Place an 8 x 8-inch loaf pan in the freezer to chill.

In a high-speed blender or food processor, add your chilled coconut milk.

Blend for 30 seconds before adding all your other ingredients.

Blend until thick and creamy, but do not over-blend.

Pour the ice cream mixture into the frozen loaf pan and spread evenly.

To ensure the mixture doesn't become icy, mix it every 30 minutes, for the first 1-2 hours.

Once ready to enjoy, allow to thaw at room temperature for 15 minutes.

Using a slightly wet ice cream scoop, scoop desired amount into a bowl and enjoy! Recipe Notes No Churn Paleo Vegan Chocolate Ice Cream (Keto, Low Carb, 4 Ingredient) should be consumed within 2-3 days.

If ice cream is too frozen, thaw until creamier.

If it is still stiff, re-blend for 30 seconds.

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