Do I have to add collagen?

Collagen is not required, but it adds to the creaminess of the ice cream.

How many servings are there?

This recipe makes just 2.5 cups of ice cream. So, not a lot, but perfect for our family of 5 to each have a small serving. You can easily double or triple the recipe if you'd like to make more.

Do I have to use an ice cream maker?

Churning the ice cream makes it creamier, but is not required. If you don't have an ice cream maker, you can hand churn the ice cream. Simply pour the blended ice cream into a loaf pan, set it in the freezer and mix the ice cream with a large spoon or spatula every 30-40 minutes until you reach the desired texture.

Paleo Vanilla Ice Cream (Dairy Free)

Description

This paleo vanilla ice cream is rich and creamy and completely dairy free. It's made in a blender, then churned in an ice cream maker.

Ingredients

Scale

1 can coconut cream (13.5 oz)
3 egg yolks
1/3 cup maple syrup
1/2 Tbsp vanilla extract
1/4 cup collagen peptides
1/4 tsp salt

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Instructions

Combine all ice cream ingredients in a blender. Blend, starting at a low speed and increasing the speed to medium-high until the mixture is well combined.
Pour the ice cream in your ice cream maker and churn for 20-25 minutes or until you reach the desired thickness.
After churning, you can eat the ice cream immediately, or scoop it into a loaf pan (and place in the freezer) to serve for later.

If eaten immediately, it will have more of a soft serve texture. Placing it in the freezer will harden the ice cream a bit, giving it more of a store bought texture.

Notes

This recipe is made using a Cuisinart ice cream maker. Before making your ice cream, be sure the double insulated freezer bowl has been placed in the freezer for at least 8 hours, preferably overnight.

This ice cream recipe freezes well. It does not get super hard and icy, but stays fairly soft like "regular" ice cream. I recommend storing leftovers in the freezer up to one month. Prior to eating, defrost the ice cream 10-20 minutes.