Coconut Vanilla Ice Cream

2015-05-04 08.09.28

The weather is getting disturbingly summery already. Not to fear: Coconut vanilla ice cream is here. This recipe makes a lush ice cream. It has a strong vanilla flavor with a bit of coconut. Enjoy between graham crackers, if you’d like, as pictured. Or as part of an ice cream cake, or with some caramel syrup on top, or…oh dear. I might have to get another bowl now!

Ingredients

One can of coconut milk (~2 cups or 400 ml)
¼ cup (70g) agave nectar
1 tsp vanilla extract
1 tablespoon vodka
⅛ tsp salt
Optional: scraped vanilla bean

Directions

Combine all ingredients in a blender and blend until smooth. Chill the mixture in your freezer for 20 minutes (or 1 hour in fridge). Churn in your ice-cream maker until smooth and creamy (about 20 minutes).

Note: Guar gum may be substituted for the vodka as an emulsifier. The vodka simply keeps the ice cream from setting up.

Makes several servings; the entire batch is around 900 calories.

I have several experiments in mind for this treat. I’d like to try adding a few drops of peppermint extract. Or perhaps blend it with white chocolate chips. I was honestly surprised at how good they were between two graham cracker halves (we bought S’more supplies, minus the chocolate, naturally, but didn’t make them).

What flavor suggestions do you have? I haven’t found a low oxalate version of butter pecan yet, but I find myself really liking this ice cream, dare I say, better!

Sumptuous Sauteed Apples with Sunbutter and Coconut Milk

I’m totally stealing that thing restaurants do, where the dish that sounds super fancy is basically just a list of the ingredients. I’ve adapted this dessert from a popular paleo dish called apple pie nachos. But I just couldn’t call my version by that name. It’s nothing like apple pie OR nachos, both of which have their own amazing properties.

So what IS this dessert like? It’s a little creamy, sweet without being overpowering, and perfect for a party.

Ingredients
2 apples, cored and thinly sliced
2 tablespoons coconut oil
2 tablespoons sunbutter
1 half stopper of liquid stevia [or 2 tablespoons raw honey]
2 tablespoons canned coconut milk
3 tablespoons pumpkin seeds, shelled
2 tablespoons raisins
2 tablespoons golden raisins
1 tablespoon ground flaxseed
Splash of cinnamon extract
pinch of sea salt

Directions

Pull out a large skillet and place under medium heat. Add your coconut oil to the pan and let it get very hot.

Now add your apples and pumpkin seeds to it. Use a spatula or spoon to move the apples around to help cook on both sides and not burn. Cook for about 3-4 minutes. Add the coconut milk, sunbutter, stevia and raisins and mix the ingredients to let the flavors meld. Let cook for another 2-3 minutes. Add the cinnamon extract, salt, and ground flaxseed on top and mix thoroughly.
Serve warm; enjoy.

Adapted from: http://paleomg.com/superbowl-snacks-apple-pie-nachos/