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!
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.