I love ice-cream.
And there is a good chance you do too. A lot of store bought ice-creams have lengthy ingredients lists. The more unrecognizable names listed on the ingredient label, the more processed the product is. Even the healthiest brands of ice-cream in the health food store cannot compete with the quality of ice-cream you can make at home. Homemade ice-cream is more flavorful, much healthier (if you want it to be) and cheaper. I truly believe every ice-cream lover should own an ice-cream maker and take back your power to create awesome frozen treats that are better for you. This is the ice-cream maker I use, here.
The common thread you will find in all my recipes is simplicity. I try to eliminate unnecessary ingredients whenever possible. Which is why this paleo and vegan ice-cream only has four simple ingredients. And in the spirit of Valentine’s Day I added a fifth ingredient — a natural/healthy food coloring… beet juice! But if you don’t want pink ice cream then you can feel free to take out the beet juice. On the flip side, if you want a darker pink ice-cream I recommend just adding extra beet juice, a TBSP at a time until you achieve the pink shade you desire.
As my friend was bringing his empty ice-cream bowl to the sink he said,
“That was seriously awesome!”
- 1 can of full fat coconut milk (I use the organic full fat version from Whole Foods)
- ⅓ cup of real maple syrup (I use Grade B from Whole Foods)
- 1 tbsp of vanilla extract
- pinch of salt
- 2 TBSP of beet juice, optional
- Blend coconut milk, maple syrup, vanilla extract and salt in a blender
- Pour blended mix into a sauce pan
- Bring mix to a simmer on medium-low heat, stirring occasionally, for about 10 minutes
- Remove from heat
- Let mixture sit until it’s room temperature, I added a few ice cubes to speed up the process
- Once mix is room temp, add in beet juice for pink coloring and stir, (optional)
- Put mix inside a ice-cream maker for 20-30 minutes
- *Use organic ingredients whenever possible.
- *If you cannot find Grade B Maple Syrup, any real maple syrup will work! Grade B just has more minerals so if you can find it, that's great.
- *Make sure your mix completely cools before placing it in the ice-cream maker.