Coconut Milk Ice Cream: Anti-stress Double Chocolate

Coconut Milk Ice Cream: Anti-stress Double Chocolate| Butter Nutrition

Just because you can’t do dairy doesn’t mean you have to avoid ice cream! Meet my favorite coconut milk ice cream recipe: Anti-stress Double Chocolate. And because this recipe is packed with calcium, magnesium and gelatin, which tends to have an anti-stress, calming effect on the body, there is even more reason to enjoy it! Because this is a dairy free ice cream recipe, I add powered eggshells to compensate for the lack of dairy calcium and to help balance the magnesium rich cocoa powder.

Coconut Milk Ice Cream Ingredients:

1 can coconut milk (I like this additive free brand without guar gum)
3 pastured egg yolks*
4.5 tb pure cacao powder (I use this one)
2 tb dark chocolate chips (finely shredded)
1/4 cup + 2tb organic cane sugar
1 tb collagen hydrolysate (optional, I recommend this)
1/2 tsp finely powdered eggshell calcium (optional)
¼ tsp salt
1 tsp vanilla


1) Combine 1/2 can of coconut milk and all of the sugar in a saucepan on medium, and heat until dissolved (this inverts the sugar and makes it easier to digest, particularly for those on GAPS or SCD diets). Let this cool in the fridge for about 1 hour.
2) In a blender combine the chilled coconut milk/sugar mixture, the rest of the coconut milk, egg yolks, vanilla, & salt. Blend at a low-speed until combined.
3) Add cocoa powder, gelatin (optional) and eggshell calcium (optional). Blend.
4) Pour in ice cream maker and wait patiently.
5) Top this chocolate coconut milk ice cream with shredded chocolate chips or stir in to combine. Enjoy!

*Raw egg yolks are not appropriate for everyone, especially those with weakened immunity. Please do your own research and make your own choice on whether they are right for you. You may also view our disclaimer here.

Looking for more coconut milk ice cream recipes? Check out this recipe or get tips on how to choose a good ice cream at the grocery store!

This post was shared at Party Wave Wednesday by Holistic Squid and at Fight Back Friday by Food Renegade.

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  1. lg says

    Hi – Thank you for this recipe! I have been wanting to buy an ice cream maker for a while now so we can start making our own ice cream — But I am not sure what kind to buy — what kind of ice cream maker do you recommend? I look forward to your reply

  2. Lauren T says

    I love love love this recipe and have no self control when it comes to it. Question though can I use coconut sugar if I don’t want to use the organic cane sugar?

    Thank you!

    • Catherine says

      Yes– that should work fine! Let me know how it tastes, as coconut sugar can have a different flavor 😉

  3. Mary Ann says

    Well, I guess I need to purchase an ice cream maker–I have read several recipes recently that use it! Also, may I suggest you change the wording of the recipe to read, “cacao,” powder, since, “cocoa,” powder is refined and not the same product. This may confuse some people. The item you suggest is, “cacao,” powder; however if someone does not click on your link to the one you use, they will not realize the difference. Thank you for the recipe, sounds delicious

    • Catherine says

      Thanks Mary Anne! I’ve corrected it. I’m so not detail oriented– and appreciate you catching my mistake!

    • Catherine says

      I personally think you should wait. While there are methods to make it without, I think they can be a huge waste of time.

  4. Barbara Dyjak says

    I am gluten/casein intolerant, and have bad experiences with hydrolyzed proteins. The word ‘hydrolyzed’ sets off alarm bells for me. Do you think this product would present a problem for me? I would surely like to make the double chocolate ice cream recipe!

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