I swear this isn’t like all those times I Instagrammed a rice cake with M&Ms on top or Doritos and wine and hashtagged it paleo.

This is really paleo. And really delicious.

This recipe comes from Paleo Ice Cream: 75 Recipes for Rich and Creamy Homemade Scoops and Treats which is the newest addition to my cookbook collection. The book has basically every ice cream variety you could ever want, but Paleo-ized.

I mean, Maple Bacon Chocolate Ice Cream.


I, of course, am obsessed with all things fall right now (BECAUSE OMG SNOW IS COMING) so I had to give the Pumpkin Pie Ice Cream a try.

And I’m totally breaking my October 1st = Pumpkin Day rule but whatever. I had to share this with you.

I’m not gonna lie to you, I had serious doubts about the whole paleo ice cream thing. Paleo treats are really nice to have when you’re strict paleo but let’s be real, a paleo muffin tastes nothing like an actual muffin.

If I read your blog and you tell me a paleo biscuit tastes like a Cracker Barrel biscuit, I’m giving you major side eye.

So I worried that paleo ice cream would be nothing like real ice cream.

But basically, this ice cream is coconut milk (the canned stuff, not the refrigerated stuff), xanthan gum is optional but I definitely recommend it for the texture, honey as the sweetener, and some pumpkin.

(I totally saw xanthan gum at Walmart yesterday so you should be able to find it anywhere.)

It tastes like ice cream. Like pumpkin ice cream!

I did have to let it defrost for a few minutes before scooping but after that, it had nearly the exact texture of regular ol’ ice cream!

I’ve made paleo cookies, pizza, muffins, bread, etc, etc, etc and this paleo ice cream is the only thing that’s actually been super close to it’s non-paleo counterpart.

You should definitely check out Paleo Ice Cream if you’re looking for recipes like Oregano Ice Cream, Double Chocolate Candy Bar Ice Cream, or Toasted Almond Frozen Custard!

Click for the full recipe


Happy Monday! I hope you had an amazing weekend and your week is off to a great start!

We’ve been having crazy storms recently that have made us cancel most of our outdoor plans. So when our local frugal blog posted about free military admission to the county fair on Saturday, I jumped at the opportunity to get out of the house.

It was free! We had to go!

And then we spent $80 to ride the rides. You got me, El Paso County Fair.

You got me good.

Buuuuuut, it was totally worth it to watch my 7 year old almost poo his pants on his first upside-down ride after insisting that he wouldn’t be scared at all.

But anyway, yesterday we had homemade popsicles while we (they) played in the mud that all these storms have created.

I finally broke down and bought popsicle molds after seeing so many great recipes this summer. And the first one was Strawberry-Watermelon Popsicles because I have been obsessed with all things watermelon this summer. Except actual fresh watermelon. Bleh.

These popsicles are just watermelon, strawberries, lemon juice, and a tiny bit of sugar. My kids loved them and I liked knowing where all the ingredients came from. Win all around!

Click for the full recipe


Let’s talk about pie.

Because I cannot stop thinking about pie. Blueberry, strawberry, peach, cherry, I want ALL THE PIES.

It’s weird because I’m usually pretty meh about pie but right now, it’s seriously all I can think about. And the only reason I haven’t made one is because I’m pretty sure that I’d eat the entire thing in one go.

So I made pie ice cream! Key Lime Pie Ice Cream!

I feel like Key Lime Pie is one of those pies that is always good. I mean, it’s hard to go wrong with a graham cracker crust, tart filling, and whipped cream. Or meringue, if that’s what you’re into.

This ice cream has that tart base that we all love and it’s loaded with graham cracker pieces. I think it would be really, really good sandwiched between a couple graham crackers and then left in the freezer for awhile so the crackers soften.

Yep, that’s happening in my house today.

One year ago: Sarasota Lemonade
Two years ago: Marbled Chocolate Brioche
Three years ago: Split Pea Hummus
Four years ago: Baked Hushpuppies
Five years ago: Caramel Pecan Rolls
Six years ago: Israeli Couscous with Pistachios and Apricots

Key Lime Pie Ice Cream


2 cups whole milk
2 cups heavy cream
1 (14 ounce) can of sweetened condensed milk
3/4 cup key lime juice (you can use the bottled stuff)
zest and juice of 2 limes
1/8 tsp salt
8 graham cracker squares, roughly chopped


  1. In a large mixing bowl, whisk together milk, heavy cream, sweetened condensed milk, key lime juice, zest and juice of limes, and salt.
  2. Pour mixture into your ice cream maker and freeze according to manufacturer's instructions.
  3. Once it has frozen, stir in graham crackers. Transfer to your freezer-safe container and freeze for at least 4 hours before serving.


When you find out your moving to Colorado, everyone in the world says “OMG, ARE YOU READY FOR ALL THE SNOW?” but what they don’t tell you is that it snows until June.

Yep. All day Sunday it snowed.

I love the snow. I think it is the most magical thing in the world. I even bought new windshield wipers in preparation. But I’d really like it if we could just have the snow without all the cold. I felt like crying just taking the 3 steps from our backdoor to our trash can yesterday. Too cold. Too late in the year.

So I did the logical thing: cranked the heater up and made ice cream!

This ice cream has been bouncing around in my brain for weeks now. I feel like I get obsessed with putting malt powder in everything every summer so we’re kicking it off with Malted Milk Chocolate with M&M Ice Cream.

If you dig malt shakes or Whoppers or anything like that, you’ll love this!

One year ago: Cheese Stromboli
Four years ago: Pink Lemonade Cupcakes

Malted Milk Chocolate M&M Ice Cream

about 1 quart


1 3/4 cups heavy cream
1 cup milk
3/4 cup malted milk powder
1/2 teaspoon kosher salt
6 large egg yolks
6 ounces milk chocolate, finely chopped
3/4 cup mini M&Ms


  1. Place heavy cream, milk, malted milk powder, and the salt to a medium saucepan and set over medium heat. Allow the mixture to come to a simmer.
  2. Meanwhile, whisk the egg yolks in a heatproof bowl until pale in color.
  3. Add the chopped milk chocolate to a second heatproof bowl and set aside.
  4. Slowly add the warm cream mixture to the egg yolks, whisking constantly. Pour back into the saucepan and set over medium-low heat. Stir constantly until the mixture thickens enough to coat the back of a wooden spoon (about 170-175 F on an instant read thermometer).
  5. Pour the custard into the bowl containing the chopped chocolate and whisk until the chocolate is melted and the mixture is smooth. Strain this mixture through a fine-mesh strainer into another bowl. Cover the bowl with plastic wrap and refrigerate until thoroughly chilled (overnight is good).
  6. Freeze in your ice cream maker according to the manufacturer’s instructions. In the last minute of churning add the mini M&Ms, letting them distribute throughout the ice cream. Transfer the ice cream to an airtight container and freeze until firm, at least 4 hours.


It’s not too early for ice cream, right?

One of my BFFs tweeted me about the new Dairy Queen confetti cake blizzard a few weeks back and I haven’t been able to stop thinking about ice cream since then.

Weirdly enough, I’ve been craving fruity ice cream – and if you know me at all, you know that I am strictly pistachio or Ben & Jerry’s Chubby Hubby when it comes to ice cream. But yeah, lately I’ve been craving the fruity ice creams. Especially strawberry. Especially with an tart base like this one.

I don’t know why sour cream and strawberries work so well together in ice cream but they do. I didn’t even tell my kids that I made this ice cream because I had no intention of sharing. It’s probably my favorite ice cream I’ve ever made.

And btw, sorry for the lack of recipe card on this post! The plug-in I use is having issues so things are going to look a bit weird for awhile. The print and save options should be back soon.

One year ago: Pork with Dijon Marsala Sauce
Two years ago: Butter Pecan Ice Cream
Three years ago: 
Baked Vanilla Doughnuts
Four years ago: Lime and Cardamom Sweet Rolls

Strawberry Sour Cream Ice Cream


1 cup sugar
9 egg yolks
1 cup heavy cream
1/2 cup milk
1 1/2 cup sour cream
2 teaspoon vanilla extract
pinch salt
1 pound fresh strawberries, hulled and diced into 1/4 inch pieces
3 tablespoons brown sugar


  1. In a large heat-proof bowl, whisk together egg yolks and 1/2 c. of sugar until smooth. Set aside.
  2. In a medium sized saucepan, whisk together remaining 1/2 c. sugar, the heavy cream, and the milk. Heat over medium low heat, whisking all the while, until the mixture just reaches a simmer. Remove from the heat.
  3. Slowly pour about 1 cup of the hot cream into the eggs in a thin stream, whisking the eggs vigorously as you do so to keep them from scrambling. Pour yolk mixture back into saucepan with rest of cream, still whisking. Heat the custard over low heat, whisking constantly, until the mixture thickens enough to coat the back of a spoon. This will take 7-10 minutes. After it begins to thicken, it will continue to thicken fairly quickly, so remove from heat about 30 seconds to 1 minute after it starts to thicken.
  4. Strain custard through a sieve into a large, clean bowl, pushing through sieve with a spatula. Allow to cool for about 5 minutes, then whisk in sour cream, vanilla extract, and salt, whisking until smooth. Cover custard tightly with plastic wrap and refrigerate for at least 3 hours, or overnight.
  5. About 1 hour prior to churning the ice cream, prepare the strawberries: Place the chopped strawberries and the brown sugar in a large frying pan and stir. Let sit for 15 minutes to allow the strawberry juices to release. Heat over medium-low heat, stirring, and cook for 10-15 minutes, until berries are soft, and juices have evaporated enough to become syrupy. Remove from heat and stir in brandy. Transfer berries and syrup to a bowl and freeze for 20-30 minutes, until chilled but not frozen.
  6. Churn the ice cream in an ice cream maker according to directions. When the ice cream has reached a soft serve consistency, turn off the machine and fold in the chilled strawberry mixture so that there are streaks of berries. Freeze to further solidify.