Sugar-free Dairy-free Chocolate Ice Cream

Name: Sugar-free Dairy-free Chocolate Ice Cream
Yield: 9 serving
Ingredients: 796 ml full-fat coconut milk; 13 tablespoons cocoa powder; 1/2 teaspoon salt; 82 drops vanilla liquid stevia; 13 drops plain liquid stevia extract; 2 1/2 teaspoons freshly-squeezed lemon juice; 1-3 tablespoons MCT oil; 1 tablespoon arrowroot powder; 1 teaspoon gelatin

User Reviews

5.0

6 reviews

Excellent

Servings
9
Calories
210 kcal
Course
Dessert, Snacks
Cuisine
Vegan, Keto, AIP

Sugar-free Dairy-free Chocolate Ice Cream

Iris Warren

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This Sugar-free Dairy-free Chocolate Ice Cream is rich, creamy, decadent, and is a breeze to make.

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Ingredients

Servings

796 ml full-fat coconut milk (about 2 cans)
13 tablespoons cocoa powder
1/2 teaspoon salt
82 drops vanilla liquid stevia
13 drops plain liquid stevia extract
2 1/2 teaspoons freshly-squeezed lemon juice
1-3 tablespoons MCT oil (optional--for creaminess. See Recipe Notes)
1 tablespoon arrowroot powder (optional thickener; use extra gelatin for low carb)
1 teaspoon gelatin (optional--as thickener; use extra arrowroot for vegan)

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Instructions

Chill coconut milk prior to starting, if possible.
Mix the coconut milk (reserving ¼ cup), cocoa (or carob), MCT oil, salt, stevia (or other sweeteners), lemon juice, and arrowroot powder (if using it) in a blender (like a Vitamix or a Blendtec), with a mixer or by hand.
Take 3 tablespoons of the above ice cream mixture and place it into a small bowl. Sprinkle the gelatin over the mixture (do not pour into a clump) and let soften for 5 minutes.
After 5 minutes, stir the gelatin in (it should have the consistency of applesauce.
Heat up the reserved ¼ cup of coconut milk (until steamy, but not boiling).
Slowly pour the heated coconut milk into the gelatin mixture from step 3, whisking while you do. Continue to whisk until gelatin is dissolved.
Pour gelatin mixture into the ice cream mixture from step 2 slowly, stirring to combine.
Follow manufacturer's directions for your ice cream maker.
Store any extras in the freezer.

Notes

Cocoa: If you like, you can also use raw cacao instead of cocoa, or use carob powder for AIP.
Cocoa: If you like, you can also use raw cacao instead of cocoa, or use carob powder for AIP.
Stevia: Use about 2 3/4 teaspoons powdered stevia, or to taste (See How to Use Stevia) instead of vanilla liquid stevia, or use 9 1/2 tablespoons honey, maple syrup, or coconut sugar for AIP. Also add a splash of vanilla.You can substitute about 2/5 teaspoon powdered stevia, or to taste for the plain liquid stevia, and you can also use 1 1/2 tablespoons honey, maple syrup, or coconut sugar for AIP.
Stevia: Use about 2 3/4 teaspoons powdered stevia, or to taste (See How to Use Stevia) instead of vanilla liquid stevia, or use 9 1/2 tablespoons honey, maple syrup, or coconut sugar for AIP. Also add a splash of vanilla.You can substitute about 2/5 teaspoon powdered stevia, or to taste for the plain liquid stevia, and you can also use 1 1/2 tablespoons honey, maple syrup, or coconut sugar for AIP.
MCT Oil: I included MCT Oil in this recipe for creaminess. You can also try another oil like avocado oil or coconut oil, but you do need to blend them in quickly. I wouldn't use olive oil due to its heavier flavor.
MCT Oil: I included MCT Oil in this recipe for creaminess. You can also try another oil like avocado oil or coconut oil, but you do need to blend them in quickly. I wouldn't use olive oil due to its heavier flavor.
THM: This recipe qualifies as an "S" for those on the Trim Healthy Mama plan as long as you do not use arrowroot.
THM: This recipe qualifies as an "S" for those on the Trim Healthy Mama plan as long as you do not use arrowroot.
Serving Tip: The texture of this chocolate coconut milk ice cream, freshly churned, resembles the soft serve variety, but once frozen it will be closer to traditional ice cream. While the gelatin keeps this ice cream from getting too icy in the freezer, it still freezes pretty hard, so I recommend setting it out about 15 minutes before serving.
Serving Tip: The texture of this chocolate coconut milk ice cream, freshly churned, resembles the soft serve variety, but once frozen it will be closer to traditional ice cream. While the gelatin keeps this ice cream from getting too icy in the freezer, it still freezes pretty hard, so I recommend setting it out about 15 minutes before serving.

Nutrition Information

Show Details

Calories 210kcal (11%) Carbohydrates 9g (3%) Protein 4g (8%) Fat 20g (31%) Saturated Fat 19g (95%) Sodium 143mg (6%) Potassium 305mg (9%) Fiber 2g (8%) Sugar 1g (2%) Vitamin C 1mg (1%) Calcium 25mg (3%) Iron 4mg (22%) Net Carbohydrates 7g

Nutrition Facts

Serving: 9Serving

Amount Per Serving

Calories 210 kcal

% Daily Value*

Calories	210kcal	11%
Carbohydrates	9g	3%
Protein	4g	8%
Fat	20g	31%
Saturated Fat	19g	95%
Sodium	143mg	6%
Potassium	305mg	6%
Fiber	2g	8%
Sugar	1g	2%
Vitamin C	1mg	1%
Calcium	25mg	3%
Iron	4mg	22%
Net Carbohydrates	7g