This dairy free ice cream contains chocolate and peanut butter and is dairy free and sugar free. Peanut butter is not actually on the paleo diet but it is my favorite ice cream and I wanted to make a healthier, dairy-free, sugar-free version of it, and I don’t eat this dairy free ice cream often. You could use almond butter in place of peanut butter if you want to follow the exact paleo guidelines to create this dairy free ice cream.
When I was in Nutrition School, we had to use a Glucometer (this is the one I use) to measure our blood sugar so that we could see how food affected us. Normally, my fasting blood sugar is around 80-85 and after eating a low carb, high protein, low glycemic meal, my blood sugar will go to 120 at the highest. One day I decided to make grain-free pancakes. All of the ingredients were low carb and low glycemic. I decided to throw in some chocolate chips. I thought that because all the other ingredients were low in sugar and it was such a small amount, it would be fine. I measured my blood sugar an hour later and it jumped to 170! The chocolate chips were the only food that had sugar and carbs in it, so just a little can really affect you. So, I am using dark chocolate chunks in all of my recipes now, not chocolate chips. I actually threw out all of the chocolate chips in my house after this happened.
Dairy Free Ice Cream – Chocolate Peanut Butter
- 1½ cans of Coconut Milk
- 3 Tablespoons unsweetened Cocoa
- ¼ cup Birch Xylitol (I use this one) or Raw Honey
- ¾ cup Organic Peanut Butter (like this) or Organic Almond Butter
- (Optional: Place peanut butter or Almond Butter in the refrigerator for a few hours before hand so it has a harder consistency)
- ½ bar of Organic Dark Chocolate, 85% (I use this one) or chocolate chips*
- 1½ tablespoons Vodka (optional)**
- Break or chop the chocolate into small pieces.
- *You could use chocolate chips but I don't recommend them as even the healthy ones have too much sugar. The 85% dark chocolate has very little sugar.
- Place the coconut milk, cocoa, vodka and sweetener into the blender.
- **The vodka is optional. It gives the leftover ice cream a better consistency when frozen. If you don't want to use the vodka, just make the amount that you are going to eat so there is none leftover.
- Pour the mixture into the ice cream maker.
- Turn it on.
- Add the chocolate chunks.
- Wait 10-15 minutes until the ice cream forms the consistency of a soft serve ice cream.
- Spoon in the peanut butter at the very end.
- Serve and enjoy.