Recipe: Raspberry Swirl Coconut Ice Cream (SCD/GAPS, Paleo)

June 24, 2012 · 30 comments

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This year summer has come in with a blast of heat and I am especially needing a cold and refreshing snack. Here is a dairy free ice cream that is so delicious you will not miss regular ice cream at all. Though it needs no dressing up, I added a raspberry swirl to sweeten the deal.

The additional of the box of coconut cream makes this recipe rock. This coconut cream is so thick you can eat it with a fork! Although there is a little xanthum gum in this product I have found that it does not account for any problems.

I am aware of many GAPS people who use the coconut milk and the coconut cream from this company (see the link to my resource page) and have not had any problems with it.

If you are strictly avoiding all additives, you may skip this ingredient and make your coconut milk very creamy instead. Be aware that if you are using cans of coconut milk, there is probably some gum product in it even if it is not listed on the label.

Benefits of the special fat in coconut products

Fats are categorized as either short-, medium-, or long-chain depending on how many carbon molecules they contain. Close to two-thirds of the saturated fat in coconut oil is made up of medium-chain fatty acids, which have antimicrobial properties, are easily digested by the body for quick energy, and are beneficial to the immune system. Far from being dangerous, the saturated fat in coconut oil is actually health promoting.

Coconut oil is rich in lauric acid, which is known for being antiviral, antibacterial and antifungal. Lauric and palmitic fatty acids are found in mother’s breast milk and help protect the infant against pathogens. Studies have shown the antimicrobial benefits of coconut oil.

Investigations on the effects of the medium chain triglycerides in coconut oil, on neurological diseases such Alzheimer’s, show benefits. Other research shows coconut oil to benefit epilepsy.

Clearly the medium chain triglycerides in coconut products are extremely beneficial.

Raspberry Swirl Coconut Ice Cream

Ingredients

Equipment

Instructions

  1. To get the coconut cream, put the can of coconut milk into the refrigerator for a few hours and then scrape off the heavy cream fromt the top – you should get at least 8 ounces
  2. Using a blender, add all the ingredients except the raspberry jam and combine well
  3. Pour this blend into your ice cream  maker and follow the instructions for your machine
  4. I processed mine for about 20 – 25 minutes
  5. Prepare the parfait glass by dropping some jam at the bottom and swirling some jam around the sides
  6. Place the ice cream in the parfait glass and drip some more jam on top
  7. Garnish with a fresh raspberry if you have some
  8. Eat immediately as it will melt quickly!
  9. Freeze any leftovers in a freezer safe container

For more information about coconut oil click here.

For more information about coconut products click here.

This post is shared at: My Meatless Monday, Melt in Mouth Monday, Monday Mania, Barnyard Hop, Tasty Tuesday Naptime, Slightly Indulgent Tuesday, Traditional Tuesday, Hearth & Soul Hop, Gluten Free Wednesday, Whole Food Wednesday, Allergy Free Wednesday, Healthy 2Day, Whole Foods Wednesday, Mommy Club, Real Food Wednesday, Tastastic, Full Plate Thursday, Simple Lives Thursday, Pennywise Platter, Foodie Friday, Fresh Bites Friday, Country Hop, Fight Back Friday, Friday Food, Seasonal Celebration, Gluten Free Friday

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Tropical Traditions Gold Label Virgin Coconut Oil

1 Gallon Gold Label Virgin Coconut Oil

Tropical Traditions Gold Label Coconut Oil is a product I use every day.
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{ 20 comments… read them below or add one }

1 K June 24, 2012 at 8:54 pm

This sounds absolutely divine!

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2 Caralyn @ glutenfreehappytummy June 24, 2012 at 11:23 pm

oh that looks so delicious and refreshing! love the swirl action!

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3 Carrie June 25, 2012 at 8:09 am

Can I use Tropical Traditions Coconut cream concentrate instead?

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4 Jill June 25, 2012 at 1:31 pm

Hi Carrie,
I think you mean to replace the coconut cream with the concentrate? I don’t know how that would come out — the cream that I get from my supplier is a liquid cream much like regular heavy cream. The Tropical Traditions concentrate may be used to make a milk but it will be grainy. I call that coconut spread or coconut butter.

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5 June June 25, 2012 at 10:47 am

Sounds great – especially raspberry , my favorite ! Just tried Chocolate Coconut Bliss by So delicious – sold in the stores. I will try your recipe. I find using frozen raspberries better than fresh – lately most of the berries are not tasting very ripe in spite of looking great – whats up with that? Hate spending so much on organic berries and they have no taste – some how frozen berries have worked better.

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6 Jill June 25, 2012 at 1:32 pm

Hi June,
Yes. I get organic frozen berries for the jam.

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7 Brenda June 25, 2012 at 2:55 pm

Is it just me? I followed the link to find out where to buy the coconut milk and cream, but there was nothing there. . . . This recipe sounds delicious for several types of berries, or even peaches, but then, perhaps it wouldn’t fit into all three of the diets you mentioned? Thanks, Jill!!

Reply

8 Jill June 25, 2012 at 7:20 pm

Hi Brenda,
The links in the recipe goes to my resource page which sometimes loads slowly. All the coconut products, including the box of cream can be reached through the resource page for coconut products.

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9 Christie B. June 26, 2012 at 6:24 pm

There’s no link there for any coconut products. I waited for the page to fully load.

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10 Joseph June 25, 2012 at 5:10 pm

You said a “box of coconut cream”. Could you be more specific about the amount? Is it like 8 oz?

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11 Jill June 25, 2012 at 7:21 pm

Hi Joseph,
Yes the box of cream is 8 ounces.

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12 monica adriana June 26, 2012 at 8:38 am

coconut and raspberry, who could resist?! coconut ice cream is one of my favorite ice cream, so glad you share this! :)

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13 France @ Beyond The Peel June 26, 2012 at 11:48 am

I really need to buy an ice cream maker! All these ice cream recipes on the internet are killing me that I can’t try them.

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14 Penniless Parenting June 27, 2012 at 8:37 am

Ooo, that looks delicious!

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15 Erica @ Cult of Kale June 27, 2012 at 6:51 pm

Mmmm this sounds great! I will probably use brown rice syrup or organic sugar instead since I don’t eat honey. It might even taste great without sweetener! Now that I eat healthy I don’t seem to like things as sweet as I used to.

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16 Alana July 1, 2012 at 11:14 am

This sounds so delicious!

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17 April @ The 21st Century Housewife July 2, 2012 at 7:29 am

This looks like such a delicious, healthy and cooling treat! The coconut and raspberry flavours would go so well together too.

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18 Cindy (Vegetarian Mamma) July 10, 2013 at 9:15 am

YUM! I’d love a bite of this! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

Hope your week is great!

Cindy from vegetarianmamma.com

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19 Jennifer June 29, 2014 at 6:16 pm

How much is “1 box coconut cream”? I only see jars on the TT site.

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20 Jill June 29, 2014 at 8:43 pm

Hi Jennifer,
I updated the post to reflect some new instructions and links that should answer your question.

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