An easy, creamy, and delicious paleo chocolate chip ice cream recipe is here. This dairy-free, paleo-friendly ice cream is made without refined sugar, and it’s a hit with the whole family — kid approved and simple to prepare.
What’s inside paleo chocolate chip ice cream?
After years of owning an ice cream maker and not using it enough, I finally updated one of my earliest and most beloved recipes: paleo chocolate chip ice cream. The original version dates back many years, and it deserved a refresh — better photos, cleaner instructions, and a couple of texture upgrades.
This updated version keeps the base silky and rich while adding small crunchy elements: cacao nibs and dark chocolate chips. The cacao nibs bring a pleasantly bitter crunch that contrasts with the creamy chocolate base, while the dark chocolate chips melt slightly into pockets of deeper chocolate flavor.
If you’re serving this to young children or anyone who prefers a purely sweet profile, you may want to omit the cacao nibs. Their roasted, slightly bitter character can be unexpected to little palates. I learned this the hard way when a neighbor’s 4.5-year-old loved the ice cream until she discovered the nibs and declared, “There is something hard in here, and it tastes funny.” Still, many adults and older kids enjoy the textural contrast.
How can I sweeten paleo ice cream?
This recipe works beautifully with coconut sugar, which contributes a caramel-like depth and a texture that helps the ice cream churn smoothly. If you prefer a liquid sweetener, pure maple syrup is an excellent alternative and yields a wonderfully rich flavor.
For lower-carb or sugar-free options, sugar substitutes that maintain bulk (rather than powdered sweeteners) can also work, though textures may differ. If you use a sweeter substitute, start with less — about ½ to ⅔ cup of an equivalent sweetener — and adjust to taste. It’s easy to add more, but difficult to correct an overly sweet base.
More chocolate desserts like this:
Paleo and keto chocolate pudding, flourless chocolate tahini brownies, quick chocolate chip blondies, dairy-free keto chocolate cake, peppermint marshmallows for hot chocolate, and paleo double chocolate zucchini bread are all great companions to this recipe. These desserts pair well with the deep chocolate flavor and keep to paleo or low-sugar principles.
What if I don’t own an ice cream maker?
An ice cream maker is inexpensive and makes the process effortless, so it’s worth considering if you plan to make frozen desserts often. If you don’t have one, you can still achieve a creamy result using the freeze-and-blend method:
- Pour the chilled ice cream base into silicone molds or ice cube trays and freeze until solid.
- Transfer the frozen cubes to a high-speed blender or a food processor and pulse until smooth and creamy, like soft-serve.
- Serve immediately for a soft-serve texture, or refreeze to firm up before scooping.
This approach produces a good texture without specialized equipment and works well for smaller batches.
How to make paleo chocolate chip ice cream
1. In a medium saucepan, whisk ½ cup unsweetened cocoa powder with 1 cup of canned coconut milk over medium heat until smooth. After a few minutes, add the remaining 3 cups of canned coconut milk. Bring the mixture to a gentle simmer, stirring occasionally. Remove from heat and set aside.
2. In a medium mixing bowl, whisk together 8 large egg yolks. Gradually add 1 cup coconut sugar while whisking to combine. Slowly temper the egg yolks by adding the warm coconut milk mixture a little at a time, whisking constantly so the eggs don’t scramble. After adding about half, pour the mixture back into the saucepan.
3. Return the saucepan to low heat and cook, stirring frequently, until the custard slightly thickens and reaches roughly 170–175°F (77–80°C). The mixture should coat the back of a spoon and leave a slight line when you run your finger across it.
4. Remove from heat, transfer the custard to a bowl or airtight container, and let cool for about 30 minutes. Stir in 2 teaspoons pure vanilla extract, then refrigerate until thoroughly chilled.
5. After a few hours in the refrigerator, cover the container with an airtight lid and let the custard rest overnight. Chilling overnight improves flavor and texture.
6. Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions until it reaches your desired thickness (usually 20–30 minutes). During the last few minutes of churning, fold in ⅓ cup cacao nibs (optional) and ⅔ cup dark chocolate chips so they distribute evenly.
7. Transfer the finished ice cream to an airtight container and freeze for at least a few hours if you prefer firmer scoops. Stored properly, the ice cream keeps in the freezer for up to one month.
This paleo chocolate chip ice cream is rich, chocolatey, and satisfyingly creamy. Serve it as soft-serve straight from the machine, or firm it up in the freezer for classic scoops. It’s a wonderful treat for gatherings, birthdays, or any warm day when you want a dairy-free, paleo-friendly dessert.
Enjoy making this recipe — it’s one of those treats that feels indulgent but is made with simple, wholesome ingredients. Let us know how yours turns out and whether you include the crunchy cacao nibs or keep it strictly chocolatey for the kids.
Paleo Chocolate Chip Ice Cream
Ingredients
- ½ cup unsweetened cocoa powder
- 4 cups canned coconut milk
- 8 large egg yolks
- 1 cup coconut sugar
- 2 teaspoons pure vanilla extract
- ⅓ cup cacao nibs (optional)
- ⅔ cup dark chocolate chips
Instructions
- Combine the cocoa powder with 1 cup of the canned coconut milk in a medium saucepan over medium heat, whisking until smooth. Add the remaining coconut milk and bring to a gentle simmer. Remove from heat and set aside.
- Whisk the egg yolks in a medium bowl. Gradually add the coconut sugar, whisking to combine. Temper the eggs by slowly whisking in the warm coconut mixture, then return everything to the saucepan.
- Cook over low heat, stirring frequently, until the custard slightly thickens and reaches about 170–175°F (77–80°C). It should coat the back of a spoon.
- Remove from heat, let cool 30 minutes, stir in vanilla, then refrigerate until completely chilled.
- Cover and chill the mixture overnight for best texture.
- Churn in an ice cream maker for 20–30 minutes to desired consistency. Add cacao nibs and chocolate chips during the final minutes of churning.
- Transfer to an airtight container and freeze until firm if you prefer scoopable ice cream. Store up to one month.
Notes
I recommend serving the ice cream immediately as a soft-serve for the creamiest texture. If you prefer firmer scoops, freeze the container for several hours before serving.