paleo no churn ice cream

paleo no churn ice cream
paleo no churn ice cream
paleo no churn ice cream
paleo no churn ice cream

I would like to dedicate this post to my food processor. Funny as that may sound, out of all the kitchen gadgets, besides my trusted knife and cast iron pan, this one holds a lot of weight in my kitchen. Some of my favorite recipes involve the food processor and yes, you can certainly achieve the same texture by chopping your vegetables, but when it's time to create silky smooth soups, a perfect mayo or ice cream of any kind, nothing can take the place of a food processor. 

A food processor is your best friend!

It took a bit to convert me. I was stubborn and couldn't quite comprehend why a food processor would be life changing. After all, I had a mediocre blender that could do some mediocre blending in times of need. This was years ago, until I heard that you could make no churn ice-cream in a food processor. What? How? Sold! That's all it took and I became a convert. But not just a convert - I preach the food processor's glory wherever I go. I even hand out leaflets in public places trying to get people to get on board the food processor train. Speaking of, Cuisinart really should have picked me up as a spokesperson. Oh well. 

All joking aside though, it's summer time and strawberries and raspberries are in their peak season. Right now is the time to gorge on them, make some delicious dishes and freeze whatever you can't eat. 

So now that I've warmed you up a bit and you know my true feelings about the food processor, let's talk about this no churn ice cream. I don't think there needs to be much convincing when I say that ice cream is amazing, right? Kind of obvious. But ice cream was one of those things that I would eat with such fervor only to be left in pain a half hour later. And I did it summer after summer. But I learned.

So what do you need to make paleo no churn ice cream?

For this no churn ice cream, I used full fat coconut milk, strawberries, raspberries, honey and vanilla extract. The process is absurdly easy. Everything pretty much just gets dumped in the food processor and you sit back and watch the magic happen. Then store it in a loaf pan and freeze. There you have it - paleo no churn ice cream. It really is that simple. 

My recommendation is that once frozen, you actually let it sit out for a bit until it gets slightly soft, is easier to scoop out and that creamy goodness just melts in your mouth. 

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paleo no churn ice cream
paleo no churn ice cream
paleo no churn ice cream

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paleo no churn ice cream 

  • prep time: 5 minutes

  • freeze time: 4+ hours

  • yields: 6-8 servings

Ingredients: 

  • 10 oz organic frozen strawberries (or 1 bag)

  • 1/4 cup organic frozen raspberries divided

  • 1/4 thawed organic raspberries

  • 3-4 tbsp raw organic honey + 1 tsp

  • 1 tsp vanilla extract

  • 1 can full fat organic coconut milk

Equipment

Directions

Combine frozen strwaberries, 1/4 cup frozen raspberries, 3-4 tbsp honey (depending on how sweet you like it), 1 tsp vanilla and coconut milk in food processor and turn on. Let it run until everything is purred smooth. 

Pour mixture into loaf pan and set aside. 

Add thawed raspberries and 1 tsp honey to food processor. Puree until you it becomes a sweet sauce. Add to ice cream mixture and swirl throughout. 

Cover with cling wrap and freeze for at least 4 hours. 

*Again, my recommendation is to let the ice cream sit out and soften for a bit before serving. 


A paleo and vegan alternative to ice cream that will make you swoon! It's creamy, refreshing and perfect for hot summer months (or anytime). Check out this simple food processor ice cream that takes just minutes to make. #veganicecream, #calmeats, #paleoicecream, #strawberryicecream, #vegan, #paleo, #dessert, #healthy #healthyrecipes

arugula and strawberry salad with cayenne lemon vinaigrette

arugula and strawberry salad with cayenne lemon vinigrette
arugula and strawberry salad with cayenne lemon vinigrette
arugula and strawberry salad with cayenne lemon vinigrette

Do I really open a blog post by talking about the weather? How cliche. But I think we can all agree that weather affects mood. It certainly affects mine. This past week we've had some blazing hot days - quite unusual for May. I have no room to complain though, as winter was long here and lingered on. It felt good to be outside, laying in the grass, searching for four leaf clovers and almost expecting the chorus cicadas to begin their song. But it's too soon.

When it's impossibly hot and out of character for the time of year, I try to match my food to the weather. Simmering meatballs for 3 hours on a 94 degree day, not so good. A nice refreshing salad with lots of greens and fruit - a very good idea. I used whatever fruit I had on hand, a nice handful of arugula and made a very simple dressing to go along with it. 

More than a salad

Once upon a time, a salad for me was defined by iceberg lettuce, ranch dressing and an almost sickening amount of croutons. Sounds alright though and I really did enjoy it. It was more like bread and sour cream and some greens, but that's beside the point. As the years passed, I opened up to the idea of using ingredients that one wouldn't necessarily expect to show up in a salad, such as strawberries.

Strawberries in salad?

With strawberry season quickly approaching, I decided to create a salad that uses plenty of them. After all, strawberries are most luscious, juicy and flavorful when in season. In addition to strawberries this salad is loaded with blueberries, mango and avocado. A sprinkle of crunchy walnuts and a drizzle of cayenne lemon vinaigrette, over peppery arugula, is a warm day's companion. Don't get me wrong, you could absolutely eat this in the dead of winter, but there's something about matching a sticky hot day to a cooling salad. It's also a breeze to throw together, it's vegan, paleo and if you skip the honey, whole 30 as well. 

Mix and match

You can also use whatever baby lettuces you like best or even spinach. And if strawberries are not your thing, you can use another berry or skip them all together and mix it up however you see fit.

arugula and strawberry salad with cayenne lemon vinigrette
arugula and strawberry salad with cayenne lemon vinigrette
arugula and strawberry salad with cayenne lemon vinigrette

arugula and strawberry salad with cayenne lemon vinaigrette 

  • Prep time: 5 minutes

  • Cooking time: none

  • Serves 2

Ingredients: 

Salad:

  • 2 cups arugula, baby spinach or greens of your choice

  • 1/4 cup blueberries

  • 2 tbsp cubed mango

  • 3-4 strawberries, sliced

  • 1/2 avocado

  • toasted walnuts

Dressing

  • 2 tbsp extra virgin olive oil

  • pinch salt

  • freshly ground black pepper

  • 1/4 tsp honey (skip for whole 30)

  • 1/8 tsp ground cayenne pepper

  • 2 tsp lemon juice

Equipment

  • tongs

  • small mixing bowl

  • large bowl

Directions:

In a small mixing bowl, whisk all ingredients for dressing and set aside.

Next, assemble all ingredients under salad on plate and sprinkle with walnuts and drizzle with dressing.


Here's a simple refreshing arugula and strawberry salad with blueberries, mango and avocado. It's quick to make and perfect for a warm spring or summer day. It's vegan, paleo and has a whole 30 option. #vegansalad, #paleosalad, #whole30salad, #veganlunch, #calmeats, #glutenfree, #dairyfree #paleo #simplesalad #easysalad #summersalad #freshsalad

chicken thighs with strawberries and mushrooms

chicken thighs with strawberries and mushrooms

I know what you're thinking: "Strawberries, mushrooms and chicken?" I realize it's a very unlikely combination but I recently heard a chef talk about some unusual ingredient pairings and that piqued my interest. There are several compounds chicken, strawberries and mushrooms share, which makes this trio work quite well together. I'm intrigued whenever there is a deviation from the norm. Something that defies the standard way of cooking. 

I set out to try a recipe which would either be a disaster or would completely surprise me. I was stunned and delighted at how beautifully the ingredients worked. This recipe is quite quick to do and won't disappoint. The longest part is just marinating the chicken. If you're really pressed for time, 15-20 minutes will do but ideally an hour is best. 

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