Dark Chocolate, Olive Oil, and Sea Salt Ice Cream
We normally get ice cream at the grocery store (isn't that easy!) but when we want a special treat, we make it! We first wrote this recipe for our 2015 release, Make it Paleo 2. A lot has changed since then - notably, we now have a Ninja Creami. I think this recipe would be awesome in the creami. If you aren't dairy-free or paleo, I'd suggest using whole milk and cane sugar. Decadent!
PREP TIME
45 minutes
COOK TIME
20 minutes
INGREDIENTS
7
Serves: 6
Ingredients
- 26 oz26 oz26 oz Coconut Milk, (2 cans)
- 1/2 cup1/2 cup1/2 cup Maple Sugar
- 1/3 cup1/3 cup1/3 cup Cocoa Powder
- 2 tsp2 tsp2 tsp Pure Vanilla Extract
- 1 Tbsp1 Tbsp1 Tbsp Grass Fed Gelatin
- 1.5 tsp1.5 tsp1.5 tsp Organic Everyday Extra Virgin Olive Oil - Kosterina
- 1 tsp1 tsp1 tsp Kosher Flake Salt - Primal Palate
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a medium saucepan, combine th coconut milk, maple sugar, cocoa powder, and vanilla extract.
- Pour the gelatin into a small bowl, which will help you control the rate at which you incorporate it into the mixture.
- Warm the coconut milk over medium heat, whisking, until the sugar and cocoa powder have dissolved.
- Once the mixture starts to bubble, reduce the heat to low. (It should be steaming, but no longer bubbling)
- Slowly add in the gelatin while whisking vigorously.
- Strain the mixture through a fine strainer into a mixing bowl. Allow to cool to room temperature (about 30 min).
- Churn the chilled ice cream in an ice cream maker according to the machine instructions (if using a Ninja Creami, freeze for 24 hours before processing). Two minutes before the ice cream has finished processing, add the olive oil and sea salt. Enjoy immediately for a soft-serve-like texture, or freeze for additional time to make the ice cream firmer.
- Serve topped with a sprinkle of kosher flake salt
Notes
If you can't find grass-fed gelatin, you can sub 1/4 cup tapioca starch or arrowroot starch. Whisk it into the cold coconut milk mixture before heating it on the stovetop. For basic dark chocolate ice cream, simply omit the olive oil and sea salt.
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My Notes:
About This Recipe
Show nutritional information
Dairy Free Egg Free Gluten Free Grain Free Ice Cream Nightshade Free Nut Free Paleo Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 321 |
| Fat: | 22 g |
| Carbohydrates: | 20 g |
| Protein: | 4 g |
| Cholesterol: | 0 g |
| Sodium: | 193 mg |
| Fiber: | 5 g |
| Sugars: | 12 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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One response to “Dark Chocolate, Olive Oil, and Sea Salt Ice Cream”
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Those ingredients! 🙌🏻 I can’t wait to try this