I Scream, You Scream for Dairy-Free, Delicious Ice Cream

Beyond community and health, living the paleo lifestyle has introduced me to the world of dairy- and sugar-free ice cream. Yes, it is true. For the first time in my life, I am able to enjoy a bowl of ice cream with a simple smile now that the dairy is gone.

To make it even more exciting, paleo ice cream does not require an ice cream maker, is simple enough for the entire family to make their own, and allows you to create new flavors.

One of my favorite varieties – Chocolate Coffee Macadamia Nut Custard (recipe below)

It’s Been a Long Road

Dairy has never been my friend and sugar has been my longest lover to date. Since childhood my body hated dairy and craved sugar. Giving up sugar was one of the hardest challenges of my life. I struggled big time with a sugar addiction that took seventeen months of concentrated effort to kick. To this day I remain sensitive to others who have this issue.

“These recipes are filled with good fat and healthy additives like honey, cacao powder, and fruit, so there’s no reason to worry about this delicious treat after a sweat-filled workout.”

My first introduction to delicious dairy-free ice cream was from the book The Paleo Kitchen that came out last year. Written by two veteran CrossFit competitors and paleo food bloggers (Civilized Caveman and PaleOMG), this book opened my kitchen to the possibility of ice cream becoming a signature dish. Now, I enjoy making new flavors of ice cream almost weekly, especially during the summertime. I use a modified form of The Paleo Kitchen’s recipe as a base for my own versions.

What’s in the Recipes

Many of us have a love-hate relationship with desserts. These recipes are filled with good fat and healthy additives like honey, cacao powder, and fruit, so there’s no reason to worry about this delicious treat after a sweat-filled workout. In fact, you might find yourself running home after a workout to indulge joyfully.

“Giving up sugar was one of the hardest challenges of my life. I struggled big time with a sugar addiction that took seventeen months of concentrated effort to kick.”

I was taught the difference between ice cream and custard involves the use of egg. Growing up on the Jersey Shore, I enjoyed many custard-filled summers. Therefore, I have a recipe for both versions. Each of these recipes can be made with or without the addition of an egg. I have tried them both ways and there is definitely a difference, so enjoy taste-testing to discover your favorite version.

Each of the base recipes can be adapted to suit your palate and make the dessert of your dreams. The two below have been my favorites of all the variations I have made over the last year.

Strawberry Coconut Vanilla Ice Cream

Ingredients:

For the Base (Adapted from The Paleo Kitchen):

1 can full fat coconut milk
⅓ cup organic honey
Pinch sea salt

Additions:

1 cup frozen strawberries, quartered
½ cup unsweetened coconut flakes
1 Tablespoon vanilla extract

Method:

Mix all base ingredients into a pot over medium heat until blended well.
Remove from heat and slowly add remaining ingredients to pot, mixing as you add. Blend well.
Let sit in pot for about 15 minutes until close to room temperature. Stir, then pour into a loaf pan. Stir again and place in the freezer for 5 hours to chill. Remove from freezer 10 minutes before ready to eat. Enjoy.

Chocolate Coffee Macadamia Nut Custard

Ingredients

For the Custard Base (Adapted from The Paleo Kitchen)

1 can of full fat coconut milk
⅓ cup organic honey
2 egg yolks

Additions:

¼ cup cacao powder
1 cup chopped macadamia nuts
2 Tablespoons dark roast coffee

Method:

Mix all base ingredients into a pot over medium heat until blended well.
Remove from heat and slowly add remaining ingredients to pot, mixing as you add. Blend well.
Let sit in pot for about 15 minutes until close to room temperature. Stir and then pour into a loaf pan. Stir again and place in the freezer for 5 hours to chill. Remove from freezer 10 minutes before ready to eat. Enjoy.

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