Paleo Vanilla Ice-Crème
As Sydney is having a surge of gorgeous late summer weather. So it seemed only fitting that I share this super easy and exceptionally delicious classic summer treat; Vanilla ice-cream. When its good its unbeatable in my opinion. Once apon a time when I was young I would have never have chosen this flavour, too boring on both colour and flavour. I was all about the big flavour punch of chocolate or (fake) banana and even bubblegum. But now Im all grown up – supposedly- I just can’t go past the lovely, creamy texture with the pretty subtle hint of real vanilla as it sweeps across your tongue. This flavour is perfection as it is, however it also lends itself to be ‘pimped’ with the addition of numerous different flavour options to be crushed, crumbled and swirled through.
This recipe has been adapted to fit a more whole-foodie home-made way of life, keeping it clean and low in sugars.
Paleo Vanilla Ice-cream.
2 egg whites
300ml coconut cream
1/2-1 tsp Real Vanilla extract (you can use a real pod)
Optional: Berries (1/2 cup)
Whip the egg whites with a pinch of sea salt until stiff
Pour coconut cream into egg whites – add 1tsp vanilla extract or paste
Fold gently through the mix until well combined
Add berries at this step if you are including.
Place in ice cream machine (if you have one) otherwise pour in to a container and place in freezer for 1-2 hour. It should still be a bit soft.
Take it out and ‘re-whip’ mixture with a fork or re-blend for that best result. As you are using coconut cream it shouldn’t set with crystals like traditional homemade ice cream that uses dairy. Put the mix back into the freezer for another 30mins or until softly set.
As coconut cream is already fairly sweet I didn’t add anything else. If your would like yours sweeter then add stevia or rice syrup to the coconut milk and blend well before you add the mix to the egg whites.
It also works fantastically well in Affogato which is a classic Italian coffee where you place a small scoop of ice-cream into a cup and then pour 30ml or so of freshly made espresso coffee. The heat will begin to melt the ice-cream and make the coffee sweet and creamy.
A great option for the kids is to pour it into popsicle molds – add some berries to the mix for a strawberries and cream look and taste! The mix sets really firm and its a perfect alternative for children with allergies to dairy.
Remember this is very rich so you only need a small amount, but it far out weighs the generic supermarket 4lt tubs of white as white ‘vanilla’ options, I find that one or two scoops is all you need.
Enjoy E x
PS – no judgment will be cast if you eat it right out of the tub.