This ice cream recipe is different from almost any ice cream recipe you will find around because it does not contain any added sugar of any kind, not even honey or maple syrup. No fake sugar (like stevia) here. This was by design.
I wanted to try making a high fat, low sugar ice cream for people who are on sugar-restricted diets (like myself right now). This recipe is not for the faint of heart or sugar addicts; however, if you do not want a recipe that has no trace of added sugar, you can easily add some to this recipe and produce your typical vegan ice cream.
Once you haven’t been eating sugar for a while, it’s not all that bad eating a recipe that would normally be sugar laden but isn’t. Don’t get me wrong, it is like trying Pinkberry for the first time. (You know what I mean! You think you’re having normal sugary frozen yogurt, you bite into the tart stuff and your mind and taste buds cannot reconcile what your eyes see.) It’s at least sort of like that. You will look at this ice cream and think you’re having the real thing and then you’ll sink your teeth in and find this soft serve relatively sugar free. Despite that, it’s really not all that bad–especially if you are already not eating sugar.
The recipe below is modified slightly (to remove the sugar) from the Paleo Vanilla Ice Cream recipe found at Joy Food Sunshine. If you are going to add sugar to this recipe I would also recommend adding the 1/4 teaspoon of salt in the original recipe. Salt brings out flavor, even sugar. However, you don’t need the salt here; it will just make your ice cream even more savory if you add it. (Trust me on this one…)
- 1 14 oz can full fat coconut milk or coconut cream (I used coconut cream)
- 1/4 c. almond butter
- 1 tsp. pure vanilla extract
- Add all ingredients to the container of a high-speed blender. Blend on low until the mixture is uniform and smooth.
- Prepare your ice cream maker according to manufacturer’s directions. Pour the mixture into the ice cream mixture and wait. Once the ice cream maker has stopped turning or is done, scrape the ice cream out into a dish. Eat immediately. Yields nearly a pint of ice cream.
This is not a recipe that I would freeze for more than an hour (if you want the ice cream to be a bit more firm). I promise you you will have a heck of a time thawing this out if you freeze for several hours or overnight. It tastes best straight out of the ice cream maker.
If you absolutely must have sugar in your ice cream, add 1/4 c. honey or maple syrup to the ingredients when blending.