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When you're craving a sweet, cold treat, look no further than these Paleo and AIP Ice Creams! They're dairy-free, delicious, and super easy to make.

A side view of three single-portion sized mason jars, filled with scoops of AIP Ice Cream. Each jar contains a single flavor; on the right is a jar of Chocolate Chip Ice Cream, in the middle a jar of Cherry Chocolate Ice Cream and at the left a jar of Pina Colada Ice Cream.

Who wants some ice cream?

Even if you're on a dairy-free, Paleo, or AIP diet, you can STILL have your ice cream and eat it too 🙂

These may not be the same cream and sugar-laden versions you're used to, but they're still cold, sweet, and delicious, and that's what really matters, right?

The flavors I share here are a Pina Colada, Cherry Chocolate, and “Chocolate” Chip with homemade carob chips (though if you're not on AIP you can use chocolate chips). I even show you how to make the carob chips (again, really easy to do).

Watch the video

If you want to watch the full demonstration of how to make these cool treats, watch the YouTube video: 3 Easy and Delicious Ice Creams (Paleo and AIP)

Otherwise, just continue on below for the recipe and instructions!

Ingredients in these super easy Ice Creams (and substitutions)

Pina Colada Ice Cream

  • Frozen Bananas – You want to break the bananas up into smaller pieces before you freeze them, that way they are easier to blend when you take them out of the freezer later.
  • Frozen Pineapple Chunks – You can buy these pre-frozen or you can make them yourself; just remember to use fresh pineapple if you decide to freeze some yourself. Once you take your pineapple out of the freezer to use in your ice cream, try to break them a bit more apart as it can prove difficult to blend large chunks.
  • Coconut Milk – Again, you can use store bought, AIP compliant coconut milk, or you can make it yourself. I have a recipe for the homemade version right here. If you are intolerant of coconut, you can use tigernut milk (AIP) or any other diary-free, Paleo compliant milk that works for you.

Cherry Chocolate Ice Cream

  • Avocado – Make sure to you inspect your avocados thoroughly when you buy them. They need to be soft enough to easily blend up. Also, if you're unsure if an avocado is good, try removing the little stub at the end and look at the color of the fruit inside, if it looks green and fresh that is a good indicator of how the rest of the avocado might look inside.
  • Frozen Pitted Cherries – You can either buy these frozen or pit and freeze a bunch of cherries yourself. Again, like with the pineapple from earlier, you might want to make sure the cherries are broken a bit apart for an easier blend.
  • Carob Powder – If you have been able to reintroduce cacao powder successfully or are not on AIP, you might also use that instead of carob in this recipe.
  • Maple Syrup – This is one of the staples on AIP but if you don't have it on hand, you can also try adding honey to the mix instead.
A slightly overhead view of the ingredients for AIP Cherry Chocolate Ice Cream; a breakfast sized white ceramic bowl with frozen cherries to the right, a smaller white ceramic bowl with carob powder to the left, an avocado cut in half, with the seed still inside one of the halves, placed at the top of the picture, and a small glass bowl of maple syrup placed in the front.

“Chocolate” Chip Ice Cream

  • Frozen Bananas – You want to break the bananas up into smaller pieces before you freeze them, that way they are easier to blend when you take them out of the freezer later.
  • Coconut Milk – Again, you can use store bought, AIP compliant coconut milk, or you can make it yourself. I have a recipe for the homemade version right here. If you are intolerant of coconut, you can use tigernut milk (AIP) or any other diary-free, Paleo compliant milk that works for you.
  • Carob “Chocolate” Chips – As with the cacao in the former ingredients list, you can use real chocolate chips if you have successfully re-introduced chocolate or aren't on AIP, otherwise, a recipe for homemade carob chips will be found further down.
A overhead view of the ingredients for AIP Chocolate Chip Ice Cream; a breakfast sized, white, ceramic bowled with frozen bananas placed at the bottom of the picture, a smaller bowl with carob chips placed a little higher up on the picture and slightly to the right, and a small bowl of milk placed at the top of the picture, slightly to the left.

Homemade Carob Chips

  • Coconut Oil – On AIP we always prefer to buy most ingredients organic, but as long as the coconut oil you buy is virgin oil, meaning less processed, then it isn't actually all that important if it is organic as coconut has been proven to contain next to no trace of pesticides when non-organic. Expeller-pressed coconut oil won't have a coconutty taste though, so if you're worried about that flavor, use this type.
  • Carob Powder – If you have been able to reintroduce cacao powder successfully or are not on AIP, you might also use that instead of carob in this recipe.
  • Maple Syrup – This is one of the staples on AIP but if you don't have it on hand, you can also try adding honey to the mix instead.
A side view of a single portion sized mason jar containing scoops of AIP Chocolate Chip Ice Cream.

How to make these delicious summer treats

Put all of the ingredients into a food processor or blender.

An overhead view of a blender jug with the AIP Ice Cream base ingredients, banana and milk, poured into it.

Blend for several minutes, stopping every so often to break up chunks and scrape down the sides. It will take at least 3-5 minutes to get creamy (1-2 minutes if you're making the Cherry Chocolate Ice Cream).

If you're making the “Chocolate” Chip Ice Cream, sprinkle the carob chips (or chocolate chips if using those instead) over the surface of the ice cream, once the base is smooth.

An overhead view of a blender jug with the ingredients for AIP Chocolate Chip Ice Cream poured into it.

Then pulse several times to break the chips up and incorporate them into the mixture.

Once mixed, either serve (it will be a soft-serve texture) or put into a freezer-safe container and freeze for at least 3 hours.

An overhead view of three square shaped glass containers, filled with three different AIP Ice Cream flavors; on the left is a container of Pina Colada Ice Cream, in the middle is a container with Chocolate Chip Ice Cream and on the left a container of Cherry Chocolate Ice Cream.

If you choose the latter, let sit out at room temperature for a few minutes before scooping and serving.

An overhead view of three different homemade AIP Ice Creams. At the front of the picture there are three single portion sized mason jars, filled with scoops of Ice Cream, and behind each, at the top of the picture, is the glass containers of the corresponding ice cream; at the right is the Chocolate Chip flavor, in the middle the Cherry Chocolate flavor and at the left the Pina Colada flavor.

Make the Carob Chips ahead of time

If you've not yet re-introduced chocolate and want to make the Homemade Carob Chips, you must make those ahead of time. You do this by mixing coconut oil, carob powder, and maple syrup in a small bowl. Scoop the mixture onto a parchment-lined plate and spread it out with the back of a spoon until it’s about ¼ inch thick. Put into the freezer for at least an hour. Once frozen, cut into chunks with a knife.

An overhead view of a wooden chopping board overflowing with roughly chopped, homemade, carob chips

Is it possible to make the Ice Cream ahead of time?

Yes, you can make these ice creams and store them in the freezer for up to 3 months.

A side view of a single-portion sized mason jar containing scoops of AIP Pina Colada Ice Cream.

Can you make these coconut-free?

You can use tigernut milk instead of the coconut milk to make these ice creams coconut-free (or any dairy-free milk you tolerate if not on AIP). However, the carob chips need coconut oil to harden, so I, unfortunately, don’t know of a replacement at this time.

A side view of a single portion sized mason jar containing three scoops of dark brown AIP Cherry Chocolate Ice Cream.

Want other summer Paleo and AIP recipes? Try one of these!

Paleo Fruit Tart with Banana Cream – A beautiful make-ahead Paleo and gluten-free dessert that is perfect for the summer holidays. It is also AIP Reintroduction Stage 2-friendly (eggs and almonds).

2 Minute Dairy-free Blueberry Ice Cream – Dairy-free, egg-free, gluten-free, AIP, and Paleo, this kid-friendly snack or dessert can be made in literally 2 minutes. Uses only 5 real food ingredients.

Portable Popsicles (Paleo, AIP) – See 7 recipes for portable popsicles using zipzicle sleeves. Great for bringing to your kid's daycare, school, and parties so they don't miss out. Paleo and AIP and free from yucky ingredients.

More Helpful Paleo and AIP Resources in the Freebie Library

If you find this recipe helpful, you may really enjoy the resources in my Paleo & AIP Freebie Library! There's:

  • a “dump-and-go” freezer meal plan
  • a list of AIP-compliant breakfast toppings
  • a step-by-step Breakfast meal prep session
  • a guide to three 30 min AIP meals
  • printable cheatsheets (Food Lists, Spice lists, Egg substitutes, etc)
  • a Relaxation guided meditation
  • a 5-day Paleo meal plan
  • and so much more.

Get the password here!

3 Easy and Delicious Dairy-free Ice Creams Recipe

If you make these delicious, cold treats, I'd love to hear how they turned out! Either comment below or share a pic on Instagram and tag me @thrivingonpaleo!

A side view of three single-portion sized mason jars, filled with scoops of AIP Ice Cream. Each jar contains a single flavor; on the right is a jar of Chocolate Chip Ice Cream, in the middle a jar of Cherry Chocolate Ice Cream and at the left a jar of Pina Colada Ice Cream. The picture is square sized and the two outer jars are cut in half.

3 Easy and Delicious Dairy-free Ice Creams (Paleo and AIP)

Servings: 3 Servings
When you're craving a sweet, cold treat, look no further thanthese Paleo and AIP Ice Creams! They're dairy-free, delicious, and super easy to make. Theflavors I share are a Pina Colada, Cherry Chocolate, and "Chocolate" Chip with homemadecarob chips (though if you're not on AIP you can use chocolate chips). I even show you howto make the carob chips (again, really easy to do).
Prep Time 15 mins
Total Time 15 mins

Ingredients
  

For the Pino Colada Ice Cream

  • 2 Frozen Bananas (broken into pieces)
  • 2 cups Frozen Pineapple Chunks
  • 1/2 cup Coconut Milk ((or Tigernut Milk if you'd rather, or another dairy-free milk of choice if not on AIP))

For the Cherry Chocolate Ice Cream

  • 1 Avocado (ripe)
  • 2 cups Frozen Cherries (pitted)
  • 2 tbsp Carob Powder ((or Cacao/Cocoa Powder if not on AIP))
  • 2 tbsp Maple Syrup ( (or honey))

For the "Chocolate" Chip Ice Cream

  • 3 Frozen Bananas (broken into pieces)
  • 1/2 cup Coconut Milk ( (or Tigernut Milk if you'd rather, or another dairy-free milk of choice if not on AIP))
  • 1 recipe Carob Chips ((or 1/2 cup Chocolate Chips if not on AIP))

For the Homemade Carob Chips

  • 1/4 cup Coconut Oil (melted)
  • 1/4 cup Carob Powder
  • 1 tbsp Maple Syrup ( (or honey))

Instructions
 

For the Pina Colada and Chocolate Chip Ice Creams:

  • Freeze the bananas at least 4 hours before by breaking them into small chunks and placingon a baking sheet, baking dish, or plate and putting into the freezer.

For the Pina Colada Ice Cream:

  • Put all of the ingredients into a food processor or blender and blend for several minutes, stopping every so often to break up chunks and scrape down the sides. It will take at least 3-5minutes to get creamy.
  • Once creamy, either serve (it will be a soft-serve texture) or put into a freezer-safe container andfreeze for at least 3 hours.
  • If choosing the latter, let the ice cream sit out at room temperature for a few minutes before scoopingand serving.

For the Cherry Chocolate Ice Cream:

  • Put all of the ingredients into a food processor or blender and blend for 1-2 minutes untilcreamy, stopping every so often to scrape down the sides.
  • Once creamy, either serve (it will bea soft-serve texture) or put into a freezer-safe container and freeze for at least 3 hours.
  • If choosing the latter, let the ice cream sit out at room temperature for a few minutes before scoopingand serving.

For the Chocolate Chip Ice Cream:

  • First make the Homemade Carob chips if using by mixing the coconut oil, carob powder, and maple syrup in a small bowl.
  • Scoop the mixture onto a parchment-lined plate and spread it outwith the back of a spoon until it’s about ¼ inch thick.
  • Put into the freezer for at least an hour.
  • Once frozen, cut into chunks with a knife.
  • Then put the frozen bananas and coconut milk into the food processor or blender and blend forseveral minutes, stopping every so often to break up chunks and scrape down the sides. It will take at least 3-5 minutes to get creamy.
  • Once creamy, sprinkle the carob chips (or chocolate chips if using those instead) over thesurface of the ice cream, then pulse several times to break the chips up and incorporate theminto the mixture.
  • Then either serve (it will be a soft-serve texture) or put into a freezer-safecontainer and freeze for at least 3 hours.
  • If choosing the latter, let the ice cream sit out at room temperature for a few minutes before scoopingand serving.

Notes

Make ahead: You can make these ice creams and store them in the freezer for up to 3 months.
To Make Coconut-free: You can use tigernut milk instead of the coconut milk to make these ice creams coconut-free. However, the carob chips need coconut oil to harden, so I, unfortunately, don’t know of a replacement at this time.
Course: Dessert
Cuisine: AIP, Dairy-free, gluten free, holiday, Paleo, Vegan
Diet Gluten Free, Vegan, Vegetarian
Keyword: 30 minutes or less, AIP, aip dessert, AIP Diet, chocolate, coconut free, cold, dairy free, dessert
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingonpaleo !

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