Paleo-Friendly Triple Berry Sundae

This recipe was a happy accident. Here’s what happened: I was making a berry purée for another recipe and I couldn’t get it to work…

I was getting so frustrated. I started yelling a little bit. Maybe a lot a bit.

My husband came by in the middle of my purée melt down and tasted it. “Hey, this is awesome,” he said. “It would be great with ice-cream!” A new idea was born.

So you see, sometimes it’s okay to have more than one cook in the kitchen. We paired the purée with fresh berries and our homemade, dairy-free “ice cream” which is actually made with a little cinnamon, maple syrup, and of course full-fat coconut milk. [av_sidebar widget_area=’Lockerdome’ av_uid=’av-1yimw2′]

The result was awesome. The ice cream maker is churning out another batch as I write this, as I’m sure it will be all summer long!

Click below for the ice cream and topping together in one recipe.


Triple Berry Sundae

Yield: About 4 servings

Triple Berry Sundae


  • 3 cups fresh berries of your choice – I used blueberries, strawberries, raspberries and blackberries (2 cups to make the puree topping, 1 cup for the fruit to add to your bowl of ice cream)
  • Juice of 1 lime
  • 1/4 cup raw honey to make the ice cream (Plus 2 tbs to make the puree topping)
  • 2 cans full fat coconut milk
  • 2 tsp vanilla
  • 2 tsp cinnamon
  • About 3 tbs raw maple syrup (This is optional. I like the flavor a little syrup brings to the ice cream)


    Ice Cream
  1. In a blender mix 2 cans full fat coconut milk, 1/4 cup honey, 3 tbs maple syrup, 2 tsp vanilla and 2 tsp cinnamon.
  2. Pour into electric countertop ice cream maker and blend to desired consistancy (You can make this ahead of time)
  3. Puree Topping
  4. Now take 2 cups of mixed berries, 2 tbs honey and the juice from one lime and blend into a puree.
  5. Final Steps
  6. Scoop ice cream into cups.
  7. Top with puree and fruit.
  8. Eat it up! Yum!

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