Puppy Chow Ice Cream

This recipe has a few steps with waiting and cooling periods, but it is SO worth it. First, toast your coconut flakes, then mix up your melted chocolate/nut butter mixture, place the flakes and mixture in a plastic bag and shake it up! Then coat the flakes with maple or powdered coconut sugar. After it has cooled, mix in with a vanilla ice cream base, and you've got one of the best desserts of all time.
Cook Time 5 minutes


  • Paleo Puppy Chow:
  • 2 cups toasted coconut flakes instructions to follow
  • 1.75 oz dark chocolate or approximately 1/8 cup Enjoy Life Chocolate Chips
  • 1/8 cup almond or other nut butter
  • 1 tbsp butter
  • 1/4 tsp vanilla extract
  • 1/2 cup maple or powdered coconut sugar
  • Vanilla Ice Cream:
  • 1 13.5 oz can full fat coconut milk
  • 1 1/2 cups almond or cashew milk
  • 1/2 cup pitted Medjool dates
  • 1 tbsp vanilla extract
  • 1 tbsp coconut sugar


  1. First, toast the coconut flakes by spreading them out on a parchment paper-lined baking sheet and baking them at 300 degrees for about 5 minutes, or until they are a nice golden brown color. Let cool.
  2. While the flakes are baking, gently melt the chocolate and butter in a microwave on low (on power level 4 or less), stopping to blend at 30 second intervals. Keep an eye on it to make sure it doesn't seize up. After about a minute, add in the nut butter and continue to gently melt together. Once it is a smooth liquid, add the vanilla extract last and stir together.
  3. Take the cooled flakes and scoop them into a plastic bag. Pour the chocolate mixture into the bag and gently shake it until the flakes are fully coated. This is a delicate process, because you can easily smash the flakes into crumbs, but since they're going into ice cream, you can just aim for evenly sized pieces.
  4. Next, pour in your powdered sweetener and gently shake until everything is coated. Unfortunately, since powdered maple and coconut sugars are translucent, the puppy chow will not have that characteristic bright white of powdered refined sugar, but I promise, it's just as delicious. Place the bag in the freezer for 20 minutes or refrigerator for an hour.
  5. Next, place all ice cream ingredients in a high speed blender and blend until fully incorporated. Place ice cream base into a freezer-safe container and place in freezer for 30 minutes or into the refrigerator for at least 4 hours. Once chilled, place the ice cream base into your ice cream machine and follow instructions to make vanilla ice cream. Add the cooled puppy chow near the end of the freeze cycle, reserving several handfuls to sprinkle on top. Enjoy!