Sunday Recipe Post: Coconut Chocolate Ice Cream


This week’s recipe comes from Elizabeth!

Coconut Chocolate Ice Cream (dairy-free, GF, refined-sugar free, egg free)


  • 1 can coconut cream (I like Trader Joe’s brand, but Traditions brand sells it in larger quantities).
  • 1 ripe banana
  • 3 T (or more) cacao powder (I recommend Navitas Naturals)
  • 1 T (Vietnamese) cinnamon (or more)
  • 1 T chili powder (optional, but encouraged)


1. Heat everything up in a pot until all melted together (the bananas mush well).
2. Pour contents from stovetop into a freezer-safe container and pop in the freezer. (Optional: sprinkle dessicated coconut into this mixture for more texture and coconut-y flavor).
3. After an hour stir it up.
4. Then after another couple hours stir it up again. If you want it to have an ice-cream ‘texture’, pop it in the blender for a few seconds before serving, otherwise, just dig in with a spoon and enjoy!

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