Can I get a hell yeah! This Paleo ice cream is so delicious!! Since purchasing my ice cream maker I have become a bit obsessed with making ice cream, I am probably going to need to reel it in a bit soon. Ice cream is a treat people, not an everyday food….. I might need to print that out and pop it on my freezer.
Don’t be deterred by the high fat content of coconuts, the saturated fat in coconut is made up of short-chain and medium-chain fatty acids the body quickly turns into energy instead of storing as fat. Therefore, even though it’s high in saturated fat, coconut can aid in weight loss. Half the medium-chain fatty acids in coconut are composed of lauric acid, which is anti-viral, anti-bacterial, anti-microbial and anti-fungal.
Before you have a freak out about the egg yolks…. Most people mistakenly think that the egg yolk is the worst part of the egg, when in fact, the YOLK IS THE HEALTHIEST PART OF THE EGG! By throwing out the yolk and only eating egg whites, you’re essentially throwing out the most nutrient dense, antioxidant-rich, vitamin and mineral loaded portion of the egg. Yolks contain more than 90% of the calcium, iron, phosphorus, zinc, thiamin, B6, folate, and B12, and panthothenic acid of the egg. In addition, the yolks contain ALL of the fat soluble vitamins A, D, E, and K in the egg, as well as ALL of the essential fatty acids (EFAs). In fact, the egg whites are almost devoid of nutrition compared to the yolks. Even the protein in egg whites isn’t as powerful without the yolks to balance out the amino acid profile and make the protein more bio-available. We only need the yolks for this to add creaminess and thickeness without having to add any nasty thickeners.
500ml full fat coconut cream
200ml almond milk (or milk of your choice)
3 egg yolks
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
Stevia to taste (or maple/agave/rice syrup- prob about 1/4 cup)
1 green apple, peeled cubed and poached in water until cooked but firm
1 cup broken Gingerbread
In a small bowl lightly whisk the egg yolks and stevia (or sweetener of your choice) and set aside. In a saucepan gently heat the coconut cream, almond milk & spices until spices have infused and liquid is fragrant (probably about 5-10 mins). Now, whisk at the ready, add about 1/2 cup of hot milk liquid to the egg yolk mix while whisking to combine constantly. You can now add about another 1/2 cup milk to the egg mix and whisk that in too. Now add the egg mix back into the saucepan with the remaining milk and mix well. Return to a low heat and cook stirring for a further 5 minutes. Allow to cool, transfer to a container and pop in the fridge to cool completely. Once this is completely cold you can pour this into your ice cream maker and let it do it’s thing. About 5 mins before you are ready to turn it off, add the apples and gingerbread. Seriously, it’s delicious, go and eat it.