This Paleo chocolate almond ice cream is awesome! It will definitely satisfy those chocolate sweet cravings and it's so much healthier than store bought! It's refined sugar free and dairy free too. Easy to make and gobble up!
1 15 oz can of full fat Coconut milk
3 Egg Yolks
3 to 4 TBS of Organic Cacao powder (I used 4 for a darker chocolate flavor)
1 / 2 Cup maple syrup
1 Tsp. Vanilla
1 / 2 Tsp sea salt
1 / 4 cup chopped almonds
Heat almonds in a fry pan until toasted. Set aside
Place egg yolks, cacao powder, salt, and maple syrup in a medium mixing bowl and whisk until smooth
Heat coconut milk over medium heat until just simmering
Slowly pour hot coconut milk slowly a little at a time into egg mixture whisking constantly to temper the eggs.
When all the coconut milk is whisked in, transfer the mixture back to the sauce pan and return to low heat.
Continue whisking until the mixture thickens into a custard-like consistency, about 15 minutes. Whisk in vanilla.
Once the mixture has thickened remove fromt he heat and put in the frig to cool down completely about 2 hours. Once it has cooled pour into ice cream maker and process according to directions on machine. I churn it about 20 minutes and then pour in the chopped almonds and churn until it's the way I like it, about 10 to 15 more minutes. The Store in the freezer and allow to freeze for about an 1 hour or over night before serving.
Gluten Free Lady