We haven’t had traditional ice cream since we’ve been on the paleo diet over a year ago. We’ve often looked at getting an ice cream maker and making some paleo ice cream ourselves but never went through with actually buying one.
Some of them are very expensive and they look complicated and hard to clean. It also seems like one of those things that you would use a couple times and then it would sit, taking up space in your cupboards for years.
For Amanda’s birthday, she received a cool attachment for her kitchen-aid mixer that makes it easy to make your own homemade ice cream.
The attachment is actually a bowl that you freeze and then pour the mixture in to. No need for ice. And it’s fast. You end up with awesome ice cream consistency in about 15 minutes.
A recipe that Amanda came up with and that we’re really enjoying is her Mocha Nut Brownie Ice Cream.
1/2 C. Unsalted Cashews
1/2 C. Pitted Dates
2 Tbsp. Cocoa Powder
Ice Cream Mixture:
2 C. Coconut Milk
2 Tbsp. Agave Nectar
1/4 C. Chilled Coffee
1 Tbsp. Vanilla Extract
There are two parts to making this ice cream; making the ice cream mixture itself and then making the nut crumble mix-in.
To prepare the ice cream mixture, combine the Coconut Milk, Agave Nectar, Chilled Coffee, and Vanilla Extract in a blender and mix together well.
We really love our Ninja blender here because it functions both as a blender and as a food processor. You can do both at the same time just by moving the blender top to the other container.
In another container, combine the Cashews, Dates, and Cocoa Powder and set aside.
Set the mixer on low and pour in your ice cream mixture.
Mix well until it starts thickening up.
Once the mix has started thickening up, spoon in the date and nut mixture.
After about 15 minutes you end up with some of the most delicious ice cream you’ve ever had:
It’s ready to eat and you can spoon the rest into small, freezable containers to have on hand as a quick dessert later.
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