Coffee and Chocolate Chip Ice Cream

There is nothing that speaks wonders in my life more than ice-cream, espresso, and chocolate on a hot summer day in the South… or “winter” day in the South.


Since beginning Paleo, I try to refrain from frozen delicacies like gelato and ice-cream. Key word: “try”.

I’m human and the struggle is real, people.


So, I’ve spent these past few sunny days on a mission to find an ice-cream supplement that would suffice my cravings without letting go of my pursuit of clean eating.

After a few tries, I found one that I’m pretty ecstatic about.

Ladies and Gents, I introduce to you Paleo Coffee & Chocolate Chip Ice Cream!


Coffee Art at it’s finest.

This recipe is Paleo and Vegan Friendly. In other words, it’s free of dairy, eggs, and refined sugar.

One of the best parts of this ice-cream is you can have it ANY time of day. Breakfast, lunch, snack, or dessert. Monday mornings will officially have a whole new meaning.


Serves 6 Scoops

Time: 15 Minutes


~ 2 large ripe, frozen bananas

(break the bananas into pieces and freeze in a Ziploc bag for at least 8 hours)

~ 2 tbsp of Almond Milk

~ 2 tbsp Chameleon Cold Brew Coffee

~ 1 1/2 tbsp of Enjoy Life’s mini chocolate chips (frozen)

~ 3 sliced strawberries for toppings (optional)


~ Insert bananas evenly in the food processor

~ Evenly pour almond milk

~ Blend for 5-10 seconds.

(Check it every couple of seconds. You don’t want over-blend where it becomes liquified)

~ Scrape edges off edges.

~ Add in 1 tbsp of mini chocolate chips

~ Blend for 3-5 seconds

~ Scoop in a bowl and add the strawberries and the extra chocolate chips

~ Put the bowl in the freezer for about 10 minutes

~ Inhale


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