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How do you make your icecream?

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  • #16
    +1 for using frozen bananas, even on their own they're good.

    I often just throw an avocado, a banana & a cup of frozen berries in a blender, add some water or coconut milk and use the smoothie setting. If the avo and banana are not frozen, you may end up with more of a milkshake/thickshake depending on the amount of liquid. If that happens I just add some ice cubes and blitz it again. Still not like a solid ice cream, more like a slightly melted soft serve or really thick thickshake.

    If you freeze the avo and nana it's even better.

    Chuck in a couple of spoons of cacao powder and you've got a chocolate icecream/thick shake.

    I imagine that if you put the above blended mixture into an icecream maker it'd come out ok.
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    • #17
      We make raw ice cream with frozen bananas and avocado, and then flavor after that. Avocado gives creaminess; bananas give sweetness. Then you just go out from there.

      Also, everything frozen, just blend.

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      • #18
        I can't eat bananas I have an ice cream maker (cuisinart) that churns out some decent ice cream but the problem is keeping it creamy. When it goes into the freezer it turns to ice and gets super nasty. Any tips on keeping non dairy ( I use coconut milk or almond milk) creamy? I usually add an egg yolk, as I've heard that helps, but haven't noticed much of a difference.

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        • #19
          using avocado instead of banana, and dates to sweeten it can work as well.

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          • #20
            I just gave up and started putting them in ice cube trays so that at least it'll be easy to eat when rock hard. They're great. I just ordered Popsicle trays so I'm just gonna turn my coconut "ice cream" into coconut Popsicles.

            I just use coconut cream, unsweetened coco and peppermint extract. It's so easy and good.

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            • #21
              I was going to suggest molds for ice pops also. Once the "too hard" issue is gone, your choice of ingredients becomes infinite. If you're worried about the bpa in plastic molds, I've seen bpa free ones on Amazon.

              I've done the frozen banana in the food processor, and it's good. I especially like how it looks like it's never going to turn into anything pretty one minute, and then like magic it starts to look like soft serve ice cream. It's a bit sweet for me to eat on a regular basis though. My tastes run toward sour treats.
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              • #22
                I make instant, easy-peasy, soft serve ice cream for the kids all the time.

                In a blender, mix:

                frozen bananas
                frozen strawberries (or any berries)
                almond milk (about half as much as the fruit in the blender)
                honey - 1 tbls
                coconut oil - about 2 tbls, melted, added while blender is running
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                • #23
                  I just can't get enough raw cream to do it totally raw, so have to use heavy cream in my vanilla ice cream, sadly.
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                  • #24
                    There is a coconut ice cream product on the market. I'd try that and see the consistency to judge if you can get what you want with what you are using.

                    I made a sherbert like thing once with frozen mango and full fat coconut milk. It was good, but not like ice cream.

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                    • #25
                      I make many variations of the frozen banana ice cream, but my favorite paleo ice cream is Dave Asprey's:

                      “Get Some” Ice Cream

                      Ingredients
                      4 whole eggs (pastured of course)
                      4 yolks (in addition to the whole eggs above)
                      2 tsp vanilla (I use Bulletproof Vanilla)
                      1 gram vitamin C (ascorbic acid) or 10 drops apple cider vinegar or lime juice to taste.
                      100 grams (7 tbs) grass-fed butter
                      100 grams (7tbs) coconut oil (or substitute half Upgraded Cacao Butter for amazing taste)
                      50 grams (3tbs + 2tsp) MCT oil (important for consistency)
                      80 grams (5.5tbs) xylitol or erythritol (or more to taste – you can add up to 160 grams if you want)
                      ~100 grams water or ice (just under 1/2 cup; add less than you think you need, then increase the amount).
                      (optional) 1/4 to 1/2 cup of low-toxin Upgraded Chocolate powder

                      Method
                      Blend everything but the water/ice in blender. It takes a while to get the butter blended into perfect creaminess.
                      Add water or ice and blend some more until well blended. Ideally, you want a yogurt-like consistency for creamy ice cream, or add more water for a firmer, icier texture.
                      Pour the mixture into an ice cream maker and turn it on.

                      It's not cheap to make, but it's one of the best vanilla ice creams I've ever had, and that's including regular dairy ice creams.

                      I like to top mine with home made magic shell - chopped up dark chocolate melted with a scoop of coconut oil, which causes the mixture to harden when it hits the cold ice cream. I do a version with almond butter, too.

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