Dairy Free Vanilla Ice Cream (Edit recipe)

bakeitpaleo

108 recipes
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177 followers

This vanilla ice cream is made with coconut cream and sweetened with maple syrup. It's dairy free and paleo!

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Original Recipe

PREP TIME

30 minutes

COOK TIME

—

INGREDIENTS

6

Serves: 5

Ingredients

13.5 oz Coconut Cream, *
3 Egg Yolk
0.333 cup Pure Maple Syrup
0.5 Tbsp Pure Vanilla Extract
0.25 cup Unflavored Collagen Peptides Powder - Further Food
0.25 tsp Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Combine all ice cream ingredients in a blender. Blend, starting at a low speed and increasing the speed to medium-high until the mixture is well combined.
Pour the ice cream in your ice cream maker and churn for 20-25 minutes or until you reach the desired thickness.
After churning, you can eat the ice cream immediately, or scoop it into a loaf pan (and place in the freezer) to serve for later. If eaten immediately, it will have more of a soft serve texture. Placing it in the freezer will harden the ice cream a bit, giving it more of a store bought texture.

Notes

*You'll need a 13.5 oz can of coconut cream or full fat coconut milk. This recipe makes five servings, each half a cup.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	272
Fat:	17 g
Carbohydrates:	17 g
Protein:	11 g
Cholesterol:	0 g
Sodium:	159 mg
Fiber:	1 g
Sugars:	15 g
Sugar Alcohol:	0 g
Calculated per serving.