Paleo Dark Chocolate Mocha Ice Cream

Paleo Dark Chocolate Mocha Ice Cream

I've always been a little confused by things that were named both "Chocolate" and "Mocha". Doesn't the "Mocha" imply the "Chocolate"? Then I made this ice cream. If this ice cream were just called "Mocha Ice Cream," you would surprised to dig in and get such an intense chocolate flavor. It's almost as if someone took a mocha, and added it to a cup of hot chocolate, and them threw it in the freezer. Any recipe that tastes double chocolatey is fine by me!

I was going to share a different recipe today, but it's been over two weeks since I shared a chocolate recipe with you all, and I'm going through withdrawal (I mean, that's gotta be a world record, right?). The fact that it's been hitting 90°F here isn't helping. Oi. 

After I made this ice cream, Oliver forbade me from ever making a different flavor of ice cream again. Only chocolate ice cream, all the time, from now on. (A week later I made pistachio ice cream with a chocolate swirl. He's decided that was ok too). And while Mint Chocolate Chip was my favorite flavor of ice cream for the first decade and a half of my life, I have to hand it to him: when chocolate ice cream is this chocolatey, it is pretty impossible to beat. 

That said, I did find a way to beat it. Or to make it better, I should say. I drizzled it with homemade coffee liquor (Kahlua). :) Paleo? Eh... not quite. But so delicious that thinking about is making me want to make this ice cream again! Because Oliver is right-- you really don't need another flavor of ice cream when you have a really good, really chocolatey ice cream. 

I don't know if I'm a fan of calling any food "luscious" but if there was ever a place for that word on a food blog, it would be with this ice cream. 

Paleo Dark Chocolate Mocha Ice Cream

Paleo, Gluten-Free, Grain-Free   |       |    Print Friendly and PDF

A mostly chocolate ice cream with hints of coffee.

Serves: 4-6   |    Total Time:


  • 1 16-ounce can coconut milk
  • 1 1/2 cup almond milk
  • 1/2 cup strong coffee
  • 2 tablespoons honey
  • 1 tablespoon gelatin
  • 1/4 cup cocoa
  • 1/3 cup semi-sweet chocolate chips (if you use bitter sweet chocolate chips, you may want to add an additional tablespoon of honey)


  1. In a sauce pan, stir together the coconut milk, almond milk, coffee, and honey. Whisk in the gelatin briefly, and then set the pot over a medium flame. Bring everything to a simmer, stirring constantly, to dissolve the gelatin it into the milk mixture.
  2. Pour the chocolate chips into the pan, and turn off the heat. Wait 5 minutes for the residual heat to melt the chocolate. Add the cocoa, and then whisk everything together into a smooth, consistent mixture.
  3. Pour the mixture into a bowl and cover. Allow to cool for at least 1 hour in the fridge before pouring into your ice cream maker. (Depending on your gelatin, the mixture may be a bit jello-y when you take it out, but that is fine. Break it up a bit with a spoon and dump it into your ice cream maker.) Pour the mixture into your ice cream maker and follow the instruction that came with your unit.
  4. When ice cream maker is done, you can eat it (it will be like soft serve) or freeze it so it’s a bit firmer: transfer ice cream to an air-tight container and freeze for 1-2 more hours. Store in your freezer in an air-tight container.