Paleo Vanilla Bean Ice Cream
Indulge in the pure, creamy decadence of Paleo Vanilla Bean Ice Cream, a dairy-free dessert that's as wholesome as it is delicious. Made with full-fat coconut milk and coconut cream, this recipe achieves a rich and velvety texture while staying true to paleo principles. Sweetened naturally with honey or maple syrup and infused with the aromatic essence of a real vanilla bean, this treat is bursting with classic, indulgent flavor. A touch of arrowroot powder creates perfect creaminess, while the simple preparation process ensures you’ll enjoy this delightful frozen creation in no time. Perfect for health-conscious dessert lovers, this paleo-friendly ice cream is ideal for hot summer days or as a refreshing treat any time of year. Scoop into bowls and savor every bite of this gluten-free, refined sugar-free, and guilt-free recipe!
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Recipe Information
Ingredients
- 2 cups Coconut milk, full-fat
- 1 cup Coconut cream
- 0.33 cup Honey or maple syrup
- 1 whole Vanilla bean
- 1 teaspoon Vanilla extract
- 0.125 teaspoon Sea salt
- 2 teaspoons Arrowroot powder
- 2 teaspoons Water (for arrowroot slurry)
Instructions
In a medium saucepan over medium heat, combine the coconut milk and coconut cream. Stir occasionally until heated through but not boiling.
While heating the mixture, slice the vanilla bean lengthwise and scrape out the seeds using the back of a knife. Add both the seeds and the pod to the saucepan.
Stir in the honey or maple syrup, vanilla extract, and sea salt. Mix well until the sweetener dissolves completely.
In a small bowl, whisk together the arrowroot powder and water to create a slurry. Slowly pour the slurry into the saucepan, stirring constantly to avoid clumping.
Cook the mixture for an additional 1-2 minutes, stirring frequently, until it thickens slightly. Remove the saucepan from the heat and discard the vanilla bean pod.
Allow the mixture to cool to room temperature, then transfer it to the refrigerator to chill for at least 4-6 hours (or overnight for best results).
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically about 20-25 minutes.
Transfer the churned ice cream to an airtight container and freeze for an additional 2-3 hours to firm up before serving.
Serve scooped into bowls and enjoy your creamy, paleo vanilla bean ice cream!
Nutrition Facts
Calories |
2237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.4 g | 197% | |
| Saturated Fat | 137.2 g | 686% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 454 mg | 20% | |
| Total Carbohydrate | 226.7 g | 82% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 203.5 g | ||
| Protein | 12.7 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 1578 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
