25+ Delightful Holiday Paleo Ice Cream Maker Recipes for Your Festive Season

The holiday season is synonymous with sweet treats, cozy gatherings, and indulging in seasonal flavors.

But if you’re following a paleo lifestyle or simply prefer healthier alternatives, finding holiday desserts that don’t compromise on taste can be tricky.

Enter paleo ice cream—creamy, rich, and indulgent without any of the refined sugars, dairy, or artificial ingredients typically found in traditional frozen treats.

The best part? When made with an ice cream maker, the results are as luxurious and smooth as any store-bought ice cream.

In this roundup, we’ve compiled 25+ holiday-themed paleo ice cream recipes that will elevate your dessert game this season.

Whether you’re craving something spicy like cinnamon and apple, refreshing like peppermint bark, or indulgent like pecan pie, there’s a recipe for every palate.

These recipes will make your holiday celebrations not only delicious but nourishing, too.

25+ Delightful Holiday Paleo Ice Cream Maker Recipes for Your Festive Season

With these 25+ holiday paleo ice cream maker recipes, you don’t have to sacrifice your health goals to enjoy the holiday season.

Each recipe has been crafted to bring out the festive flavors you love while staying true to a paleo-friendly approach.

From refreshing peppermint bark to comforting pecan pie and rich spiced apple, there’s no end to the holiday cheer you can create in your own kitchen.

So grab your ice cream maker, gather the ingredients, and let the holiday magic begin with every scoop.

Coconut Eggnog Ice Cream

A rich and creamy dairy-free take on traditional eggnog, perfect for celebrating the holiday season. This ice cream combines the warm flavors of cinnamon, nutmeg, and a hint of rum extract for that classic festive touch.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 4 large egg yolks
• 1/2 cup pure maple syrup
• 1/4 cup unsweetened coconut cream
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp rum extract (optional)
• Pinch of sea salt

Instructions:

1. In a medium saucepan over low heat, combine the coconut milk and coconut cream. Warm the mixture, stirring frequently, until it reaches a gentle simmer. Remove from heat.
2. In a separate bowl, whisk the egg yolks and maple syrup until smooth and slightly thickened.
3. Gradually add a small amount of the hot coconut mixture to the egg yolks to temper them, stirring continuously. Slowly pour the yolk mixture back into the saucepan with the remaining coconut milk, whisking constantly.
4. Cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes). Do not boil.
5. Remove from heat and stir in the vanilla, cinnamon, nutmeg, rum extract (if using), and sea salt.
6. Cool the mixture to room temperature, then refrigerate for at least 2 hours or overnight to chill completely.
7. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually for about 20-25 minutes.
8. Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.

This coconut eggnog ice cream is ideal for holiday gatherings and pairs beautifully with a sprinkle of cinnamon or a drizzle of pure maple syrup. The flavors are warm, aromatic, and reminiscent of the holiday season, making it a standout treat for paleo dessert lovers.

Peppermint Chocolate Chip Ice Cream

A cool and refreshing combination of mint and chocolate, perfect for the winter season. This paleo-friendly peppermint chocolate chip ice cream is both invigorating and indulgent, capturing the essence of holiday treats.

Ingredients:

• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup coconut cream
• 1/3 cup raw honey or maple syrup
• 1/2 tsp pure peppermint extract
• 1/2 tsp vanilla extract
• 1/2 cup dairy-free dark chocolate chips or cacao nibs
• Pinch of sea salt

Instructions:

1. In a medium saucepan, heat the coconut milk and coconut cream over medium-low heat until warm, but not boiling.
2. Remove from heat and stir in the honey (or maple syrup), peppermint extract, vanilla extract, and sea salt.
3. Let the mixture cool to room temperature, then chill in the refrigerator for at least 2 hours or overnight.
4. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
5. In the final 5 minutes of churning, add the dairy-free chocolate chips or cacao nibs.
6. Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.

This peppermint chocolate chip ice cream is a festive delight that will brighten any holiday table. The cool peppermint balances perfectly with the rich chocolate, making every bite a treat. It’s a nostalgic flavor with a refined twist, satisfying your seasonal cravings while keeping things paleo-friendly.

Spiced Pumpkin Pie Ice Cream

The taste of autumn, transformed into a creamy, frozen dessert. This pumpkin pie ice cream blends warm spices and rich pumpkin flavor for a comforting holiday treat that will have everyone asking for more.

Ingredients:

• 1 can (15 oz) pure pumpkin puree
• 2 cans (13.5 oz each) full-fat coconut milk
• 1/2 cup pure maple syrup or raw honey
• 4 large egg yolks
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• Pinch of sea salt

Instructions:

1. In a medium saucepan, whisk together the pumpkin puree, coconut milk, maple syrup (or honey), and sea salt. Warm over low heat while stirring.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually add some of the warm pumpkin mixture to the egg yolks, whisking continuously to temper the yolks.
3. Pour the egg yolk mixture back into the saucepan with the remaining pumpkin mixture, stirring constantly. Cook over low heat for 5-7 minutes, or until the mixture thickens slightly and coats the back of a spoon.
4. Remove from heat and stir in the vanilla extract and all the spices (cinnamon, nutmeg, ginger, and cloves).
5. Allow the mixture to cool to room temperature, then chill in the refrigerator for at least 2 hours or overnight.
6. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
7. Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.

Spiced pumpkin pie ice cream is a comforting dessert that evokes the warmth of the holiday season. The blend of spices paired with the creamy pumpkin base makes it irresistible. Serve it topped with a dash of cinnamon or a sprinkle of paleo-friendly granola for a festive touch.

Gingerbread Ice Cream

A holiday classic brought to life in a refreshing, creamy frozen form. This paleo gingerbread ice cream features the rich flavors of molasses, cinnamon, and ginger, capturing the essence of traditional holiday baking.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1/2 cup coconut cream
• 1/2 cup raw honey or pure maple syrup
• 4 large egg yolks
• 1 tsp vanilla extract
• 1/4 cup molasses
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• Pinch of sea salt

Instructions:

1. In a medium saucepan over low heat, combine the coconut milk, coconut cream, and molasses. Warm the mixture, stirring frequently, until it reaches a gentle simmer.
2. In a separate bowl, whisk the egg yolks and raw honey (or maple syrup) until smooth and slightly thickened.
3. Gradually add a small amount of the hot coconut mixture to the egg yolks to temper them, whisking continuously. Slowly pour the yolk mixture back into the saucepan, stirring constantly.
4. Cook over low heat for about 5-7 minutes or until the mixture thickens and coats the back of a spoon. Do not boil.
5. Remove from heat and stir in the vanilla, cinnamon, ginger, nutmeg, cloves, and sea salt.
6. Cool the mixture to room temperature, then refrigerate for at least 2 hours or overnight to chill completely.
7. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, about 20-25 minutes.
8. Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.

This gingerbread ice cream is perfect for holiday dessert tables and family gatherings. The blend of spices and molasses offers a warm, festive flavor that evokes the spirit of the season. Serve it with a drizzle of paleo-friendly caramel or a sprinkling of crushed pecans for an extra touch of indulgence.

Cranberry Orange Ice Cream

A tart and sweet flavor combination that adds a refreshing twist to holiday desserts. This cranberry orange ice cream is a bright, seasonal treat that pairs well with holiday meals or stands alone as a dessert.

Ingredients:

• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup coconut cream
• 1/3 cup raw honey or pure maple syrup
• 2 cups fresh or frozen cranberries
• 1/2 cup orange juice (freshly squeezed)
• 1 tsp vanilla extract
• 1/2 tsp orange zest
• Pinch of sea salt

Instructions:

1. In a medium saucepan over medium heat, combine the cranberries, orange juice, and a pinch of sea salt. Cook for 5-7 minutes or until the cranberries burst and the mixture becomes saucy.
2. Remove from heat and let the cranberry mixture cool slightly. Blend until smooth in a food processor or blender.
3. In a separate saucepan, heat the coconut milk and coconut cream until warm but not boiling. Add the honey (or maple syrup), vanilla extract, orange zest, and blended cranberry sauce. Stir until well combined.
4. Allow the mixture to cool to room temperature, then refrigerate for at least 2 hours or overnight.
5. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, about 20-25 minutes.
6. Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.

This cranberry orange ice cream is a perfect blend of tart and sweet, offering a refreshing holiday twist. It pairs beautifully with warm gingerbread or spiced nuts and can be served as an elegant end to a festive meal. The flavors are vivid and seasonal, making it an instant favorite.

Pecan Pie Ice Cream

Inspired by the rich, nutty flavors of pecan pie, this paleo ice cream provides the comfort of a holiday dessert with a cold, creamy twist. With hints of vanilla, cinnamon, and caramel, it’s a must-try for any holiday table.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1/2 cup coconut cream
• 1/2 cup raw honey or maple syrup
• 4 large egg yolks
• 1 tsp vanilla extract
• 1/4 cup chopped pecans, toasted
• 1/4 cup coconut sugar or brown sugar substitute
• 1/2 tsp ground cinnamon
• Pinch of sea salt

Instructions:

1. In a medium saucepan over low heat, combine the coconut milk and coconut cream. Warm gently until it starts to simmer.
2. In a separate bowl, whisk the egg yolks and raw honey (or maple syrup) until thick and smooth.
3. Slowly add a small amount of the warm coconut milk mixture to the egg yolks, whisking continuously to temper. Gradually whisk the egg yolk mixture back into the saucepan and continue to cook over low heat, stirring constantly, for about 5-7 minutes or until the mixture thickens and coats the back of a spoon.
4. Remove from heat and stir in the vanilla, cinnamon, and sea salt.
5. Cool to room temperature and refrigerate for at least 2 hours or overnight.
6. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (20-25 minutes).
7. In the final 5 minutes of churning, add the toasted chopped pecans.
8. Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.

This pecan pie ice cream is a delightful nod to the classic holiday dessert, complete with a rich, nutty flavor and creamy texture. It’s perfect for those who crave the sweetness of pecan pie but want a lighter twist. Serve it on its own or with a drizzle of paleo caramel sauce for a decadent treat.

Chocolate Peppermint Swirl Ice Cream

A festive twist on the classic chocolate ice cream with a refreshing peppermint flavor. This paleo-friendly ice cream features a rich chocolate base swirled with peppermint and a touch of crushed peppermint candies for a holiday treat that’s both indulgent and refreshing.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1/2 cup coconut cream
• 1/2 cup raw honey or pure maple syrup
• 1/2 cup unsweetened cocoa powder
• 4 large egg yolks
• 1 tsp vanilla extract
• 1/2 tsp peppermint extract
• 1/4 cup crushed peppermint candies (optional)
• Pinch of sea salt

Instructions:

1. In a medium saucepan, combine the coconut milk, coconut cream, and cocoa powder. Warm over low heat, whisking frequently, until it reaches a gentle simmer.
2. In a separate bowl, whisk the egg yolks and raw honey (or maple syrup) until smooth and slightly thickened.
3. Gradually add a small amount of the hot cocoa mixture to the egg yolks to temper them. Slowly pour the egg yolk mixture back into the saucepan, stirring constantly.
4. Cook over low heat for about 5-7 minutes or until the mixture thickens and coats the back of a spoon. Do not boil.
5. Remove from heat and stir in the vanilla, peppermint extract, and a pinch of sea salt. Allow the mixture to cool to room temperature, then refrigerate for at least 2 hours or overnight.
6. Pour the chilled chocolate base into an ice cream maker and churn according to the manufacturer’s instructions (20-25 minutes).
7. In the last 5 minutes of churning, slowly add the crushed peppermint candies.
8. Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.

The combination of chocolate and peppermint makes this ice cream the perfect holiday dessert. It’s rich, creamy, and bursting with the flavors of the season, with just enough crunch from the peppermint candies to add texture. Serve it topped with a sprinkle of cocoa powder or additional crushed candies for an extra festive touch.

Cinnamon Apple Pie Ice Cream

Inspired by the classic apple pie, this paleo ice cream is rich in warm cinnamon flavors with chunks of caramelized apples. Perfect for cozy holiday gatherings, this treat is sure to bring comfort and joy.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1/2 cup coconut cream
• 1/2 cup raw honey or pure maple syrup
• 4 large egg yolks
• 1 tsp vanilla extract
• 2 large apples, peeled, cored, and diced
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 2 tbsp coconut sugar or brown sugar substitute
• Pinch of sea salt

Instructions:

1. In a saucepan over medium heat, add the diced apples, coconut sugar, cinnamon, nutmeg, and cloves. Cook for 5-7 minutes, stirring frequently until the apples are tender and caramelized. Remove from heat and let cool.
2. In a separate saucepan, warm the coconut milk and coconut cream until it begins to simmer. Remove from heat.
3. Whisk the egg yolks and raw honey (or maple syrup) in a bowl until smooth. Gradually temper the yolks by adding a small amount of the hot coconut mixture, whisking continuously. Pour the egg yolk mixture back into the saucepan and stir constantly.
4. Cook over low heat for about 5-7 minutes or until thickened enough to coat the back of a spoon. Do not boil.
5. Remove from heat and stir in the vanilla extract and sea salt. Cool the mixture to room temperature, then refrigerate for at least 2 hours or overnight.
6. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (20-25 minutes).
7. In the final 5 minutes of churning, add the caramelized apple chunks and any remaining liquid from the saucepan.
8. Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.

This cinnamon apple pie ice cream is a nostalgic dessert that combines the warmth of spiced apples with a creamy, frozen base. The chunks of caramelized apple add delightful texture, making each bite a taste of holiday bliss. Pair it with paleo-friendly pie crust pieces for a dessert that feels just like homemade apple pie in a bowl.

Maple Pecan Ice Cream

A smooth, rich, and nutty dessert perfect for the holiday season. This paleo-friendly maple pecan ice cream balances the natural sweetness of maple syrup with toasted pecans for a delightful, crunchy texture in every scoop.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1/2 cup coconut cream
• 1/2 cup pure maple syrup
• 4 large egg yolks
• 1 tsp vanilla extract
• 1/2 cup chopped pecans, toasted
• Pinch of sea salt

Instructions:

1. In a medium saucepan, warm the coconut milk and coconut cream over medium-low heat. Stir frequently until it begins to simmer. Remove from heat.
2. In a bowl, whisk the egg yolks and maple syrup until smooth and slightly thickened. Gradually temper the egg yolks by adding a small amount of the hot coconut mixture, whisking continuously. Slowly pour the egg yolk mixture back into the saucepan, stirring constantly.
3. Cook over low heat for 5-7 minutes, stirring continuously, until thickened enough to coat the back of a spoon. Avoid boiling.
4. Remove from heat and stir in the vanilla extract and a pinch of sea salt. Cool the mixture to room temperature, then refrigerate for at least 2 hours or overnight.
5. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (20-25 minutes).
6. In the final 5 minutes of churning, add the toasted chopped pecans.
7. Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.

Maple pecan ice cream is a simple yet indulgent holiday dessert that embodies the flavors of the season. The natural sweetness of maple syrup pairs perfectly with the toasted crunch of pecans, offering a delightful contrast in every bite. Serve it alongside a warm slice of paleo pie or enjoy it on its own for a moment of pure holiday joy.

Gingerbread Ice Cream

This paleo-friendly gingerbread ice cream captures the warm spices and comforting flavors of holiday gingerbread cookies. It’s a perfect seasonal dessert to satisfy your sweet tooth while staying true to a healthy, grain-free lifestyle.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1/2 cup coconut cream
• 1/2 cup raw honey or pure maple syrup
• 4 large egg yolks
• 1 tsp vanilla extract
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground allspice
• Pinch of sea salt
• 1/4 cup paleo-friendly molasses

Instructions:

1. In a medium saucepan, whisk together the coconut milk, coconut cream, and molasses. Warm over medium heat, stirring frequently, until it begins to simmer. Remove from heat.
2. In a bowl, whisk the egg yolks and raw honey (or maple syrup) until smooth and slightly thickened. Gradually temper the yolks by adding a small amount of the hot coconut mixture while whisking. Pour the egg yolk mixture back into the saucepan and stir constantly.
3. Cook over low heat for about 5-7 minutes or until the mixture thickens enough to coat the back of a spoon. Avoid boiling.
4. Remove from heat and stir in the vanilla extract, ground ginger, cinnamon, nutmeg, cloves, allspice, and a pinch of sea salt. Cool the mixture to room temperature, then refrigerate for at least 2 hours or overnight.
5. Pour the cooled mixture into an ice cream maker and churn according to the manufacturer’s instructions (20-25 minutes).
6. Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.

This gingerbread ice cream is rich and spicy, perfect for those who love the flavors of the holiday season. The combination of warming spices creates a comforting and festive treat, ideal for serving at holiday parties or enjoying on a cold winter’s night. Pair it with a drizzle of paleo-friendly caramel sauce for an extra touch of indulgence.

Cranberry Orange Ice Cream

A bright and tangy ice cream that perfectly balances the sweet and tart flavors of cranberries with the citrusy zing of fresh orange. This paleo-friendly recipe adds a festive touch to any holiday gathering.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1/2 cup coconut cream
• 1/2 cup raw honey or pure maple syrup
• 4 large egg yolks
• 1 tsp vanilla extract
• 1/2 cup fresh or frozen cranberries, roughly chopped
• Zest of 1 large orange
• 2 tbsp fresh orange juice
• Pinch of sea salt

Instructions:

1. In a medium saucepan over medium heat, combine the coconut milk and coconut cream. Warm, stirring frequently, until it begins to simmer. Remove from heat.
2. In a separate bowl, whisk the egg yolks and raw honey (or maple syrup) until smooth and slightly thickened. Gradually add a small amount of the hot coconut mixture to the egg yolks, whisking continuously. Pour the egg yolk mixture back into the saucepan and stir constantly.
3. Cook over low heat for about 5-7 minutes or until thickened enough to coat the back of a spoon. Do not boil.
4. Remove from heat and stir in the vanilla extract, orange zest, and a pinch of sea salt. Cool the mixture to room temperature, then refrigerate for at least 2 hours or overnight.
5. While the mixture chills, in a small saucepan, cook the cranberries over medium heat until they burst and soften, about 5 minutes. Stir in the orange juice and remove from heat to cool.
6. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (20-25 minutes).
7. In the final 5 minutes of churning, add the cranberry-orange mixture.
8. Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.

The cranberry orange ice cream is a perfect balance of tangy, sweet, and citrusy flavors, making it an elegant dessert for holiday celebrations. The burst of cranberry provides a refreshing bite, while the orange zest adds a fragrant and bright touch that elevates the flavor profile. Serve with a sprinkle of chopped pistachios or candied ginger for an extra special holiday treat.

Eggnog Ice Cream

Rich, creamy, and spiced with a hint of nutmeg, this paleo eggnog ice cream is a classic holiday dessert that feels decadent and festive. Made with wholesome ingredients, it’s a perfect way to enjoy the traditional flavors of eggnog in a frozen treat.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1/2 cup coconut cream
• 1/2 cup raw honey or pure maple syrup
• 4 large egg yolks
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• 1/2 tsp pure rum extract or 2 tbsp dark rum (optional)
• Pinch of sea salt

Instructions:

1. In a medium saucepan, warm the coconut milk and coconut cream over medium heat until it begins to simmer. Stir frequently. Remove from heat.
2. In a bowl, whisk the egg yolks and raw honey (or maple syrup) until smooth and slightly thickened. Gradually temper the yolks by adding a small amount of the hot coconut mixture while whisking. Pour the tempered egg yolk mixture back into the saucepan and stir constantly.
3. Cook over low heat for about 5-7 minutes or until the mixture thickens enough to coat the back of a spoon. Avoid boiling.
4. Remove from heat and stir in the vanilla extract, ground nutmeg, ground cinnamon, rum extract (if using), and a pinch of sea salt. Allow the mixture to cool to room temperature, then refrigerate for at least 2 hours or overnight.
5. Pour the chilled eggnog mixture into an ice cream maker and churn according to the manufacturer’s instructions (20-25 minutes).
6. Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.

Eggnog ice cream is an indulgent treat that brings the festive flavor of holiday eggnog into a creamy, frozen form. The warm spices and rich coconut base make this dessert a holiday classic, perfect for serving after dinner or as a standalone treat. Add a sprinkle of additional nutmeg on top before serving for a decorative touch that enhances its seasonal flavor.

Peppermint Bark Ice Cream

This paleo peppermint bark ice cream is the perfect combination of refreshing peppermint and rich, dark chocolate, making it a delightful holiday treat that’s both festive and satisfying. The crushed peppermint candies throughout add a touch of crunch and a burst of holiday spirit.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1/2 cup coconut cream
• 1/2 cup raw honey or pure maple syrup
• 4 large egg yolks
• 1 tsp vanilla extract
• 1/2 tsp peppermint extract
• 1/2 cup dark chocolate chips or chopped dark chocolate (dairy-free)
• 1/4 cup crushed peppermint candies

Instructions:

1. In a medium saucepan, combine the coconut milk and coconut cream. Warm over medium heat, stirring frequently, until it starts to simmer. Remove from heat.
2. In a bowl, whisk the egg yolks and raw honey (or maple syrup) until smooth and slightly thickened. Gradually add a small amount of the hot coconut mixture to temper the yolks, whisking continuously. Pour the tempered yolk mixture back into the saucepan and stir constantly.
3. Cook over low heat for 5-7 minutes or until the mixture thickens enough to coat the back of a spoon. Avoid boiling.
4. Remove from heat and stir in the vanilla extract, peppermint extract, and a pinch of sea salt. Cool to room temperature, then refrigerate for at least 2 hours or overnight.
5. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (20-25 minutes).
6. In the last few minutes of churning, add the dark chocolate chips and crushed peppermint candies.
7. Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.

This peppermint bark ice cream is refreshing and full of holiday cheer. The combination of minty freshness and rich chocolate creates an irresistible dessert. It’s a perfect treat to share during the holiday season, served with a warm mug of paleo hot chocolate or enjoyed on its own.

Cinnamon Apple Ice Cream

A warm, spiced ice cream that highlights the classic flavor of baked cinnamon apples. This paleo ice cream is a perfect balance of sweet and spiced, making it a cozy holiday dessert for those who love classic flavors with a twist.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1/2 cup coconut cream
• 1/2 cup raw honey or pure maple syrup
• 4 large egg yolks
• 1 tsp vanilla extract
• 2 large apples, peeled, cored, and chopped
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Pinch of sea salt

Instructions:

1. In a medium saucepan, warm the coconut milk and coconut cream over medium heat, stirring frequently until it begins to simmer. Remove from heat.
2. In a bowl, whisk the egg yolks and raw honey (or maple syrup) until smooth and slightly thickened. Gradually add a small amount of the hot coconut mixture to temper the yolks, whisking continuously. Pour the tempered yolk mixture back into the saucepan and stir constantly.
3. Cook over low heat for 5-7 minutes or until the mixture thickens enough to coat the back of a spoon. Remove from heat and cool to room temperature, then refrigerate for at least 2 hours or overnight.
4. While the base is chilling, sauté the chopped apples in a small skillet with a dash of water, cinnamon, nutmeg, and a pinch of sea salt over medium heat until the apples are tender and slightly caramelized (about 10 minutes). Cool and set aside.
5. Pour the chilled base into an ice cream maker and churn according to the manufacturer’s instructions (20-25 minutes). In the last 5 minutes, add the apple mixture to incorporate.
6. Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.

The cinnamon apple ice cream evokes the comforting flavors of apple pie and fall spices in a refreshing frozen form. The slightly caramelized apple pieces add texture and richness, making each bite memorable. Enjoy this ice cream with a drizzle of paleo-friendly caramel or a sprinkle of cinnamon for extra holiday cheer.

Pecan Pie Ice Cream

Inspired by the beloved holiday pecan pie, this paleo ice cream boasts the perfect balance of creamy, nutty, and sweet flavors. With bits of candied pecans and a touch of vanilla and maple, it’s a dessert that embodies the spirit of the season.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1/2 cup coconut cream
• 1/2 cup raw honey or pure maple syrup
• 4 large egg yolks
• 1 tsp vanilla extract
• 1/2 cup chopped pecans, toasted
• 1/4 cup chopped dates (optional, for added sweetness)
• 1/2 tsp ground cinnamon
• Pinch of sea salt

Instructions:

1. In a medium saucepan, combine the coconut milk and coconut cream. Warm over medium heat until it begins to simmer. Remove from heat.
2. In a bowl, whisk the egg yolks and raw honey (or maple syrup) until smooth and slightly thickened. Gradually add a small amount of the hot coconut mixture to temper the yolks, whisking continuously. Pour the tempered yolk mixture back into the saucepan and stir constantly.
3. Cook over low heat for 5-7 minutes or until the mixture thickens enough to coat the back of a spoon. Remove from heat and let cool to room temperature, then refrigerate for at least 2 hours or overnight.
4. Stir in the vanilla extract, ground cinnamon, and a pinch of sea salt into the chilled mixture.
5. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (20-25 minutes).
6. In the last 5 minutes of churning, add the chopped pecans and dates (if using).
7. Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.

Pecan pie ice cream brings all the flavors of the traditional holiday dessert to life in a frozen treat. The toasted pecans offer crunch, while the rich, sweet base and bits of dates add caramel-like sweetness. This ice cream is ideal for serving alongside a paleo-friendly pecan pie or simply as a stand-alone dessert to enjoy with a warm cup of tea or coffee.

Note: More recipes​ are coming soon!