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Double-Berry Coconut Ice Cream (Paleo, Dairy-Free)

A bowl of paleo double berry coconut ice cream with blueberries on top for garnish.

Happy Memorial Day long weekend to my American readers! I hope you’re enjoying the extra time. We had our long weekend last week here in Canada, so it’s business as usual for me today. I do have a special recipe to share: Double Berry Coconut Ice Cream. It’s simple, satisfying, and naturally dairy free.

A bowl of dairy free berry coconut ice cream toped with fresh blueberries.

This ice cream has several great qualities. It contains no added sweeteners, so it’s suitable if you’re cutting back on sugar. The base is rich in coconut — coconut milk, coconut oil and coconut butter — all of which provide healthy fats that help create a creamy texture and satisfying mouthfeel.

The recipe also uses grass-fed gelatin, a nutrient-dense ingredient I recommend for its potential benefits for gut, skin, hair and nails. I’ve shared more about gelatin in earlier posts and find it useful in many nourishing recipes.

One of the best parts: you don’t need an ice cream maker. You can make this with common kitchen tools like an immersion blender or a high-speed blender. The result tastes outstanding — I may have had more than one bowl the first time I made it.

A storage tip: this ice cream keeps best in the fridge after an initial freeze. That might sound odd, but the gelatin helps it remain firm enough to store chilled once it’s been frozen first. With wholesome ingredients like these, it’s an indulgence you can feel good about.
Happy eating!
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Recipe

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Paleo Double Berry Coconut Ice Cream

A creamy, dairy-free double berry coconut ice cream that’s simple to make without an ice cream maker. Healthy, paleo-friendly, and delicious.
4.34 from 3 votes
Course: Dessert
Cuisine: American
Diet: Diabetic, Gluten Free, Low Lactose
Prep Time: 10 minutes
1 hour 30 minutes (chill time)
Total Time: 1 hour 40 minutes
Servings: 4 servings
Calories: 574kcal
Author: Dr. Erin Carter

Ingredients

  • 2 cups fresh blueberries
  • 2 cups fresh blackberries
  • 1 ripe banana
  • 1/2 cup full fat coconut milk
  • 1 1/4 cups coconut manna or coconut butter
  • 1/4 cup coconut oil
  • 1 tablespoon organic vanilla extract (omit for AIP)
  • 1 pinch sea salt
  • 1 tablespoon grass-fed gelatin

Instructions

  • Place a large pot on the stove.
  • Add the berries, banana and coconut milk to the pot.
  • Blend until smooth with an immersion blender or blend in a high-speed blender and return to the pot.
  • Turn the heat to medium.
  • Add the coconut manna (or butter), coconut oil, vanilla (if using) and sea salt. Heat gently until the mixture comes to a low boil.
  • Simmer for 5 minutes, stirring occasionally.
  • Slowly sprinkle in the gelatin while stirring to combine fully.
  • Turn off the burner.
  • Transfer the mixture to a freezer-safe bowl.
  • Place the bowl in the freezer for 90 minutes, then remove and serve. Leftovers store best in the fridge after the initial freeze.
  • Serve and enjoy!

Notes

Store this ice cream in the fridge after an initial freeze; the gelatin helps it stay firm enough chilled, which makes serving easy and keeps it ready to enjoy.

Nutrition

Calories: 574kcal
|
Carbohydrates: 37g
|
Protein: 7g
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Fat: 45g
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