Ice cream? Paleo? Can it be true? Well, not the “cream” part, really, but this is a pretty good substitute. I ate the whole thing in about three servings, though it really made more like 6. This ice cream has no added sugar, some protein, and good fats from coconut milk. It would even be easy to make this recipe vegan and raw! This “pina colada” ice cream has no rum, but it surely would be good if you added some…
- 1 can full-fat coconut milk
- 4 egg yolks (I suggest more, this will make a thicker custard)
- 1 can crushed pineapple, drained (keep the juice for later!)
- 2 bananas
- Your favourite ingredients!
I got this recipe from Paleo Diet Lifestyle, one of my go-to blogs for recipes. His instructions are awesome, so you may just want to jump on over there and follow those; they’re a good start for any ice cream base. The best part about the recipe is that you can modify it in lots of different ways. Here’s the rest of the instructions for my Pina Colada version:
Method: (Vegan/raw method note at the bottom)
Use a large pot and a metal bowl double-boiler style. Fill the pot with about 2 inches of water, so that the water does not touch the bottom of the bowl. Pour the coconut milk into the bowl and heat, but do not boil the milk. If you like, you can add flavours like vanilla at this point.
While the milk heats, separate egg yolks and beat well with a whisk.
Once the coconut milk is hot, transfer it by ladle-full into the eggs– one ladle at a time, in order to temper the eggs but not scramble them. Beat the mixture well each time. Do this with about half of the coconut milk. Once you have tempered the eggs, pour the mixture back in with the rest of the coconut milk and continue to cook over the double-boiler, whisking constantly.
Once the eggs and coconut milk start to thicken, remove from heat and let cool either on the counter or in the fridge.
Once the custard is cool, you can add any ingredients you like: chocolate, berries, fresh or frozen fruit, onions, sardines- wait, that list got away from me.
For Pina Colada ice cream, simply combine a can of crushed pineapple and two bananas in a food processor and blend until smooth. Drain the juice from the canned pineapple (and save it for a smoothie later!) — less water in the ice cream will give it a better texture, more water will give it a more icy texture.
When the fruit is smooth, combine with the coconut custard and mix well.
Almost done–this is good enough to eat at this point, but it’s even better when it’s frozen. Pour into a baking dish or similar container so that it freezes evenly, and put it in the freezer for at least three hours, whisking it every half hour or so so keep the consistency.
This will freeze completely solid, so take it out at least an hour before you want to serve it, or defrost it in the microwave. An annoying extra step, but it’s worth it!
Just mix one can of coconut milk with a can of crushed pineapple and two bananas in a food processor, and blend until smooth. Follow the instructions above for freezing, and enjoy!