3 Ingredient Paleo Chocolate Ice Cream

2 14 oz cans coconut milk (regular, not light)

2/3 cups unsweetened cocoa powder (I love Penzy’s High Fat Cocoa Powder)

6 TBSP honey

(You will also need an automatic ice cream machine)

In a medium size bowl, mix the cocoa power with 1 can of coconut milk until combined (I like to sift my cocoa so there isn’t any lumps). You should get a fudgey consistency. Then add your other can of coconut milk and honey and wisk until combined.

Pour into your ice cream maker (following their instructions for time, etc). Ours takes 25-30 minutes.

Variations:

We have made several flavors now and they are all good.

Plain chocolate (recipe above)

Chocolate with toasted pecans and coconut (pictured above) – just chop your pecans and unsweetened coconut and put them on a baking sheet. Cook at 350 degrees. Watch them closely and the coconut can burn quickly. Should only take 5-7 minutes.

Chocolate Strawberry – Quarter strawberries and add them to the ice cream maker during the last 5 minutes. You could do this with any fruit or nuts.

Mint Chocolate (my favorite so far) – In a medium sauce pan bring coconut milk and a handful of chopped chocolate mint (we grow it in our garden. Not sure if you can buy it at the store) to a simmer. When it begins to simmer, remove from heat, cover and steep for 15 minutes. Refrigerate milk mixture for several hours until it is cool. Follow the rest of the recipe above.