PaleoFLEX™ Almond-Coconut Ice Cream
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, blended 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: Pour the mixture into an ice cream maker if you have one 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.
- Recipe by: Jess Case
- Serves: 10
- Prep Time: 5 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 35 minutes
14 oz canned coconut milk, chilled
1/4 cups maple syrup
3/4 cups almond butter
1/2 tsp vanilla extract
1 tbsp unsweetened shredded coconut, for serving
2 tbsp sliced almonds, for serving
Place the coconut milk, maple syrup, almond butter and coconut extract in a high speed blender. Blend on high for 30 seconds or until smooth and creamy.
Pour the mixture into a loaf pan and set in the freezer. Stir by hand every 15 minutes or so, until it’s completely frozen (this will take about 90 minutes total).
Garnish with shredded coconut and sliced almonds, enjoy!!