Dairy Free Vegan Chocolate Ice Cream Recipe Coconut Milk

A whipped cream without milk Ice cream with chocolate and vegan mint is something that everyone can do. This dairy-free vegan mint ice cream is made from pure coconut cream, fresh spinach leaves and mint extract. It is very cold, but I can honestly say that the ice cream is excellent all year round. And mint ice is the best guy.

Did I tell you how excited I am when things go as I expected? I dreamed of this ice cream, I love mint with chocolate and this recipe has been in my head for almost 2 years. I always wanted an ordinary ice cream without butter (without a machine) that had the same texture as ice. 

Coconut was on our list of allergies for so long that I thought we could never enjoy it. If you remember that, I made a banana ice cream with chocolate and a banana and strawberry ice cream. But honestly, I felt like it was a bit deceived because there was no cream in it. It is still very good if you have food allergies and you cannot have dairy products.

So here is a real ice cream, with coconut cream, which is still friends with food allergies. It is time to let go of the fantasy of coconut cream. Recently I asked my Facebook readers, which recipes they wanted and could not find in stores. 6 a pint) and how that limited his decision to shock.

dairy free chocolate ice cream with coconut milk

6 seems a bit expensive for a small pint of ice, especially if you use most of it in a smoothie. 2.99 pints, so that is in any case an option if you live close by. And the summer will be here (and hopefully soon). If you had an ice cream maker, you can probably add some more coconut milk to stretch a bit more without an icy texture. 

Eventually I changed my method a bit after I had found the frozen texture without ice crystals. You will see in the picture that there are no chips. Originally I planned to throw it back into the blender after freezing to soften it, but I discovered that I did not need it.

It is probably due to the high fat content in coconut milk compared to coconut milk. Make sure you buy the cream and cool down at least one night to make the cream firm. Imagine the cream that makes creamy. I have not used any other brands, but I have heard that it can vary a lot with the amount of cream.

Joe's trader is literally all the cream with just 1 T of water at the bottom of the can. Other brands only use the creamy (solid) part.

1. Combine spinach and ¼ coconut cream in a blender or food processor.

2. Add sugar, vanilla, remaining cream, mint extract and mix again. Stir in the chocolate chips.

3. Scoops and enjoy!

Spinach is really to deliver that natural green color, and you can omit and replace 3 tablespoons of milk of your choice. You can use frozen spinach, but you must have a powerful blender (such as a Ninja or Blendtec) to obtain a smooth, leafless texture. The color is not that lively either.

There is a big difference between coconut milk and coconut cream. If you only have canned milk, you may need to use 2 cans, because you only use the firm cream that forms. Cooling the coconut cream overnight will reduce the freezing time.

Never buy unhealthy ice cream that you have bought in the store. This healthy Paleo-vegan ice cream is your answer. Made with only four ingredients and without butter, it is the recipe for keto-free carbohydrate-free ice cream to get the taste of your taste buds!


This dairy-free chocolate ice cream is the best frozen Paleo Vegan dessert or snack, ready in minutes. Low carbohydrate, Keto, no sugar, no gluten.

1. Place an 8 x 8-inch pan in the freezer for cooling.

2. Add the cooled coconut milk to a high-speed mixer or food processor. Mix for 30 seconds before adding all the other ingredients. Mix until thick and creamy, but do not mix too much.

3. Pour the ice cream mixture into the frozen pan and distribute evenly. To ensure that the mixture does not freeze, mix the first 1-2 hours every 30 minutes.

4. When it is ready for consumption, let it thaw for 15 minutes at room temperature.

Take the desired amount in a bowl with a tablespoon of lightly moist ice and enjoy! Do not use Paleo Vegan Chocolate Ice Cream (Keto, Carbo Bajo, 4 ingredients) within 2-3 days. If the ice is too frozen, defrost it until it is creamy. If it is still stiff, mix again for 30 seconds.

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