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Healthy Homemade Chocolate Ice Cream

By Holly Darnell, RD

June 3, 2024

It’s one of the most decadent and classic desserts: chocolate ice cream. The issue for many, however, is that it’s dairy-based and full of sugar, too.

This nondairy, no-churn chocolate ice cream relies on coconut cream, maple sugar and Multi Collagen Protein Chocolate powder (along with a few other key ingredients) to create one of the best tasting varieties. Trust our taste testers!

Because of the collagen protein, benefits include skin, joint and gut support. With the healthy fats from the coconut, you also will get natural energy and won’t feel weighed down.

It may become one of your favorite summer desserts. Let’s get started.

Chocolate Ice Cream Ingredients

Full-fat coconut cream is critical for making this recipe work as a no-churn ice cream. It not only helps make it stir-able when making but also scoop-able when about to eat.

Maple syrup is the go-to natural sweetener and support healthy blood sugar levels, unlike pure sugar. It also marries well with chocolate and coconut flavors.

Speaking of chocolate, three types are relied on for this chocolate ice cream. Unsweetened cocoa powder that’s loaded with antioxidants), cacao nibs that qualify as a superfood (high in antioxidants and minerals) and Multi Collagen Protein Chocolate (10 types of collagen from four sources, in a decadent chocolate flavor).

Otherwise, almond milk (unsweetened), vanilla extract and flaky sea salt complete the flavor profile. Why flaky sea salt? It’s high in natural electrolytes and adds a special taste to this recipe. Can’t find or don’t want to buy? Simply use regular sea salt.

A Healthy Chocolate Ice Cream?

Believe it. The macros in each 288 calorie serving are terrific: 21 grams of carbs, 23 grams of fat and 6 grams of protein. How much sugar? Only 12 grams per serving.

The collagen supports healthy hair, skin, nails, joints and the gut. The MCTs in the coconut cream (or milk) also helps you feel pleasantly full and can provide energy.

With the multiple ingredients, each serving is also unusually high in minerals. We’re talking 92 percent Daily Value* (DV) of manganese, 58 percent DV of copper, 29 percent DV magnesium, 26 percent DV of iron, 22 percent DV of phosphorus and 17 percent DV of zinc.

*Daily Value: Percentages are based on a diet of 2,000 calories a day.

How to Make Chocolate Ice Cream

Okay, get ready to make a churn-free chocolate ice cream that is surprisingly easy to do. First, grab a freezer friendly loaf pan and place in the freezer for 30 minutes.

Next, in a high-speed blender, add in coconut cream (full fat), maple syrup, almond milk, vanilla extract, unsweetened cocoa powder and Chocolate Multi Collagen Protein.

(Instead of coconut cream, you can use full-fat coconut milk. You’d want to place in the fridge, however, overnight before using.)

Blend well, for over a minute at least. Pour the mixture into the frozen loaf pan, then fold in the flaky sea salt and cacao nibs.

Place in the freezer for 45 minutes, then remove and stir with a rubber spatula to self-churn the ice cream (no ice cream maker necessary!). Place back in the freezer and cover with plastic wrap.

Repeat this process two more times, then continue to freeze for an additional four hours. Overnight, however, is best.

Remove from the freezer 15 minutes before serving.

This chocolate ice cream can be kept in the freezer in a stored container for up to two months.

Other Homemade Ice Creams

• Strawberry ice cream

• Vanilla bean ice cream

• Salted caramel ice cream

• Tropical ice cream

• Protein ice cream

Recipe developed by Holly Darnell, RD. Holly is a registered dietitian nutritionist who unlocked self-love at the intersection of exceptional food and practical solutions for healthy living. She’s passionate about helping others make simple, positive lifestyle changes on their individual path to healing.