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.

• Beat the eggs and mix the almond meal, coconut cream, cacao powder, stevia vanilla extract, and cinnamon powder together.
• In a frying pan, heat up some coconut oil on medium heat and pour in a thin layer of the mix. Swish the frying pan around slowly to help spread the mix.
• Cook it for about a minute or two or until the batter starts drying up and stays in one piece and flip it with your spatula. Cook it for another minute and serve with cut fruits, cinnamon and cream.
• If you don't want cream, you can make your own sauce with cacao powder and honey and drizzle it on top.