Paleo Lemon Raspberry Ice Cream

Paleo Lemon Raspberry Ice Cream

Although we haven’t been having the weather for ice cream yet here in Saskatoon, I’ve still felt like ice cream lately.

I made a ginormous batch of vanilla ice cream custard the other day, and made half of it into Peanut Butter Cup Ice Cream, and the other half I had sitting in my fridge waiting to be put through the ice cream maker.  I wanted to do something different with the second half, and when I saw organic raspberries on sale at the store I knew just what it would be!

The nice thing about vanilla ice cream is that you can really do anything you want to it and it will turn out fabulously.  I whipped up a quick lemon raspberry sauce and mixed it in with the ice cream, and oh man did it turn out well!  One of the best ice creams I’ve made at home, for sure!  So refreshing – I can imagine it will be extra delicious if we ever get warm weather here this summer.. 

Try it with extra raspberries on top!

This recipe was shared on Five Friday FindsFrugal FridayFight Back Friday, Natural Living Monday, What’d You Do This Weekend, Homemade Mondays, Mouthwatering MondaysMotivation Monday, Tutorial Tuesday, Tuesday’s Table, Tickle My Tastebuds TuesdayGluten-Free & DIY Tuesday, Real Food Wednesday, Wellness WednesdayWonderful Wednesday, Full Plate Thursday, Tutorial Thursday, Homeacre Hop, Pennywise Platter, Friday Foodie and Fabulously Frugal Thursday

Paleo Lemon Raspberry Ice Cream
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Ingredients
  1. 1/4 cup coconut oil, melted
  2. 1/4 cup (or less) maple syrup or raw honey
  3. 4 egg yolks
  4. 1 tsp vanilla extract
  5. 1 cup coconut milk (full-fat, from a can not a carton)
  6. 1 cup coconut cream (coconut cream is the hard layer of coconut at the top of a can of coconut milk once it has separated - leave the can in the fridge for an hour or so and don't shake it to achieve this)
  7. A pinch of sea salt
  8. 1 2/3 cups raspberries (200 grams) - fresh or frozen
  9. 1/2 tsp lemon zest
  10. Juice of one lemon
  11. 1/2 cup water
  12. 2 tbsp honey
  13. 1 tsp vanilla extract
Instructions
  1. Using an immersion blender or a regular blender, blend the coconut oil, maple syrup, egg yolks, 1 tsp vanilla, coconut milk, coconut cream and sea salt together until thoroughly mixed. Put the mixture in a saucepan on the stove over medium heat and whisk constantly until it comes to a boil.
  2. Turn the heat down to a simmer and keep whisking until the custard thickens - this should take about 5-10 minutes.
  3. Once the custard has thickened, pour the mixture into a stainless steel or glass bowl, cover loosely, and place it in the fridge for a few hours to cool.
In the meantime, make the raspberry sauce
  1. Place the raspberries and all remaining ingredients in a small saucepan over medium heat.
  2. Stir frequently and let simmer for about 30-40 minutes uncovered, until the sauce has reduced and thickened slightly.
  3. Remove from the heat and let it cool while your custard is in the fridge.
  4. If you have an ice cream maker - pour the cooled custard into the machine and turn it on.
  5. Once the custard starts to thicken and freeze, pour in the raspberry sauce and let it mix in.
  6. When it is the consistency of soft-serve, put the ice cream in a glass dish and put it in the freezer for 2-3 hours.
  7. Alternatively, if you don't have an ice cream maker, just mix the custard with the raspberry sauce and put it right into the freezer. Mix every half hour or so until it has turned into a nice ice cream texture.
  8. Enjoy!
Bites of Health http://www.bitesofhealthnutrition.com/

5 Responses to Paleo Lemon Raspberry Ice Cream

  1. Amanda says:

    Thanks for sharing on Natural Living Monday! This looks delicious.

  2. Miz Helen says:

    I just love the Lemon Raspberry combination for your fabulous Ice Cream! Hope you have a great week and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  3. Otilia says:

    I never used coconut oil in cooking ice cream. sounds interesting though.

    thank you so much for linking uo with #fridayfoodie

  4. CJ Huang says:

    Loving the lemon raspberry flavor combo! Thanks for stopping by and sharing this recipe with us – you’re featured this week on Five Friday Finds! I’m looking forward to what you share this week. :)

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