Paleo Ice Cream

i'm fairly certain cavemen didn't eat ice cream despite what fred flintstone will have you believe.  however, for those people following the paleo lifestyle today there is still a way to indulge in everyone's favourite summertime staple.

Paleo Ice Cream by Ben Hirshberg showcases 75 recipes for rich & creamy frozen treats that are free from unwanted dairy, refined sugars, and chemical additives.  using nutrient dense whole foods, this is ice cream made over.  

#healthy 

#moreicecreamplease

and with flavours like butter pecan, strawberry cheesecake, mint chip and espresso, you are most certainly going to find something to satisfy your paleo sweet tooth.

enjoy & indulge.

Espresso Paleo Ice Cream

ingredients:

1 (13.5-ounce) can coconut milk

4 tablespoons honey

1/4 teaspoon xanthan gum (optional)

1 shot of espresso or 1 1/2 cups ground coffee beans

3 egg yolks

2 teaspoons vanilla (optional)

method:

in a medium saucepan over low heat, combine coconut milk, honey and xanthan gum (if using).

add the shot of espresso, or if using coffee grounds, add beans and let simmer on low until the mixture reaches a deep brown, about 10 minutes.  once steeped, strain the mixture with a fine-mesh strainer to remove grounds.  set aside.

in a heat-safe bowl, whisk the egg yolks until they reach a fluffy consistency.  add a small ladle of the warm mixture and stir until combined.  continue adding the warm mixture, one ladle at a time, until it's completely mixed into the egg yolks.  don't add too much of the warm mixture at once or you may end up with scrambled eggs.

cover the mixture and refrigerate until completely chilled, about 8 hours or up to 2 days.

freeze the mixture in an ice cream maker according to the manufacturer's instructions and enjoy!

yields 3/4 quart

recipe & images courtesy ben hirshberg & ulysses press