#paleo #dairyfreeicecream, #dairyfree, #healthyeating, #cookingathome,#cleaneating, #pastrychef, #healthyicecream, #refinedsugarfree, #paleosweets, #goodforyoudesserts,
Ice cream was one of the few desserts my husband liked and actually missed when he went dairy and refined sugar free. I found the original recipe in Kelsey Ale's Paleo sweets. I adapted it and made the cookies and cream version because it was always one of my favorite flavors. I do not miss regular ice cream at all, this ice cream has become one of our go-to desserts when we go over to someone's house or have someone over and has always been very well received.
Ingredients for Vanilla ice cream
2 cans Coconut milk (each can is 14.5 oz)
3/4 cups Maple syrup
6 Eggs
1 pinch Salt
2 tsp Vanilla
Step by Step
In a pot place coconut milk cook at moderate heat and bring to a boil, mixing from time to time so it does not burn.
Meanwhile place egg yolks and maple syrup and a pinch of salt, beat well.
Have ready a strainer over a container for prepared ice cream mixture.
Pour the boiling coconut milk slowly into the eggs, just a little at a time mixing constantly to temper the eggs, when all the milk is poured into the eggs, pour the mixture back into the pot and cook on moderate heat mixing constantly.
It should just come to a boil. It is just to cook the eggs, it should not come to a rolling boil.
(I am using the video for chocolate ice cream I made a while back because it was clearer than the vanilla one)
Pour through a strainer into a container and place in the fridge. I have in a pinch put it in the freezer for a couple of hours, I just mix it every so often to make sure it does not freeze. It should be very cold but not frozen in order to churn.
Ingredients for chocolate cookies:
3/4 cup Almond flour
1/3 cup Arrowroot starch
1/4 cup Cacao powder (unsweetened)
1/4 tsp Salt
1/2 tsp Baking powder
1/4 cup Coconut oil, melted
1/4 cup Maple syrup
1 tsp Vanilla
Step by Step
In a strainer over a bowl place all the dry ingredients, sift into the bowl
Add melted coconut oil, maple syrup and vanilla and mix together.
Preheat oven to 350F. Shape the cookies onto a silicone mat, you can cook them on a normal pan as well but on a silicone mat you are assured that they will not stick. Bake for 12 minutes.
Cool and cut into little squares, I put them in the freezer until I add them to the ice cream when I churn it.
Churning the ice cream
I have the most basic ice cream maker with the pre frozen inserts which I always have in the freezer.
Turn the ice cream machine on, pour the very cold mixture into the ice cream churner and churn for about 15-20 minutes, depending on how cold your mixture is.
Once the ice cream has reached a soft serve texture add the cookies. I usually end up having to mix like half of them into the ice cream after I have taken it out of the ice cream maker because they don't all fit. Place all the ice cream into a freezer safe container and place in freezer. If you have an ice cream container it helps if you freeze the container before hand even for just15 minutes before you put the ice cream in.
This ice cream really tastes the best when its served like 2-3 hours after it has been in the freezer. If you do make it a day or so in advance I would suggest placing the container in the fridge for about 1/2 before serving so it has the best texture.
Enjoy! It really is delicious!
Comments