By glancing through my last few posts, it may appear to you that all I eat are desserts, I assure you that’s not the case….ish…ok, I love desserts.  BUT, I really just love sharing them with you because honestly that’s what I get the most requests for!  One of the hardest things for people when they’re considering transitioning to a more Paleo/Clean-eating lifestyle is trying to find treats that don’t taste like card board, and aren’t “hey, here’s an apple, there’e your treat.”   Don’t get me wrong, I think treats are definitely something that should be incorporated into your lifestyle in moderation, and not as an every day staple.  But, I also think that people should have healthier options when they do want to reach for something sweet.  As I’ve stated numerous times before, none of my desserts should be considered “health foods,” bottom line is, they have sugar in them, and lots of it.  However, I do try and keep my ingredients higher quality, gluten and with dairy-free options if possible, so as to minimize gut impact.

So, Ice Cream.  Love it, have to have it. Especially in Texas, where it’s ice cream appropriate weather about 11 months out of the year.  And it’s so freaking easy ya’ll.  Mix it, heat it, cool it, let the machine do the work.  So simple.  Now this ice cream isn’t perfect paleo because I do use pre-packaged gluten-free oreos instead of going through the long drawn out process of trying to figure out how to make the perfect paleo oreo…who has time for that???  Maybe I’ll get around to it one day, but today isn’t that day folks.  So, haters save it.  If you want to find a homemade Oreo recipe, than go for it.  But I’ll spend that time I saved in the kitchen “chillin'” , reading, watching unlimited hours of Netflix, playing with my kiddos, or SLEEPING.  My blog has always been about being as healthy as you can, all while minimizing your time and effort in the kitchen, so this is my compromise!

For this recipe, I used the Glutino brand Oreos.  Not sure if those are a common grocery store staple where you are, but they’re actually a pretty good substitute for the real thing!  This recipe turned out deliciously chocolatey (because I used my beloved Enjoy Life Chocolate Chips), and its so creamy it makes you want to cry.  My mom and sister who are probably about the furthest thing from Paleo you can get and SUPER PICKY to boot, actually said it was amazing.  And of course, as with every dessert I make, this is my husband’s new favorite thing…which he also said about the Peanut Butter Pie, and the Cookie Dough Balls….and everything else I’ve ever posted.

Alright!  So get out there, get you some sweetness in your life, and go make this thang!

Ingredients:

2 cans full fat coconut milk

3 egg yolks

2 tsps vanilla

3/4 cup maple syrup

1/2 cup Enjoy Life chocolate chips

1- 10.5 oz bag of gluten free chocolate sandwich cookies

Directions:

  1.  In a medium sauce pan add milk, eggs, vanilla and maple syrup, and chocolate chips, whisking well to incorporate.
  2. Bring to a slow boil, while whisking constantly to prevent burning and to incorporate chocolate chips.
  3. Right after reaching a boil, remove pan from stove and transfer to heat safe bowl.
  4. Place bowl in fridge or freezer to COMPLETELY cool.
  5. Once cool, add liquid to ice cream maker and follow machine instructions.
  6. While waiting for ice cream to churn, place cookies in a large sealed plastic bag and smash into cookie bits.
  7. Just before ice cream is done, add 3/4 of crumbled cookie to the ice cream maker and let churn to incorporate.
  8. Once ice cream is completed, serve with remaining cookie crumbles on top.
  9. ENJOY!

(Note: You can store this in a covered loaf pan in the freezer for about a week)

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