The first time I noticed I had an issue with dairy was through my consumption of ice cream.  Yes,  that much beloved creamy, delicious, frozen treat that almost all people in the world love.  I was in denial at first and kept right on consuming, but the same old reliable symptoms happened again and again, and I had to face the facts.  In fact it got to where I felt so terrible after consuming ice cream, that I gave it up all together.

Have you ever seen the episode of the Simpsons,  where for a science project Lisa is comparing Bart’s brain with that of a hamster?  She wires a cupcake with electricity so every time Bart reaches for it, he gets zapped.  It happens repeatedly and he just keeps saying ouch and reaches again and again.  You can liken that to my eating ice cream.

Fast forward to eating real whole foods and being on a paleo journey, and my discovery of coconut milk.  Have I mentioned I love all things coconut?  Coconut flakes, flour and milk, I love them all.  Coconut milk is a staple in my pantry,  it is so delicious,  full of good for you creamy fat, and makes a dang good ice cream to boot.  I found a great recipe for chocolate ice cream at the spunky coconut HERE.  I did purchase her cookbook  ‘Dairy Free Ice Cream’ , it is chock full of delicious recipes,  you can find it on Amazon.

We are part of a cow share, which means I can get my hands on some really good raw milk, which my daughter loves.  When I have some milk in the fridge, I sometimes make this ice cream with a combo of coconut milk and raw milk, (which I seem to tolerate better in small doses).  If you are good to go with dairy,  you could forgo the coconut milk and just use heavy cream, but I do prefer the straight coconut milk or the mixture personally.  Either way this is a delicious, easy, and fast ice cream with the added benefit of gelatin, and the very subtle sweetness provided by the dates.  Give it a try!

Paleo Vanilla Ice Cream (adapted from ‘Dairy Free Ice Cream’)

2 Cans (13 oz each) Full Fat coconut milk or cream  (I use Natural Value brand coconut milk or Trader Joes coconut cream)

or

1 Can Coconut milk  and 11/3 cups Heavy cream or full fat milk

1 TBL Vanilla

1 Vanilla bean (optional but nice if you have it)

8 Medjool Dates (soft if they are dried out soak them in warm water to soften)

1 TBL Gelatin (dissolve in 1/8 cup cold water then add 1/8 cup boiling water)

1. Place all the ingredients in a high powered blender or food processor adding the gelatin last right before you mix.
2. Mix until it is creamy (if it separates turn up the speed and keep mixing it will come together).
3. Pour into your ice cream maker and proceed following your ice cream makers directions.
4. Store the ice cream in the freezer or eat right away!