No Churn Paleo & Keto Chocolate Ice Cream

Ingredients

• 1 can (400 ml; 13.5 oz)full-fat coconut milk
• 135–150 gxylitol or allulose, to taste
• 50–75 gcocoa powder
• 1.25 mlkosher salt
• 1.25 ml xanthan gum or 3.75 ml arrowroot flourxanthan gum or arrowroot flour
• 480 gdouble cream or coconut cream
• 5 mlvanilla extract
• 30 ml, optionalvodka or another spirit

Instructions

1. 1

   Review the video

   See the recipe video for tips and tricks.

2. 2

   Blend the base

   Put the coconut milk, sweetener, cocoa powder and salt in a saucepan over a medium heat. Blend with an immersion blender or whisk until the coconut milk solids have dissolved and the mixture is smooth.

3. 3

   Thicken and cool

   Sprinkle in the xanthan gum gradually, blending until fully combined. Check for lumps; use an immersion blender or a standard blender to smooth them out if needed. Remove the pan from the heat and let the mixture cool completely.

4. 4

   Whip the cream

   Whip the double cream in a large chilled bowl until soft peaks form. Mix in the vanilla extract and cooled chocolate mixture. For a darker chocolate flavour, add more cocoa to taste.

5. 5

   Adjust the mixture

   If using it, stir in the vodka or chosen spirit. The mixture should be thick but still pourable. If it is too thick, perhaps because the cream was over-whipped or you used more cocoa, gradually mix in more coconut milk.

6. 6

   Freeze the ice cream

   Transfer the mixture to a sealable container and freeze until solid, for 4–6 hours or overnight.

7. 7

   Soften before scooping

   If the ice cream has been frozen overnight, take it out 10–20 minutes before serving, depending on the room temperature, then scoop.

What is no-churn chocolate ice cream?

No-churn ice cream is made without an ice cream machine: here, whipped cream gives the mixture body while a cooked coconut milk and cocoa base brings the chocolate flavour. This version suits gluten-free cooking and offers a choice of sweeteners and cream alternatives.

Coconut milk and cream are common ingredients in dairy-free and lower-carbohydrate adaptations, while the no-churn approach keeps the equipment simple. The key is to cool the chocolate base before folding it into the whipped cream.

Nutrition and macros by portion

The nutrition label shows one serving as written: 245 calories, 2g protein, 4g carbs, 25g fat.

Most of the listed fat comes from the double cream and coconut milk, while cocoa and the chosen sweetener contribute to the carbohydrate content. The cream provides a little protein, but this is primarily a rich dessert rather than a protein source. Serve a scoop with fresh fruit or after a meal that includes a protein-rich main dish.

Choose the chocolate intensity

Cocoa powder: use 50 g for a milder, milk-chocolate-style flavour or 75 g for a more intense dark chocolate taste. You can also add extra cocoa to the finished mixture to taste.

Sweetener: the recipe gives a range of 135–150 g and allows for personal preference. Xylitol or allulose can be used; check the mixture's sweetness before freezing.

Get a smooth base

Dissolve first: blend or whisk the coconut milk, sweetener, cocoa and salt over a medium heat until the coconut milk solids have dissolved. This gives the cocoa and sweetener a chance to combine evenly.

Add the thickener gradually: sprinkling in the xanthan gum a little at a time helps it blend in without clumps. If lumps remain, use an immersion blender or a standard blender to smooth the base.

Whip to soft peaks

Chilled bowl: a large chilled bowl is specified for whipping the cream. Stop when soft peaks form rather than whipping it firm.

Gentle mixing: add the vanilla and completely cooled chocolate base to the whipped cream. The finished mixture should be thick yet pourable, not stiff.

Freeze and serve

Allow 4–6 hours or overnight for the ice cream to freeze in a sealed container. The recipe does not require churning during this time.

Soften briefly: ice cream frozen overnight may need 10–20 minutes at room temperature before scooping. The exact time depends on the room temperature.

What to serve alongside it

Serve a scoop on its own or alongside fresh berries for a fruity contrast. A little extra cocoa can reinforce the chocolate flavour.

For a dessert plate, pair it with a small portion of a crisp biscuit or another dessert of your choice. Keep add-ons separate if you want to track this recipe's nutrition on its own.

Recipe notes & tips

• Chill the bowl before whipping the cream, as directed in the method.
• Choose 50 g cocoa for a milder flavour or 75 g for a darker one.
• Add the xanthan gum gradually and check the base for lumps.
• Let the chocolate mixture cool completely before combining it with the whipped cream.
• Keep the mixture pourable; thin it gradually with more coconut milk if it becomes too thick.
• Allow overnight-frozen ice cream 10–20 minutes out of the freezer before scooping.

Variations

• Darker chocolate: use 75 g cocoa powder or add more to taste.
• Coconut cream: replace the double cream with coconut cream as suggested in the ingredients.
• Paleo thickener: use 3.75 ml arrowroot flour instead of xanthan gum.
• Alternative sweetener: use allulose in place of xylitol and adjust to taste.
• Spirit addition: stir in vodka or another spirit if using the optional ingredient.

Common mistakes to avoid

• Lumpy base: sprinkle in the xanthan gum gradually and blend thoroughly; use a blender to remove any remaining lumps.
• Warm base: let the chocolate mixture cool completely before adding it to the whipped cream.
• Over-whipped cream: whip only to soft peaks so the mixture stays thick but pourable.
• Mixture too thick: add coconut milk a little at a time until it is pourable.
• Hard to scoop: leave overnight-frozen ice cream out for 10–20 minutes before serving.

How to store

Keep the ice cream in a sealed container in the freezer. If it has frozen overnight, allow it to sit out for 10–20 minutes before scooping; the recipe does not specify a storage duration.

Frequently asked questions