By contributing writer Tessa
Summer means ice cream, and there is no reason you can’t enjoy something cold and refreshing if dairy is out for you! My kids LOVE ice cream, so creating luscious dairy-free variations has been a fun project in our household. This paleo raspberry ice cream with chocolate sauce takes advantage of berries that proliferate in the summer months. You can also change the berries out for something you have on hand or that you find in the farmers markets.
I have added balsamic vinegar to this ice cream, and while it’s totally optional, somehow the tart berries and the vinegar really compliment each other. Weird culinary magic! And if you enjoy pumpkin, I have a delicious paleo & vegan pumpkin ice cream.
Sweetness in a preferential thing, so taste and add more or less to your liking. Enjoy!
- 2 cans full-fat coconut milk (or half and half)
- 2 generous cups fresh or frozen raspberries (strawberries would be great too!)
- ½ cup honey or real maple syrup (I replace about half with ⅛ tsp. Nu Naturals Clear Liquid Stevia)
- 1 tablespoon vanilla extract
- 2 teaspoons balsamic vinegar (optional)
- 1 tablespoon gelatin softened in 4 tablespoons hot water or ½ teaspoon guar gum (this helps keep the ice softer and more easily scoopable) (optional)
- 1½ cups dark chocolate pieces (I use Enjoy Life Dark Chocolate Chips)
- 2 tablespoons ghee, preferred butter, or coconut oil
- 2-3 tablespoons any milk (I use coconut milk)
- ⅛ teaspoon sea salt
- In a blender or food processor, place all ice cream ingredients and blend until smooth. If seeds are an issue, you can always strain the mixture through a fine mesh sieve.
- Taste and adjust sweetness if necessary.
- Pour into an ice cream maker and follow manufacturers instructions. I use Cuisenart’s Ice Cream Maker and have been very happy with it.
- While the ice cream freezes, prepare your chocolate sauce.
- Melt the chocolate, butter, and milk in a microwave safe bowl. Start with 1 minute. Check and see if about half of the chocolate has melted with a swirl of a spoon. If not, add time in 30 second increments. Once the chocolate is about ½ -2/3 melted, continue stirring until the heat from the rest melts it all and the chocolate is smooth and creamy.
- Stir in the salt, to taste.
- Once your ice cream is ready, drizzle the warm chocolate over the tart ice cream and enjoy!
You might also like…
- Fried Ice Cream
- Ice Cream Cake
- Ice Cream Cookie Cake
- Oven Fried Ice Cream on a Waffle
- More recipes from Tessa