Classic Vanilla Coconut Flour Paleo Cake
9th April 2015
Flour-less Lemon Courgette Muffins
9th April 2015
Ingredients
For the Ice Cream:
- 1 can coconut milk
- 2 eggs
- 4 tbsp real vanilla extract
- 1/2 cup coconut flakes
For the Brownies:
- 1 cup almond butter
- 1 1/2 cup grated courgette
- 1/3 cup maple syrup
- 1 tsp vanilla
- 1 tsp baking soda
- 1 tsp Cinnamon
- 1/2 tsp nutmeg
Servings:
Instructions
To make the Ice Cream:
- Boil some water in a pot and reduce to a simmer.
- Place a heat proof bowl over it to create a double boiler and pour the coconut milk in it. Put vanilla extract with the coconut milk and heat until hot, but make sure it doesn't come to a boil!
- Whisk the eggs in a separate bowl. Temper the eggs by adding one ladle of the now hot coconut milk while whisking quite vigorously to slowly bring the temperature up without cooking the eggs. Add two or three more ladle of the coconut milk mixture and incorporate them to the eggs while whisking continuously.
- Pour the tempered eggs into the double boiler and continue whisking.
- Whisk for a couple of minutes non-stop to form a thick custard. Make sure it doesn't get too hot and the simmering water doesn't touch the mixture.
- Once the custard is ready, remove from the heat source and let it cool on the counter or in a fridge.
- Add the coconut flakes once the custard is cold enough to comfortably put a finger in it.
- Let it cool even more in the fridge before freezing it.
- Put your ice cream put in a baking dish in the freezer and stir vigorously every 30 minutes for about 2 to 3 hours until its set.
- Take it out of the freezer for about 10 minutes before enjoying so it softens a bit. Serve with added coconut milk or coconut flakes.
To make the Brownies:
- Preheat oven to 350 degrees.
- Combine all the ingredients into a large bowl and mix everything together.
- Pour into a greased 9 x 9 baking pan using coconut oil.
- Bake for 35-45 minutes
