My belly’s getting bigger by the second, and I’ve spent a LOT of time in the last month or so doing what many pregnant women find themselves occupying their time with: cuddling up in bed with a big bowl of ice cream. Lack of energy and constant cravings have had me running to the store for last-minute store-bought treats, but I’ll admit that all that readymade stuff hasn’t left me feeling very awesome. I’ve pretty much flipped the old 80-20 rule on its head lately, and it’s time to get back on track with food that will satisfy my sweet tooth and leave my stomach feeling happy. After trying over a dozen recipes and methods, I’ve come up with the perfect paleo ice cream.
It’s relatively fast, it’s easy, and it doesn’t require a jillion ingredients or silly things like pulsing almonds in your Cuisinart or scraping out vanilla beans. This paleo ice cream relies on stuff that you likely already have at home, like almond milk, coconut milk and vanilla extract. No dairy or processed sugar!
The Most Perfect Paleo Ice Cream Ever
- 2 cups almond milk
- 2 cups coconut milk
- 1 tsp vanilla
- 6 egg yolks
- ¼ cup Swerve or maple syrup
- Heat almond milk, coconut milk and vanilla in a pan over medium-low, stirring constantly, until steaming (if you have a Blendtec, you can heat it 6-8 minutes on “soup”).
- Temper in 6 egg yolks by ladling hot milk to the yolks while stirring vigorously and then stirring the warmed yolks back in with the other ingredients. Mix in Swerve or maple syrup and heat an additional 1-2 minutes to melt the sugar, stirring constantly.
- Let cool and run ice cream cycle in an ice cream maker.
Due to the water content in almond milk, this paleo ice cream freezes harder than traditional ice cream. Let it thaw a few minutes before scooping it out or you’ll have trouble. Top it with some melted dark chocolate and blackberries (my favorite combination), crawl into bed and treat yourself to some indulgent relaxation!