Paleo Double Berry Coconut Ice Cream
You are going to love this paleo double berry coconut ice cream. It's easy to make without an ice cream maker and is healthy and dairy free.
Servings: 4 servings
Calories: 574kcal
Ingredients
- 2 cups fresh blueberries
- 2 cups fresh blackberries
- 1 ripe banana
- 1/2 cup full fat coconut milk
- 1 1/4 cups coconut manna or coconut butter
- 1/4 cup coconut oil
- 1 tablespoon organic vanilla extract omit for AIP
- 1 pinch sea salt
- 1 tablespoon grass-fed gelatin
Instructions
- Place a large pot on the stove.
- Add the berries, banana and coconut milk to the pot.
- Using your immersion blender blend the ingredients until smooth (or use your Vitamix or other blender to blend them and then transfer them to the pot).
- Turn the heat onto medium.
- Add the remaining ingredients and allow them to come to a low boil.
- Simmer for 5 minutes.
- Slowly stir in the gelatin and stir well to combine.
- Turn off the burner.
- Transfer the ingredients to a freezer safe bowl.
- Place the bowl in the freezer for 90 minutes.
- Serve and enjoy!
Notes
One tip for this recipe is that it stores best in the fridge. I know that sounds strange for ice cream, but the gelatin in this keeps it firm enough in the fridge after it has been frozen initially.
Nutrition
Calories: 574kcal | Carbohydrates: 37g | Protein: 7g | Fat: 45g | Saturated Fat: 25g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 34mg | Potassium: 346mg | Fiber: 14g | Sugar: 18g | Vitamin A: 213IU | Vitamin C: 26mg | Calcium: 49mg | Iron: 3mg