Which secret ingredient do I use to help make my ice creams stay soft? Well, read on and find out a little trick to making SOFT, and of course paleo and always gluten-free ice creams. It has warmed up substantially and I love to make this dairy-free treat: Paleo Peach Mango Ice Cream. Two of my favorite fruits, peaches and mangos are abundant this season on the west coast of the United States. Lucky me since I happen to be in Los Angeles most of the time. This is a very simple paleo dessert and of course it is gluten-free.
I like to create recipes in my kitchen with some health benefits. Peaches for example are a stone fruit like plums and nectarines which have been shown to ward off obesity-related diseases such as diabetes and metabolic syndrome, reducing the bad cholesterol (LDL) associated with cardiovascular disease. These little jewels are high in fiber and perfect for those looking for tasty snacks. Additionally, they’re made up of 80% water which helps flush your system out. Those are all good reasons to add peaches to my dessert choice, right?
Well, what about those delicious mangos? We all love a good ripe mango and abhor one that’s not yet ripened. Mangos contain heath promoting qualities, making it tops among new functional foods, often labeled as “super fruits”. Besides having more than 20 different vitamins and minerals, mangos contain flavonoids like beta-carotene, alpha-carotene, and beta-cryptoxanthin, which help vitamin A to impart antioxidant strength and vision-protecting properties, maintaining healthy mucous membranes and skin. It is loaded with fiber (think poop folks), loaded with carotenes to help protect the body from lung and oral cavity cancers. The potassium in mangos is an important body and cell fluid component to help in controlling heart rate and blood pressure. You just cannot go wrong with mangos.
Drum roll… so what is the secret ingredient and how does it work? Rum, or really just about any alcohol that lends to the recipe, but rum cooks out well and you cannot taste it in this recipe. It does the job though. Simply put, alcohol does not freeze. If a mixture is fruit-based and you like a tad bit of a liquor enhancement for the flavor, just add kirsch, a liquor which enhances the taste of stone fruits, like peaches, plums, nectarines, as well as berries.
I hope you enjoy this recipe. Served with the renowned Tina’s Paleo Chocolate Decadent Cake you cannot go wrong. Yum! Also, if you have a sweet tooth, check out my eBook that’s all about decadent delights and delicious paleo desserts. You’ll find it on my eBook page – head to the page and just scroll down a bit.Print
It has warmed up substantially and I love to make this dairy-free treat: Paleo Peach Mango Ice Cream. Two of my favorite fruits, peaches and mangos are abundant this season on the west coast of the United States. Lucky me since I happen to be in Los Angeles most of this month. This is a very simple dessert and of course it is gluten-free.
- 3 egg yolks
- 2 teaspoons rum
- ½ cup coconut cream
- 1 pinch salt
- ¼ cup honey or light maple syrup
- 1 can full-fat coconut milk (or cream)
- ¾ – 1 cup peach or mango puree
- Optional: fresh fruit
- Place egg yolks, rum, coconut cream and salt in a pan over medium heat.
- Whisk non-stop!
- Bring to a near simmer.
- Add honey and whisk until fully incorporated.
- Place in refrigerator for 2 hours.
- Add 1 can coconut milk (or cream).
- Add fruit puree of your choice.
- Blend really well with a hand mixer.
- Add to your ice cream maker according to your appliance’s instructions.
- Ice cream should be done in 10-15 minutes.
- Top with fresh fruit or serve with Tina’s Paleo Chocolate Decadent Cake.
The quality and kind of honey you use will reflect in the taste of your ice cream. I use a variety of honeys and tend to go for the fruitier, sweeter ones for ice creams. Raw is ideal but not for young children or those with compromised immune systems.