Chocolate Chunk Coffee Ice cream {dairy, egg, & refined sugar free}
Prep time
Cook time
Total time
Serves: 6
  • 2 cans coconut milk {full "good" fat or classic}
  • 5.4 OZ coconut "cream" {or 1 can coconut milk}
  • 2-3 tbsp. instant freeze dried coffee granules
  • or ¼ cup strong brewed coffee cooled
  • ¾ cup date sugar *{candida free read notes}
  • 1 tbsp. vanilla extract
  • pinch fine Himalayan sea salt
  • ½ cup chocolate chips {I use lily's stevia sweetened}
  1. In a medium bowl or electric mixing bowl blend everything except the chocolate.
  2. Add the chocolate chips/chunks.
  3. Using your ice cream maker {I use the Cuisinart} follow the simple directions.
  4. Keep in mind the ice cream canister needs to be frozen over night to work.
  5. It usually takes 20 minutes for liquid to form a ball of ice cream in frozen canister.
I have attempted this 3 different ways, with grass fed cows milk & sucanat, coconut milk, stevia and with date sugar. Each recipe captivated my taste buds!! If you don't like coffee flavor you could omit it. If you use 3 tbsp. of freeze dried coffee granules it will be on the strong side. Please use the BPA free cans of coconut milk. *For a Candida free recipe you would omit the date sugar and use stevia. Add ⅛ teaspoon stevia when mixing ingredients in first step. Taste and add small dashes to taste.
Recipe by Spoonful of Health Delicious Gluten Free Recipes, Paleo and FreeDiet approved at