Espresso Ice Cream (Paleo)

All the Flavor of Espresso in a Paleo Ice Cream

paleo espresso ice cream

Coconut milk makes a thick rich espresso ice cream that is paleo friendly for those following that diet. No need to forgo your favorite frozen treat. Paleo ice cream can be surprisingly creamy and satisfying.

Excerpted from Paleo Ice Creamby Ben Hirshberg. Published by Ulysses Press 2014. Photo courtesy of Ulysses Press

My mom loves coffee ice cream, and I have to say that I inherited the coffee-loving gene. Though some might not like it, I also enjoy sprinkling some coffee grounds into this recipe after it finishes freezing. They add a funky texture and give the flavor another layer. For a vanilla latte effect, add 2 teaspoons of vanilla extract.

Espresso Ice Cream (Paleo)
Makes: Makes About 3⁄4 quart
  • 1 (13.5-ounce) can coconut milk
  • 4 tablespoons honey
  • 1⁄4 teaspoon xanthan gum (optional)
  • 1 shot of espresso or 1 1⁄2 cups ground coffee beans
  • 3 egg yolks
  1. In a medium saucepan over low heat, combine coconut milk, honey, and xanthan gum (if using).
  2. Add the shot of espresso, or if using coffee grounds, add beans and let simmer on low until the mixture reaches a deep brown, about 10 minutes. Once steeped, strain the mixture with a fine-mesh strainer to remove grounds. Set aside.
  3. In a heat-safe bowl, whisk the egg yolks until they reach a fluffy consistency. Add a small ladle of the warm mixture and stir until combined. Continue adding the warm mixture, one ladle at a time, until it’s completely mixed into the egg yolks. Don’t add too much of the warm mixture at once or you may end up with scrambled eggs!
  4. Cover the mixture and refrigerate until completely chilled (about 8 hours or up to 2 days).
  5. Freeze the mixture in your ice cream maker according to the manufacturer’s instructions and enjoy!


, ,

No comments yet.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to toolbar