Mexican “Chocolate” Ice Cream – AIP, Paleo, Dairy-Free

Oh, Ice Cream, how do I love thee? Let me count the ways.

One of my favorite ice creams before going all Paleolithic was peanut butter cup.  I would eat a HUGE serving every single day after dinner, or quite often sometimes FOR dinner.  I justified this by touting the protein in peanut butter and the antioxidants in chocolate to myself.  Yeah.  Problems…I know. 

Now that I’m taking better care of myself these days (and admitting I have a sugar addiction problem) I allow myself an occasional Paleo treat.  And my all-time favorite treat is still, of course, CHOCOLATE ICE CREAM!

Now when we’re doing the Autoimmune Protocol, we are not allowed the dairy, sugar or cocoa (and definitely not the stabilizers and thickeners) in the kinds of ice creams you can grab ‘n’ gobble from the grocery store.  Yet we CAN have coconut milk, small amounts of honey or maple syrup, and carob powder!

This recipe has those approved ingredients, plus AIP-friendly vanilla extract, and cinnamon & mace to mimic the zest zip & zing of spiced Mexican chocolate.

Give this one a try, folks. Its super fast and easy if you have an ice cream maker.  You could also freeze the ice cream in individual containers without first churning it, yet you will have more of a sorbet consistency than a fluffy and creamy outcome.

Mexican "Chocolate" Ice Cream - AIP, Paleo, Dairy-Free

2016-02-14 15:42:01

Serves 8

Creamy, cold and fluffy...you won't notice that it's dairy-free and cocoa-free!

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Prep Time

5 min

Cook Time

20 min

Prep Time

5 min

Cook Time

20 min

Ingredients

1. 26 oz Coconut cream
2. 1/4 to 1/2 cup Maple syrup
3. 1/4 cup to 1/2 cup Carob powder (depending on how bitter you like your chocolate flavor)
4. 1 tsp Vanilla extract, alcohol- & sugar-free
5. 1 Tb Cinnamon, ground
6. 1 tsp Mace, ground
7. 1/3 tsp Himalayan salt

Instructions

1. Freeze your ice cream maker's freezing container overnight.
2. Add all ingredients to high speed blender.
3. Turn blender on and walk speed to medium. Blend for 1 minute, allowing all ingredients to incorporate.
4. Taste, and adjust seasonings if desired.
5. Remove freezing container from freezer and set in machine with the churning paddle. Put the lid on and turn on the machine.
6. Pour ice cream base slowly into rotating freezing container.
7. Allow to churn for about 20 minutes, or until it is the consistency of soft-serve ice cream.
8. Scoop individual portions into 8 small, lidded ramekins or custard cups (I love Snapware!) and freeze.
9. Can be eaten right away if you enjoy a softer consistency.
10. Can also be stored in a large container, but scooping it out is a little bit difficult once frozen.

Notes

1. You can also hand-whisk the ice cream base, and pour directly into your choice of containers for freezing. Please note that this method will yield a harder, more sorbet-like frozen treat.

By Samantha Teague, The Unskilled Cavewoman

Primal Sam https://primalsam.com/