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Paleo Java Chip Ice Cream served in a coffee cup

Java Chip Ice Cream

Wonderfully rich coffee flavored ice cream with little chunks of chocolate. Paleo, refined sugar free, and dairy free.
5 from 2 votes
Slice of Paleo
Prep Time 10 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 4
Calories 293 kcal

Equipment

  • 1 ice cream maker
  • 1 blender

Ingredients
  

  • 1 can full fat coconut milk see notes below
  • 1 tsp gelatin
  • 2 1/2 tsp instant coffee preferably decaffeinated, see notes below
  • 1/3 cup pure maple syrup
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1/4 cup refined sugar free chocolate chips

Instructions
 

  • Pour or scoop about half of the can of coconut milk into a small pot. Whisk the coconut milk to reduce lumps. Evenly sprinkle a thin layer of gelatin over the coconut milk and let sit for 10 minutes.
  • In the meantime, put the rest of the ingredients with the exception of the chocolate chips in a blender.
  • After 10 minutes, place the pot of coconut milk & gelatin on the stove and turn heat to medium. When the coconut milk is warm, slowly whisk the gelatin until it is dissolved.
  • Remove the pot from the stove and add to the rest of the ingredients in the blender. Blend on medium high for about a minute until the mixture is very smooth.
  • Pour mixture into a bowl and place in the refrigerator. Refrigerate for approximately one hour.
  • Add chocolate chips to the mixture. Finish the ice cream in an ice cream maker by churning for at least 20 minutes or until ice cream is thick and frozen. Store in an airtight container in the freezer for up to 2 weeks.
    If you do not have an ice cream maker, see notes below.

Notes

If you don't have an ice cream maker, you can still make this recipe. Place the ice cream mixture in a deep metal bowl and place in the freezer. Every 30 minutes, take out the bowl and blend the ice cream using an electric hand mixer. Do this until ice cream is thick and frozen.
The quality of the instant coffee makes a big impact on this recipe, therefore use a higher quality instant coffee. Some brands taste bitter, thus requiring more sugar. Mount Hagen decaffeinated instant coffee was used to create this recipe.
The quality of coconut milk can also have an impact on flavor, as some can have a bitter aftertaste. Organic canned coconut milk tends to have a purer flavor. My top three favorite brands are 365 Whole Foods Market, Wild Harvest, and Trader Joe's. If using Trader Joe's, the result may be icier since this coconut milk does not contain guar gum.
If you just want coffee ice cream, simply omit the chocolate chips.

Nutrition

Calories: 293kcalCarbohydrates: 27gProtein: 4gFat: 25gSaturated Fat: 21gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 1mgSodium: 164mgPotassium: 358mgFiber: 1gSugar: 20gVitamin A: 6IUVitamin C: 1mgCalcium: 55mgIron: 4mg
Keyword java chip ice cream, paleo dessert, paleo ice cream
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