Hello all, it’s your friendly ice cream freak here – with a really awesome recipe for you…
Do you realize it has been almost three months since my last ice cream recipe? No? That’s OK. You’re probably not an ice cream fanatic like me…or maybe it just hasn’t been on your winter paleo menu. Well, I’m here to change all that.
I know what you’re thinking. It’s February and still freezing outside! Scarf and sweater weather for many of you. But who says ice cream is just about summer?
I think a dairy-free and gluten-free ice cream like this one should be an awesome treat you can enjoy guilt-free all year round. After all, it’s made with coconut milk, raw honey, no refined sugars, and fresh vine-ripened blackberries. In my paleo rule book, that qualifies as an awesome paleo-friendly dessert any time!
Ok, so I admit to a little cheat with the ingredients – I did add some chocolate chips. But that’s just me. I like the crunchy chocolate taste. You can leave them out if you prefer, but trust me, it’s so good with the little mini-morsels in there!
And I will also say, since I live in Arizona, I feel it’s part of my personal responsibility to send a little sunshine your way in February. Even if it is in the form of ice cream. [av_sidebar widget_area=’Lockerdome’ av_uid=’av-33jocc’]
This delectable treat might not immediately melt in your bowl this winter, but I guarantee it’ll melt in your mouth. So good!
Bundle up by the fire with a dish of this one and enjoy. :)
- 1/2 pint fresh blackberries
- 1/4 cup raw honey
- 2 tbs fresh-squeezed lemon juice
- 1 can (about 13.5 oz) full-fat coconut milk
- 1/2 of a large, ripe banana - mashed
- 1 tsp vanilla
- 1/3 cup of dark mini-chocolate chips
- Makes about 1-1/2 pints
- In a saucepan, simmer blackberries, honey and lemon juice over medium heat about 20 minutes to break down – stirring occasionally
- Remove from heat and strain the berry mixture through a mesh strainer and discard pulp
- Place in fridge to cool
- In a mixing bowl, combine coconut milk, mashed banana and vanilla
- Add cooled berry mixture to bowl and combine
- Pour into electric ice cream maker
- Churn until mixture starts to freeze
- Sprinkle in chocolate chips during last 5 minutes of churning
- Spoon into bowls and enjoy, or pack into ice cream containers and freeze
Is there any way to make this or other ice cream recipes without the ice cream maker? I think this recipe will work for my dad, but neither of us have and ice cream maker and I just want to try it on a small scale to insure that he isn’t allergic to this like his is regular ice cream. Thanks.
Leslie, you can put it in a bowl or something like a bread pan and just stir it every 15 minutes or so until you reach the desired consistency. Store in a freezer proof container.
Oh man, this sounds amazing!! It reminds me of the famous Graeter’s flavor I had in Cincinnati a few years ago, but healthier. :-) I’ve got it Pinned for future reference! Thanks!
Angie, I hope you like it! :)
Is there any taste of the banana? Would the ice cream still work if the banana is omitted?
Sandal, there is a little taste of it in the background but not too much. You easily can omit the banana but it may be a little less creamy.
Wow, delish! Thank you so much! Not a fan of bananas so about was a little strong for me. Any ideas on subs without losing that awesome creaminess?
Avocado? Might be a funky color though…:)
Will almond milk work instead of coconut milk? I have loads of almond milk :)
You can, but it will not not be as creamy. You might add more banana for a more creamy texture, but that will also add banana flavor.
Some of us reading are in Australia, where February is summer
Vic, you’re right! I will have have to remember that. I would love to be in Australia right now! …..eating ice cream. :)