Sometimes, even a gal who is on a strict healing dietary adventure has to have a treat.
And sometimes that treat NEEDS to be ice cream. Oh, yes. Yes it does.
Finding regular-Paleo ice cream at the market can be a daunting task, but have ya ever had any luck finding an AIP-compliant version of one of the world’s favorite cool and creamy treats?
I didn’t even try looking…I’ll be honest! Because I already know from my pre-AIP adventures in the frozen sections of many a grocery mart that it’s THIN-PICKINS for us, folks.
In light of this I knew that if I wanted a spumoni -esque delight, I was gonna have to make it myself. Here is the good news, though: It only takes 30 minutes from the moment you open your coconut milk to the sweet blissful creamy bite of awesomeness that is this Pumpkin Pie Ice Cream!
For this particular recipe to be made in the approximately-half-an-hour-limit, you will need a blender and an ice cream maker. Here are the products I use at home, and swear by:
The beauty of having a dairy and egg-free recipe is that you don’t HAVE to use appliances to accomplish a frozen treat. This can also be done with your good ol’ Leftie and her friend, Miss Right. The ingredients can be whisked together in a bowl and then poured into freezer-safe containers. They should be edibly-frozen in a few hours if frozen in small portions.
Ok, look, I don’t like to tell anyone what to do…BUT, only occasional and moderate portions here, folks. Treats are meant to be OCCASIONAL on AIP so that you don’t stunt your progress.
With that being said, I’m ready for another bowl now. (YUM YUM YUM YUM YUM)
- 26 oz Coconut milk, canned full fat
- 13 oz Pumpkin puree
- 1/4 cup Maple syrup
- 1 Tb Vanilla extract, no alcohol, no sugar
- 1 Tb Cinnamon, ground
- 1/2 tsp Mace, ground
- 1/2 tsp Himalayan salt
- Add all ingredients to blender.
- Blend on medium speed for 2 minutes.
- Pour into ice cream machine.
- Allow to churn for 25 minutes or until it is soft-serve consistency.
- Enjoy a bowl immediately if you are like me and can't wait for it to cure in the freezer. 🙂
- Store the rest in individual air-tight containers for faster thawing, or in larger containers if desired.
- Set frozen/cured ice cream on counter for 30 minutes before eating. This will soften it slightly and make it more creamy.
- Can also be made by whisking all ingredients well together in a large bowl, pouring into individual-sized freezer-safe containers and freezing for at least 4 hours. The consistency will be sorbet.like