Paleo Maple Vanilla Ice Cream with Sunbutter & Sea Salt Caramel Swirl
 
Prep time
Cook time
Total time
 
Dana:
Serves: 8 servings
Ingredients
Maple Vanilla Ice Cream Base:
  • 30 oz full-fat coconut milk, full fat (2 cans)
  • 4 Tbsp Maple Syrup
  • 1 Tbsp Pure Vanilla Extract
  • 1 tsp Maple extract
  • 4 whole Egg Yolks
For Topping
  • ¼ cup natural sunflower seed butter
  • Coarse sea salt
For the Caramel Sauce
Directions
  1. First, make the ice cream base: combine the coconut milk, maple syrup, and egg yolks in a small pot on the stove over medium-low heat.
  2. Whisking constantly, heat until the mixture is thick enough to coat the back of a spoon. This should take about 5-7 MINUTES.
  3. Take the pot off the heat, and stir in the vanilla and maple extracts.
  4. Transfer the mixture to a loaf pan, and place in the refrigerator to cool for about 2-3 hours, or up to overnight (about 8 hours).
  5. Once the mixture is fully chilled, assemble your ice cream maker and follow the manufacturer’s instructions: Turn the machine on, pour the mixture in, and allow it to churn for about 20 minutes. If you double the recipe, this will take about 25 minutes until it’s fully churned.
  6. While the ice cream is churning, make your caramel sauce: combine all the ingredients except vanilla extract and ¼ tsp sea salt in a medium, heavy-bottomed saucepan over medium heat. Stir until all the ingredients are well combined.
  7. Bring the caramel to a boil, stirring frequently, scraping the bottom and sides to make sure the bottom doesn’t burn. Then turn the pan down to medium low heat and continue at a low boil for about 10 minutes. Make sure you watch the pan to make sure it doesn’t boil over. Turn off the heat, and allow the pan to sit for about 5 minutes. The caramel with thicken as it cools. Stir in the vanilla extract and additional ¼ tsp sea salt.
  8. Let the caramel cool a little before serving.
  9. Pour the mixture back into the loaf pan and drizzle the sunflower seed butter on top, then stir until it’s swirled to your liking. Serve immediately if you’d like a soft serve consistency, or place it in the freezer to chill for about an hour. You may need to thaw the ice cream a little bit before serving.
  10. Serve with a drizzle of caramel sauce! And maybe some chocolate chips. If you’re packing a pint for leftovers (umm, if you have any…), stir in the caramel sauce before storing in the freezer.
Notes
**You will not use the whole batch of caramel sauce in this recipe. The caramel can be stored in the fridge for up to 2 weeks. Reheat it in a saucepan before serving.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/paleo-maple-vanilla-ice-cream-sunbutter-caramel-swirl/