Spanish Frozen Treat: Churro-Inspired Paleo Ice Cream

Allergens

None

Ingredients

• 2 cups full
• fat coconut milk 1 cup almond flour 1/2 cup pure maple syrup 1 tsp ground cinnamon 1/4 tsp sea salt 1 tsp vanilla extract 1 tbsp arrowroot starch

Instructions

1. In a medium saucepan, combine coconut milk, almond flour, maple syrup, cinnamon, salt, and vanilla extract. Stir well to ensure all ingredients are fully incorporated.
2. Heat the mixture over medium heat until it begins to simmer, then reduce heat to low and continue cooking for 5 minutes, stirring frequently. The mixture will begin to thicken slightly.
3. In a small bowl, mix arrowroot starch with 1 tablespoon of water to create a slurry. Slowly pour the slurry into the saucepan while continuously stirring to prevent clumping.
4. Continue to cook for another 2 minutes, or until the mixture has thickened enough to coat the back of a spoon. Remove from heat and let cool completely.
5. Once the mixture is room temperature, cover with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 4 hours or overnight.
6. When ready to serve, churn the mixture in an ice cream maker according to the manufacturer's instructions. Transfer the churned ice cream into a freezer safe container and freeze until firm, about 4 hours or overnight.

Chef’s Insight

For a truly indulgent experience, allow the ice cream to soften slightly before serving.

Notes

This ice cream is best enjoyed within a week of making.