Ice Cream - Dark Chocolate Coffee (Paleo, Dairy-free, low carb and low sugar)

Prep Time

5 min

Cooking Time

5 min


5 half cup servings


2 T fresh, finely ground organic dark roast coffee bean

3 cups coconut milk (I make my own like this)

1 pastured egg

3 T raw honey

one pinch of salt

1/3 cup sifted cacao powder

2 teaspoons vanilla extract

Optional: 1/4 cup dark chocolate morsels, 2 drops of peppermint oil


  • in a saucepan whisk together the coffee, coconut milk,  egg, honey and salt
  • gradually stir in the cacao powder until fully dissolved
  • heat mixture slowly over medium heat until it starts to bubble, stirring frequently
  • let it cool, mix in the vanilla extract and refrigerate overnight
  • pour mixture into your ice cream maker, and then add the chocolate chips slowly.
  • process until the consistency you like.  Further freezing is recommended.

  • Notes

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