Here’s a healthy version of an old 90s ice cream favorite Crazy Vanilla, by the Gusty Baker. This paleo, dairy free and fodmap friendly recipe also has gelatin which is great for gut healing!
INGREDIENTS
2 cans of coconut milk or coconut cream
4 tsp of vanilla extract
1 ½ tbsp of unsweetened gelatin (1 ½ packets)
½ cup of honey, or maple syrup for low-fo
pinch of sea salt
Color Kitchen Color packets
DIRECTIONS
Pour the coconut milk in a saucepan and sprinkle gelatin on top, let it bloom for a few minutes (it will create a skin on top), then whisk in and turn on heat. Add in rest of the ingredients EXCEPT food colorings and whisk until a low boil. Take off stove. Once cooled, put in fridge until completely cold.
Put batch in ice cream maker (Cuisinart recommended) for 15-20 minutes. If you decide to skip the churning and just freeze the mixture it will work, but it won't be as creamy or soft once frozen.
Now separate the vanilla ice cream mixture into 3 equal parts, in separate bowls. Add 2 tsp+ of natural color powders to each bowl. You can adjust color to your liking. Fold around with a spatula until fully mixed in. It’s ok if the ice cream gets a little melty while you're mixing.
Then use a small loaf pan, cake pan or container of choice (make sure the ice cream will be deep enough to cover bottom and scoop) and add spoonfuls of each mixture into the pan, alternating colors. Recommended: use 3 different spoons so the colors don’t mix. Then finally take a knife and do a light swirl through the mix. Freeze until set. It’ll take about 20 minutes to thaw out to be scoopable once frozen.
~Gutsy Baker, Stephanie Charbonneau
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