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* (optional)
4.5 tablespoons pure cacao powder (I use this one)
2 tablespoons dark chocolate chips (finely shredded)
1/4 cup + 2 tablespoons organic cane sugar
1 tablespoon collagen hydrolysate (optional, I recommend this)
¼ teaspoon salt
1 teaspoon vanilla
Method:
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!
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lg says
May 27, 2013 at 4:58 pmHi – 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
butternutrition says
May 27, 2013 at 5:23 pmI’ve used many, and they all work similarly well. Something basic like this is great: http://amzn.to/11sPYKE, but I’ve also used the Kitchen Aid mixer ice cream attachment too: http://amzn.to/18vcnY5. Anything you choose will be great!
lg says
May 27, 2013 at 5:26 pmok! Thank You!
Lauren T says
August 27, 2013 at 4:36 pmI 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
August 27, 2013 at 5:15 pmYes– that should work fine! Let me know how it tastes, as coconut sugar can have a different flavor 😉
Anel says
September 10, 2013 at 12:17 amHi,
Why sugar? It’s a known carcinogen?
Mary Ann says
September 15, 2013 at 10:05 amWell, 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
October 8, 2013 at 9:06 amThanks Mary Anne! I’ve corrected it. I’m so not detail oriented– and appreciate you catching my mistake!
Aenn says
September 17, 2013 at 1:50 pmI so want to try this recipe…but I don’t have an ice cream maker! What can I do to make this until I can get one?
Catherine says
October 8, 2013 at 9:07 amI personally think you should wait. While there are methods to make it without, I think they can be a huge waste of time.
Valerie says
September 26, 2013 at 9:58 amWould this recipe still work without the raw egg yolks?
Catherine says
October 8, 2013 at 9:08 amYep. It just won’t be as nutrient dense. Enjoy!
blixa says
December 31, 2013 at 11:47 pmHi there, can i use honey in place of the sugar?
Nicole says
September 19, 2014 at 8:33 amI have used honey in a very similar recipe (only difference is it’s vanilla, not chocolate) with excellent results.
Catherine says
June 7, 2014 at 6:46 pmtest
Barbara Dyjak says
August 23, 2015 at 9:42 pmI 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!
Catherine says
August 24, 2015 at 10:30 amThe collagen is optional 🙂
YOli says
September 2, 2015 at 8:48 amDoes this ice-cream taste like coconut at all? I just want the chocolate taste. Thanks
Rezvan says
December 24, 2017 at 6:45 pmI wonder if collagen hydrolysate as same as bone broth regarding nutrition facts?