Guess what peeps? I recently celebrated my 6-month Paleo Newbie blogging anniversary! My how time flies when you’re working hard in the kitchen on new paleo recipes…
It’s been an extraordinary 6 months. I’ve learned so much about paleo, nutrition, and the blogging scene. Trying every weekend to create new recipes, and sometimes failing along the way. But I’m grateful for those occasional flops – they’re a great learning experience.
Believe me, I stomp me feet and yell from time to time when a recipe goes south. That kinda freaks hubby out and sends him into the kitchen thinking the house is on fire. Instead he finds me pouting in the corner with almond flour scattered all over the floor. It’s not pretty, believe me. Especially when he’s holding back a laugh. He looks at me, sees I’m not amused, and quietly backs away. Smart man.
That said, you might wonder why I keep going at it. Well I’m passionate about the paleo lifestyle. I have reaped so many rewards living this way and I want to share it with you. [av_sidebar widget_area=’Lockerdome’ av_uid=’av-1yuob5′]
Which brings me to the best reason for blogging. It’s have the opportunity to talk with all of you. I mean that sincerely. Sometimes the best part of my day is a note from one of you. I feel like I have a whole new group of friends I get to talk to, learn from, and once in a while have a laugh with.
So to celebrate my 6-month blogging anniversary, how about some ice cream – paleo style of course, made from coconut milk. You all know I’m an ice cream freak. I can’t help myself. When the ice cream maker beckons, I respond.
And the freakiness continues with this Salted Caramel Ice Cream. Even though it’s November, I think it’s perfect. It has ribbons of caramel inside for a little extra yumminess in every bite. Try pairing this one with some warm sautéed apples. Can you say delicious?
For this one you’ll need to whip up a quick batch of my Caramel-Flavored Topping Recipe.
So try it and dig in! And thanks to all of you for your kind words and support the last six months.
You Rock!
Ingredients
- 1 can of coconut milk (chilled beforehand in the fridge will work best)
- 2 tsp of pure vanilla
- 1/2 cup of caramel topping* (divide into two 1/4 cups)
- 1/4-1/2 tsp of sea salt (depending on how salty you like it)
Instructions
- Mix coconut milk, vanilla, and a 1/4 cup of the caramel topping together in your ice cream maker
- Churn until firm
- Mix 1/4 - 1/2 tsp of sea salt into the remaining 1/4 cup of caramel sauce
- To create the ribbons of caramel inside the ice cream, start packing the ice cream into a small ice cream container and dribble on some topping every time you add a layer of ice cream to the container. Continue until you've used up all the topping.
- Serve and enjoy
- Makes about 1 pint
- *caramel topping (https://www.paleonewbie.com/5-ingredient-paleo-caramel-flavored-topping/)
Hi,
This looks yummy. I LOVE salted caramel! I am unable to locate your caramel topping recipe. I keep getting an error. Do you mind emailing it to me or reposting it? Thanks!
So sorry about that Kathy…that indeed was a bad link! The caramel topping link is fixed in the recipe, or you can click here: https://www.paleonewbie.com/5-ingredient-paleo-caramel-flavored-topping/