I love ice cream, I mean, who doesn’t? But orange creamsicle ice cream? Now that is just on a completely different level of “love.” I’m sure I’ve written about it somewhere on here, but anything “orange-cream” automatically takes me back to my childhood. I grew up going to Ocean City, NJ once a year for a long weekend to enjoy the sun and sand, and also, the boardwalk’s amazing orange creamiscle softserve. Of course, however, after having to drastically change my diet due to chronic Lyme and the ensuing gut issues and allergies, both oranges and cream were out of the picture. It’s been awhile since I’ve been able to handle any type of citrus (thanks to MCAD & Interstitial Cystitis), however, with being in my second pregnancy I’ve found I can tolerate certain things better than even with my first. Therefore, with a bag of 99 cent oranges and a can of coconut milk sitting in the back of my fridge, I decided to make my childhood memories come true. Overall, to get the most out of this recipe, I highly recommend you freshly squeeze your own orange juice. There’s just something about fresh juice compared to flat-tasting, boxed juice that does not compare. Secondly, use the lightest tasting sweetener you can get your hands on. Personally, I used NuNaturals vanilla stevia syrup because my body handles it well. And lastly, if you can handle dairy, go for the heavy cream (there’s nothing like a dairy-based ice cream in my opinion).
AIP Paleo Orange Creamsicle Ice Cream
- 1 1/5 cups fresh squeezed orange juice
- 1 1/4 cup pure coconut cream
- 1/3 cup coconut nectar
- Zest of 1 orange
- 1 tbsp vanilla bean powder
- In a blender combine all ingredients until smooth, then pour into your ice cream maker and churn 15-25 minutes until thickened.
Use vanilla stevia syrup and heavy cream for low-carb/keto version. You can also sub honey if following the AIP.
2 Corinthians 10:17-18 “But, “Let the one who boasts boast in the Lord.” For it is not the one who commends himself who is approved, but the one whom the Lord commends.”