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Coconut Chocolate Chip Healthy Vegan Ice Cream Recipe: Learn how to make homemade vegan ice cream w/ coconut & chocolate! This dairy-free paleo ice cream recipe is no-churn, easy, non dairy, made with 6 ingredients. #Paleo #Vegan #DairyFree #Healthy #IceCream | Recipe at BeamingBaker.com

Coconut Chocolate Chip Healthy Vegan Ice Cream Recipe (Paleo, Homemade, Dairy-Free)


  • Author: Demeter | Beaming Baker
  • Prep Time: 10 mins
  • Cook Time: 0 mins
  • Total Time: 10 minutes
  • Yield: 8-10 servings 1x

Description

Coconut Chocolate Chip Healthy Vegan Ice Cream Recipe: Learn how to make homemade vegan ice cream w/ coconut & chocolate! This dairy-free paleo ice cream recipe is no-churn, easy, non dairy, made with 6 ingredients.


Scale

Ingredients


Instructions

  1. Add bananas to a food processor. Here is the food processor I use. Blend until crumbly.
  2. Add coconut cream, maple syrup and vanilla, blending until smooth. Scrape down the sides of the blender as needed.
  3. Add coconut & chocolate**, blending until just incorporated (2-4 pulses).
  4. If you like super soft, melty ice cream, enjoy immediately. If you want your ice cream firm and scoopable: pour into a freezer-friendly, airtight container. Freeze for 3-6 hours, or until completely frozen. Allow to thaw for 5-15 minutes before scooping. Enjoy!

Looking for the Almond Joy version? Try my Paleo Vegan Almond Joy Ice Cream.

More Easy Vegan Ice Cream: paleo Dark Chocolate Nice Cream, summer-perfect paleo 3 Ingredient Mango Coconut Vegan Ice Cream, and my favorite 4 Ingredient Banana Peanut Butter Swirl Ice Cream!

Notes

  • Here is the food processor I use to make this ice cream!
  • *You can use canned coconut cream, or do the following: Allow a can of full-fat coconut milk to settle for 1-3 days—set it in a stable, cool environment. Open the can and scoop the firm, creamy white part off the top—this is the coconut cream. The translucent liquid is coconut juice.
  • **For delicate chocolate flakes: add chocolate chips to a small, microwave-safe bowl. Heat in the microwave in 15-second increments until melted. Stir in between increments, until smooth. Scrape melted chocolate into the blender. Pulse a few times to combine. Scrape down the sides of the blender as needed.
  • Storing Instructions: Keep in the freezer-friendly container, in the freezer for 3-5 days. Best on the first day, still good in the first 3 days. Okay through Day 5.
  • Nutrition Information: is an estimate based on the best-selling, most common brands per ingredient. Also, it’s estimated based on 10 servings per recipe. 🙂
  • Category: Ice Cream
  • Cuisine: Healthy Dessert, Ice Cream

Nutrition

  • Serving Size: about 1/4 cup
  • Calories: 123
  • Sugar: 10g
  • Sodium: 4mg
  • Fat: 7g
  • Saturated Fat: 6g
  • Carbohydrates: 16g
  • Fiber: 2g
  • Protein: 1g

Keywords: healthy vegan ice cream recipe, homemade vegan ice cream, paleo ice cream, dairy free, non dairy, how to make vegan ice cream

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