4-Ingredient Dark Chocolate Ice Cream {dairy-free, refined sugar-free}

4-Ingredient Dark Chocolate Ice Cream {dairy-free, refined sugar-free}

4-Ingredient Dark Chocolate Ice Cream is a chocolate lover's fantasy. This ice cream is hard to stop eating!! Enjoy: perfect for Paleo, Keto, Vegan, GAPS, Low Carb with AIP variation.

Course Dessert

Cuisine American, Italian

Keyword chocolate ice cream, low carb, paleo, vegan

Prep Time 10

Resting Time and Freezing Time 40

Total Time 50

Servings servings

Calories 31kcal

Author Megan

Cost $7

Equipment

ice cream maker
blender (optional)

Ingredients

3 cups coconut milk <-- like this brand; full-fat, or two cans, 14 oz. each if you know the brand works well for ice cream (creamy and no oil on the top)
3/4 cup maple syrup for Paleo, liquid allulose or low carb powdered sweetener for Keto OR Powdered Erythritol for Keto and Low Carb, (see link in Recipe Notes); honey for GAPS
½ cup cocoa (not Dutch process); use 1/3 cup roasted carob powder for AIP (see link in Recipe Notes)
½ cup boiling water
1 Tablespoon vanilla extract

Instructions

Place the cocoa in a small heatproof bowl.
Add the boiling water and whisk until well mixed. Allow to cool for 15 minutes.
Place coconut milk, cooled cocoa “ganache”, sweetener and vanilla in a blender. Purée until smooth, scraping down the sides, if necessary.
Freeze in an ice cream maker, according to the manufacturer’s instructions.

Notes

Find Fair Trade Cocoa HERE.

Find Powdered Erythritol HERE.

For AIP, find the best Organic Roasted Carob Powder HERE.

The nutritional data given below is for the Keto, Low Carb version of this recipe.

Nutrition