Fried Ice Cream

INGREDIENTS:

Ice Cream:

• 1 can full fat coconut milk
• 2 cups unsweetened almond milk
• 10 tbl maple syrup
• 2 cinnamon sticks
• 3 egg yolks
• ½ tsp vanilla
• ¼ tsp ground cinnamon
• pinch of Redmond Real Salt
• 15 drops of doTERRA cinnamon bark oil (opt)

Crunchy Coating:

• 2 tbl ghee
• 3 tbl maple syrup
• ½ cup crushed Artisan Tropic sweet plantains
• ½ cup finely shredded coconut
• 1 tsp ground cinnamon
• pinch of Redmond Real Salt

Chocolate Drizzle:

• ½ cup dark chocolate chips
• 2 tsp coconut oil
• 1 tbl ghee
• 1 tbl full fat coconut milk
• ⅛ tsp ground cinnamon
• pinch of chipotle chili powder (opt)

INSTRUCTIONS:

1. In a large sauce pan, combine coconut milk, almond milk, maple syrup and cinnamon sticks. Stir to combine and warm slightly.
2. While milk mixture is heating, place egg yolks in a medium sized bowl and whisk vigorously until they are a pale yellow. Continue to whisk and slowly, a spoonful at a time, add warm milk until you’ve added about a 1½ cups of the to the eggs.
3. Pour the tempered egg yolks back into the milk mixture and whisk to combine.
4. Continue to slowly heat for about 4-5 more minutes, but do not boil.
5. Remove from the heat and strain through a fine mesh strainer into a large glass container. Add vanilla, ground cinnamon, pinch of salt and the cinnamon bark oil, if using, stir to combine.
6. Refrigerate overnight to chill completely. Follow ice cream makers manufacturer instructions to freeze the ice cream. Transfer to a freezer safe container and let it set up until it’s firm.
7. Line a baking sheet or plate you can put in the freezer with parchment paper.
8. Once ice cream is ready, scoop into balls, place back on sheet and put back in the freezer. While ice cream balls set up, prepare coating.
9. In a skillet, melt ghee. Add remaining ingredients and stir to combine over low heat and cook until browned. Remove to a plate you can roll the ice cream balls around in and allow to cool.
10. Remove ice cream and let soften up a bit, then roll them around in the coating. Use your hands to press into the ice cream. Return to freezer until ready to serve.
11. To serve, remove balls from freezer to a plate or bowl. Allow them to thaw a bit and prepare the drizzle.
12. Add all drizzle ingredients to a double broiler, stir occasionally until melted. Drizzle over the top of ice cream.

Recipe Developed by: Michelle & Makenna from Back Porch Paleo:

 IG @backporchpaleo ~ www.backporchpaleo.com ~ FB @backporchpaleo