Healthy whole30 ice cream recipes that are also dairy free, gluten free, sugar free, vegan, whole 30 and paleo compliant. No added sugar (no maple syrup, honey or stevia) – it’s all coming from fruits. If you’re craving for an ice cream or some frozen whole30dessert, then you should learn how to make these6 different types of paleo whole30 ice cream flavors using an ice cream maker or transform them into ice cream bars.
Prepare The Peaches For best peach flavor, choose ripe (sweet) juicy peaches. Store-bought frozen fruits are usually under-ripe and not sweet. To remove the skin place them in a pot with boiling water for 30 seconds. Then the skin should easily peel off. Cut and freeze for at least 6 hours in advance.
To Prepare The Ice Cream BaseCombine the coconut cream (without coconut water), the creamer (or milk) and dates and blend until smooth. Add vanilla and salt according to taste (optional).
Then add the frozen peaches, blend until smooth and creamy.
Transfer to the ice cream maker and churn until it thickens and is about the consistency of soft-serve ice cream.
Prepare The Strawberry SauceBlend the strawberries (frozen, fresh and freeze dried) plus dates in a blender until smooth. The freeze dried strawberries have a concentrated flavor and fresh strawberries will remove the necessity to add any liquid. Chill.
Transfer half of the ice cream base into a freezer-safe container. Dollop half of the strawberry sauce on top and swirl it through the ice cream. Repeat with the remaining ice cream and sauce.
Freeze for 3-4 hours until it hardens enough to create scoops. Or overnight for hard-packed ice cream.
COFFEE CAROB ICE CREAM
Soak cashews for at least two hours in hot water. Or overnight for even easier blending. Also soak the dates to remove the skin.
In a sauce pan over medium heat combine the coconut creamer and the dates. Heat it for 3-5 minutes to allow the natural sugar and flavor of dates to melt in. Then add the vanilla paste /or extract and salt.
To a blender add the soaked cashews, the coconut + date mixture, espresso powder, carob powder, coconut butter, lemon juice and mix until smooth and creamy (5-7 min). Chill the mixture in the fridge for at least 1 hour.
Transfer to the ice cream maker and churn until it thickens. Freeze for 3-4 hours until it hardens enough to create scoops.
MIXED BERRY ICE CREAM
To a blender add the coconut cream and the creamer (milk) + dates and mix until smooth.
Add the frozen berries and blend until smooth again. For more antioxidants and a more deeper purple color add acai powder.
Transfer to the ice cream maker and churn until it thickens. Freeze for 3-4 hours until it hardens enough to create scoops.
MANGO PINEAPPLE ICE CREAM
Cut 2 medium mangoes into cubes and freeze at least 6 hours in advance. Make sure they are ripe for more sweetness. Do the same with pineapple.
In a sauce pan over medium heat combine the coconut creamer and the dates. Heat it for 3-5 minutes to allow the natural sugar and flavor of dates to melt in. Then add the vanilla paste /or extract and salt (optional).
Mix the coconut cream mixture and the frozen fruits in the blender until smooth and creamy. Since the mixture was heated, chill for at least 2-3 hours.
Then transfer to the ice cream maker and churn until it thickens. Freeze for 3-4 hours until it hardens enough to create scoops.
SALTED CARAMEL ICE CREAM
Caramel SwirlSoak the dates until they are soft enough to remove the pit and skin. Add to a food processor + vanilla extract, salt, maca powder, cashew butter and coconut creamer to thin it out.
Ice Cream BaseTo a blender add the coconut cream, the creamer, the soaked cashews and salt and mix until smooth. Then add 1/4 of the caramel sauce and blend again until incorporated. Chill for at least 2 hours.
Then transfer to the ice cream maker and churn until it thickens. AssembleTransfer half of the ice cream base into a freezer-safe container. Dollop half of the caramel sauce on top and swirl it through the ice cream. Add the rest of the ice cream over the top and the remaining caramel sauce.
Freeze in a cold container for 3-4 hours until it hardens enough to create scoops.
CHERRY PLUM ICE CREAM
Combine the coconut cream, the creamer and the dates in a blender and mix until smooth, then add the frozen fruits ant vanilla extract if desired.
Mix until you get a silky texture. Pour into ice cream maker and churn for 15-20 min. Transfer into a freezer safe container and freeze for 3-4 hours until it hardens enough to scoop.
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Notes
Tips for Perfect Whole30 Ice Cream
If you can't find coconut cream at Trader Joes, this is another great whole30 coconut milk that yields thick coconut cream once refrigerated.
At least 24 hours before you plan to churn the ice cream, put the ice cream machine’s bowl in the freezer to freeze.
To prevent the ice cream from freezing to the sides as it churns, start running the machine before pouring the ice cream in so the sides are already turning. Also chill mixture for at least 2-4 hours before adding to ice cream maker. Otherwise, it will just take longer to churn and most of it will stick to the walls.
Set out for 10-15 minutes before serving to soften.
Leftover ice cream can be frozen for up to 2 months.