This ice cream was called CRAZY VANILLA where I grew up, and as fun as it was to order a big cone on a
summer night, I was always disappointed that the colors all tasted like vanilla, anyone
else?! But it was still the most fun to eat. So I recreated a healthier and gut-friendly version with no white sugar and no dairy. A fun throwback for adults, and kids love it!
WHY YOU'LL LOVE DAIRY FREE CRAZY VANILLA ICE CREAM
To create some 90s throwback fun
Kids loves it
One ice cream recipe, easy to make!
Only 4 main ingredients! Natural food colorings and a few pantry ingredients
It’s paleo, gluten free and low FODMAP friendly
It contains gelatin which is great for gut healing
INGREDIENTS IN CRAZY VANILLA ICE CREAM:
Coconut milk or coconut cream: This is the base of the ice cream. No other milks will make
your ice cream as creamy and true to a real ice cream texture. Coconut cream will make it
thicker than coconut milk, but both work.
Vanilla extract: Because we are making vanilla ice cream! You may also add some vanilla paste or vanilla beans.
Unsweetened gelatin power: This is the base for all my ice creams. It gives it a great creamy
texture once churned or mixed, without having to add eggs. Gelatin is also so good for gut healing!
Honey or maple syrup: I used honey, but maple syrup will make this ice cream low FODMAP.I
Natural food colorings: You can use powders by Color Kitchen, they have great organic food colorings.
Or you can use beet powder or pitaya powder for pink, blue butterfly pea powder for blue, and turmeric
powder for yellow.
CRAZY VANILLA ICE CREAM IS SO EASY TO MAKE
-2 cans of coconut milk or coconut cream
-1 tbsp of vanilla extract
-1.5 tbsp of unsweetened gelatin (1 1/2 packets)
-1/2 cup of honey, or maple syrup for low fodmap
-Natural food colorings or powders
HOW TO MAKE PALEO CRAZY VANILLA ICE CREAM
1. Pour the coconut milk in a saucepan and sprinkle gelatin on top, let it bloom for 3-4 minutes (it will create a skin on top). Then whisk it in and turn on heat to medium. Add in rest of the ingredients EXCEPT food colorings and whisk until it slowly boils. Take off stove.
2. Once cooled off to room temperature, put in fridge until completely cold. Overnight is recommended. I churn this ice cream for it to be nice and creamy. I put my batch in my Cuisinart ice cream maker for 15-20 minutes.
3. Separate the vanilla ice cream mixture into 3 equal parts, and place in 3 separate bowls.
Add 2-3 drops of food coloring to each bowl, one blue, one pink/magenta and one yellow. Or
add 2 tsp+ of natural powders to each bowl, one for each color. You can adjust color to be more
saturated 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.
4. Use a small loaf pan, cake pan or container of choice (make sure the ice cream will fit in at least one thick layer) and add in spoonfuls of each mixture into the pan, alternating colors. I used 3 different spoons so the colors wouldn’t mix as I was adding. 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 after frozen.