A bowl of paleo double berry coconut ice cream with blueberries on top for garnish.

Happy Memorial Day Long Weekend to all my American readers! I hope you are enjoying the extra time off. We had our long weekend last week here in Canada so it's business as usual for me today. But I do have a pretty special recipe to share with you guys today. This Double Berry Coconut Ice Cream is so good!

A bowl of dairy free berry coconut ice cream toped with fresh blueberries.

But let's talk about this ice cream shall we? I know that's why you are really here. There are so many great things about this dish. First, it doesn't have any added sweeteners, so even those of you avoiding sugar can eat this! You're welcome.

Second, it is filled with coconut milk, coconut oil and coconut butter which are all great sources of healthy fats. This also contains grassfed gelatin which is one of my favourite and most recommended superfoods. It is great for gut health, skin, nails, hair and so much more. I have raved about grassfed gelatin before, and you can find my post dedicated to this superfood here.

As well, this ice cream doesn't require an ice cream maker so anyone can make it with the tools you already have in your kitchen. Plus, and most importantly, it tastes great! I may have had more than one bowl the first time I made it. Perhaps even three...

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. But I guarantee it won't last long in the fridge if your taste buds are anything like mine. But with all the healthy ingredients in this recipe you don't have to feel guilty about indulging in this treat that's for sure.

Happy Eating friends!

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Recipe

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.

4.34 from 3 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Diet: Diabetic, Gluten Free, Low Lactose

Prep Time: 10

1 30

Total Time: 1 40

Servings: servings

Calories: 574kcal

Author: Dr. Erin Carter

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

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Comments

Sara

September 30, 2016 at 9:33 pm

That is totally understandable! Thank you for taking my comments into consideration ! I appreciate it. I definitely will be making this after im all done 🙂

Erin Carter

September 30, 2016 at 8:24 pm

Hi Sara. Thank you for your comments! I definitely missed that part of the Whole 30 (even when I did my own- oops!) so I have since edited this post and removed the label from this recipe. I totally appreciate your feedback and hope that you will get the chance to try it one day.

Sara

September 30, 2016 at 8:01 pm

Hi, i have to agree that this would NOT be approved on W30 (even with omitting the vanilla extract). W30 is MORE than just the ingredients, it is about the emotional and psychological relationship you have with food. And this is definitely SWYPO as Melissa would say. If you do not know what SWYPO is, I highly recommend going to the W30 website and looking it up. Being "on plan" is more than ingredients, like I already said, which is why paleo pancakes, (Eggs and bananas) are NOT allowed. Sure you can eat eggs and a banana for breakfast, but you cannot mix them to make a pancake. Making this as a substitute for ice cream, totally misses the point of the W30 and I recommend people who are partaking in it, do not make it until after their 30 days is done. looks like a delicious recipe, but it certainly would not be approved on the W30, sorry!

Erin Carter

September 28, 2016 at 1:20 pm

Thanks for your concern. I agree that "paleo-desserts" are not allowed on Whole 30. People often confuse the paleo diet and the whole 30 diet, when they are not the same thing. For example, paleo desserts may contain honey or other natural sweeteners which are not Whole 30 approved. This recipe contains none of those things. If it would make you more comfortable to put these same ingredients into a blender and make a thick smoothie please feel free to do that. I just happened to put them in the fridge to thicken and call it "ice cream". I hope that helps!

Anonymous

September 28, 2016 at 7:07 am

This is not Whole30 approved. "Paleo-desserts" are specifically mentioned as being against the plan. Please update post so as not to be misleading.

Erin Carter

July 27, 2016 at 1:08 pm

Oh Katie don't even get me started on that salmon! Makes my blood boil! I wrote to Health Canada. Their response was less than helpful...

Katie Vigil

July 26, 2016 at 4:10 am

Oh Yum!!! And, I am with you on the GMO salmon... erghhhh... makes me so angry!!