Dairy Free, Refined Sugar Free Chocolate Ice Cream

Let’s make some chocolate ice cream that is AIP compliant in reintroduction stage 1

I’ve also made this exact recipe using milk kefir so I’m sure it would work with regular milk if your diet permitted it. I’ve never tried it with milk only the milk kefir personally & that is my top recommendation as milk kefir is a powerhouse of a beverage that I’m personally excited to be able to add back in eventually

If you wanted to make this recipe into fudgsicles instead just omit the eggs & pour the mixture into popsicle molds

Equipment:

• Blender

• Ice cream maker

• Measuring cups & spoons

• Spatula

• Storage container

Ingredients:

Egg yolks, see note

3 cups Coconut Milk

1 tsp Vanilla Extract OR ½ tsp Powdered Vanilla

1/3 cup Cocoa Powder or Carob Powder

1/3 cup Maple Syrup OR Honey

pinch Salt

Optional: Chocolate Chips OR Carob Chips, fruit, or whatever other additions you would like to add in

Instructions:

1. Place your egg yolks in a blender. Turn your blender on & emulsify the eggs for approximately 5-10 minutes

2. Add the vanilla, sweetener, salt, cocoa powder & coconut milk to the blender

3. Blend for a few minutes until well combined

4. Place the blender in the fridge for a few hours to chill

5. Following your ice cream makers recommended time churn your ice cream. I have a Cuisinart machine & it takes about 15-20 minutes

6. Remove the ice cream from the ice cream maker & place into your storage container

7. Fold in whatever additions you are wanting to add in

8. Allow your ice cream to chill for a few hours to firm up

Notes:

• The more egg yolks you use, the more scoopable your ice cream will be. I typically like to use 8 but I’ve used as much as 12 when I had eggs that I needed to use up

Image of a bowl with 3 scoops of chocolate ice cream in front of the storage container of ice cream