Ice cream is pretty much a staple in our house. We don’t eat it every day but it’s nice to have it waiting in the freezer for when those cravings strike. I started making ice cream at home before eating Paleo and used a base of heavy cream, milk and sugar. Now I’ve found an awesome ice cream base that is Paleo-friendly and in my opinion just as tasty, if not better. Canned coconut milk and honey create a rich base for any flavor of ice cream you want to make. We had some frozen mangoes so I decided to puree them up and add them to the base to create this delicious mango concoction. Dark chocolate chips are the perfect topper. This didn’t last long in our house…
As mentioned in my last post, we headed to Salty Sow this past weekend and it was awesome! We of course had to have the triple-fried duck fat fries with 110 degree egg and béarnaise sauce. So delicious. Then we tried the fried Brussels sprouts leaves topped with golden raisins and pecorino cheese…yum! It was so tasty topped with a fried egg the next morning for breakfast. Last we had the pork belly taco which was topped with a fried egg, feta cheese and arugula wrapped in what seemed to be a homemade tortilla. Totally not Paleo, but worth it for a treat. (I didn’t remember to take a picture until it was almost gone!) I also had the Rosemary’s Piglet cocktail which had pomegranate syrup, rosemary (frozen into the huge ice cube) and bubbles.
This weekend we are heading to a brunch fundraiser at a local farm with a couple of friends. The nonprofit, Farmshare Austin, is having a kickoff event. Farmshare Austin’s mission is to improve access to organic and sustainably grown food in Central Texas through education, research, food access, and land preservation. Pretty cool! There will be live music, farm tours and of course brunch with a mimosa bar. 🙂 Hopefully they will have a farm stand so I can get some produce to take home.
A few of my recipes have been featured on FastPaleo recently! I love that website and it’s one of the first places I started finding recipes when I joined the Paleo movement. It’s a collection of user-submitted Paleo-friendly or Primal-friendly recipes with new ones posted daily. If you haven’t done so, I highly recommend you check it out.
Happy ice cream eating!
Mango Coconut Ice Cream
|Prep time||5 minutes|
|Cook time||25 minutes|
|Total time||30 minutes|
|Dietary||Gluten Free, Vegan|
- 1 can full-fat coconut milk
- 3 tablespoons honey
- 1 teaspoon vanilla
- 1/2-3/4 cup diced mango (fresh or thawed if frozen)
- Dark chocolate chips
|Puree fresh or thawed mangoes in blender or food processor until smooth.|
|Add remaining ingredients except chocolate chips to the blender or food processor and process until fully combined.|
|Turn ice cream maker on and pour in mixture. Leave in about 25 minutes or according to manufacturer's instructions. Place in freezer for at least 3 hours.|
|After frozen, you may need to let it thaw at room temperature for 15-30 minutes. Top with dark chocolate chips if desired. Enjoy!|