Le sigh. I have so many obsessions right now, it’s hard to keep track of them all.  Pregnancy makes your brain do crazy things, like get unnaturally fixated on a certain food item for instance.  Right now, I’m all about that turmeric life and interestingly enough that ICE CREAM LIFE. Can I get anymore stereotypically pregnant right now??  My midwife during my first pregnancy told me that mamas who had summer babies were more likely to develop gestational diabetes and/or have larger babies…her guess was that it was because all of the frozen treats at our fingertips during those hot summer months!  Now I don’t know how scientifically valid that fact is, but I definitely see the logic in it.

For me, personally, as soon as the temps start creeping up in the spring, I almost instantaneously start craving me something frozen and delicious.  In fact, I’m currently brainstorming ways I could possibly fill a large kiddie pool with shaved ice (fake blue coconut flavor), and then roll around in it for maybe just an hour or 46.  Just kidding, I’m not seriously contemplating that….maybe… Wow, the image of my ginormous pregnant self as a giant bikini clad smurf is really something I could have done without, and probably the rest of you too, huh?  Well, you’re welcome for that.  Did I mention that pregnancy also makes your brain wander down totally irrelevant and slightly ridiculous rabbit holes of thought? Well it does.  Some days its me going in circles just trying to remember how on earth you bathe a newborn? How do you swaddle again? What’s a diaper? LIKE I NEVER EVEN HAD A CHILD BEFORE.  But most days, its just food.

After I made my seriously addicting and delicious Primal Tagalong Balls the other day, I started wondering just how creative I could get with these little chocolate salty balls (if you don’t know that reference….I just can’t even be bothered to explain right now).  And like many of my inspirations, this one came to me during one of my pregnant mind wanderings that went a little something like this… Thinking to myself, “I’m hungry. A salad would be good…for me.  Vegetables are really tasty.  I love avocado, it’s so creamy.  You know what else is creamy? Ice cream.  Ice cream is so good. Remember that one time you had an ice cream sandwich made out of two girl scout cookies?  That was so great.  Oh man, remember those Tagalong Balls you made?  I wish I had some of those right now. Ice cream. Tagalongs. Ice cream. Tagalongs. TAGALONG ICE CREAM.” And just like that, this creation was born.

That’s really the complex recipe development process that drives all of my creations here at Paleo-ish.  I shudder to think what my meals will be like once I’m no longer pregnant.  There will probably be a lot less ice cream, and a lot more vegetables, or better yet I might try and make some concoction like Brussel Sprout Ice Cream and then you can slap me across the face until I pull it together.  No really big tips on this other than don’t forget to use full-fat coconut milk and to always, always, always chill the mixture until really cold–you don’t want any luke-warm stuff going into your ice cream maker, you fools! And obviously, you’ll need to make the Tagalongs before hand (recipe here) or if you aren’t trying to stay paleo or remotely healthy, than you can toss in a few crushed up real, live Tagalongs bought from an actual girl scout and I’m sure it would be almost as good.

Anywhooo, without further ado, I present to you one of my proudest accomplishments (besides my children, of course)….THE PALEO TAGALONG ICE CREAM TO END ALL OTHERS.

Ingredients:

2 cans full-fat coconut milk

3 egg yolks

1/2 cup maple syrup

2 tsp vanilla

1/2 tsp cinnamon

5-6 Paleo Tagalong Balls (recipe here), crushed into pieces

Directions:

  1. Put all ingredients except for Tagalong Balls into a medium saucepan over medium heat.  Make sure to whisk vigorously to mix all ingredients well prior to heating.
  2. Continue to whisk frequently as the mixture comes to a low boil, to prevent sticking.
  3. Once mixture reaches low boil, remove immediately from heat and pour into large mixing bowl.  Allow mixture to cool COMPLETELY in the fridge or freezer.
  4. Once chilled through, pour mixture into ice cream maker and churn per maker’s instructions.
  5. Right before mixture is fully solidified, toss in crushed Tagalong balls, and churn until ice cream reaches desired consistency.
  6. Serve right away, or store in the freezer in loaf pan and cover with wax paper and foil to prevent freezer burn. ENJOY!

 

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