Call it ice cream, call it sherbet, call it whatever you want, but, consider this one a keeper! Its light, refreshing and was a huge hit at our 4th of July celebration-where most of our guests were non AIP. Again, I am sorry for the terrible photo…but, all of us over here that are dairy free just got so excited about having ice cream this was the only one I got before it was gone!
This really is a base method, you can put just about any fruit in here that you would like, although, if you’re going to use berries (like blackberry or raspberry) I would consider sweating them in a pan first to help release some of the juices and that deep rich flavor.
These would also make excellent popsicles if you have the molds.
This might be better described as a sherbet than ice cream...but, either way, this photo just doesn't do it any justice, but, we were so excited to eat it...this was the only photo we got before we all devoured it, my family, plus our non-AIP friends that were over for the 4th of July.
- 3 cups organic fruit blend of choice we used a mix of peaches, mango, strawberries and pineapple
- 1.5 cups coconut cream, chilled for at least two hours
- 1/4 cup maple syrup optional
- 2 tsp lime juice
- 1 dash lime zest optional
Chop fruit and puree them in a food processor or blender. If some of your fruit has seeds and you want a smoother ice cream, pour this through a strainer or sieve.
Take coconut cream and whip in an electric mixer until it has a whipped cream consistency (this is easier to obtained if you get your mixing bowl and whisk cold).
Fold blended fruit into the coconut cream, add remaining ingredients and add all this to your ice cream maker.