Paleo Chocolate Coffee Ice Cream

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5 from 1 vote

Prep Time15

Chill Time3

Servings: servings

Calories: 109kcal

Author: Jessica DeMay

Ingredients

½ cup strong brewed coffee
1 cup dates, pitted
2 13.5oz cans full fat coconut milk
½ teaspoon salt
¼ cup maple syrup
½ cup dairy free chocolate chips, melted

Instructions

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.

Notes

I have not tried it, but I think this could be made no-churn. Blend the ingredients and then pour into ice cube trays (probably 2 depending on how big). Freeze and then place frozen cubes in a blender or food processor and blend until smooth. Eat immediately or scoop into loaf pan and freeze.

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