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Paleo Mint Ice Cream is oh-so-creamy, yet dairy-free and super delicious! It scoops beautifully for all of you Paleo, GAPS, AIP, Keto and Vegan folks who want the best ice cream, with only a few ingredients!
Our Paleo Ice Cream Shop
This recipe was developed years ago, when my husband and I opened a Paleo ice cream shop in Eugene, OR. We were maybe the first in the country to do it, although there were a few vegan ice cream shops popping up and a literally only a few real frozen yogurt shops, that actually poured yogurt into their soft serve machines, instead of a mix. But we were the first we could find anywhere that was making not only real, soft-serve, probiotic frozen yogurt, but also dairy-free ice cream sweetened with honey. We also made other flavors with pure maple syrup or hardwood-derived xylitol. So we had Paleo, Primal, AIP, Keto and GAPS ice creams and probiotic kefir-based frozen “yogurts”. That was almost 10 years ago.
It was right before my health took a major nosedive. But all of my kids had health issues or food sensitivities, which, if I had known more at the time, would have been a big clue to me that my own health wasn’t strong.
It was magical and fun! It was the most magical when we had folks on strict diets come in, who thought they’d never be able to eat anything out in a restaurant. We could serve them a real sundae, or float, or other treat, and their joy and encouragement made my day. My very favorite of these days was when a mom asked us for a special favor. Her son was almost 10 years old and had never eaten in a restaurant, let alone dessert, because of all of his food sensitivities and allergies. We decided to surprise her son by putting a special flavor he could have into one of our soft-serve machines. He came in and ordered, and the mom cried, and I cried. It was BEAUTIFUL and a big part of why we opened our shop, so special!
The flavor Honey Mint was one of our first allergy-friendly flavors. And we made chocolate chip cookie ice cream sandwiches with it, that were grain-free. I dug up an old snapshot for you, in our first location, when we were still a small, growing company and just three people made all the products. There they are! –>
Wherever you are in your healing diet journey, I hope this ice cream meets your needs. It’s flexible, and has just a few ingredients.
If you’re Paleo or GAPS and love ice cream sandwiches, you might just love to fill these Real Food Ice Cream Sandwich Bars! This is one of my personal favorite ice cream treats each summer! 🙂
What kind of coconut milk to use
The best one is Aroy-D, because it doesn’t contain guar gum. Trader Joe’s also carries a canned coconut milk that’s additive-free.
With coconut milk, you don’t need to worry about whether or not it’s organic. When we owned our shop, we ordered huge quantities of coconut milk from Thailand. We had a friend in the industry, the owner of a major vegan line of ice creams, who traveled to our supplier to check out the coconut palm farms. The organic and conventional palms were grown on neighboring properties and neither received synthetic fertilizers or pesticides. Coconut is a clean crop!
How to sweeten
For GAPS, AIP and those of you who enjoy honey, sweeten with local, raw honey! Preferably keep it at room temperature, so it blends into the coconut milk more easily. (Chilled honey takes longer.)
For Keto/Low Carb, you’ll use a monkfruit blend or erythritol.
For Vegan, use pure maple syrup.
Which ice cream maker to use
We still have the ice cream maker my parents gifted me over 25 years ago! It’s the machine I developed all of our first ice cream recipes on, before opening our shop.
If I needed a new one today, I’d buy something similar: keep it simple, because there isn’t a perfect ice cream maker out there that’s affordable. So doing the best we can, I recommend this one.
Paleo Mint Ice Cream (also GAPS, Vegan and Keto/Low Carb)
- ice cream maker
- 2 small cans full-fat coconut milk , 13.5 oz. each, or 3 ½ cups homemade high-fat coconut milk
- 2/3 cup honey (for Keto/Low Carb, use Monkfruit sweetener blend; for Vegan: use pure maple syrup)
- 2 Tablespoons vanilla extract , optional (the alcohol lowers the freezing temperature, allowing less sweetener and creating a creamier outcome)
- 3/4 to 1 teaspoon peppermint extract or to taste (brands vary in strength)
- Place coconut milk, honey (or low carb sweetener/maple syrup) and peppermint extract in a blender. Puree until sweetener dissolves, scraping down sides, if necessary, about 50 seconds.
- Freeze in ice cream maker, according to manufacturer’s instructions. Serve!