Some people don’t think you can eat ice cream at home without sacrificing your diet, but I’m here to tell you that it is very much a possibility for you.
You can indeed have delicious, healthy vanilla ice cream and not lose control of your diet at the same time because I have found a great product to make your dietary ice cream dreams come true, and that’s paleo coconut vanilla ice cream. It’s a sweet and truly yummy dessert you will never get tired of having.
Is paleo vanilla ice cream healthy or tasty?
Paleo vanilla ice cream, especially with coconut, is healthier and tastier than most of your overly processed ice cream types. You don’t need to have any doubts about that.
Instead of using regular ingredients, you exchange them with coconut cream and coconut milk in this recipe, which are great remedies for healing stomach ulcers, soothing intestine cramps, and relieving insomnia symptoms.
That means you can have this coconut vanilla ice cream for your healthy paleo dessert and know that it’s treating your body right.
Plus, it is loaded with proteins, vitamins, selenium, carbs, and fiber. More importantly, it has lower sugar than regular vanilla ice creams.
How To Make Paleo Coconut Vanilla Ice Cream
You can make this ice cream pretty easily, though it takes some time to be completely ready. You need only seven ingredients to make this tasty paleo ice cream: coconut milk, coconut cream, maple syrup, vanilla seeds or extract, salt, and cashews.
First, you will need to freeze your ice cream maker bowl 24 hours before you use it. Then you blend the coconut milk, cream, salt, and maple syrup to get a frothy and smooth mixture. Now take out your ice cream maker bowl and pour the mixture into it.
The real preparation starts here. You have to churn the mixture following the manufacturer’s instructions, and while it’s churning, add the scraped vanilla seeds or vanilla extract to the bowl.
You must wait for 30 minutes to get a soft-serve ice cream consistency. After this, just transfer your soft paleo ice cream to a freezer-safe bowl and freeze it for 4 to 5 hours or until the ice cream is well solidified.
That’s it. Once it is perfectly set, sprinkle some crumbled cashews on the ice cream and serve it to create a chill mood.
How To Make Paleo Ice Cream Without an Ice Cream Maker
You can make the same delicious, healthy ice cream even if you don’t have an ice cream maker handy. There are several ways to make paleo ice cream without the machine, but I think I have picked up on the easiest working one.
All you need are time and patience.
Actually, the mixing section is similar here. Yet, instead of the ice cream maker, you will have to use a normal mixing bowl (made of stainless steel, glass, or anything durable in the freezer) to put in the freezer overnight. And, you must chill the cream, too.
Then, you’ll need to pour a blended mixture of maple syrup, salt, coconut cream, and coconut milk into the chilled bowl and freeze it again.
Once every 30-45 minutes, take out the mixture and thoroughly beat it.
Repeat this process 4 to 5 times, and paleo ice cream, made without the ice cream maker, will be ready for serving.
Note: Don’t beat the mixture too much because you can turn the ice cream too smooth and give it a texture that won’t feel like the ice cream you’re used to.
Tips For Making Paleo Vanilla Ice Cream
If you are allergic to coconut milk, you can sub that with almond milk or rice milk for equally healthy paleo ice cream choices. The taste will be different, but it will never disappoint you.
Also, instead of cashews, you can go for pecans, walnuts, or any other nut of your choice.
Soft Serve or Traditional
I usually prefer soft serve to the traditional method. It is smoother, creamier, and deliciously soft. It doesn’t mean that I don’t like the traditional one. I like both, but the soft serve is my favorite.
You’ll have to decide for yourself the texture and consistency you most enjoy with your ice cream.
Paleo Vanilla ice cream
- 2 cups full fat coconut milk
- 2 cups coconut cream
- 1/2 cup maple syrup
- 1 tbsp scraped vanilla bean
- 3 tbsp vanilla extract
- 1 pinch salt
- 5 cashews optional
- Freeze the ice cream maker bowl for 24 hours before you use it. Or you can follow the instructions by the manufacturer.
- Then, combine maple syrup, salt, coconut milk, and cream using a blender till you get a soft and frothy texture.
- Now, take out the ice-cream maker bowl and pour the mixture into that.
- Churn the mixture following the manufacturer’s instructions.
- Add the scraped vanilla seeds or vanilla extract to the bowl while churning (Use a butter knife to scrape the vanilla seeds).
- You will get a soft-serve consistency after about 30 mins.
- Now, shift the ice cream to a freezer-safe container and freeze it for 4-5 hours or till you get the solidified form.
- Once the ice cream is well set, garnish it with crumbled cashews and enjoy it.
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