Some of my favorite recipes come from a spur of the moment decision to make up a recipe. It must be the ability to think on the spot and get my brain out of the picture. Now, I have to say that I have also had my fair share of fails using this method. But every once in a while I get lucky. And this ice cream is one of them!
The ice cream recipes I have made in the past have tended to be extremely runny. And to be honest I am way to impatient to freeze my ice cream for a couple of hours before I eat it. This recipe thickened up so well and will fill any ice cream cravings you have. Oh, and I also drizzled my caramel sauce on the top. Caramel ice cream without dairy and sugar, I’ll take it any day of the week.
My ice cream maker is an attachment for my kitchen Aid Mixer. I have noticed that because there was no cover on the ice cream mixer the cold tented to escape out of the top and left me with more runny ice cream. For this ice cream I placed two kitchen towels over the top of my mixer and I think that also had something to do with the thickness of the ice cream. This is definitely what I will be doing from now on so I wanted to pass my tip on to you too.
1 can organic coconut milk (13.5 ounces)
2 organic free-range egg yolks
2 teaspoons Stevita stevia
1 teaspoon vanilla
1/2 teaspoon pink salt
1 Tablespoon gelatin disolved in 1/4 cup of warm water
- Place all of the ingredients in a blender and blend for 30 seconds
- Pour the ice cream liquid in an automatic ice cream maker and churn the ice cream according to its instructions. I use the ice cream attachment on the Kitchen Aid mixer and I put two hand towels over the top to keep it cold
- Eat the ice cream immediately or freeze for another 1-2 hours until set more firmly
- Top with caramel sauce. I warm it in the toaster oven or on the stove top before pouring on top of the ice cream
In the picture the ice cream bowl on the left is the Paleo Caramel Sauce and the one on the right is the Sugar-Free Caramel Sauce with Butter and Cream
Find the Caramel Recipes HERE