Paleo Vegan Strawberry Ice Cream
All I know is, our family can't stop eating ice cream! I make a batch, and it's gone in 2 days. I guess I'm doing something right, because none of us are getting sick of it. But, gone are the days that I was the only one who ate healthier desserts. Which, of course, is such a good thing... it means my family members are making healthier choices, too!
In fact, my husband, Tim, recently did a Whole 30! He felt so good during and after it, that he decided to continue with paleo. I have seen him go on "kicks" before, like cutting out sugar for a month. But the problem with that, is, if you're eating lots of grains and not eating sugar, your body will still crave sugar. Grains basically act like sugar in the body, anyway, so it's really difficult to reset your cravings without cutting them out.
So, when Tim would cut out sugar for a month, he would feel better, but he would not be able to maintain it. He'd go right back to eating chips and cookies, and all that other stuff he craved.
But this time definitely seems different for Tim. He actually seems to be craving sweets less than me! But then again, when I make them, he has no problem consuming them, nor do the kids.
OK, and here's the other crazy thing: Since the end of June, Tim has lost 17 pounds! He hasn't been this way since I met him, I don't think. And, it's not a bad thing. He is as close to his healthiest weight as he's ever been. I keep joking with him that he is going to turn into Tim McGraw! Hopefully not, because Tim McGraw is a little too thin for my taste.
What typically happens with paleo is, because you're eating only foods with optimal nutrition, your body will find its healthy balance. So, if you're underweight, you'll gain the ideal amount, and if you're overweight, you'll tend to lose the right amount. There are definitely exceptions; for example, someone who has insulin resistance will have a much harder time losing weight, until the insulin resistance is solved. The best way to resolve insulin resistance is through keto and intermittent fasting, but that is a whole other article.
So, the moral of the story is, paleo seems to be working for my Tim. I get that there is no one size fits all way of eating. We are all totally different. But, I am definitely not surprised to see this working so well for Tim. And, I'm so proud of him for taking the plunge!
Back to the ice cream. What is summer without it? Today, after polishing off the last of my latest batch, we all agreed that we weren't missing a single thing, compared to the sugary store bought dairy free versions. So, I'll keep making it. Full of healthy fats, and either raw honey or maple syrup for a sweetener, this recipe only has 4 ingredients!
With regards to the strawberries, none of us like frozen strawberry chunks in our ice cream. We'd much rather have the ice cream be creamy, and top it with fresh strawberries. Or, as pictured, ground dark chocolate. And, how awesome is it that our garden produces the strawberries needed for this?!
I've served this to two sets of guests, and none of them missed the dairy or the sugar. So, what do you have to lose?!
Paleo Vegan Strawberry Ice Cream
Prep Time: 15 minutes
Items Needed: Blender, Ice Cream Maker, Fine Mesh Strainer
Full Fat Coconut Milk, 4 cans (cream only)
25-30 Organic Strawberries
2 tsp pure vanilla extract
1 cup of raw honey (maple syrup for vegan)
1. Place a large, empty, glass container in the freezer. You'll use this to store the ice cream in.
2. Remove the green tops from the strawberries and wash. Place all the strawberries in the blender and blend until liquid. Place the fine mesh strainer over a small-medium sized bowl, and, using a spoon, press all the liquid through the strainer until you can't get any more out.
3. Clean the blender carafe out, then pour the strawberry liquid back into it.
4. Open the cans of coconut milk and scrape the cream only into the blender. Discard the water (or save for smoothies later on). If your cream is not sitting on the top, place the cans of coconut milk in the refrigerator for about 24 hours, and it will rise to the top.
These days, I find that Whole Foods 365 or Native Forest brands seem to provide the most cream.
5. Add the honey and vanilla extract, and blend all ingredients well.
6. Pour the mixture into your ice cream maker, and churn until desired consistency. Ours seems to be just right after about 45 minutes.
7. Transfer the ice cream into the empty glass container that's been in the freezer. Cover and place back into the freezer. The ice cream will harden, but if you let it sit out about 15 minutes before scooping, it'll be a great consistency to form perfect scoops.
8. Serve with fresh strawberries, ground dark chocolate (as shown), or other desired topping. Enjoy!