Cavemen *probably* didn’t eat ice cream. So for those living paleo today, the frozen treat would be something they’d have to give up–until now!
Introducing “Paleo Ice Cream,” a new cookbook packed with 75 recipes for rich and creamy frozen treats that leave out unwanted dairy, refined sugars and chemical additives.
Follow the simple steps in this book (with or without an ice cream machine!) and delve into all your favorite flavors like Chocolate or Butter Pecan, new adventurous creations like Goat Cheese or Chai Tea, sorbets such as Lemon or Mango, custards like Cinnamon Swirl or Kahlúa Almond Fudge and much, much more!
With “Paleo Ice Cream,” you’ll enjoy a sweet treat made with nutrient-dense whole foods while fulfilling cravings that could otherwise lead to cheating, binge eating, or jumping ship altogether.
Indulge yourself without giving up that healthy paleo lifestyle. With the delicious, dairy-free ice cream recipes in this book, you can delve into all your favourite flavors. Recipes range from the classics to the more sophisticated palate-pleasers, including:
– Mint Chip
– Cookie Dough
– Banana Walnut
– Strawberry Cheesecake
– Salted Caramel
– Cherry Vanilla
– Chai Tea
– Coconut Chocolate
– Kahlúa Almond Fudge
– Mango Sorbet
– Carrot Cake
Paleo Ice Cream includes a lot of great information so you can even take some of the recipes and run with it on your own. There are instructions detailing how to swap out paleo ingredients for more typical ingredients for family and friends who may want a more “normal” ice cream and a general list of ingredients you will need for the recipes.
The recipes rely on a few different “bases”: whole coconut milk, bananas, almond milk, and cashew butter which are then combined with other whole food ingredients to produce creations like Kahlúa Almond Fudge ice cream.
Since he does include bases that do not rely on eggs there are even recipes perfect for vegans.
There is even an amazing chapter on homemade toppings and more. Perfect for making a Paleo Ice Cream Sundae. Yum!
The one negative about this book is the lack of photos aside from on the front and back cover. I like a little eyecandy in my cookbooks so I was a bit dissapointed about that. Still, if you follow the Paleo diet but miss ice cream, this book is essential!
About the Author
Ben Hirshberg loves to experiment in the kitchen and create recipes that are both tasty and healthy. When not making food he is reading, spending time outdoors, or socializing like a normal 21-year-old. He is a regular contributor for Paleo Magazine and also blogs about nutrition, healthy habits, and living the good life on his website, www.BenHirshberg.com.
Maple Chocolate Bacon Ice Cream
Maple syrup? Good! Chocolate? Good! Bacon? Good! This flavor should definitely appeal to the sweet and salty crowd that likes maple syrup on their sausages in the morning.
YIELD: About 3⁄4 quart
1 (13.5-ounce) can coconut milk
4 tablespoons maple syrup
1⁄4 teaspoon xanthan gum (optional)
3 egg yolks
1 batch Chocolate Pieces
3 strips of crispy bacon, dried well with paper towels and cut into 1⁄2-inch pieces
1. In a medium saucepan over low heat, combine coconut milk, maple syrup, and xanthan gum (if using). Stir continuously until the mixture thickens enough to coat the back of a spoon, about 8 minutes. Set aside.
2. In a heat-safe bowl, whisk the egg yolks until they reach a fluffy consistency. Add a small ladle of the warm mixture and stir until combined. Continue adding the warm mixture, one ladle at a time, until it’s completely mixed into the egg yolks. Don’t add too much of the warm mixture at once or you may end up with scrambled eggs!
3. Cover the mixture and refrigerate until completely chilled (about 8 hours or up to 2 days).
4. Follow steps 1 through 3 in the Chocolate Pieces recipe. Before the chocolate cools, stir in the crispy bacon pieces. Then pour the chocolate-covered bacon pieces onto a baking sheet lined with waxed paper and let stand until completely cooled.
5. Freeze the ice cream mixture in your ice cream maker according to the manufacturer’s instructions.
6. Sprinkle in the chocolate-covered bacon pieces midway through the ice cream’s thickening process. If you don’t plan on serving the ice cream immediately, transfer to a freezer-proof container and freeze up to 1 week (or 2 months if you use xanthan gum and place a layer of plastic wrap on the surface of the ice cream). To serve, remove from freezer and let sit about 15 minutes, or until desired texture is reached.
Though there are some good store-bought chocolate options, I prefer making my own chocolate. Coconut oil works well in this recipe, but I also really enjoy making my chocolate with butter. If you want to try using butter, use 1⁄2 cup of unsalted butter in place of the coconut oil or use salted butter and nix the extra salt.
YIELD: About 2 cups
1⁄2 cup coconut oil
pinch of salt
1 cup cocoa powder
1 teaspoon vanilla extract
1⁄8 cup honey
1. Melt coconut oil in medium saucepan over low heat.
2. Once coconut oil is completely melted, mix in salt, cocoa powder, vanilla extract, and honey. Stir constantly until a thick, homogeneous texture is achieved, about 30 seconds.
3. Stir the chocolate mixture rapidly for another thirty seconds. Be careful not to overcook, or the chocolate will burn. Remove from heat.
4. While mixture is still warm, spread a very thin layer over a baking sheet lined with wax paper. Let stand in refrigerator or freezer until firm. Once fully chilled, break up the chocolate into small pieces.
If you want a more subtle texture to your ice cream, mix in chocolate shavings. Make the chocolate according to the directions above but instead of breaking into pieces, grate the chocolate on a Microplane or cheese grater. For larger shavings, use a vegetable peeler.