I found a small Cuisinart 1.5-quart ice cream maker a few days ago and just tried my first batch of homemade ice cream! I can tell it’s going to be a hit. I dig it because you can get it as healthy (or not) and as creative as you want. You can make coconut or dairy based ice creams, sorbets and sherbets, and mix in chunks of whatever you like – chocolate, nuts, nerds, broccoli, whatever. What’s super awesome is that, since it’s not sitting on the freezer shelf for a while, you don’t need to add any extra preservatives and stabilizers that store-bought ice cream producers use.

For my first try, I borrowed some ideas from this link to a bunch of paleo ice cream recipes. If using bananas and coconut milk as a base, you really don’t need any honey. I added a bit of raw, thick thistle honey to satiate my darlin’s Monday evening treat craving.

bananas, coconut milk, a couple spoonfulls of honey, a vanilla bean and some vanilla extract, sea salt, a shot of irish whiskey and a couple chopped up peanut butter cups