Paleo French-vanilla coconut ice cream with Dates & Nuts & Chocolate
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 286.8
- Total Fat: 24.1 g
- Cholesterol: 102.4 mg
- Sodium: 14.8 mg
- Total Carbs: 5.4 g
- Dietary Fiber: 1.9 g
- Protein: 3.1 g
View full nutritional breakdown of Paleo French-vanilla coconut ice cream with Dates & Nuts & Chocolate calories by ingredient
Introduction
While all ingredients are technically Paleo compliant, this is still DESSERT! So enjoy responsible ;) for special occasions rather than at bedtime EVERY night. While all ingredients are technically Paleo compliant, this is still DESSERT! So enjoy responsible ;) for special occasions rather than at bedtime EVERY night.Number of Servings: 8
Ingredients
-
4 coconut-date rolls (Whole Foods bulk = 30 gram/ roll), chopped
1 can organic full-fat coconut milk (Native Forest
Organic Coconut Milk Classic)
1 cup organic light coconut milk (Native Forest Organic coconut Milk Light)
4 Organic egg yolks, large
1 Tbsp. organic vanilla extract
2 ounces macadamia nuts, chopped
1 ounce chocolate discs, chopped
2 Tbsp. dry coconut flakes, unsweetened, chopped
Tips
Makes less than a quart, maybe about 24 ounces. So about 8 very rich 3-ounce servings.
Directions
Process dates until finely chopped; add 1/4 cup coconut milk as needed.
Using double boiler: heat coconut milk, date mixture, and vanilla extract over simmering water (making certain water is not touching top bowl)
Whisk egg yolks in separate bowl. Temper eggs: Add ladleful of hot coconut milk to eggs while whisking vigorously. Repeat x 3.
Add tempered egg misxure to coconut milk in double boiler. Whisk for 2-3 minutes until thick custard is formed. Remove from double boiler and cool to room temperature. If desired, add other desired flavorings now (none used here). Refrigerate until thoroughly chilled - 2 or more hours. Stir in chilled light coconut milk
Pour into ice cream maker (We use Secura) and follow instructions, freezing about 40-55 minutes for soft set. About 5 minutes before finish, add in nuts, chocolate disc, and coconut flakes.
Transfer to storage container. Freeze until desired firmness: 15 minutes - 2 hours.
Serving Size: Serve in 1/4 cup servings
Using double boiler: heat coconut milk, date mixture, and vanilla extract over simmering water (making certain water is not touching top bowl)
Whisk egg yolks in separate bowl. Temper eggs: Add ladleful of hot coconut milk to eggs while whisking vigorously. Repeat x 3.
Add tempered egg misxure to coconut milk in double boiler. Whisk for 2-3 minutes until thick custard is formed. Remove from double boiler and cool to room temperature. If desired, add other desired flavorings now (none used here). Refrigerate until thoroughly chilled - 2 or more hours. Stir in chilled light coconut milk
Pour into ice cream maker (We use Secura) and follow instructions, freezing about 40-55 minutes for soft set. About 5 minutes before finish, add in nuts, chocolate disc, and coconut flakes.
Transfer to storage container. Freeze until desired firmness: 15 minutes - 2 hours.
Serving Size: Serve in 1/4 cup servings