(Paleo, AIP, GAPS)
“I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream.”
~ Heywood Campbell Brown
I started my healing diet on June 16, 2012. On June 16, 2013, I bought myself an ice cream maker as a reward. I could live without ice cream for one year (and I did), but I had no desire to abstain for a lifetime. I spent this summer happily experimenting with recipes. The result? A creamy, peach-ginger concoction that is autoimmune-protocol friendly, and absolutely delicious. Enjoy!
This recipe was chosen as one of
Fast Paleo’s Top 10 Ice Cream Recipes for 2013!
2 cups homemade coconut milk (divided)
2 Tbsp. coconut oil
½ Tbsp. finely grated fresh ginger (I like this ginger grater)
4 whole cloves
1 lb. peeled, chopped peaches (weight after chopping; approximately 5-6 cups)
¼ cup raw honey
1 tsp. alcohol-free vanilla
1 tsp. gelatin
¾ cup peeled, diced peaches (to add to ice cream once frozen)
- Freeze ice cream bowl for 24 hours before starting recipe.
- Make coconut milk. Pour 1¾ cup into small saucepan. Put the remaining ¼ cup in the fridge. (You can use canned coconut milk, but if you’re on the autoimmune protocol, be sure it’s additive-free).
- Add coconut oil, ginger and cloves to the coconut milk in the saucepan. Heat over medium heat until it begins to steam. Remove from heat, stir to blend, cover and let steep 30 minutes.
- Meanwhile, peel and chop peaches and place them in a blender. (Don’t blend yet.)
- Add honey and vanilla to peaches.
- When coconut milk is done steeping, remove the cloves.
- Add 1 tsp. gelatin to the cold coconut milk from fridge. Let sit for a minute, so the gelatin blooms, then add to warm coconut milk. Stir until the gelatin dissolves, and then pour on top of peaches in blender.
- Blend on low speed until smooth.
- Refrigerate mixture a minimum of 6 hours.
- When ready to make ice cream, process according to your ice cream maker‘s instructions. While it’s churning, peel and dice the final ¾ cup peaches, and add them to the ice cream mixture during the last few minutes of churning.
- I like it best right out of the ice cream machine, when it has a soft-serve consistency. Some people like to freeze it one hour, just to give it more solidity before scooping. If you freeze it longer than that, it will get rock-hard. (It’s the nature of all homemade ice cream.) To soften it to scoop, defrost it in the fridge for an hour or on the counter for 20-30 minutes.
Note: Don’t have an ice cream maker? Here’s a technique to try and make it by hand. And if you’re looking for more ice cream recipes, there’s an ebook 100% dedicated to AIP Ice Cream that even includes recipes for waffle cones and toppings.
This post is linked to the following blog carnivals:
Whole Food Friday, Fight Back Friday, Simple Meals Friday, Healing with Food Friday, Make Your Own Monday, Natural Living Monday, Fat Tuesday, Traditional Tuesday, Healthy Tuesday, Allergy Free Wednesday, Gluten Free Wednesday, Fresh Foods Wednesday, Real Food Wednesday, Wildcrafting Wednesday, Simple Lives Thursday, Paleo Rodeo,
Have you checked out my books?