I know many of you are singing the “Summer’s Over” blues  as your sweet kids begin a new school year…however I am not letting summer go quite yet. Don’t get me wrong, fall is my favorite season of them all! But I am not ready to give up our daily pool adventures, fresh summer produce….or ice cream…just yet!

Maybe it’s because we homeschool our kids, which means that our “back to school” looks a little different than the norm, but I’m still majorly feeling the summer vibes! So, to celebrate the continuation of summer,  I bring you Paleo Vanilla Ice Cream! It is the best (non-chocolate) ice cream I have ever had! Made with only 5 ingredients, this delicious cold treat can be enjoyed by just about everyone! It’s vegan, gluten-free, dairy-free and paleo with zero refined sugar! Plus it only takes 5 minutes of active prep! WIN!

I tried adapting my Paleo Vanilla Coffee Creamer into a recipe for ice cream…but it totally didn’t work! Something about the coconut sugar just tasted off. So, I stuck with what works (because if it ain’t broke…)! Similar to this dairy-free Chocolate Peanut Butter Ice Cream, this recipe calls for honey or maple syrup (for all my strict vegan friends out there), as the sweetener! Once I made a few adjustments, the result was some seriously delicious and healthy ice cream! I am all about ultra-creamy ice cream. The absence of dairy should never mean we have to sacrifice texture or taste! The liquid sweetener,  as well as the addition of Almond Butter, makes this Paleo Vanilla Ice Cream irresistibly creamy! Of course I use my absolute favorite…Barney Smooth almond butter! See those delicious little flecks of almond-buttery goodness?!

  • 1 14 oz can full-fat coconut milk or cream
  • ¼ cup honey (maple syrup for vegan)
  • ¼ cup almond butter
  • 1 tsp pure vanilla extract
  • ¼ tsp sea salt

  1. Place all ingredients into a Vitamix (or other high-powered blender) in the order listed.
  2. Blend on high for 30 seconds, or until smooth and mixture is homogenous.
  3. Turn on your ice cream maker.
  4. Pour mixture directly from the Vitamix into the ice cream maker while it is moving.
  5. Let the ice cream churn for about 20-25 minutes until it becomes a firm ball or the ice cream maker stops rotating.
  6. Transfer to an airtight, freezer-friendly container and freeze for at least 1 hour, or until completely frozen.
  7. Makes about 1 pint of ice cream.

Many people ask me if they can make ice cream without an ice cream maker. The answer is yes, you can churn it by hand but I highly recommend investing in an ice cream maker if you want the creamiest, dreamiest, homemade ice cream possible.

Read The Original Full Recipe in Source (Thank You): joyfoodsunshine.com


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