Ice Cream - Coffee Chocolate Chip (Paleo, Dairy Free, Low Carb)


*Adding more salt (use a generous pinch instead...about a quarter tsp), and using 2 T of vanilla extract makes the  ice cream not freeze like a rock after being placed in the freezer for a while.


  1. in a saucepan whisk together the coffee, coconut milk, arrowroot powder, egg, honey and salt
  2. heat mixture slowly over medium heat until it starts to bubble and thickens, stirring frequently
  3. let it cool, mix in the vanilla extract and refrigerate overnight
  4. stir the chocolate chips into the chilled mixture and process in your ice cream maker


This ice cream is very easy to make and you can tweak it by adding more or less coffee depending on how rich you like the coffee flavor.

I like to strain my mixture through a sieve just before processing.  Makes for a less grainy texture from the ground coffee and arrowroot, while still getting the super coffee taste!