It’s springtime for most of us, and I’ve got a wonderful paleo “ice cream” recipe made with fresh berry jam I know you’ll love. This is one you can enjoy absolutely guilt-free…
There’s of course no dairy or refined sugars in this creamy paleo and gluten-free dessert – in fact, I didn’t even need to add raw honey! Just one ripe banana did the trick – plus you’ll get plenty of sweetness from the ribbons of raspberry jam in this dish.
You can make the raspberry jam from scratch like I did (here’s a link to my easy recipe: Paleo Raspberry Jam) or you can grab a pre-made raspberry jam off the shelf. Just make sure it doesn’t contain refined sugars or any weird ingredients you can’t pronounce.
As you probably know by now, warm weather and fresh spring berries bring out the ice cream freak in me. In fact, visit my Treats & Snacks recipe section and you’ll see it’s already loaded with lots of yummy dairy-free ice creams. Check those out sometime too.
My favorite kind of ice cream has always been those with the colorful swirls inside. You just know when you scoop up a thick swirl of something good in your spoon that it’s going to be an especially good bite!
Another thing I like about this paleo ice cream recipe is it’s incredibly easy. Only 4 ingredients total – and that’s counting the raspberry jam!
It takes just a few minutes to combine everything and pour it into your ice cream maker. Then you can just relax and let the creamy concoction churn away.
Once it’s done, all you need to do is spoon a little extra raspberry jam between the scoops of ice cream as you pack it into your individual freezer containers. Stick them in the freezer for a while to let the ice cream firm up a little more – and that’s it!
This paleo banana & raspberry swirl ice cream is perfect for a warm spring day – or if you’re like me – anytime!
- 1 can full-fat coconut milk (13.5 oz), chilled
- 1/3 cup raspberry jam, plus 3 tbs or more set aside for the swirl. Link: Paleo Raspberry Jam
- 1 ripe banana
- 1 tsp pure vanilla extract
- Makes about 1 and 1/2 pints
- In a mixing bowl, combine coconut milk, 1/3 cup jam, and banana
- Churn in an ice cream maker until thick
- Scoop into small ice cream containers, layering the 3 tbs (or more) of jam between the scoops as you pack down the ice cream to create the raspberry swirl
- Place ice cream containers in freezers to finish hardening
- Serve and enjoy!
Anyway to make it without an ice cream machine?
Jonathan, you can put it in a bowl in the freezer and mix every 30 min or so. When it gets a little firm, add the raspberry jam and pack into a container. Freeze to desired firmness. We just let it sit out for a few minutes once it completely frozen before eating it up! :)
Lonnie and Amber, this is a yummy one! Happy Saturday! :)
Holy cow!!! Yummy!!!!
I am obsessed with making ice cream these days. Thanks!