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3 ways to make Paleo Glass



Just because you̵

7;re on a paleo diet does not mean you can not enjoy ice cream! Sure, it can not include dairy, which means no cream, but full-fat coconut milk gives paleo ice cream a good creamy texture. Try a classic vanilla ice cream; it is a good base for customizing. You can also treat yourself to chocolate coconut paleo ice cream or even mix up a quick banana ice cream.

Ingredients

Basic Vanilla Paleo Ice Cream

  • 4 egg yolks

  • 1 vanilla bean or 1 teaspoon (4.9 ml) vanilla extract

  • ½ cup (170 g) honey

  • 1 14 fl oz (410 ml) can of coconut milk with full fat content

  • 1 cup (240 ml) almond milk

Make 6 servings

Chocolate Coconut Paleo Glass

  • 2 14 fl oz (410 ml) jars of boiled coconut milk

  • 3/4 cup (75 g) cocoa powder

  • 2/3 cup (226 g) honey, agave or maple syrup

  • 2 teaspoons (9.9 ml) vanilla extract

  • 1/4 teaspoon sea salt or kosher salt

Make 8 servings

Banana Paleo Glass

Make 2 to 3 servings

Basic Vanilla Paleo Ice Cream

  1. 1

    Whisk 4 egg yolks with ½ cup (170 g) honey in a heatproof bowl. Put 4 egg yolks in a medium bowl and add ½ cup (170 g) honey. If you prefer, use the same amount of agave or maple syrup instead of honey. Whisk for about 30 seconds so the honey is mixed into the egg yolks and set the bowl aside.[1]

    • You do not need the egg whites for the ice cream, so throw them away or save them for another recipe.
  2. 2

    Put coconut milk with full fat content in a pot with almond milk and vanilla bean. Place a pot on the stove and pour into a jar with 14 fl oz (410 ml) whole coconut milk together with 1 cup (240 ml) almond milk. Then cut a slit along 1 vanilla bean and use the blunt edge of the knife to scrape out the seeds and place them in the pot along with the bean.[2]

    • If you use a teaspoon (4.9 ml) vanilla extract, wait until the ice cream is ready to cook before adding it.
  3. 3

    Let the coconut milk mixture boil on medium heat. Turn the burner to medium and stir the liquid occasionally so that it does not sting. Heat the coconut milk mixture until it boils lightly.[3]

    • Keep the lid away from the pot so you can stir in the coconut milk and see when it starts to boil.
  4. 4

    Whisk the hot mixture in the bowl with the egg yolks. Turn off the burner and slowly pour a very thin stream of warm coconut milk into the bowl with the egg yolks. Whisk constantly when combining the mixtures so that the egg yolks do not curd.[4]

    • If you are worried that there is an uneven egg in the custard, just put a fine mesh strainer over a clean bowl and pour the custard through it.
  5. 5

    Boil custard in a double boiler for 15 minutes or until it reaches 85 ° C. To set a double boiler, fill a pot with 2.5 cm of water and let it swim on medium heat. Then place the bowl with the custard on the pot and whisk the custard when it warms up. Boil the custard until thick enough to cover the back of a spoon.[5]

    • The bottom of the bowl should not touch the boiling water, otherwise the custard may burn.
  6. 6

    Put the bowl of custard in the fridge and refrigerate it for at least 4 hours. Turn off the burner and wear oven gloves to remove the bowl of custard. Scoop out the vanilla bean and toss it. If you use vanilla extract, stir it now. Cover the bowl with a piece of plastic wrap and refrigerate in custard for at least 4 hours or until completely cold.[6]

    • You can make ice cream custard and cool it the night before you want to mix it.
  7. 7

    Add mixtures or extracts to suit the taste. It’s easy to turn your paleo vanilla ice cream into a different flavor by mixing in any ingredients. Try one of these in your next round:[7]

    • 1/2 cup (50 g) berries
    • 1/2 cup (37 g) coconut flakes
    • 1/4 cup (6 g) finely chopped mint
    • 1/4 cup (31 g) chopped nuts
    • Peel 1 lemon, lime or orange
  8. 8

    Cool the custard in an ice cream machine or freeze it in a loaf pan. If you have an automatic ice cream maker, pour it into the cooled base and core it for 20 minutes or until firm. To make ice cream without churn, place a piece of plastic wrap over a loaf pan and pour the ice cream into it. Cover the custard with plastic wrap and freeze it for 6 hours or until firm.[8]

    • Store the paleo ice cream in an airtight container in the freezer for up to 1 week.
    • The no-churn method makes ice cream that is harder than ice cream churned in a machine. This is because a machine contains air in the ice cream so that it is easier to scoop.

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Chocolate Coconut Paleo Glass

  1. 1

    Cool 2 cans of coconut milk for 2 hours before making the ice cream. Put 2 14 fl oz (410 ml) cans of coconut milk with full fat content in the fridge for at least 2 hours before making chocolate ice cream. Cooling the coconut milk hardens the fat so you can whip it into a thick, creamy mixture.[9]

    • Avoid using light coconut milk that has added water.
  2. 2

    Put coconut milk, cocoa, honey, vanilla and salt in a blender. Open the cooled jars of coconut milk and pour them into a blender. Add 3/4 cup (75 g) cocoa powder, 2/3 cup (226 g) honey, agave or maple syrup, 2 teaspoons (9.9 ml) vanilla extract and 1/4 teaspoon sea salt or kosher salt.[10]
  3. 3

    Mix the mixture for 30 seconds so that it becomes even. Put the lid on the mixer and mix the ingredients so that the cocoa dissolves completely. If you see lumps of cocoa on the sides of the blender, disconnect the machine and scrape down the sides with a spatula. Then put it back in and mix the mixture until it is completely smooth and creamy.[11]

    • Always be careful when scraping into the mixer as the blade is very sharp.
  4. 4

    Cool the mixture in an ice cream machine or freeze it in a saucepan. If you have an ice cream maker, pour it into the base of the machine and crush the ice cream for about 20 minutes. Pour the mixture into a shallow container and freeze it for at least 4 hours or until firm.[12]

    • Put the ice cream in an airtight container and store it in the freezer for up to 1 week.

Did you make this recipe?

Banana Paleo Glass

  1. 1

    Peel 3 bananas and cut them into 2.5 cm slices. Choose fully ripe bananas that are a little soft and have lots of brown spots on the skins. Peel them and cut them into even pieces so that they melt easily.[13]

    • It does not matter what size you cut the bananas in, but smaller pieces will be easier for your food processor to break down.
  2. 2

    Freeze the bananas for at least 2 hours. Place the banana slices in an airtight container or freezer bag and close it. Freeze the bananas until completely hard. This is great to prepare the night before you want to make banana ice cream.[14]
  3. 3

    Put the frozen bananas in a food processor and pulse them for 1 minute. When the bananas are firm, take them out of the freezer and place the slices in a food processor. Put the lid on and pulse the bananas for at least 1 minute. Do not worry if they look crumbly at first because they are combined into a soft serving structure.[15]

    • Stop and scrape down the sides of the food processor if it looks like bananas are stuck.
  4. 4

    Freeze the banana ice cream for 1 hour if you want it to be firmer. If you like soft serving consistency, go ahead and enjoy the ice cream as soon as you are done mixing it. For solid ice cream that you can scoop, transfer the ice cream to an airtight container and freeze it for 1 hour before serving.

    • Store banana ice cream in an airtight container in the freezer for up to a week. If it is too difficult to scoop, let it sit at room temperature for 10 minutes to soften a little.
    • Garnish banana ice cream with paleo toppings such as fresh mint, shredded coconut, berries or chopped nuts.

Did you make this recipe?

Tip

  • Although you can use a blender to make banana paleo ice cream, your blender motor must be strong enough to handle the hard pieces of fruit.

Thank you for submitting a review tip!

Things you need

Basic Vanilla Paleo Ice Cream

  • Measuring cups and spoons

  • Heat-resistant bowl

  • Pots

  • Whisk

  • Ice cream maker or loaf pan

  • Plastic foil

Chocolate Coconut Paleo Glass

  • Measuring cups and spoons

  • Mixer

  • Ice cream maker or loaf pan

  • Airtight storage container

  • Canned opener

Banana Paleo Glass

  • Food processor

  • Knife and cutting board

  • Airtight container or freezer bag

  • Spatula

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Updated: October 13, 2020

Views: 190

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