Chocolate Chimp Coconut Ice Cream
|April 17, 2012||Posted by eryn under Cooking, Paleo|
This is my Paleo version of Ben & Jerry’s “Chunky Monkey” flavor. It doesn’t have any dairy or added sugar, but it is still fantastic. We used Lindt Excellence Supreme Dark Chocolate 90% Cocoa to make ours. I melted extra dark chocolate in the microwave and drizzled it on top for a topping, along with some banana slices and chopped walnuts. Delicious!
Other than that, I give you my usual ice cream caveats:
I recommend using canned coconut milk for this recipe, using only the creamy part of the coconut milk (reserve the watery part for use in other recipes). Unfortunately, I have not been able to get the same level of creaminess when I make coconut milk myself. If you’re concerned about BPA lining in the cans, Native Forest Organic Classic Coconut Milk comes in BPA-free cans.
If you’re a little skittish about using raw eggs in ice cream, opt for eggs from pastured chickens, which are less likely to harbor salmonella, or use pasteurized eggs. Also, since bacteria can reside on the outside of an eggshell, I recommend washing the egg thoroughly before cracking it. Alternatively, you can skip the eggs altogether, although this will make the recipe less creamy.
The sweetness in this recipe comes simply from the bananas, chocolate and coconut milk, but if you find it’s not sweet enough for you, simply add a little honey.
I also recommend eating this ice cream right away, as it may become icy after storing in our freezer. If your household is anything like ours, this should not be a problem!
If you don’t have an ice cream maker, simply pour the ingredients into a pint-sized plastic bag and seal it. Fill a gallon-sized plastic bag about halfway full with ice and 6 tablespoons of rock salt (you can also use regular salt if you can’t find rock salt). Put the small bag inside the large bag and shake them for about 5 minutes. If you try this, let me know how it turns out.
- 2 bananas
- 1 cup coconut milk
- 2 eggs
- 1 tsp. vanilla
- ½ cup chopped walnuts
- 1.75 oz. dark chocolate (72% cacao or higher)
- extra bananas, walnuts or dark chocolate for toppings (optional)
- Fill a blender with bananas, coconut milk, eggs and vanilla and blend until smooth, about 30 seconds.
- Pour the mixture into the container of an ice cream maker and freeze according to the manufacturer’s directions.
- After the ice cream stiffens (about 2 minutes before it is done), add the walnuts and chocolate.
This recipe is linked to Beauty and Bedlam, Gluten-Free Wednesdays and Allergy-Free Wednesdays.
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I’ll take a double-scoop please! Thanks so much for sharing at Allergy-Free Wednesday! I hope you’ll come back and share more next week.
Wow! That looks amazing! I don’t eat eggs, but I bet I could make this happen with flax or something else ‘eggy.’ Must try!
It was delicious! I think it would be doable without eggs. Let me know how it turns out if you try it.
Have you tried coconut cream concentrate for ice cream? My husband can’t eat eggs. So, yes, our coconut milk ice cream made at home comes out like soft serve, which is fine. But it just occurred to me that perhaps I should try coconut cream concentrate….
No, I’ve never tried that. Let me know how it turns out if you try it!
Thanks for linking up to Allergy-Free Wednesdays. Hope to see you again tomorrow.
You’re welcome! I’ll be there!
I bought an ice cream maker 7 years ago and this is the first time I used it! I may need to half the recipe as those were 2 huge and very filling servings. Thanks for the recipe. Trying the berry ice cream next time.
Great! I’m glad you finally put your ice cream maker to use. Let me know what you think of the berry ice cream!