Enjoy this gift from me for the holidays! This 2 in 1 recipe of Chocolate pudding or chocolate ice cream is absolutely delicious and will satisfy all your holiday sweet cravings! With just 1 recipe, you can make two different desserts – a chocolate pudding and a chocolate ice cream!
This allergen free recipe is dairy free, egg free, nut free, soy free, gluten free and refined sugar free but is filled with yummy deliciousness! Plus it is so easy to make! You don’t need an ice cream machine either!
What ingredients do you need for this recipe?
- Coconut Milk: I like to use organic canned coconut milk for this recipe. Native Forest brand is my favorite. Native Forest Simple is without any additives while Native Forest Classic has some guargum. If you have reintroduced nuts after AIp elimination, you can also use any nut milk that works for you instead of coconut milk.
- Raw Cacao powder: I like to use raw organic cacao and that gives the best flavor. My favorite brand is Better Foods.
- For AIP version, use carob powder. I like this brand of carob.
- Maple Syrup: Pure maple syrup is one of the sweeteners in this recipe. I like to use an organic brand like this one.
- Coconut Sugar: Coconut sugar additionally adds to the caramel flavor in this recipe along with maple syrup. So I highly recommend adding it. However if you do not have coconut sugar, you can just add some more additional maple syrup isntead.
- Vanilla extract: Vanilla enhances the flavor of chocolate and hence I like to add it to all my chocolate desserts. Use a pure organic vanilla extract like this brand.
- Sea salt: Adding a tiny bit of salt enhances the sweetness in desserts. I like to use sea salt or Himalayan pink salt.
- Arrowroot starch: Arrowroot starch is my thickener of choice as corn starch can also cause a leaky gut and most people who are sensitive to gluten are also sensitive to corn. I like this brand of arrowroot flour.
- Coconut Oil: Coconut oil gives a shine and lustre to the pudding. It also helps to balance the sugar and prevents your blood sugar from spiking up too fast! Use any organic brand of coconut oil.
Here’s my video tutorial for making this recipe:
2 in 1 recipe of Chocolate Pudding and Chocolate Ice Cream (Paleo, AIP, Vegan)
Author: Indira Shyju
Prep time:
Cook time:
Total time:
Serves: 4
This 2 -in 1 recipe of chocolate pudding and chocolate ice cream is all you need for your dessert cravings!
RecipeIngredients
- 2 cups canned coconut milk (shake can before use)
- ¼ cup raw cacao (use carob for AIP)
- ¼ cup maple syrup
- 2 tbsps coconut sugar (add 4 tbsps if you like it very sweet!)
- ¼ tsp sea salt
- ½ tsp vanilla extract
- ¼ cup water plus 3 tbsps arrowroot starch
- 1 tbsp coconut oil
RecipeInstructions
- In a small mixing bowl, mix the water and the arrowroot starch and keep aside.
- In a stainless steel pot, add the coconut milk, cacao (or carob), maple syrup, sugar, salt and vanilla extract. Whisk using a whisk and place on the stove on medium heat. Keep whisking for about 2 minutes until most of the cacao (or the carob) is dissolved. Next add the arrowroot slurry slowly whisking continuously. Within a minute, your mixture will turn thick and smooth. Turn heat off and add the coconut oil and again whisk for about 1 more minute until you get a shiny, creamy pudding consistency.
- Transfer the pudding mixture into 4 ramekin bowls (4 oz ramekins).
For making Chocolate Pudding:
- Place the bowls in the refrigerator for at least two hours. Enjoy the pudding!
For making Chocolate ice cream:
- Place the bowls in the freezer for at least 8 hours. Before sering, take the bowls out and place at room temperature for 10 minutes to thaw.
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