“Cauliflower!” The chorus of children cry out in disdain with a look askance on their face. Let’s face it. Most people, especially the younger human, dislike cauliflower. Unless it is drenched in melted cheese of course. It is understandable to hate cauliflower to a certain extent. Its natural Paleo form is odd-looking. The texture is not ideal and the taste is bland. But that is why God created a processor! Let’s talk about our Paleo, Dairy-Free, Cauliflower Vanilla Ice Cream.
The last few years has seen a “cauliflower craze.” Culinary masters and icons of gastronomy have used it as an alternative for carb-laden items such as rice, pasta, and wheat. Now you see “cauliflower pizza,” “cauliflower mashed potatoes,” “cauliflower rice” and more. It makes sense to replace these typically rather nutrient-light but high-hypoallergenic food staples for cauliflower.
Why? Because cauliflower, though it gets a bad rap for being Sarah, Plain and Tall, is rather nutrient-dense. Plus it gives you the much-need roughage in its soluble and insoluble fiber so key for digestive health, heart health, weight maintenance, and more.
And with what are we replacing the cauliflower? Typically wheat flour…the disdain of the Paleo community. Wheat flour has gluten which is linked to dysbiosis (gut problems), weight gain, cognitive decline, bloating, and more in certain people who are gluten sensitive.
So many people are making a concerted effort to avoid rice, flour, cookies, crackers, pasta, bread and alike (what a sad life) just to mitigate these possible symptoms. Click HERE to listen to an episode of Holistic Health News dealing with The Impracticality of the Paleo Lifestyle. And I’m a Paleo-inspired holistic wellness consultant!
So it makes sense to replace an item that is possibly detrimental to the body for something that is nutritious, fibrous, and much-sought out for. We should be eating 5 servings of fruits and vegetables a day. Most of us don’t get to half that number. Read on What Are The Most Nutrient-Dense Fruits.
Paleo, Dairy-Free, Cauliflower Vanilla Ice Cream
Okay, let’s get to the Paleo, Dairy-Free, Cauliflower Vanilla Ice Cream recipe. The base ingredient is soaked cashews. If you tried our Keto, Paleo Cheesecake Recipe, you would see that is the base ingredient as well. Cashews, a legume not a nut, brings loads of unsaturated fat and a modicum of protein to your dessert with the hypoallergenic effects that dairy would bring. Cashews are also quite satiating.
Anecdotally, you should endeavor to overnight soak your nuts and legumes to remove anti-nutrients from them. Click HERE to read our Beginner’s Guide To Soaking Nuts.
You will see other nutrient-dense ingredients in this Paleo, Dairy-Free, Cauliflower Vanilla Ice Cream recipe. We use honey, arguably the second best non-cane sugar sweetener (behind Medjool Dates). Honey is loaded with vitamins, minerals, and other phytonutrients.
Coconut, and its by-products bring a great source of healthy saturated fat as well. Chia seeds will bring more fiber, unsaturated fat, and protein. Click HERE to see our Review of non-Sugar Sweeteners.
The biggest complaint about using cauliflower is the texture. For some making pizza crust from cauliflower you need to add egg yolk to make the crust stick, for example. With cauliflower-based ice cream, some worry about whether you will get a creamy texture.
I tested out this Paleo, Dairy-Free, Cauliflower Vanilla Ice Cream recipe and I think it comes out rather creamy. Maybe not as cream as dairy, but creamy enough. Play around with the recipe if you like.
Garnish. You can accentuate your Paleo, Dairy-Free, Cauliflower Vanilla Ice Cream with whatever you like. Berries, chopped pistachios, cacao nibs, honey, or homemade whipped cream. See our great Homemade, Keto Whipped Cream recipe. Whatever your heart contents!
Buy these ingredients now!
- 1/2 head cauliflower (or approx.. 1 1/2 cups floret.
- 1 cup cashews, soaked/drained
- 1 can full fat coconut milk
- 1/4 cup coconut oil
- 1/2 cup honey (preferably Manuka honey)
- 1/2 cup chia seeds
- 2 tablespoons vanilla extract
- 1 tablespoon cinnamon
- 1 tablespoon almond extract
- 1/8 teaspoon sea salt
Dice up cauliflower into florets. Boil for 5 minutes. Drain & Cool.
Add the boiled cauliflower to all the other ingredients in a food processor or high speed blender. Blend until smooth.
Freeze for 4 hours. Remove from freezer and thaw out for 30 minutes before serving. (It should be soft enough to scoop out.)
Garnish with your favorite toppings (e.g. berries, whipped cream, toffee crumbles, chopped pistachios)