Paleo Ice Cream
Servings 8
This paleo ice cream is rich in vanilla flavor with caramel notes from dates, maple syrup, and cashews with no coconut taste at all. It’s no-churn, and it’s vegan and dairy-free.
Ingredients
- 3/4 cup (170 grams) coconut cream see notes
- 1 1/4 cups (166 grams) raw cashews see notes
- 1/2 cup (80 grams) dates pitted
- 1/4 to 1/3 cup (80 to 107 grams) maple syrup
- 1 1/2 tablespoons vanilla extract or vanilla bean paste or the seeds of 1 1/2 vanilla beans
- 3/4 teaspoon sea salt
- 14 ounces (400 ml) canned full-fat coconut milk or another 3/4 cup (170 grams) coconut cream for a much richer version
Instructions
- If your dates are dry and hard, you can soak them with the cashews. To soak the cashews, put them in a little pot and pour boiling water over them; let sit 5 minutes and rinse.
- To a high-speed blender, add 3/4 cup coconut cream, cashews, dates, 1/4 cup maple syrup, vanilla and salt. If you find it hard to blend, you can add a little of the coconut milk, but if you add it all at once, it'll take a lot longer to completely blend the dates.3/4 cup (170 grams) coconut cream, 1 1/4 cups (166 grams) raw cashews, 1/2 cup (80 grams) dates, 1/4 to 1/3 cup (80 to 107 grams) maple syrup, 1 1/2 tablespoons vanilla extract, 3/4 teaspoon sea salt
- Blend on high until totally combined and no chunks of dates remain. This took me about 30 seconds.
- Add the can of coconut milk or the additional coconut cream and blend for about a minute. If you used the full can of coconut milk (rather than just the additional 3/4 cup cream), add another 4 teaspoons of maple syrup. If you made the richer all coconut cream version, taste and if it's too rich for you, blend in coconut water, regular water or paleo milk (like unsweetened cashew milk) until it's your desired richness.14 ounces (400 ml) canned full-fat coconut milk
- Pour into a freezer-safe container and freeze for about 4-8 hours (it depends on how thick the layer of ice cream is, the thickness of your container, your freezer temp, etc.)
- Let thaw about 10-15 minutes before scooping.
- Can be kept frozen for up to 3 months.
Notes
- I put a can of full-fat coconut milk in the fridge overnight and got ¾ cup of coconut cream from that. You can use canned coconut cream if you want, but it should be very thick. Drain any liquid in the can. Make sure to use coconut milk/cream that doesn't have any stabilizers or weird stuff. That could prevent the coconut cream from rising to the top of the can.
- Roasted and salted cashew also work, but then the ice cream has more cashew flavor. Omit the salt from the recipe and then add to taste.
- This recipe yields 1 liter/quart (or about 3 cups if using only coconut cream, and no coconut milk). The nutritional info is based on 1/2 cup (125 ml) per serving using both coconut milk and cream.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
Nutrition
Calories: 344kcalCarbohydrates: 23gProtein: 6gFat: 27gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 229mgPotassium: 402mgFiber: 2gSugar: 13gVitamin A: 1IUVitamin C: 1mgCalcium: 34mgIron: 4mgNet Carbs: 21
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