Cinnamon Ginger Molasses No-Churn Paleo Ice Cream

paleo ice creamIt’s starting feel like summer around here, which I absolutely love. This consistently hot weather has been putting me in a great mood and I can feel my stress levels drop. If you didn’t guess already, I’m one of those peeps who always prefers scorching hot weather over freezing cold. It’s one of the main reasons I moved to California. As much as I still love NYC, the brutal winters were unbearable (I know, I’m such a wuss).

And when the weather starts getting hot, I start craving cold foods like salads, fruits, and ICE CREAM. I wasn’t really into ice cream for a while because I wasn’t able to eat it after finding out about my dairy sensitivity, so I sort of forgot how delicious it is for the past 4-5 years (You’ll be amazed at the things you’ll forget the taste of that you think you “can’t live without” once you give them up for a while). It’s only recently when I started finding some amazing coconut milk ice cream on the market that I started falling in love again.

paleo ice cream

paleo ice cream

paleo ice cream

One thing about good quality dairy-free ice cream without additives and thickeners is that they are ridiculously expensive. As delicious as they are, I’m not about to drop $8 for a pint of ice cream. I’ll make it at home, thankyouverymuch.

I was actually nervous about how this recipe would turn out because I don’t own an ice cream maker. I try not to buy too many kitchen gadgets if I can help it, because we might be moving at the end of the year so I’m trying to keep things minimal around here. So my blender came to the rescue, and it turned out surprisingly creamy which I’m super psyched about.

paleo ice cream

paleo ice cream

I used molasses to sweeten this ice cream because blackstrap molasses is chock full of nutrients and minerals. It’s also on the lower end of the glycemic index than other sweeteners, which means it it won’t spike up your blood sugar as much. Of course, if you do have blood sugar issues, I advise you to keep it regulated and use caution when consuming anything sweet. After deciding on using blackstrap molasses, I had to add in some ginger and cinnamon because that’s one of my favorite combos! Feel free to customize this recipe and replace the add-ins to flavor it to your liking. It’s healthier and better tasting than the store-bought kind!

paleo ice cream

Cinnamon Ginger Molasses No-Churn Ice Cream (Dairy-Free, Paleo)

5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 5 hours 30 minutes
Total Time: 5 hours 40 minutes


  • 2 16- oz cans full-fat coconut milk
  • 1/2 cup blackstrap molasses
  • 1/2 cup coconut butter
  • 2 tbsp ground cinnamon
  • 1 2- inch ginger root
  • 1/4 tsp sea salt


  • Place all ingredients in a blender, and blend until smooth.
  • Remove the blender jar from the base and put the entire thing in the freezer.
  • Leave it in the freezer for 4 hours, taking it out every hour to pulse several times and scrape down the sides with a metal spoon.
  • At the end of 4 hours, pulse one last time then pour into a freezer safe container.
  • Freeze for at least 90 minutes before serving.
  • Serve with your favorite fruits or toppings. I love using cacao nibs for that extra crunch!

Paleo Dairy Free Vegan Cinnamon Ginger Molasses Ice Cream

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