This Paleo ice cream recipe might be even tastier than dairy ice creams. You can mix nuts, fruit, or other Paleo options in whenever you make a batch, so you can make this recipe different every time.



  • 6 egg yolks

  • 2 13.5 ounces unsweetened coconut milk

  • 1 vanilla bean, halved lengthwise

  • ¼ cup honey

  • ½ – 1 cup Stir-ins, such as cacao nibs; fresh raspberries, blackberries, or blueberries; chopped dried apricots or tart red cherries; chopped almonds or pistachios; and/or chopped crisp-cooked bacon


  • In a medium bowl whisk egg yolks until smooth. Fill a very large bowl half full with ice water.

    Put coconut milk in a large saucepan. Scrape seeds from vanilla bean into milk. Add bean halves to milk. Cook over medium just until simmering, stirring occasionally. Remove and discard bean halves.

    Stir honey into milk mixture. Gradually whisk about 2 cups of the milk mixture into the yolks. Return yolk mixture to saucepan. Cook and stir over medium 5 to 10 minutes or until mixture is thickened and coats the back of a spoon.

    Strain milk mixture through a fine-mesh sieve into a large bowl. Place bowl in the larger bowl with ice water and stir to cool. Cover and chill 4 to 24 hours.

    Freeze chilled mixture in a 1 1/2- to 2-qt. ice cream freezer according to manufacturer's directions, adding stir-ins the last 5 minutes. If using fresh fruit, fold in after freezing. Transfer to a storage container and ripen in refrigerator-freezer at least 4 hours.

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Nutrition Facts

186 calories, 16 g fat (12 g saturated fat, 0 g polyunsaturated fat, 1 g monounsaturated fat), 92 mg cholesterol, 37 mg sodium, 9 g carbohydrates, 1 g fiber, 6 g sugar, 2 g protein.