The Buckeye State Ice...The Buckeye State Ice Cream

The Buckeye State Ice Cream requires about 5 hours and 5 minutes from start to finish. For $2.36 per serving, you get a dessert that serves 3. One portion of this dish contains approximately 16g of protein, 64g of fat, and a total of 796 calories. It is a good option if you're following a gluten free and dairy free diet. It is perfect for Summer. It is brought to you by ww7.taylormadeitpaleo.com. This recipe is liked by 206 foodies and cooks. Head to the store and pick up coconut milk, vanilla, egg yolks, and a few other things to make it today. With a spoonacular score of 86%, this dish is great. Users who liked this recipe also liked How to Make Ice Cream Without an Ice Cream Maker, Dirty Shirley" & Amaretto Ice Cream Floats, and Guf" Danish Ice Cream Topping.

Ingredients

Cooking Instructions

1. 01

   Combine coconut milk, 1/4 cup sunflower seed butter (NOT the entire 1/2 cup!), cocoa powder, honey, vanilla, and salt in a food processor.

2. 02

   Pour mixture into a small saucepan over medium heat.

3. 03

   Add egg yolks and whisk continuously until mixture comes to a boil.

4. 04

   Remove from heat and let cool.

5. 05

   Transfer mixture to a small mixing bowl and refrigerate for several hours or overnight.Fold in chocolate chips and pour into a bread pan (9×5 or similar size).****

6. 06

   Pour remaining 1/4 cup sunflower seed butter over mixture and swirl in with knife.

7. 07

   Place in freezer for about 2 hours, or until completely frozen.Scoop and enjoy! (You may need to thaw for a few minutes before serving).****If using an ice cream maker, stir in sunflower seed butter in this step as well.