This week we endured snow day #1,345,987 of the season. Though not thrilled by the never-ending arctic weather, we decided to make the best of it and have some fun. We watched Frozen (I’m probably the only mom on the planet that hadn’t seen it yet), played in the snow, and we made ice cream.
Several birthdays ago Shaun gave me an ice cream maker. However, it’s sat mostly dormant because of the healthier lifestyle we’ve adopted since then. Until now. On our snow day, I rescued it from it’s lonely place in the cabinet and put it to work making this Coconut & Clementine Paleo Ice Cream.
Growing up I loved those orange dreamsicle ice cream bars- the ones with the sweet orange popsicle shell that covered creamy vanilla ice cream. I would carefully nibble away the orange, piece by piece, until the vanilla started to melt down my arm. They were a tasty treat back then, but the artificial ingredients and refined sugar make them a no-go in our house today. I wanted my kids to experience the same amazing flavors I remember from my childhood, but without all of the toxic ingredients.
This Coconut & Clementine Paleo Ice Cream is healthy, delicious, and full of orange dreamsicle flavor. Coconut milk provides the base for the ice cream and it makes for a super rich and creamy texture. The sweet and tangy flavors of clementines mix with the vanilla and honey to bring just the right amount of sweetness and zest.
Although we are all eager for Spring to arrive (any day now), I’m glad we got to have this special snow day together as a family. Happy memories and happy (healthy) bellies!
Coconut & Clementine Paleo Ice Cream
2 cans of coconut milk (full fat), room temperature
2 clementines, juiced & zested
1-2 Tbsp. organic raw honey (depending on how sweet you prefer)
2 Tbsp. pure vanilla extract
small pinch of pink Himalayan salt
1. Add the coconut milk to the bowl of a stand mixer fitted with a whisk attachment. Whisk on high speed for about 5 minutes, or until small peaks begin to form.
2. Meanwhile, in a small bowl, stir together the clementine juice, clementine zest, honey, vanilla, and salt.
3. Once the coconut milk has finished whisking, reduce the mixer speed to low and slowly add in the other ingredients. Whisk only until combined.
4. Place ice cream batter into the refrigerator for 1-2 hours, until chilled thoroughly.
5. Use an ice cream mixer to freeze the batter and transform it into ice cream. If you don’t have an ice cream mixer, you can freeze the batter, stirring every 30 minutes, until the desired consistency is reached.