Get the Recipe: Paleo Ice Cream
This homemade Paleo ice cream is smooth, creamy and so easy! This recipe is made with only a few ingredients and takes less than 30 minutes to make. It is great for birthdays, holidays, summer desserts and more!
Ingredients
- 1 can coconut cream (13.5 ounce), chilled
- 2 tbsp cocoa powder
- 2 tbsp pure maple syrup
- 1 tsp vanilla extract
- 2 tbsp creamy nut butter
Equipment
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
- Chill bowl of ice cream maker for at least 24 hours. It should be frozen solid. Otherwise, the ice cream will not become frozen.
- Chill can of coconut cream for at least 8 hours. This really helps the process!
- I tried this without light coconut milk and it never churned into ice cream. I do not recommend replacing the coconut cream.
- To make this without an ice cream maker, blend all ingredients. Then pour into a freezer safe container. Cover. Then stir every 15 minutes or so until desired level of consistency is reached.
- Ice cream is good for up to 2 months in the freezer. Thaw before eating.
Calories: 392kcal, Carbohydrates: 16g, Protein: 6g, Fat: 37g, Saturated Fat: 30g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 40mg, Potassium: 411mg, Fiber: 3g, Sugar: 7g, Vitamin C: 3mg, Calcium: 28mg, Iron: 3mg