AIP Friendly Carob Coconut Ice Cream
Creamy, chocolatey-tasting ice cream that actually fits an autoimmune protocol sounds too good to be true, but this frozen dessert pulls it off beautifully. Carob powder steps in where cocoa can't go, delivering that deep, roasty sweetness without the nightshade or seed concerns that make conventional chocolate ice cream off-limits. Full-fat coconut milk is the secret to a genuinely luscious texture — it churns up thick and scoopable in a way that never feels like a compromise. A touch of maple syrup, vanilla powder, and Ceylon cinnamon round out the flavor so every bite tastes intentional and indulgent rather than stripped down. The base is gently warmed on the stovetop, strained for silkiness, and chilled overnight before it ever hits the ice cream maker, which means the final scoop is incredibly smooth. Serves 4, and honestly, you'll wish you'd doubled it.
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Learn more →Ingredients
4 servings
- 2 cans (13.5 oz each) full-fat coconut milk
- 3 tbsp carob powder
- ¼ cup maple syrup
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~1 tablespoon per serving here likely stays within that limited allowance. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
- 1 tsp vanilla powder
- ¼ tsp ceylon cinnamon
- ⅛ tsp fine sea salt
Instructions
- 1
Whisk together the coconut milk, carob powder, maple syrup, vanilla powder, Ceylon cinnamon, and sea salt in a medium saucepan over medium heat until the carob powder is fully dissolved and the mixture is smooth and steaming, about 5–7 minutes. Do not let it boil.
- 2
Pour the mixture through a fine-mesh strainer into a bowl to remove any undissolved carob clumps, then press a piece of plastic wrap directly onto the surface of the liquid. Refrigerate until completely cold, at least 4 hours or overnight.
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