Chocolate Coconut Milk Icecream

This is a delicious icecream and a fitting way to add a much needed post to my blog!
My apologies for neglecting you all and I promise to get back to more regular posting.

This paleo friendly icecream has only 4 ingredients in it and is fairly easy to make. If you are lucky enough to have an icecream maker it is even easier. Unfortunately it is not something I own but is something I am now considering purchasing!

The texture is very creamy and almost identical to regular icecream, but without the guilt and is dairy free (you can make it totally dairy free by omitting the chocolate and just making a different variation) I didn't add any sweeteners and I thought it was sweet enough, but if you want to add some honey etc by all means do. I don't have a sweet tooth and the cocoa flaovour of this is perfect for me. If you like things sweeter you will probably need the sweetener)

The recipe itself takes a little while to get freezer ready so be patient! It isn't something you should rush so take your time.

Ingredients

1 can full fat coconut milk
1 tbsp vanilla extract
2 whole eggs
100g 85% soya free chocolate

Method
Place coconut milk in a double boiler over simmering water. Do not allow the water to touch the bottom of the bowl. Monitor the heat and do not allow to boil. Add chocolate and vanilla extract at this point if using.
Heat until hot and the chocolate has melted but do not allow to boil.

In a separate bowl whisk eggs. Add one ladle of milk mixture and whisk vigorously. This is an important stage  and is "tempering" the eggs to prevent them scrambling. Add another ladle and whisk again until well combined.

Return the egg mixture to the coconut milk and whisk to form a thick custard. This will take time so be patient. Do not allow water to come into contact with bowl and do not be tempted to turn the heat up too high. If you want you can have a bowl of ice on hand to place the entire bowl into if it looks like it might split or is getting too hot. This will cool it down immediately and might allow you to save it.

Once thickened place on a dish (that will fit in your freezer). Once it cools you may add other ingredients once you have choose your flavours (see variations below)

Allow to cool fully before placing in your icecream maker and following manufacturers instructions.
If you do not have an icecream maker (which I don't) place the tray into the freezer. Stir the mixture every 30 minutes for 2-3 hours until set.

Remove from the freezer about 10 minutes before serving to allow to soften slightly. Serve with fruit, honey or chopped nuts, as desired.

Variations
Chocolate Chip - Add chocolate chips to cooled mixture before freezing
Vanilla - Add 4 tbsp of vanilla extract and omit the chocolate
Berry/Fruit - Add pureed fruit to cooled mixture before freezing
Nut - add handful of your favourite chopped nuts. I think hazelnut would be fab in this recipe!

Let me know what you think!

Enjoy

xx

Roasted Squash and Bacon Soup

Time to dig out the winter warmers as we are set for a chilly weekend around here.
Check out this delicious soup, set to warm the cockles of even the most non Paleo eater.

Serves 4

Ingredients
1/2 medium squash
75g smoked bacon lardons
1 stalk of celery
1 onion
4 tbsp of olive oil
1 ltr of chicken stock (homemade or otherwise)
Salt and Pepper

Chop squash into bite size pieces and place in a roasting dish with the chopped onion, celery, 3 bsp oil and seasoning.
Roast at 180C until soft (approx 30 minutes)
In the meantime, saute the bacon in the remaining oil until cooked through and browned slightly.
Once roasted vegetables are complete place in saucepan with bacon, add stock and bring to the boil.
Blitz using a handheld blender, check for seasoning and serve.

Kale Chips

I don't know about you guys, but I have never been someone who has had a particularly sweet tooth. 

Don't get me wrong, I enjoy a nice slice of cake or a muffin (now Paleo-ish of course!!) as much as the next person. But I was never the type of person who would panic at the sheer thought of a day without chocolate, even in hormonal times.

But crisps (or chips as those across the Atlantic may call them) I LOVE! I find it very difficult to go without a packet of Walkers, even though I know they're full of bad transfats. 

I had heard about Kale chips many times. But I couldn't really visualise how baked cabbage could resemble a crisp!? 

I was WRONG! They are delicious and I have been converted to the humble, yet delicious Kale Chip!

I have been asked on my facebook page for a recipe, and though this is SO simple it doesn't really warrant a description but here goes...

Ingredients:

2 cups of kale, torn into bitesize pieces

Salt and Pepper to taste

2 tbsp coconut oil 

Directions:

Mix the kale and oil together in an oven proof dish.

Season to taste

You can also add other flavourings such as chilli powder etc, again to taste. Play around with it! 

Place in a moderate oven (about 180C) for 8 - 12 mins or until crisp and slightly browned.

You may want to place them on kitchen paper at this point to stop them getting soggy.

Serve and convert even the most unPaleo person in your life!