Paleo Vanilla Ice Cream (Edit recipe)

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This paleo vanilla ice cream is rich and creamy with a bold vanilla flavor. It's made with coconut cream and egg yolks, sweetened with maple syrup and completely dairy free!

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Original Recipe

PREP TIME

30 minutes

COOK TIME

—

INGREDIENTS

6

Serves: 5

Ingredients

13.5 oz Coconut Cream, (one 13.5 oz can)
3 whole 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 Himalayan Pink 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

This recipe is made using a Cuisinart ice cream maker. Before making your ice cream, be sure the double insulated freezer bowl has been placed in the freezer for at least 8 hours, preferably overnight. This ice cream recipe freezes well. It does not get super hard and icy, but stays fairly soft like "regular" ice cream. I recommend storing leftovers in the freezer up to one month. Prior to eating, defrost the ice cream 10-20 minutes. This recipe yields about five 1/2 cup servings, totaling 2.5 cups.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	288
Fat:	20 g
Carbohydrates:	18 g
Protein:	12 g
Cholesterol:	110 g
Sodium:	142 mg
Fiber:	1 g
Sugars:	16 g
Sugar Alcohol:	0 g
Calculated per serving.