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Like organ meat, cilantro is one of those herbs that I have done a 360 with. Mike, who originally introduced me to cilantro, loaded it over salad greens. And I abhorred it. The taste, I told him, reminded me of stink bugs. But, as I’ve written elsewhere, thank goodness we are allowed to change. Whether it be food or a political position, we should not feel even a minutia of shame for switching our position. A beloved quote, by beloved poet Maya Angelou, sums it up nicely: “Do the best you can until you know better. When you know better, do better.” In my case, I know now that cilantro is capable of doing some pretty darn amazing things. Like reducing anxiety. Reduces heavy metals in the body. Supports healthy kidney function and balances blood sugar.
But I didn’t specifically create this ice cream to check off those boxes. It’s as simple as this: I fell in love.
Cilantro to me now means fresh. Lemony. A kick of flavor, one that I would take over parsley any day of the week. I juice it, regularly add it to my guacamole, and, to Mike’s delight, top salads with it as well.
And here, in ice cream, it has a wonderfully tropical taste. Lime, as I know from guac, goes together with cilantro in the very best way. I capitalized on that partnership, and when it’s all churned together with creamy coconut milk and coconut sugar, you’ve got a flavor sensation. One that even my five year old enjoys!
Whipping up your own batch of cilantro lime ice cream is super easy to do. Start by putting your can of full fat coconut milk in the fridge the night before (longer is also perfectly fine) your ice cream making adventure. Then, when it’s time, simply add that can of coconut milk to your blender, along with the cilantro and lime zest and juice. I don’t find it necessary to chop the cilantro beforehand; the blending does the work for me. In to your blender will also go the coconut sugar and maple syrup (I used a 1/4 cup of coconut sugar here but that could be reduced; let your taste buds be your guide when it comes to the degree of sweetness).
When you’re working with cold ingredients, there’s no need to chill before churning in your ice cream maker, so once you’ve blended everything, it’s into the machine! I’ve only ever used the kind that automatically churns, without the need for rock salt or ice. But there are a number of different models and types available!
Enjoy straight away for a softer texture, or place in freezer until hardened. You’ll want to take it out of the freezer about fifteen minutes before you’re ready to eat; it needs that time to soften.
What I Recommend to Make this Recipe:
- coconut milk (this Simple brand doesn’t contain any guar gum)
- coconut sugar
- maple syrup
- arrowroot powder
- sea salt
- ice cream maker(if you’re following AIP, this is kind of a godsend. I hear so many people tell me theirs just sits in the kitchen, but they aren’t following AIP! Since there are no compliant brands (currently, anyway) making your own AIP ice cream is a lifesaver. I use the one above but have this one, which works with ice and rock salt, is also popular and less expensive)
Enjoy! Don’t forget to #letscreatethesweetlife if you make this recipe!
Cilantro Lime Ice Cream (AIP / Paleo)
Be transported to a tropical place with this unique ice cream, which combines the fresh, citrus tastes of lime and cilantro. Dairy, nut and seed free. AIP and Paleo. The perfect summer treat!
- 1 can full fat coconut milk, chilled
- 1/4 cup cilantro
- 1 Tablespoon lime zest (~2 small limes)
- 2 small limes, juiced
- 1/4 cup coconut sugar
- 1 Tablespoon maple syrup
- 1 Tablespoon arrowroot powder
- pinch sea salt
Make sure your can of coconut milk is chilled - set it in fridge for 8 hours or overnight before using.
Add all ingredients to blender and blend well. Pour into ice cream maker and follow manufacturer's instructions. Eat now or put into freezer until desired consistency has been reached.
Remove from freezer ~15 minutes before eating, to soften.