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+ servings

Double Berry Chocolate Ice Cream

Coconut oil adds a creamy texture to this ice cream recipe so it isn't so icy.

Course Dessert
Cuisine American
Keyword banana ice cream, berry chocolate ice cream, dairy free ice cream, nice cream
Prep Time 10 minutes
Cook Time 10 minutes
Freeze 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 4 servings
Calories 383 kcal



  1. Place a medium-large saucepan on the stove on low heat

  2. Add the bananas (break them up as you add them), raspberries, coconut butter, coconut oil and vanilla extract to the pot and allow to heat for a few minutes, stirring every so often to break up the banana chunks 

  3. Continue to heat and stir until you have a smooth consistency (you may have to break apart some of the bananas with a fork, but having this perfectly smooth isn't necessary)

  4. Add the cocoa powder and sea salt and stir well to combine

  5. Add the grass-fed gelatin and stir until the gelatin dissolves

  6. Remove the pot from the heat and gently stir in the fresh blueberries

  7. Transfer the entire mixture to a large freezer safe bowl, and place in the freezer for 60-90 minutes stirring every 20-30 minutes until you have the texture you desire 

  8. Remove from freezer, serve and enjoy!

Recipe Notes

NOTE: This keeps really well in the fridge if you don't eat it all right away.

Nutrition Facts
Double Berry Chocolate Ice Cream
Amount Per Serving
Calories 383 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 15g94%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 24mg1%
Potassium 495mg14%
Carbohydrates 39g13%
Fiber 11g46%
Sugar 18g20%
Protein 6g12%
Vitamin A 91IU2%
Vitamin C 23mg28%
Calcium 33mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.