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Paleo Vanilla Ice Cream

A delicious and creamy dairy-free vanilla ice cream made with wholesome ingredients, perfect for enjoying guilt-free during summer or any occasion.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dessert, Treat
Cuisine: Dairy Free, Paleo
Calories: 200
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 can coconut cream (13.5 oz) Look for full-fat coconut cream for the richest texture.
  • 3 large egg yolks Fresh, organic eggs provide vibrant color and flavor.
  • 1/3 cup maple syrup Use pure, grade A syrup for the best taste.
  • 1/2 Tbsp vanilla extract Fresh vanilla extract enhances flavor.
  • 1/4 cup collagen peptides Helps achieve a creamy texture and adds protein.
  • 1/4 tsp salt Enhances flavors.

Method
 

Preparation
  1. In a high-speed blender, combine the coconut cream, egg yolks, maple syrup, vanilla extract, collagen peptides, and salt.
  2. Blend on high until perfectly smooth and creamy, about 30-45 seconds.
Churning
  1. Pour the mixture into a pre-chilled ice cream maker and churn according to manufacturer’s instructions, usually for about 20-25 minutes.
  2. If you don't have an ice cream maker, pour the mixture into a loaf pan and freeze, stirring every 30 minutes for the first 2-3 hours.
Storage
  1. For a firmer texture, transfer the churned ice cream to a loaf pan and freeze for at least 2-3 hours.
  2. Enjoy it immediately as a soft-serve treat if preferred.

Notes

Ensure your coconut cream is well-chilled before starting. Store any leftovers in an airtight container in the freezer for best texture, consumed within two weeks.