No-Dairy Chocolate Custard Ice Cream

This dairy-free chocolate custard ice cream uses coconut milk and coconut cream. The end result is silky, satisfying homemade ice cream. It’s also paleo-friendly!

This is our favorite ice cream recipe! It’s so chocolatey and has the perfect texture! JESSICA FORMICOLA

Ingredients – 1 13.5 oz. can full-fat coconut milk – 1 13.5 oz. can full-fat coconut cream – 1/4 cup unsweetened cacao or cocoa powder – 5 ounces about 1 heaping cup chopped dark chocolate or semi-sweet chocolate chips – 1 teaspoon vanilla extract – 1 teaspoon cinnamon

Ingredients – 1/3 cup granulated sweetener i.e. monk fruit or coconut sugar – 5 large egg yolks – Pinch fine salt OPTIONAL MIX-INS: – sliced almonds – cacao nibs

Mix coconut milk with coconut cream in a blender or shake in a mason jar until well blended. Set aside.


Prepare an ice bath inside a large mixing bowl or roasting pan.


Set another large mixing bowl inside the ice bath and set a fine-mesh strainer over top.


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Food by Mars