uses coconut milk as the base and no dairy and also contains no other animal products, it’s vegan! Using maple syrup and not honey and not using egg yolks (common in ice cream) are a couple other ways I kept it vegan. It is not lacking in flavor or creaminess though! You will still love it, vegan or not!
The ice cream is mostly date sweetened which is one of my favorite ways to sweeten ice cream. I think it adds an amazing richness and even helps with creaminess. I didn’t think it was sweet enough with just the dates though and the maple syrup was exactly what it needed. The bitterness of the coffee doesn’t come through at all, just the classic flavor.
Mocha Ice Cream
Coffee+Chocolate= Mocha or mochaccino. While you could technically leave out the chocolate chips to make this just coffee ice cream, I think the chocolate adds another great layer of flavor and the two are just made for each other. Make sure to use dairy free, soy free chips. HERE are the ones I love.
I think you will love this paleo chocolate coffee ice cream. If you are a coffee lover then this is a must make!
HERE is the ice cream maker I have and love. I’ve had it for 3 years and countless batches of ice cream.
Here are some more ice cream recipes to try: Paleo Lemon Zest Ice Cream, Paleo Death by Chocolate Ice Cream, Paleo Butter Pecan Ice Cream, and Paleo Cookie Dough Ice Cream.
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Paleo Chocolate Coffee Ice Cream
- 1/2 cup strong brewed coffee
- 1 cup dates, pitted
- 2 13.5oz cans full fat coconut milk
- 1/2 teaspoon salt
- 1/4 cup maple syrup
- 1/2 cup dairy free chocolate chips, melted
- Before you begin, make sure ice cream bowl has been freezing for at least 24 hours.
- Add the dates to a blender or food processor and pour the coffee on top of them. It's best if the coffee is slightly warm to help the dates blend. Let sit for about 3 minutes and then blend.
- Add in the coconut milk, salt, and maple syrup and blend again, until smooth. Add in the melted chocolate and blend again. Pour mixture into a glass bowl and then cover and place in the fridge for at least 3 hours or overnight.
- Pour the cooled mixture into your ice cream maker and follow manufacturers directions for churning. Mine took about 10 minutes.
- While ice cream is churning, prepare a loaf pan. Line it with parchment paper and cut away any excess that hangs too far over.
- Scoop ice cream into pan then freeze until solid or eat right away, it will be the consistency of soft serve. After removing it from the freezer, let sit out for 10 minutes at room temperature before scooping, just to make it easier.
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