This rich, creamy, chocolate ice cream with hints of coconut and coffee is dairy-free, yet still tastes great.
You can make this recipe up to a day ahead through step 3, then keep the mixture cold in the refrigerator until ready to freeze.
This was a great tasting recipe but I highly recommend eating the ice cream after its freshly churned, otherwise it freezes very hard and become more icy despite it being properly stored. The ice cream was very smooth and creamy when it was freshly churned. It makes a lot so you may want to consider cutting the recipe in half. - 01 Aug 2016 (Review from Allrecipes USA and Canada)
This paleo treat is delicious! Satisfied my chocolate and coffee cravings at the same time. - 05 Aug 2014 (Review from Allrecipes UK & Ireland)
This gets 5 stars for flavor. The texture is a bit hard after freezing overnight, but if you manage to scoop some and let it rest a few minutes in your bowl, it's wonderful. The flavor is seriously perfect. I made it with a mix of 70% and 85% chocolate, and plan to try it with sugar-free chocolate next time. It's wonderfully rich and chocolatey, with that hint of espresso that takes it up a notch. I used full-fat coconut milk, suspecting it wouldn't taste nearly as good if I used light coconut milk. It needs the fat. - 06 Mar 2017 (Review from Allrecipes USA and Canada)