Paleo Vanilla Coconut Ice Cream

We recently bought an ice cream maker because we were spending so much money on pints of coconut ice cream. My husband would go through one in less then a week! Anywho, here is the recipe we came up with after looking a different recipes.Do not substitute honey for maple syrup. Honey tends to crystallize when frozen.

Ingredients:

16 fl oz of canned, full fat, coconut milk
3 egg yolks
1/3 or 1/4 cup of maple syrup, Grade B
1/2 tablespoon of pure vanilla extract

Combine all ingredients in a sauce pan and bring to a low boil while whisking. Remove from heat and let cool. Strain mixture into a medium mixing bowl, and cover with plastic wrap. Chill mixture in refrigerator for 2 hours. Once chilled you can put into your ice cream maker. It took ours about 15- 20 mins. It was soooooooooo creamy! Even the next day! Much better than the store bought coconut ice cream. Feel free to add almond butter, chopped up fruit, nuts, etc. 5 minutes prior of it being done for a nice variety.


Serves: 4

Ingredients	Calories	Carbs	Fat	Protein
Canned - Coconut Milk, Unsweetened,, 2 cup	560	12	88	6
Trader Joe's - Maple Syrup - Grade B, 1/4 cup	200	53	0	0
Mccormick's - Pure Vanilla Extract, 2 tsp	24	2	0	0
Egg Yolk - Egg Yolk, 3 egg yolk (large)	162	2	14	8

Total:	946	69	102	14
Per Serving:	237	17	26	4