3

votes

Paleo Ice Cream (No dairy)

Answered on August 19, 2014
Created July 20, 2010 at 6:42 PM

This isn't a question, but I figure I should share this here. I found a great recipe for ice cream that is paleo friendly. I used fresh banana instead of the recommened over-ripe ones because I am trying to watch my insulin spikes.

http://cooklikeyourgrandmother.com/2010/07/worlds-easiest-ice-cream-recipe

0242b468fe1c97997749db416c92e7ed

(4528)

on May 07, 2011
at 05:45 PM

+1 Avocados make an excellent "ice cream" base. My favorite recipe uses a can of coconut milk and 2 mashed avocados. It's smooth, creamy and wonderful!

A968087cc1dd66d480749c02e4619ef4

(20436)

on November 03, 2010
at 02:36 PM

Why not make the ice-cream with dairy - all you really need is cream. Then add a flavor if you want (vanilla/peppermint), put in an ice cream maker and done. Full of delicious fatty fat-fat. No sugar/insulin spike anywhere in sight.

0242b468fe1c97997749db416c92e7ed

(4528)

on November 02, 2010
at 08:37 PM

I have that book - there are some great recipes in it. In most of her recipes, Rachel recommends using a small amount of honey, supplemented by a small amount of stevia to keep the sugar as low as possible. As little as a 1/4 c of honey in a quart of ice cream makes a huge difference in how hard the ice cream freezes.

84666a86108dee8d11cbbc85b6382083

(2399)

on July 22, 2010
at 01:18 PM

On that note I saw a product named "Icy"(translation) the other day. Just frozen cream and added sugar.

62ed65f3596aa2f62fa1d58a0c09f8c3

(20817)

on July 22, 2010
at 06:43 AM

I have read that people trying stevia in ice cream had a problem with the ice cream getting rock hard and potentially breaking the ice cream machine. One suggestion was to add the stevia in the last minutes, but even then, they said it froze up too fast to get properly mixed in. Splenda did not have this problem but the makers wanted to try Stevia because they felt it was more natural.

9d43f6873107e17ca4d1a5055aa7a2ad

on July 20, 2010
at 09:43 PM

Has the dreaded Carrageenan.

2b8c327d1296a96ad64cdadc7dffa72d

on July 20, 2010
at 09:09 PM

Jay, you have a point that glucose/insulin rise matters MORE for people with diabetes. If you do NOT have diabetes, the rise DOES matter -- for example, excess sugar contributes to excess insulin which contributes to excess body fat and contributes to overall difficulty in losing that fat. Further, the spike, if sustained over 130 does lead to long term complications - cardiovascular diseases, diabetes, kidney disease, etc. I'm not saying you'll get these diseases by eating this banana frappe, I'm saying that consistently & over time your risk for these diseases goes up considerably.

15d23403fb836f2b506f4f3ad2c03356

(1219)

on July 20, 2010
at 08:56 PM

If you're not diabetic, what's wrong with a rise in glucose/insulin? That was rhetorical. In my opinion, there is no evidence that glycemic load/index matters one lick for non-diabetic people. I'f be more worried about the fructose in the bananas, as too much fructose over a long period of time actually might contribute to getting diabetes...

B4aa2df25a6bf17d22556667ff896170

(851)

on July 20, 2010
at 08:05 PM

umm i would rather have ben and jerrys than purely decadent.. if u look at the ingredients when they compare the two

4b97e3bb2ee4a9588783f5d56d687da1

(22923)

on July 20, 2010
at 08:01 PM

No added sugar is just misleading CW Marketing, sugar is sugar

35a9207254408c6907f7082640c7bfaa

(822)

on July 20, 2010
at 07:59 PM

Yikes, this many bananas will send your blood sugar into the stratosphere

B4aa2df25a6bf17d22556667ff896170

(851)

on July 20, 2010
at 07:42 PM

according to nutrition data, 4 bananas as shown in the pictures has 56g of sugar.. prob more if overripe.

4ab3b10d52010fcb0d00b1a893b3d9df

(194)

on July 20, 2010
at 07:10 PM

Sorry about that. I just fixed it

4ab3b10d52010fcb0d00b1a893b3d9df

(194)

on July 20, 2010
at 07:09 PM

Sorry, I meant no added sugar.

1c4ada15ca0635582c77dbd9b1317dbf

(2604)

on July 20, 2010
at 06:59 PM

Sounds interesting - are you going to share the recipe??

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7 Answers

4
4b97e3bb2ee4a9588783f5d56d687da1

on July 20, 2010
at 07:08 PM

Advertising no sugar is misleading however, as bananas are sugar-laden...

Still interested

I've made several desserts mixing coconut milk with fruits

B4aa2df25a6bf17d22556667ff896170

(851)

on July 20, 2010
at 07:42 PM

according to nutrition data, 4 bananas as shown in the pictures has 56g of sugar.. prob more if overripe.

4b97e3bb2ee4a9588783f5d56d687da1

(22923)

on July 20, 2010
at 08:01 PM

No added sugar is just misleading CW Marketing, sugar is sugar

4ab3b10d52010fcb0d00b1a893b3d9df

(194)

on July 20, 2010
at 07:09 PM

Sorry, I meant no added sugar.

3
70d9359a2086e890a4c3bccb2ba8a8cb

(2254)

on July 20, 2010
at 08:49 PM

I've made ice-cream with mashed-up ripe avocadoes as the base, plus some coconut milk (or cream) and, optionally, a square or two of melted dark chocolate. I don't have an ice-cream machine, so I just freeze it for a couple of hours. Very smooth and creamy texture, and doesn't taste of avocado like you'd expect.

There's quite a few avocado ice-cream recipes out there, if you do a quick search (they may not all be paleo).

0242b468fe1c97997749db416c92e7ed

(4528)

on May 07, 2011
at 05:45 PM

+1 Avocados make an excellent "ice cream" base. My favorite recipe uses a can of coconut milk and 2 mashed avocados. It's smooth, creamy and wonderful!

1
Cab7e4ef73c5d7d7a77e1c3d7f5773a1

(7314)

on November 02, 2010
at 12:38 PM

I made ice cream with cream, egg yolks, vanilla, and stevia. Turned out very good actually. The fat helps it not freeze so hard even without sugar.

1
9d43f6873107e17ca4d1a5055aa7a2ad

on July 20, 2010
at 09:45 PM

If you want to go even lower in sugar, stevia might be a better option than fruit.

This book has some stevia recipes. I make it occasionally- it's not really good enough to get addicted to :P

62ed65f3596aa2f62fa1d58a0c09f8c3

(20817)

on July 22, 2010
at 06:43 AM

I have read that people trying stevia in ice cream had a problem with the ice cream getting rock hard and potentially breaking the ice cream machine. One suggestion was to add the stevia in the last minutes, but even then, they said it froze up too fast to get properly mixed in. Splenda did not have this problem but the makers wanted to try Stevia because they felt it was more natural.

0242b468fe1c97997749db416c92e7ed

(4528)

on November 02, 2010
at 08:37 PM

I have that book - there are some great recipes in it. In most of her recipes, Rachel recommends using a small amount of honey, supplemented by a small amount of stevia to keep the sugar as low as possible. As little as a 1/4 c of honey in a quart of ice cream makes a huge difference in how hard the ice cream freezes.

1
2b8c327d1296a96ad64cdadc7dffa72d

on July 20, 2010
at 08:48 PM

my question is why do you want to eat this? Would you eat this many bananas in one sitting if they weren't frozen and pulverized? When you change the cellular structure of a food (blended versus whole) you most certainly change how the nutrients are delivered to your cells and the manner of blood glucose and insulin spike or rise.

You're going to experience a rise in glucose (and therefore insulin) by eating a lot of bananas. Question is, will they spike and take forever to fall, or will they provide a slower rise, yet still reach a high apex before recovering.

Just because there is no sugar or no dairy doesn't mean that this is truly Paleo.

15d23403fb836f2b506f4f3ad2c03356

(1219)

on July 20, 2010
at 08:56 PM

If you're not diabetic, what's wrong with a rise in glucose/insulin? That was rhetorical. In my opinion, there is no evidence that glycemic load/index matters one lick for non-diabetic people. I'f be more worried about the fructose in the bananas, as too much fructose over a long period of time actually might contribute to getting diabetes...

2b8c327d1296a96ad64cdadc7dffa72d

on July 20, 2010
at 09:09 PM

Jay, you have a point that glucose/insulin rise matters MORE for people with diabetes. If you do NOT have diabetes, the rise DOES matter -- for example, excess sugar contributes to excess insulin which contributes to excess body fat and contributes to overall difficulty in losing that fat. Further, the spike, if sustained over 130 does lead to long term complications - cardiovascular diseases, diabetes, kidney disease, etc. I'm not saying you'll get these diseases by eating this banana frappe, I'm saying that consistently & over time your risk for these diseases goes up considerably.

A968087cc1dd66d480749c02e4619ef4

(20436)

on November 03, 2010
at 02:36 PM

Why not make the ice-cream with dairy - all you really need is cream. Then add a flavor if you want (vanilla/peppermint), put in an ice cream maker and done. Full of delicious fatty fat-fat. No sugar/insulin spike anywhere in sight.

1
Da773d29157aa4ad15ab2dad600c56a9

on July 20, 2010
at 07:50 PM

You can find it at Fresh & Easy: Purely Decadent

I'm sure there are other places to find it too.

B4aa2df25a6bf17d22556667ff896170

(851)

on July 20, 2010
at 08:05 PM

umm i would rather have ben and jerrys than purely decadent.. if u look at the ingredients when they compare the two

9d43f6873107e17ca4d1a5055aa7a2ad

on July 20, 2010
at 09:43 PM

Has the dreaded Carrageenan.

0
1c4ada15ca0635582c77dbd9b1317dbf

(2604)

on July 20, 2010
at 08:43 PM

Good to share this. Probably something I would have infrequently, but agood idea.

More broadly, given that cream is enjoyed by many paleos, and being an ex ice cream junkie myself, I'm surprised someone hasn't come up with a better paleo friendly substitute yet. Ice cream is at its most basic, just cream, sugar and flavouring I believe. Any bright ideas to share here?

84666a86108dee8d11cbbc85b6382083

(2399)

on July 22, 2010
at 01:18 PM

On that note I saw a product named "Icy"(translation) the other day. Just frozen cream and added sugar.

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