This simple three ingredient paleo and vegan berry ice cream is the ideal summer treat. With nutrient rich ingredients and no added sugar you can enjoy this cool dessert all summer long. No ice cream maker needed!
With a heat wave hitting Washington everyone is reaching for cold treats. We have the cutest little neighborhood ice cream shop just a couple blocks from our house. These evenings Kevin has been itching to walk to The Scoop and get his ice cream fix.
In an effort to scratch this itch, I made this rich and creamy coconut berry ice cream. This ice cream is dairy free and sugar free, made from simple ingredients. Because the only carbohydrate source is berries, it is much lower in carb and higher in fat so it is very blood sugar stabilizing.
Benefits Of Going Dairy Free
Going diary free has a whole host of benefits, although it is not necessary for all people. Consuming high quality dairy product can be appropriate in some contexts. But, most people could benefit from a reduction in dairy in their diet.
Cow's milk is a substance that is created by hormones, therefore naturally contains some residual hormones from the cows that make it. Because of that, dairy is a hormonally active food in our bodies. This can cause hormonal disturbances, particularly for women, which can contribute to hormonal acne or hormonally driven weight gain.
People who are particularly sensitive to hormonal changes (like me!) may benefit from avoiding large amounts of dairy.
Additionally, cow's milk can also cause disruptions in healthy gut flora because it creates an acidic environment in the GI tract and contains sugars that can feed unhealthy bacteria.
Why Use Coconut Milk
Coconut milk is a fantastic alternative because it is a healthy source of medium chain triglycerides. These fats are easier to digest than other types of fats and are support hormonal regulation.
No fancy equipment is needed for this recipe. You will not need ice cream maker, just a good blender should be sufficient.
- Put a metal bowl in the freezer 30 minutes before you start blending. Use this bowl to pour the contents of the blender in to. Place back in the freezer. Stir every 10-15 minutes with a wooden spatula over the course of an hour. This will give you a thick, scoop-able ice cream and prevent it from becoming icy.
- For a chocolate shell: Mix together 2 tbsp. of melted coconut oil + 1.5 tbsp. maple syrup or erythritol + ⅛ tsp vanilla + 2 tbsp. cacao powder. Pour over ice cream for a tasty and healthy chocolate shell!
Frequently Asked Questions
Coconut milk is used in this recipe to make it rich and creamy. Almond milk would not produce the same quality.
I use Thrive Market or Trader Joe's brands. There are a lot of brands that have strange stabilizer, thickeners and gums. If you are sensitive to any of these ingredients you will want to find a brand that only has coconut and water on the ingredient list.
Preferably not. The fat in the coconut milk is what makes this recipe rich and creamy. Stick to full-fat, canned coconut milk.
Other Dairy Free Ice Creams
Coconut and Berry Sugar-Free Paleo Ice Cream
- 1 can coconut milk
- 3 cups frozen mixed berries
- ¼ tsp pure powdered stevia optional
- Add 3 rounded cups of frozen berries, coconut milk and stevia to blender. Blend for about a minute. Scrape the edges and then continue to blend until smooth.
- Serve immediately, or pour into a shallow container and spread evenly with a spatula. Cover and freeze for up to 1 hour. **See notes.