Summertime isn’t the only time for ice cream, but it sure is the best time. Yet again another treat that we must forego as paleo dieters. Or must we?
The ice cream truck xylophone jingle still brings me back to the days where I would whine to my parents about visiting the ice cream man. I’m sure they would have said ‘yes’ more often if they knew I would no longer be able to eat Sonic the Hedgehog pops with gumball eyes.
Alright, this recipe isn’t a cartoon ice cream pop with gumball eyes. I’d like to think I’m a bit more sophisticated than my 6 year old self. Even though I just spent about 10 minutes in a time warp to 1995 Googling ice cream pops.
- 2 cans coconut milk, full fat
- 2 egg yolks
- 2 ripe bananas
- 2 vanilla bean
- 3 tbsp honey
In a medium sauce pan, whisk one whole can of coconut milk and only the solidified part of the second can. You can save the liquid part of the second can for smoothies or to make my hydrating popsicles.
Whisk in egg yolks on medium low heat. In a separate bowl, mash the banana until it’s smooth.
Also split and scrape out the center of the vanilla bean.
Add the banana, vanilla, and honey to the saucepan. Whisk together.
Transfer mixture to a freezer proof container to chill for 20 minutes. Then take it out and add to your ice cream maker or anything that will churn your ice cream. This is what makes it creamy.
I, unfortunately, do not own an ice cream maker.
“But Laura, you’re writing a recipe for ice cream.”
I know, I know.
Although my ice cream isn’t as perfectly soft it is still delicious. And this only proves you do not technically NEED an ice cream maker to make ice cream. If you have time and care about the creamy consistency, you can whisk the ice cream every hour or two. Then pop it back in the freezer. Do this until it gets thicker and thicker and finally frozen. The banana adds sweetness and reminds me back to the days of eating a banana split covered in whipped cream. LOL!
- Paleo Sandwich Buns
- 15 Paleo Labor Day Menu Recipes