Paleo Ice Cream
User Reviews
5
Paleo Ice Cream
Description
The recipe starts with well-chilled coconut cream to ensure proper thickening during churning. Cocoa powder provides a deep chocolate taste balanced by the natural sweetness of maple syrup. Vanilla extract adds aromatic notes, while creamy nut butter enriches texture and flavor. All ingredients are blended until smooth.
This mixture is poured into a frozen ice cream maker bowl and churned for 20 to 25 minutes, reaching a soft-serve consistency. It can be served immediately or transferred to a container and frozen for a firmer texture. Storage in the freezer for up to two months is possible, though thawing at room temperature for 10 to 15 minutes before serving is recommended.
Chilling the ice cream maker bowl and coconut cream beforehand is essential for achieving the right texture. For those without an ice cream maker, regularly stirring the mixture during freezing can approximate the desired result, but texture will differ. This treat provides a creamy, cold dessert alternative without dairy.
Ingredients
- 1 can coconut cream chilled, 13.5 ounce
- 2 tbsp cocoa powder
- 2 tbsp pure maple syrup
- 1 tsp vanilla extract
- 2 tbsp nut butter creamy
Instructions
- First, make sure ice cream bowl has is completely frozen per manufacturers instructions.
- Add all ingredients to a blender. Blend until smooth and creamy.
- Then, pour mixture into the frozen bowl of ice cream maker. Churn for 20 to 25 minutes, or until it has the consistency of soft serve ice cream.
- Either serve immediately for soft serve or add to a freezer safe container. Place lid on freezer safe container or place a piece of cling wrap on top. There should be no air accessible to the ice cream.
- Freeze for at least 1 to 2 hours or until ice cream has reached desired consistency.
- Store leftovers in the freezer safe container for up to 2 months. Before eating, allow ice cream to thaw at room temperature for 10 to 15 minutes.
Notes
- Freeze the ice cream maker bowl for at least 24 hours until solid before use to ensure proper churning.
- Chill the can of coconut cream for at least 8 hours to improve texture during blending and freezing.
- Do not substitute light coconut milk for coconut cream, as it will not churn to ice cream consistency.
- If you lack an ice cream maker, blend ingredients then freeze, stirring every 15 minutes to break up ice crystals until firm.
- Store homemade ice cream in an airtight container in the freezer for up to two months; allow to thaw 10-15 minutes before serving for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Calories | 392kcal | 20% |
| Carbohydrates | 16g | 5% |
| Protein | 6g | 12% |
| Fat | 37g | 57% |
| Saturated Fat | 30g | 150% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 40mg | 2% |
| Potassium | 411mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin C | 3mg | 3% |
| Calcium | 28mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
