Have you ever looked at the ingredients label of ice cream? Yuck! Try this GAPS/SCD-legal Paleo ice cream instead.
Serves: 4
Prep time: 2 hours
Cook time: 8 minutes
Ingredients
- 1-1/2 cup homemade coconut milk
- 3 large pasture-raised egg yolks (save the whites for other recipes such as macaroons, meringue or omelets)
- 1-3 tablespoon raw, local honey (depending on how sweet you like it)
- 1/4 teaspoon sea salt
- 1 tablespoon ground vanilla bean powder
Directions
In a medium pot whisk egg yolks, honey, and salt together. Add coconut milk and whisk again until well combined.
Place pot on stove over medium heat, stirring constantly, for 8 minutes. Be sure not to let the mixture boil. Remove pot from the heat and stir in vanilla.
Transfer contents of pot to a bowl and chill until cold. Process mixture in an ice cream maker according to manufacturer’s instructions then transfer to a container with a lid and freeze until firm (1-2 hours).
See Also
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