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AIP Carob Molasses Ice Cream

I had been hesitant to jump on the carob train. I’m a chocolate purist. As of late though, chocolate didn’t even seem that appealing to me. Was I sick? What was wrong? I think it was just my body telling me something. So as I passed the baking isle in Whole Foods I reached for the roasted carob powder instead of the raw cacao powder.

So far, delish! This sweet treat was my first go around with it, and it did not disappoint. The addition of molasses gives it an almost fudgy consistency, topped off with toasted coconut- this was AIP sundae heaven!

Bonus, you don’t have to use an ice cream maker, I don’t!


Yields 2 cups

AIP Carob Molasses Ice Cream

5 minPrep Time

2 hrCook Time

2 hr, 5 Total Time

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Recipe Image


    Ice Cream
  • 1 can full fat coconut milk
  • 1 can ONLY fat of coconut milk, must be chilled first
  • 1/3 cup carob powder
  • 1/2 cup maple sugar or syrup
  • 1 tsp gelatin, I use Great Lakes
  • 1/2 tsp salt
  • 1 tbsp. molasses
  • Garnish:
  • Toasted coconut flakes
  • Olive oil
  • Frozen mint leaves


  • In a freezer safe bowl (I used my kitchen aid mixer & bowl) whisk together cream & milk.
  • When smooth, add in everything else but the molasses.
  • Once everything is well combined, add molasses, just stir once.
  • Set in fridge for an hour.
  • After an hour remove, use paddle attachment to mix well, scraping sides down.
  • Repeat again in 30 min.
  • Then again in 30 min.
  • Then serve!
  • Garnish with olive oil & toasted coconut flakes.
  • Or store in airtight container in freezer.
AIP carob icecream mint

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