Sharing is caring!

This post contains affiliate links. Click here to read my affiliate policy.

Last Updated on December 6, 2020

Easy Paleo Chocolate Ice Cream

If you follow me on Instagram, you know that I lucked out and found a Cuisinart Ice Cream maker for $29 at Marshall’s.  Yeah, I squealed with happiness and snatched that thing off the shelf faster than the Little attacks a bowl of grapes – which is fast  I tell you.  Anyhow, I seriously cannot remember the last time I had ice cream, which is sad because I have wanted to dig into a bowl for the last couple months.

Paleo Chocolate Ice Cream

Now, I wanted to start the kick-off of my first ice cream recipe by sharing something super easy that takes less than 5 minutes to blend up and only 15 minutes to freeze.   We love this recipe and thankfully, I had some Non-Paleo friends visiting and they were able to try it.  They loved it and asked for seconds.

Easy Paleo Chocolate Ice Cream
Yield: 3

Easy Paleo Chocolate Ice Cream

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients

  • 1 13.5 oz can of full fat coconut milk
  • 3 small ripe bananas
  • 3 Tablespoons Cacao Powder
  • 1/4 cup B grade maple syrup, optional

Instructions

  1. In a blender add the full fat coconut milk, bananas and cacao powder. Blend until smooth and thoroughly mixed. Taste it. If you'd like it sweeter add the maple syrup.
  2. Place in your ice cream maker and churn for 15 minutes or until done.
  3. Enjoy!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

paleo chocolate ice cream that is also vegan

© 2011-2013, A Girl Worth Saving. Feel free to pin my posts but do not repost my full recipe on your blog, Tumblr, or any other website.

Similar Posts

Leave a Reply

Your email address will not be published.

69 Comments

  1. Is there a way to make it without banana? Hubs is dairy-free and misses his ice cream but he can’t stand banana. He’s so weird.

    1. You could pour it into a container with a lid and freeze overnight – don’t mess with it. Then the next day, let it thaw slightly – it will be pretty firm – and enjoy!

  2. This one sounds delicious… I’ve made mij own stracciatella last week. Just 1 can (400 ml) of coconut milk, 1/3 core of a vanillabean and agave syrup ( or other) about 30 ml.
    In the ice-creammaker and after 10 minutes add chocolate pieces ( drops or crushed bar) to the amount you like. I added about 20/25 grams. It was heaven.. you do taste the coconut a it, but that makes it more tropical i think..

  3. Ice cream is such a “go overboard” food for me that it is probably best I don’t own an ice cream maker. I do love that your recipe is so easy and, of course, you can never go wrong with chocolate!

  4. Ahhhh, I just got rid of my ice cream maker because it was way too heavy to move (I had a commercial one) and I had no room to put it. Now I want one. I’m totally going to check out Marshall’s to see if I can snag such a great deal too!

  5. “I lucked out and found a Cuisinart Ice Cream maker for $29 at Marshall’s.”

    Wow, I hate you right now. But I’m keeping this recipe for later anyway!

      1. I churned for 15 mins but still running and then 20 mins and still runny, so I had to put it in the freezer for few hours and still not the hardest. My friend did the same and hers is not going hard consistency either. I was hoping it was something you could churn and then eat straight away? It is delicious though.

  6. This looks great. I’m totally shopping around for an ice cream maker now. Just one question. Do you taste the bananas in the ice cream? I love the idea of chocolate ice cream, but am leery of the bananas. Thanks!

  7. Looks great and so easy too. I am going to try it now. Do u think I could use honey instead of maple syrup?

  8. I made this three times now, used stevia. Once made it ss your recipe, next time added fresh cherries and last time I added strawberries. Oh, and I dont have a ice cream maker, i left it overnight in the freezer, couldnt get my spoon in it lol. Left it out for about an hour on the counter, jeez that was hard to do. It was delicious all ways and so quick and easy. We all loved it

  9. This recipe sounds yummy. My husband, however, is allergic to bananas. Is there a reason you use them and how about a substitute?

  10. Trying to make Paleo ice cream is full fat coconut milk ideal as the base?

    And I was trying to make something to mix in a protein shake any chance or idea how to mix in flavored protein powder?

    Thanks! Recipe looks great I’ll be trying it soon!

    1. I really try to limit my intake of nuts since I have reactions to them. Full fat coconut milk will set up correctly and I don’t see why you couldn’t add protein powder to this. It shouldn’t cause any issues.

  11. You mention maple syrup. That would be pure maple syrup right? Not a store knock off that has high fructose corn syrup?

    Cacao powder as in not cocoa powder? What is the difference here?

    Also, I have seen cans of coconut milk but also half gallon cartons that labeled ‘beverage’. What is the difference? I am new to paleo.

    Thank you for your help. June

    1. Hi June, yes, I use B grade maple syrup and if you look at the cocoa powder in the store, it’s made from cacao beans. I know that Cacao powder is less processed. The coconut beverage is a dairy-milk substitute. I wouldn’t use it for a recipe unless it called for regular milk. Coconut milk us very thick and rich and if the recipe create has called for it, use it. I hope that helps.

  12. Just made this, and it is awesome! I added some chopped up peanut butter cups (which are obviously not dairy or sugar free, but hey…), and it was perfect!

  13. Thank you from the bottom of my cold paleo chocolate banana heart, this was wonderful and soothed my cravings for ice cream. Great workout recovery foods, if you ask me. Again, thanks so much!

      1. In the fridge chilling before the ice cream maker. So yummy tasting! I shaved a square of 85% cocoa bar and added about 3 heaping tablespoons of crunchy almond butter! Can’t wait until later1! Thank you!

  14. I altered the recipe just a little bit, but
    God, this must be one of the best things I’ve ever tasted
    Instead of using a sweetener like honey or syrup, I decided to caramelize the bananas. This makes the bananas both easier to digest, and sweeter since the complex carbs turn into sugars :D. I also used melted cocoa liquor instead of the powder, which in my opinion gives it a richer and chocolaty’er taste. Also, I don’t mind a coconut taste in chocolate recipes, but with this one I could barely taste the coconut, which was a good thing to me :D. I think I ám gonna experiment with adding fat ingredients, or gelatin, just to make the ice cream a bit more creamy, I’ll update you on that one!