Paleo Dairy-Free Chocolate Ice Cream Popsicles

What do you do when the temperature gets extreme and nobody feels like eating but you still need to pack nutrition into growing kids? Make Chocolate Ice Cream Popsicles of course! This super easy dairy-free ice cream recipe can also be used in an ice cream maker. It is also refined sugar-free so it is also paleo.

The temperature reached 112 degrees last week which is absolutely unheard of in this area. I live in the coastal mountains! There are usually hot summer days, even above 100, but that was a new level of ridiculousness. We live in an old house without air conditioning. I was able to keep the inside of my house a cool 89 degrees. Human digestion shuts down a bit when it is hot. Everyone here was feeling just a bit heat sick. I needed easy recipes that would pack nutrition in without heating up the kitchen at all. These popsicles plus my Paleo Norwegian Lace Cookie Bites are go to heat-wave recipes and have been for years. Enjoy!

Yield: approximately 16 popsicles

Author: Kimberly Fulmer

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Dairy-Free Chocolate Ice Cream Popsicles

Dairy-Free. Paleo. Refined Sugar Free.

Prep time: 5 MinInactive time: 4 HourTotal time: 4 H & 5 M

Ingredients

• 2 cans full fat coconut milk
• 2/3 cup cocoa powder or raw cacao powder
• 6 Tablespoons honey
• 1 teaspoon vanilla

Instructions

1. Add all ingredients to a blender or Cuisenart.
2. Blend on high for one minute or until well combined.
3. Pour evenly into your popsicle molds saving any extra for another batch. 
4. Place sticks in popsicle mold. Freeze for 4 hours. 
5. Alternate: You can use this in an ice cream maker per manufacturer instructions. 

Nutrition Facts

Calories

119

Fat (grams)

8

Sat. Fat (grams)

5.5

Carbs (grams)

11.5

Fiber (grams)

1.1

Sugar (grams)

8.1

Protein (grams)

1.4

Sodium (milligrams)

24

Cholesterol (grams)

0

Created using The Recipes Generator

For this recipe you will need:

• Popsicle Mold (or ice cream maker)

• blender (or hand-blender or Cuisenart)

• 2 cans full fat coconut milk

• cocoa powder or raw cacao powder (both work equally well)

• honey

• gluten-free vanilla

Add all ingredients to you blender. I used a Vitamix for blending the ingredients but you can use any blender, hand blender, or Cuisenart.

Blend on high for one minute or until well combined.

Pour into your popsicle mold. Save any left over to make extra popsicles.

If you have an ice cream maker you can make it as ice cream per your manufacturers instructions. I have used this recipe for both ice cream pops and ice cream.

You will need to make sure that all your popsicles have a stick and the stick will have to be held in place while it freezes. Each popsicle mold works differently to obtain this goal. For my popsicle mold you put the lid on and then place the sticks through the holes in the lid.

Let it freeze for a minimum of four hours and enjoy your cool treat!