Chocolate Raspberry "Ice Cream" with Gelatin (Paleo, No Added Sweetener, GAPS)

Do you miss ice cream since going paleo and removing dairy from your diet?? Well if you do here is an alternative that has a texture very similar to ice cream. And not an ounce of dairy involved. Now that the weather is finally starting to warm up this would make a great after dinner treat.

I don't have a lot to say today unfortunately. I just worked a 28 hour shift so my brain is not functionally at top capacity. Oh the joys of ICU. Technically they aren't supposed to keep us longer than 26 hours, but they tend to ignore the rules in ICU. There are just so many perks to being a resident.

Have any of you ever worked for more than 24 hours? How do you feel after? I know most of us residents have a "post-call ritual" that we all partake in. Mine usually involves a quick nap (3-4 hours), a good meal, a workout and then an early bed time. Maybe some studying squeezed in there if I have time. Yep there is some real craziness happening over here. But only 5 more ICU call shifts left in my career! Can you tell I am counting down?

Ok I think that is enough ICU rambling for one blog post. Here's the recipe you are waiting for! Enjoy


2 ripe bananas

2 cups raspberries (fresh or frozen both work)

1 cup coconut butter or cream or concentrate (Buy here  or here

1/4 cup cacao butter (found here

1 TBSP organic vanilla extract (found here

pinch sea salt 

3 TBSP organic cocoa powder 

2 tsp grassfed gelatin (I use this brand)

Optional: 2 TBSP honey or maple syrup (I don't think this recipe needs it, but if you want it slightly sweeter this is a good addition) 



1. Place a medium pot on low heat on the stove

2. Add the bananas, raspberries, coconut butter, cacao butter, vanilla and sea salt and allow to melt together, stirring frequently until everything is melted together and the lumps are removed

3. Add the cocoa powder and stir until combined

4. Add the gelatin and stir until combined and the gelatin has dissolved 

5. Remove from heat, pour into a large bowl and place in the freezer

6. Freeze for 1.5 to 2 hours, stirring every 30-45 minutes until you have the consistency you desire

7. Serve and enjoy!

NOTE: If you freeze it for too long and it gets completely hard, simply place on the counter at room temperature and allow to thaw for 30-60 minutes.

NOTE: Store this in the fridge once you are satisfied with the texture. It keeps well in the fridge for days (if it lasts that long)

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Enjoy everyone! Let me know what you think about this dessert recipe. And as always please feel free to email me with any questions or comments! 


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