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Paleo Raspberry Ice Cream w/ Chocolate Sauce

Servings: 8
Author: tessa


For the Ice Cream

  • 2 cans full-fat coconut milk or half and half
  • 2 generous cups fresh or frozen raspberries strawberries would be great too!
  • 1/2 cup honey or real maple syrup I replace about half with 1/8 tsp. Nu Naturals Clear Liquid Stevia
  • 1 tablespoon vanilla extract
  • 2 teaspoons balsamic vinegar optional
  • 1 tablespoon gelatin softened in 4 tablespoons hot water or 1/2 teaspoon guar gum this helps keep the ice softer and more easily scoopable (optional)

For the Chocolate Sauce

  • 1 1/2 cups dark chocolate pieces I use Enjoy Life Dark Chocolate Chips
  • 2 tablespoons ghee preferred butter, or coconut oil
  • 2-3 tablespoons any milk I use coconut milk
  • 1/8 teaspoon sea salt


  • In a blender or food processor, place all ice cream ingredients and blend until smooth. If seeds are an issue, you can always strain the mixture through a fine mesh sieve.
  • Taste and adjust sweetness if necessary.
  • Pour into an ice cream maker and follow manufacturers instructions. I use Cuisenart's Ice Cream Maker and have been very happy with it.
  • While the ice cream freezes, prepare your chocolate sauce.
  • Melt the chocolate, butter, and milk in a microwave safe bowl. Start with 1 minute. Check and see if about half of the chocolate has melted with a swirl of a spoon. If not, add time in 30 second increments. Once the chocolate is about 1/2 -2/3 melted, continue stirring until the heat from the rest melts it all and the chocolate is smooth and creamy.
  • Stir in the salt, to taste.
  • Once your ice cream is ready, drizzle the warm chocolate over the tart ice cream and enjoy!