Amy and I have both recently started to eat a primal/paleo diet with our families, and that became our theme for this month. My mother-in-law bought me the KitchenAid ice cream attachment for my birthday that I’ve been wanting to try out, which gave us an excuse to try our hands at coconut milk ice cream and all the fixins’.

Amy is sharing two delicious homemade chocolate shell recipes and a toffee crumble over at The Happy Tulip. The mint shell pairs really well with my coffee mocha ice cream and I threw the toffee crumble into my snickerdoodle ice cream. The result was fabulous.

If you don’t have an ice cream maker you can just freeze the batter. Using the KitchenAid makes it a little creamier, but I tried both way, and they both were delicious.

Coffee Mocha Ice Cream

Servings: 4

Ingredients

1 can coconut milk
1/4 cup honey
2 tablespoons instant coffee
1 tablespoon vanilla

Directions

Snickerdoodle Ice Cream with Toffee Crumble

Ingredients

Directions

Add all ingredients except the toffee to a blender and blend on medium for 2-3 minutes, until mixture is creamy. 

At this point you can use an ice cream maker and follow their directions. Or you can also pour mixture into a freezer safe container and freeze for 3-4 hours or until desired consistency. Make sure to add the toffee crumble before the ice cream is frozen.

This slow cooker primal chili has been a recipe that I adapted so we can still get that cool weather chili fix. My husband doesn’t always like sweet potatoes, but he liked it as non-traditional addition to the chili.

Slow Cooker Primal Chili with Sweet Potatoes

Servings: 8

Ingredients

2 pounds ground beef
2 – 14.5 oz cans diced tomatoes
1 – 8 oz can tomato sauce
6 oz can tomato paste
10 oz baby bella mushrooms, sliced
2 red bell peppers, diced
1-2 large sweet potatoes, cubed
1 cup water
4-6 large garlic cloves, minced
1-2 shallots or 1 large red onion, minced
1 tablespoon fresh cilantro, minced
3-4 tablespoons chili powder
1 teaspoon paprika
2 teaspoons dried mustard
1 tablespoon cumin
1 teaspoon ground black pepper
2 tablespoons butter

Directions

Heat butter on medium-high heat in medium frying pan. Add shallots (or onion) and garlic to the pan and cook on low until shallots are translucent. Add shallots and garlic to the slow cooker.

Season ground beef with salt and pepper to taste then add to the pan. Once browned, drain and add to the slow cooker.

Add remaining ingredients and cook on high for 4 hours or low for 8. Enjoy!