Paleo Mint Chocolate Chip Ice Cream
Combine coconut cream, xantham gum, maple syrup and honey in a saucepan and warm-up over medium-low heat, stirring frequently, until combined.
Taste and adjust the sweetener if needed.
Allow the liquid to cool down completely.
Pour cooled coconut base into a high speed blender with mint and blend on high until smooth.
Pour into the ice-cream machine and churn following the manufacturer’s instructions.
Stir in chocolate chips and transfer to freezable container. I put a bit into some popsicle molds to enjoy as popsicles and also have good portions ready to go for Miss K.
You can enjoy immediately as a soft serve, or freeze for a couple of hours before serving.
This is a great breakfast/dessert recipe you can have the kids help with! Miss K and I enjoyed making and eating it together this morning to start our Mothers Day Weekend. You can serve it with a brunch gathering or make it for the special Mom in your life to show her how much she means to you and your family. Happy Mother’s Day to all the Moms 💕🌷.
Paleo Banana Fosters Bread Pudding
Prep Time 10 mins Cook Time 50 mins Total Time 1 hr
2 medium ripe bananas-mashed 3 tbsp honey 2 tsp vanilla extract 3 1/2 tbsp palm shortening-melted 1/4 cup unsweetened applesauce-room temperature 4 large eggs-room temperature 1/2 cup almond flour 1/2 cup coconut flour 1 tsp baking soda 1 can sweetened condensed coconut milk for caramel sauce
Preheat oven to 350°F.
Grease a small loaf pan (8.5″ x 4.5″ x2.5″).
In a medium mixing bowl, mix eggs, applesauce, honey, vanilla, melted palm shortening, and mashed bananas.
In another bowl mix together almond flour, coconut flour and baking soda.
Pour egg mixture into flour mixture and combine until somewhat smooth.
Spread banana bread mixture into prepared loaf pan and bake for 50-60 minutes or until loaf is cooked through and a toothpick inserted removes clean.
Slice banana bread into 1″ cubes and place on plate.
Slice banana and place on top of half the cubes from one slice of banana bread
Then add rest of cubes and more bananas.
Drizzle with caramel sauce
Stove Top Caramel Sauce
Place can in sauce pan and cover with water (1″ above top of can)
Bring water to a boil and turn down to a simmer.
Simmer for 1.5hrs and turn can over…make sure there is always water 1″ above can during simmering process.
Simmer for another 1.5 hrs.
Remove can and cool before opening.
Place unused caramel sauce in glass jar in the refrigerator for up to 1 month.
Instant Pot Caramel Sauce
Place can of coconut condensed milk on trivet in instant Pot
Cover with water (1″ over the top of can)
Close and seal instant pot lid and set to manual high pressure for 15 minutes.
Let pressure naturally release and remove can from pot.
Let cool. (Best to leave it out overnight to cool)
Place unused caramel sauce in glass jar for up to 1 month in refrigerator.
You must always have some cold treats ready here in Texas…it might be 49 at 6am and 90 by 6pm…I guess Texas weather could be likened to a toddler, you just never know what you’re gonna get. Miss K has a dairy and soy allergy and I follow a Paleo diet, so we are always on the lookout for dairy free/all-natural items to throw in the mix. The heatwaves are coming to Texas so we are gearing up and have been able to find some good options at Thrive Market, Whole Foods and H-E-B because let’s just face it…sometimes you don’t have time or feel like being Betty Crocker!
Found in Stores
Galvanina Lolly Sorbetto-On-A-Stick
DeeBees Organic Cream Pops, Organic Super Fruit Freezers and Organic Tea Pops
Ruby Rockets Dairy Free Coconut Yogurt Alternatives (I like to put these in the freezer for a frozen treat)
GoodPop Organic Freezer Pops
Dairy Free Fudge Pops by Against All Grain
Wild Blackberry Mint Popsicles by Primal Palate
Dark Chocolate Dipped Raspberry Coconut Popsicles
Mint Chocolate Chip Ice Cream by Against All Grain
Primal Salted Caramel Ice Cream by A Girl Worth Saving