One of my favorite things to make and eat is ice cream. Cool, creamy, nostalgic ice cream, but sadly I have a bit of a dairy sensitivity so I usually have to pay for my indulgence afterwards…not fun. I know many of you are also lactose intolerant, but you still want to indulge on an icy treat once and a while.

For the last six months I’ve been eating a mostly Paleo diet, you know, no grains, no processed sugars, no milk, no legumes, and have found that making paleo ice cream is rather easy and quite tasty. Plus, there are a million variations you can do with this simple coconut base. Here’s how:

Take 4 cans of a high quality full fat coconut milk, (I love Trader Joe’s new coconut milk that comes in a can), and start to heat them in a saucepan over medium heat. In a bowl, whisk together 8 egg yolks with 1/4 cup of raw honey or maple syrup. Slowly whisk the yolks into the warm coconut cream and continue to whisk so that the yolks to do not clump up. Continue mixing for about 5 more minutes and add 1/4 tsp of vanilla extract, or any extract that you’d like, even better would be fresh vanilla bean. Sometimes I will also add a pinch of salt and cinnamon. Maybe some pumpkin pie spice for the holiday? How about fresh herbs, like mint or basil?

From here you will strain out the mixture into a bowl and you can freeze this in your ice cream maker just like it is, or you can add chopped nuts or fruit, or both! Freeze over night and enjoy!

 

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