primal cavewife

Summer's coming... you know what that means for me... More ice cream making before my freezer dies for the next few months!

I love creamy ice cream. If you are lacto paleo like us, then this is the recipe for you. You can have it without the hazelnut, but it's so good with it! I've made this recipe with just plain chocolate, but I didn't blog about it because I forgot to take a picture of it. Here it is now!

What you need
2 cups heavy cream
3 tbsp cacao powder
160g dark chocolate, chopped
1 cup milk
1 1/2 tsp stevia, optional (if you want dark chocolate ice cream, leave it, if not, add more)
pinch of salt
5 large egg yolks
1/2 tsp vanilla extract
1 cup hazelnut, roasted and chopped/crushed

What to do

• Mix 1 cup of cream with cacao powder in a saucepan on medium heat. Whisk it until the cacao has blended. Keep whisking and bring the mix to boil and simmer for 30 seconds on low.
• Remove from heat and stir in the chocolate until well blended.
• Stir in the remaining 1 cup of cream, pour it into a bowl and set aside.
• Warm the milk, stevia and salt in the same saucepan on medium heat. Whisk the egg yolks in a bowl and slowly pour the milk into it, whisking continuously.
• Transfer the mix back into the saucepan and stir it over medium heat until it thickens. Stir it into the chocolate mix. Add in the vanilla.
• Set the mixture aside and when it cools, pour it in the ice cream maker according to the manufacturer's instructions.
• Once the mixture has thickened, add in the hazelnut.

Hint: Before you serve, let it sit in room temperature until it softens a bit.

• Preheat oven to 180C.
• Wash the blueberries and distribute between 2 small ramekin dishes
• Juice the lemon over each ramekin and toss blueberries to coat with lemon juice
• In a small bowl, mix together almond meal, stevia, melted butter or coconut oil, salt, cinnamon and chopped hazelnuts.
• Mix until everything is combined.
• Sprinkle each ramekin with a bit of the crumble
• Bake for 30-40 minutes until blueberry mix starts to bubble and topping is browned.
• Serve warm with a scoop of ice cream.

• Grind the hazelnuts in a food processor. I didn't grind them too much as I prefer them to be chunky.
• In a saucepan, combine the cacao powder, stevia, egg yolks, coconut cream, vanilla extract, vanilla bean paste, medjool dates and ground hazelnuts. Bring the mix to boil and simmer for 5 minutes.
• Let it cool down before blending the mix in a blender. I made a mistake of placing all the ground hazelnuts in the pot so my chunky hazelnuts were mostly gone by the time they came out of the blender.
• Place it in your ice cream machine as per the manufacturer's instruction.

• Preheat the oven to 180 degrees. Grease the loaf pan with some butter or coconut oil.
• Mash the bananas and set aside.
• In a food processor, grind the hazelnuts. How fine you want it depends on the texture you want the bread to be. Mine was a little coarse because I wanted the bread to have a little texture to it.
• Mix the banana, ground hazelnut, almond meal, egg and coconut oil until well-blended.
• Pour the batter into the pan and sprinkle the cinnamon powder on top.
• Bake for 45 minutes.
• Serve warm, with or without butter!

This one of the first desserts I made my boyfriend when I first found out that he’s gluten-intolerant. It is so delicious you won’t even realise that it is flourless!

Ingredients:
300g milk or dark chocolate
125g unsalted butter, chopped
2 tsp vanilla essence
6 eggs, separated
1/2 cup caster sugar
200g hazelnut meal
1 tbsp caster sugar

• Preheat oven to 180 degrees.
• Break the chocolate into pieces and place them in a saucepan with butter and vanilla essence. Stir over low heat until melted and smooth. Set aside to cool for 5 minutes.
• Beat egg yolks and sugar together with electric beater until mixture is pale, thick and creamy. Gradually add chocolate mix, beating on low speed until just combined. Stir in hazelnut meal and set aside.
• Beat egg whites until soft peaks form. Add extra sugar and beat for a minute. Add a large spoonful of the egg white to chocolate mix and fold through until well combined. Add remaining egg white and fold through gently.
• Transfer mix to a cake tin or muffin tray, smoothing top. Bake for 45 minutes (20 minutes for muffin tray) until centre is moist but not sticky.

My boyfriend likes to buy heaps of bananas and because it’s summer, fruits go bad very quickly. So he decided that he wanted some banana bread! I asked a friend for a recipe and she gave me some great ideas. Here’s what was in the banana bread.

Ingredients:
4 small bananas, mashed
1/4 cup hazelnut meal (which i ground myself and became hazelnut butter instead)
1/4 cup whey protein
3/4 cup almond meal
2 eggs
1/4 cup coconut oil (or butter or olive oil)
cinnamon powder

• Preheat the oven to 180 degrees.
• Beat all the ingredients together until it is well-blended.
• Brush some oil in a loaf pan.
• Pour the batter into the loaf pan and sprinkle some cinnamon powder on the top.
• Bake it in the oven for about 30 minutes or until it turns golden brown.
• Serve warm with some butter on top!