Raw Milk Chocolate Coconut Ice Cream
If you’re a fan of traditional homemade ice cream, you’ll love this raw milk chocolate coconut ice cream. Made with simple ingredients, this raw milk ice cream is both nutritious and delicious.
Ice cream was one of my favorite foods growing up. That was until I realized that as much as I liked ice cream, modern day commercial ice cream is unhealthy, and for many, not a well tolerated food.
All that changed of course when I discovered all the benefits of raw dairy. Now, I make ice cream flavors like lavender honey ice cream and raw pumpkin ice cream at home using nutritious, all natural, easy to pronounce ingredients that are better than store bought. No high fructose corn syrup, hidden propylene glycol or artificial flavors and stabilizers here.
If you don’t have access to raw milk/cream, I recommend sourcing grass-fed, pasture raised organic A2 milk or cream for the most nutritional and health benefits.
About Raw Milk Chocolate Coconut Ice Cream
This chocolate coconut ice cream recipe is made using high quality ingredients that won’t wreck your gut or your health. As a result, you can curb chocolate cravings, satisfy sweet tooth and get maximum nutrition from every bite.
Why You’ll Like This Recipe
- Uses wholesome ingredients
- Includes directions for use with or without an ice cream machine
- Written for maximum nutritional value
Ingredients in Raw Milk Chocolate Coconut Ice Cream
This recipe is based on ancient nutrition and written to give you the most nourishment from each ingredient. Of course it tastes great too! So here’s what you’ll need:
cream (preferably raw from grass fed pasture raised cows) – Using raw dairy will give you the most nutritional benefits without compromising flavor. This makes for a really creamy ice cream. Raw dairy is full of vitamins, minerals and natural enzymes, that is easily absorbed in their unaltered state. Read more about the benefits of using raw dairy here.
full fat coconut milk – Use organic full fat coconut milk for best results. For honest food with honest ingredients, look for coconut milk without guar gum or other stabilizers.
egg yolks – Get the highest quality eggs that you have access to. I recommend using eggs from pastured hens raised on a corn free, soy free diet that get to forage. That being said, raw egg yolks are used in this recipe. You can temper the yolks if you’d like.
cocoa powder or cacao powder – this recipe calls for cacao powder which is natural chocolate (without sugar), in it’s most natural state.
pure maple syrup – Adds a touch of natural sweetness. Add according to your taste (up to 1/2 cup). But, 1/3 cup works well for me.
salt – enhances flavors of other ingredients
vanilla extract – for more enhanced flavor
shredded coconut – top with shredded unsweetened coconut as a topping -optional but encouraged
Tools You Need
- ice cream machine or loaf pan (if you don’t have an ice cream maker) – Here is the ice cream maker I use
- egg yolk separator – to get those egg yolks
- ice cream scoop
- electric mixer or high speed blender
Consider These Toppings or Mix-Ins for Your Raw Milk Chocolate Coconut Milk Ice Cream
- semi-sweet chocolate chips
- maple marshmallows
- sprouted nuts
Other Nourishing Ice Cream Recipes
Raw Milk Chocolate Coconut Ice Cream
Ingredients
- 1 1/3 cup heavy cream (raw cream preferred)
- 13.5 oz coconut milk (use full fat coconut milk)
- 3 egg yolks
- 1 cup cacao powder
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1/4 tsp salt
Topping
- shredded coconut (unsweetened)
Instructions
Instructions For Loaf Pan (if not using ice cream machine)
- Line a loaf pan lined with parchment paper for easy removal.
- In a large mixing bowl, combine heavy cream and 1/2 cup coconut milk.1 1/3 cup heavy cream , 13.5 oz coconut milk
- Whip the mixture with an electric mixer (or in a blender) until stiff peaks develop. (You're looking for a consistency close to that of whipped cream).
- In a separate bowl. mix remaining coconut milk, egg yolks, vanilla, salt, maple syrup and cacao powder until smooth.3 egg yolks , 1 cup cacao powder , 1/3 cup maple syrup , 1/4 tsp salt , 1 tsp vanilla extract
- Gently add the cacao/yolk egg mixture into the whipped cream until it is just combined. Try to avoid overmixing.
- Pour the ice cream mixture into the prepared loaf pan and smooth the top with a spatula.
- Top with shredded coconut.
- Cover the loaf pan with plastic wrap and freeze for at least 6 hours or until the ice cream is fully set.
- Scoop and serve.
Directions for Ice Cream Machine
- Blend all the ingredients in a high speed blender or use an electric mixer to blend until you get peaks.1 1/3 cup heavy cream , 13.5 oz coconut milk , 3 egg yolks , 1 cup cacao powder , 1/3 cup maple syrup , 1 tsp vanilla extract , 1/4 tsp salt
- Follow instructions on ice cream machine
- Pour into appropriate containers and let freeze.
- Once frozen, process the mixture and top with coconut flakes as desired.
