After a long week dealing with students who are already mentally on spring break and looking a 12 page graduate paper in the face I need something sweet. And nothing hits the “I’m stressed” spot better than a bowl of homemade ice cream. But not on paleo right? Well, I found this little gem of a recipe on the Caveman Food blog for making paleo vanilla ice cream. I’m a little wary, BUT the ice cream maker we received for Christmas can only continue to gather dust. I think its time to make sure it still works. 
So here is the recipe boys and girls, straight from Caveman Food:
COCONUT MILK ICE CREAM
honey/lavender/vanilla version
1 14-oz can full fat coconut milk
2 eggs
1 vanilla bean, cut in half lengthwise (we used 1.5 T vanilla extract because vanilla beans are pretty expensive around here. Next time I’ll probably double that amount of vanilla)
1 T chopped lavender flowers, optional
3 T raw honey (adjust up or down to taste, but less honey will make it freeze much harder in the freezer)
ice cream maker
Set up a double boiler by placing a heat proof bowl over a pot of simmering water (be sure it’s simmering and not a full rolling boil, as this will give you better control later). Add the coconut milk and lavender to the bowl. Scrape the insides of the vanilla bean into the coconut milk, then throw in the whole bean pod as well. Stirring fairly frequently, heat until the coconut milk is hot but not boiling.
Meanwhile, whisk the eggs well in a separate bowl. Once the coconut milk is hot, add a ladleful to the eggs while you’re whisking – you want to bring the eggs up to the temperature of the coconut milk without scrambling them. Add in another ladleful of hot coconut milk to the egg mixture while whisking. Take the now hot egg mixture and whisk it into the bowl of coconut milk on the double boiler.
Now, whisk constantly until the mixture thickens to a custard. This may take several minutes (it took me about 5 minutes). If it’s getting too hot and starting to scramble, remove from the heat immediately but keep whisking, then return it to the double boiler. Once it has thickened to a custard, remove the bowl from the heat and let it cool.
Thickening to a custard-like consistency
Remove the vanilla bean pods. Once the custard is cool enough for you to stick your finger in it and hold it there without burning, whisk in the raw honey. Put the custard base in the refrigerator or freezer until it gets cold. Freeze in your ice cream machine per the manufacturer’s instructions.
Straight out of the machine this ice cream has a creamy soft serve texture. If you store it in the freezer for later, just let it sit at room temperature for about 10 minutes before eating to let it soften up a little bit.
Yummy, frozen custard
VERDICT: This is a very rich ice cream, more along the lines of custard. I think next time we’ll splurge for the vanilla beans. This seems like it would make a good base to add other ingredients; I think next time I’ll add fresh berries. Enjoy!
P.S. If you’re enjoying our blog, let us know by subscribing. We have NO IDEA if anyone is even reading this, and frankly it gets a little bit boring only writing for yourself. Flatter our vanity and subscribe, fellow paleo-lovers!
You have at least 1 reader.
I am already a subscriber. You might get more subscribers if you put a subscribe button in your sidebar so it would be really easy for people to find. You could also put a subscribe link in the note to subscribe ~ that would probably help too.
Anyway… this recipe looks really yummy. I have all the ingredients here so maybe we’ll try it later today!!
Thanks Jackie! That is actually a great suggestion about the subscription bar.
If you like chocolate, melting some organic chocolate with the coconut would probably produce an Almond Joy like flavor. That’s our plan for next time!