Berries and Cream Ice Cream: Dairy and Refined Sugar-free Recipe

The older I grow, the better I get at coming up with excuses to indulge in fatty foods. French fries are covered in salt which I need to raise my very low blood pressure. Hamburgers are full of iron which I need to improve my energy levels. Bacon, well, bacon releases endorphins which I need to feel happier.

You name it, I can think of a health-improving reason to eat it. But this berries and cream ice cream doesn't need my sophisticated excuses. It speaks for itself, and it's saying,

"I'm full of anti-oxidants, healthy fat, and honey (which fights infections and treats allergies, studies suggest) Eat me! Eat me! Eat me!"

You won't regret it, guys and gals, especially you who have dairy allergies like I do. This easy-to-make ice cream is about to make your summer a lot healthier and tastier.


Here's what you'll need to make it:

• 1 16-oz bag of frozen berries (I used mixed berries for the ice cream in the photo)

• 3/4 of a can of full fat coconut cream —Trader Joe's coconut cream is my favorite*

• 1/4 c. honey

*Before making the ice cream, I put the can of coconut cream in the fridge overnight so it solidifies


Step 1: Stick the honey and coconut cream in a blender or food processor and pulse until they are blended. If you like really sweet ice cream, then add 1-2 more tablespoons of honey.

Step 2: Add the bag of frozen berries to the cream and honey mixture, and blend until smooth.

Step 3: Scoop up a heaping serving of the finished ice cream and enjoy! The ice cream will have the consistency of soft serve at this point, which is my favorite way to eat it. If you want it to be firmer, then pop it in the freezer for a few hours before serving.


Bon appetite!


-Sarah

© by scj