I like the one posted on Perfect Health Diet awhile back:

• 6 eggs
• 1 pint of heavy cream
• 2 tablespoons rice syrup
• Juice from 1 lemon
• Whatever berries or other flavorings you want to throw in

Whip up in a blender, then throw it into an ice cream maker.

High fat, not that sweet, not too much fructose. Fun to make with an enthusiastic 4 year old.

-Peel one very ripe banana. Slice into small pieces. Put pieces on top of wax paper on a plate in the freezer, until frozen. After, mix in food processor with a lil heavy cream. Delish

1) Go to store.

2) Go to Freezer section.

3) Look for Haagen-Dazs or Strauss Vanilla Ice cream

4) Take to counter and put down the money.

5) Open, spoon into mouth. Enjoy.

Mine is very simple but my son loves it: take frozen berries in a bowl, pour heavy cream over top, sprinkle cinnamon if desired. The cream will all but freeze in a couple minutes and as one eats it slowly, the cream softens up and the berries melt a little and mix with the cream, just stir it a little as you eat.

You'll need an ice cream maker for this one, but so worth it.

Rub ripe bananas with coconut oil, pan fry or roast em in the oven at 350 until carmelized. Let the bananas cool, then blend with 1 can coconut milk, 1 t. vanilla extract, and a pinch of salt. Throw it in the ice cream maker for OMG deliciousness.

Actually made ice cream, French-style, yesterday. Used 98% dark chocolate for the "bittersweet chocolate" ingredient, and 3/4 tsp stevia powder instead of the called-for 3/4 cup sugar. It came out tasty, but still too bitter, which I blame on the chocolate used. Will probably try the recipe again with a lighter chocolate ~75% dark.

Most ice cream recipes just need to substitute stevia or even honey as a sweetener. The other ingredients are pretty paleo already (heavy cream, whole milk, eggs), save for maybe vanilla extract.

How timely, I just got an ice cream maker this weekend. Still trying to figure out the amounts since I am using stevia instead of sugar to keep the carb count down. The tough part is while some stevias are 1:1 for sugar from a sweetness standpoint, sugar also adds texture and lightness to ice cream which the light bodied, almost powdery stevia just doesnt add. I might start using something like agave nectar or molasses instead. The nice part is after being paleo, and sugar free save for the occasional piece of fruit, very little sweetness goes a long way. I made a mint choc chip batch this weekend and it was WAY too sweet. Therefore, I think the small amount of a more traditional sweetner wont throw my system into shock as much as a pint of off the shelf ice cream. Also, there is something so unnatural to me about using stevia, it may all be in my mind, but it looks and tastes like someone in a white lab coat created it. I woudl feel much better about pouring some nice thick sticky molasses out of a jar into my concoction.

I like this one but it didn't work for me the way it was supposed to http://www.foodrenegade.com/no-churn-ice-cream-honey-cinnamon/ I made it in a food processor bowl and ended up taking it out of the freezer and giving it a few pulses every hour or 2 because it wasn't freezing correctly. It was delicious. Sometimes I just freeze bananas and just put them in the food processor; turns out just like soft serve!

I just made some yesterday with no added sweetener. Just heat 1 c coconut butter, the cream top from two cans of coconut milk, and 2 cans of coconut milk. Once the coconut butter has melted, mix some of the liquid into 1 tbsp arrowroot starch until it forms a slurry then slowly whisk into the hot mixture until it begins to thicken for about 2 min. Add 1 c of toasted unsweetened coconut flakes. Pour into a shallow glass dish and refrigerate 3 hours or overnight until at least room temperature before putting in an ice cream machine. Now just when it was about done (12 min) I drizzled in some really good quality 99% cocoa chocolate (the other 1% is vanilla bean) but you really have to have a taste for this. The resulting ice cream is delicious and while it's obviously not sweet, its just the right blend of coconut and the bitterness of the chocolate to be a great treat.