AIP Vanilla Ice Cream

Whether it’s a treat for a hot summer’s day or the “a la mode” for a warm apple pie in the Fall, ice cream is a wonderful indulgence!  However, between my dairy intolerance (I can tolerate grassfed cultured ghee, but nothing else) and egg intolerance, traditional ice cream is off the table. But what about coconut, almond or other non-dairy ice “creams”?  Unfortunately, lots of non-dairy ice creams use emulsifiers like xanthan or guar gum that can cause inflammation or gut irritation. The solution?  Homemade ice cream!  It’s actually quite easy to make and homemade ice cream makers are quite inexpensive (this one is a great model and is nearly 60% off on Amazon right now!).

Over the years I’ve perfected lots of different ice cream variations, including another vanilla version that uses almonds, my olive oil ice cream and my dark chocolate gelato. These recipes are amazing, but all contain either nuts or egg yolks, which makes them non-compliant with the Autoimmune Protocol.  With my relatively recently diagnosed egg intolerance, I had some extra motivation to finally develop an AIP vanilla ice cream!  This is a great base for adding your favorite flavors!  Top with your favorite fruit or compote for a delicious AIP sundae!

The key to this ice cream’s creaminess lies in the combination of coconut cream, white sweet potato and gelatin. The result is a completely creamy dessert with a light vanilla flavor and the soft texture you’ve been missing. If you are following a low-FODMAP diet and don’t tolerate sweet potato, try making it with a different starchy vegetable (instructions below).  Use a gluten-free vanilla extract to make this 100% AIP.

Prep time: 5 minutes plus chilling, churning and freezing
Cook time: 15 minutes
Yield: 8-12 servings

Ingredients:

• 2 cans coconut cream
• 1 Tbsp gelatin
• 12 oz sweet potato, peeled and diced (use white sweet potatoes for the lightest color ice cream)
• 2 whole vanilla beans or 2 Tbsp vanilla extract
• ¼ cup honey

Directions:

1. Bloom gelatin in room temperature coconut cream in a saucepot until completely translucent (about 2-3 minutes).  Add sweet potato, honey and vanilla beans or extract to the pot.
2. Bring to a simmer over medium heat.  Reduce heat to maintain a simmer for 15 minutes.
3. Remove from heat.  Remove vanilla beans, if using, and set aside.
4. Place coconut cream mixture in a blender and blend until a completely smooth puree forms.  If using vanilla beans, slice open and scrape seeds out of the pod and add to the mixture; blend again to combine.
5. Chill in the refrigerator (go ahead and leave in the blender jar) for 4 hours.
6. Blend again for 30 seconds.  Place in an ice cream maker and churn according to manufacturer’s instructions.
7. Transfer ice cream into a freezer-safe container and freeze 2-4 hours before serving.
8. Store leftovers in the soft zone of your freezer, or move to fridge for 1 hour before serving.

Note:  green plantain, parsnip, and boniato root can all be used in place of the sweet potato.  Since these are all less sweet roots, you may wish to add an extra tablespoon of honey.