Dairy Free, Refined Sugar Free Ice Cream

Here is another Autoimmune Paleo (AIP) Compliant ice cream recipe. This is a reintroduction stage 1 recipe

The best thing about this recipe is you can use absolutely whatever frozen fruit you want. Looking for a chocolate version you can find that HERE

Equipment:

• Blender

• Ice Cream Maker

• Measuring cups & spoons

• Storage container

Ingredients:

6-12 Egg Yolks, see notes

2 cups Frozen Fruit

1 cup Fresh or Frozen Fruit

¼ - ½ cup juice, optional

1/3 cup Maple Syrup OR Raw Honey

1 tsp Vanilla OR ½ tsp Vanilla Powder OR contents of a few Vanilla Beans

2 cups Coconut Milk, see notes

pinch Salt

Instructions:

1. Place your desired amount of yolks into your blender. The more the better

2. Add the frozen fruit to the blender & emulsify on low to medium for a few minutes

3. If your mixture is too thick add some juice to thin it out a bit

4. Once your fruit has been pureed add the syrup or honey, vanilla, salt & coconut milk

5. Mix for a few minutes until well combined

6. Place the blender container in the fridge to chill for a few hours

7. Once chilled pour the mixture into your ice cream maker

8. Churn the ice cream for 15-20 minutes or the manufacturers recommended churn time

9. Dice up the remaining fruit

10. Place the ice cream in your storage container

11. Fold in the diced fruit

12. Allow the ice cream to chill for a few hours to firm up

Notes:

• The more egg yolks you add the more scoopable the ice cream is going to be, trust me on this

• If you are not on AIP you could make this a dairy ice cream by switching out the coconut milk for milk kefir or regular milk

• If you don’t have an ice cream maker you can make these into popsicles by omitting the eggs & the folded in diced fruit, then pouring the mixture into popsicle molds & freezing for a few hours

Image of a bowl of ice cream with a spoon beside the larger container of ice cream & scoop in front of a wooden cutting board