Who wants ice cream? You can make a pint of your very own scoopable, dairy-free ice cream with just a handful of ingredients and five minutes of prep time – no ice cream maker necessary!
This PaleoFLEX™ ice cream uses a can of chilled coconut milk as the base, and blends it up with creamy almond butter and a bit of maple syrup for sweetener. We also added a dash of vanilla extract, but you could use coconut extract or almond extract instead if you wish – or skip it entirely.
Be sure to use a high-powered blender for this job, since you want the mixture completely smooth. A Vitamix is best if you have one. The mixture will be caramel-colored and a bit thin.
Pour the mixture into a loaf pan and set in the freezer. Since this is no-churn, you’ll have to mix the ice cream by hand every 15 minutes or so to make sure it doesn’t freeze as a solid block. Keep at it, and you’ll have scoopable ice cream after just 90 minutes or so!
Garnish with shredded coconut and sliced almonds before serving. You can also add a bit of coconut whipped cream to make it a Paleo sundae!
Tip: If you have an ice cream maker, pour in the mixture instead of the loaf pan and let it churn for 20-25 minutes. Transfer to an airtight freezer-friendly container and freeze for about an hour before serving, or sooner for soft-serve style.
