We Can ALL Scream For Ice Cream


Jennifer Robins at Predominantly Paleo and Vivian Cheng at The Real Food Guide have done a collaborative miracle for us.  The beauty of the photos.  The uniqueness of the recipes.  The attention to detail.  I’m a fan for sure!

You can make homemade ice cream, with or without an ice cream maker. The recipes are PALEO, AIP Friendly, VEGAN, and TOP 8 ALLERGEN FREE.

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Here is a sneak peek at one of their recipes (shhhh…) <– that was just for the drama (!)…I really do have permission to share this recipe!

Mint Chip Ice Cream

Ingredients

  • ½ cup coconut oil, meltedminticecream_cone
  •  1 tablespoon carob powder
  • 1 can (13.5 fl oz/398 ml) full fat coconut milk
  • ½ teaspoon real peppermint extract
  • ¼ cup fresh mint leaves
  • 1 tablespoon pure maple syrup
  • Handful fresh baby spinach

Directions

  1. Pre-freeze your ice cream maker’s insulated container. Or if you do not have an ice cream maker, place a baking dish in the freezer. Make your ‘chips’ by combining the coconut oil and carob powder in a shallow dish, and place it in the freezer for about 20 minutes, or until completely frozen.
  2. In a blender or food processor, combine your coconut milk, peppermint extract, mint leaves, and maple syrup. If you want a greener looking ice cream, add in the fresh baby spinach. Blend until the leaves are well combined and your mixture is smooth.
  3. Remove your frozen carob mixture from the freezer, and break up the thin, frozen layer into chips with your hands or a fork.
    Add chips to ice cream mixture. If using an ice cream maker: pour mixture into ice cream maker and follow the directions for your machine. Serve when ready.

— or —

  1. If not using an ice cream maker: pour mixture into a baking dish, and place it in the freezer. Freeze for 45 minutes.
  2. Remove the mixture from the freezer and stir it well with a rubber spatula, making sure to break up any hard, frozen sections. You can also use an immersion blender, in your baking dish to do this. Place the mixture back in the freezer.
  3. Every 30–45 minutes, check the ice cream mixture and mix or churn it, until the ice cream is of the desired consistency. This should take about 2 to 3 hours.
  4. Freeze longer for a harder ice cream, or allow to thaw slightly before serving for a softer texture.

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One Comment

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