As if we didn’t already know this, gelatin is truly heaven sent.
I didn’t need further convincing, since I already swear by it for my morning Bulletproof Cacao and most evenings for better sleep (I use the peptides here since they’re absorbed quicker), but finding more great uses is not something to complain about.
I’ve been playing around with using gelatin as a stabilizer or thickener. It worked so well for the crust for multiple recipes in Bare Root Mornings that I knew it could help me nail down the perfect ice cream recipe.
Having made this recipe a few times, I used it as a launch pad for a more custard-like variation. (Note: for those who can’t do eggs, stick with Kelly’s recipe. it’s really good!) The result is so stellar, guys. Gelatin on it’s own really helps the texture but add in the egg yolks and WOW.
To address sweeteners…you could optionally cut back on the maple syrup or honey, leave it out entirely, or use dates instead (you’ll need to puree it pretty well though) but you will inevitably sacrifice texture. Sugars help ice cream from crystalizing so whenever you head into natural-ice-cream land (a fun place to be!) — meaning no cane sugar/syrup — you’re at risk for a less creamy, more icy end product.
I’m really happy with the measurement I have listed here. It isn’t super sweet, the texture is great, it melts beautifully (as you can see above), and at about ½ cup per serving, you’re only getting one tablespoon of maple syrup per bowl. Which for a sweet treat/cheat, is really pretty reasonable.
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Maple Vanilla Ice Cream
Yields: about 2 cups
14 oz. canned light coconut milk
2 egg yolks
¼ c. maple syrup (honey works well too!)
2 tsp. grass-fed gelatin
1 tbsp. vanilla extract and/or ½ tsp. vanilla bean powder (<– this stuff is a game changer!)
large pinch of sea salt
Add the coconut milk to a medium saucepan and heat over medium until until just warmed.
While the coconut milk is warming, whisk together the egg yolks, maple syrup, gelatin, vanilla extract, and sea salt. While continuously whisking, add a small amount of the warmed coconut milk to the egg yolk mix (don’t stop whisking or you can cause the eggs to curdle). Continue whisking while slowing adding the rest of the warmed coconut milk.
Add the mixture back to the saucepan and heat over medium-low until it thickens slightly, about 10 minutes. Strain the mix through a fine sieve to catch any cooked egg pieces (cheesecloth or nut milk bag both work too) and into a closed container. Refrigerate until chilled.
After chilling, the ice cream base may become slightly jiggly thanks to the gelatin. Simply whisk it well to smooth it out. Pour the base into your ice cream maker and process according to the directions. I have this one and it took less than 10 minutes to fully churn.
Note: unlike some ice cream recipes, this one comes out of the ice cream maker ready to go. It’s perfectly thick and soft without being too runny. You can choose to freeze before serving later but it will freeze up very hard and will need to be removed at least 15 minutes before serving.
Grilled Peaches with Balsamic Drizzle
4 ripe or underripe peaches or nectarines (use more or less, as desired)
flaked sea salt, for garnish
Heat a grill over high heat.
Slice the peaches in half and remove the pits. Coat them with a light layer of avocado oil (or other mild cooking oil safe for high heat). Grill the peaches face down until grill marks show, rotating once to get the cross-hatch appearance.
Turn the heat to low and flip the peaches to sit face up. Close the grill and cook another 5-10 minutes, or until the are fairly soft inside. Remove from the heat and serve while warm with the Maple Vanilla Ice Cream, balsamic drizzle, and flaked sea salt.