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

Coconut Products

Jun 24
Raspberry Swirl Coconut Ice Cream, berry ice cream

This year summer has come in with a blast of heat and this raspberry swirl coconut ice cream is perfect!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 coconut cream makes this recipe rock. This coconut cream is so thick you can eat it with a fork! And this product has no additives or gums!

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.

Here is the coconut milk I recommend.

Benefits of the medium chain triglycerides in coconut products

Fats are categorized as either short-, medium-, or long-chain depending on how many carbon molecules they contain. Up 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.


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

Coconut Ice Cream with Raspberry Swirl, Coconut, raspberry, ice cream, non dairy ice cream
  • Author: Dr. Jill
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 1 - 2 pints 1x




  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

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For more information about coconut oil click here.

For my recommendations about coconut products click here.







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