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5 from 1 vote

Double Berry Chocolate Ice Cream

You will love this double berry chocolate ice cream recipe. It's sugar free and dairy free yet still so creamy and delicious!
Prep Time10 minutes
Cook Time10 minutes
Freeze1 hour 30 minutes
Total Time1 hour 50 minutes
Course: Dessert
Cuisine: American
Diet: Diabetic, Gluten Free, Low Lactose
Servings: 4 servings
Calories: 383kcal



  • Place a medium-large saucepan on the stove on low heat
  • 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 
  • 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)
  • Add the cocoa powder and sea salt and stir well to combine
  • Add the grass-fed gelatin and stir until the gelatin dissolves
  • Remove the pot from the heat and gently stir in the fresh blueberries
  • 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 
  • Remove from freezer, serve and enjoy!


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


Calories: 383kcal | Carbohydrates: 39g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 24mg | Potassium: 495mg | Fiber: 11g | Sugar: 18g | Vitamin A: 91IU | Vitamin C: 23mg | Calcium: 33mg | Iron: 2mg