The Best Paleo Ice Cream

From Paleo Goddess Cassy Joy 

This ice cream has it all. The fresh cherry jam is both sweet and tart, the cashew cookie crumble adds a nice crunch, and the luscious honey-sweetened coconut milk ice cream is cool and creamy. If you’ve never made ice cream from home before, I highly recommend it! It’s a great way to swap in a healthier treat for store-bought options. I like to spoon this ice cream into individual cups (plastic cups are great if you’re hosting a party) so that it’s even easier to serve. Pro tip: Let the prepared ice cream sit out on the counter for about 10 minutes to soften slightly. Because this ice cream isn’t loaded with excess sweeteners, it freezes harder than its super market cousins.

Ingredients: 

For the cherry jam

  • 2 cups pitted cherries, frozen or fresh
  • 2 tablespoons lemon juice
  • 1/4 teaspoon sea salt
  • 2 teaspoons honey

For the cashew cookie crumble

  • 1 1/2 cup whole cashews
  • 1/2 cup arrowroot
  • 1/4 teaspoon sea salt
  • 1/3 cup coconut sugar
  • 1/2 cup butter, melted

For the vanilla ice cream

Directions: 

For the cherry jam

  1. Bring all the ingredients to a simmer in a small to medium-sized sauce pan. Reduce heat, cover, and let it simmer for 30 minutes or until most of the cherries have burst and it resembles a jam-like consistency.
  2. Pull off heat and let it cool completely.

For the cashew cookie crumble

  1. Preheat oven to 350 and line a large baking sheet with parchment paper.
  2. Place the cashews, arrowroot, sea salt, and coconut sugar in a food processor and pulse until the cashews are mostly broken up, but you can still see some chunks.
  3. Add the butter and pulse the food processor until it’s pretty evenly combined.
  4. Pour the cookie dough out onto the parchment paper and flatten into one large cookie.
  5. Bake at 350 for 12-13 minutes, or until it just starts to turn golden brown. Remove from the oven and let it cool completely.
  6. Once cooled, break the cookie up into large chunks and set aside.

For the vanilla ice cream

  1. In your blender, blend the coconut milk, vanilla, honey, and dissolved gelatin together until smooth.
  2. Pour the mixture into your ice cream maker frozen bin and follow the manufacturers instructions.

For assembly

  1. In a large bowl, add the ice cream to the cooled jam and broken cashew cookies. Give the mixture 4-5 stirs (or folds) and try to resist over-mixing. Spoon this into a loaf pan and freeze for about 1 hour.
  2. From here, you can either serve and enjoy directly or spoon it into small serving bowls.
  3. If you’re preparing to enjoy at a later time, freeze the small bowls and then about 45 minutes before you plan to enjoy, place them in the refrigerator so that they may soften a bit.
  4. Garnish with a fresh cherry and enjoy!