Paleo Dark Chocolate Ice Cream in red and white bowl

Paleo Dark Chocolate Ice Cream

  • Author: Ester Perez
  • Prep Time: 5 hours
  • Cook Time: 5 mins
  • Total Time: 5 hours 5 minutes
  • Yield: 4 servings 1x


This Paleo Dark Chocolate Ice Cream is rich, creamy and absolutely delicious!  It is made with full fat coconut milk and a classic custard base.  If you have ever wanted to learn to make dairy free ice cream with a french twist, you will love this recipe!  



  • 2 teaspoons grass-fed gelatin
  • 2 Tablespoons filtered water
  • 3 egg yolks
  • 3/4 cup maple syrup
  • 2 cans full fat coconut milk (13.5 ounces each)
  • 2 teaspoons vanilla extract
  • 1/3 cup 100% cocoa powder


  1. In a small bowl, add gelatin. Pour water over and stir well. Remove any bits that did not blend. Set aside.
  2. In a mixing bowl, whisk egg yolks until creamy, slowly whisk in maple syrup. Set aside.
  3. In a saucepan, heat 1 can of coconut milk until it simmers.
  4. In a slow steady stream, pour hot coconut milk into egg mixture while whisking eggs fast and constantly. You can use a stand mixer or hand held mixer to make this step easier.
  5. Return egg and coconut mixture back to stove to low-medium heat while whisking constantly. Heat to 175 degrees or until mixture slightly thickens. Run mixture through a large fine mesh strainer and back into your mixing bowl.
  6. Add gelatin and whisk until fully melted. Add remaining coconut milk, vanilla extract and cocoa powder. Whisk well until fully incorporated.
  7. Cover bowl with plastic wrap and chill in the fridge for 4-8 hours.
  8. Place mixture in an ice cream machine following the manufacturers directions. This should take about 25-30 minutes. Serve immediately for soft serve ice cream or chill in a loaf pan covered with plastic wrap for 1-2 hours for a firm ice cream.

  • Category: Dessert
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