Raspberry-Coconut Ice Cream Recipe

Ice cream made with frozen fruit and coconut cream is every bit as rich and delicious as dairy-based ice cream. Here I use raspberries, which are a fantastic source of vitamin C and fiber. You don’t need an ice cream machine for this recipe, but for the best results, use a high-speed blender that comes with a tamper so the berries purée thoroughly and the mixture is quick to turn smooth and creamy. The ice cream doesn’t keep well, so be prepared to serve all of it immediately after blending.

Raspberry-Coconut Ice Cream

Yield: 4 servings
Active Time: 5 minutes

Ingredients

2 (10-ounce) packages frozen raspberries
½ cup coconut cream
1 teaspoon alcohol-free, gluten free pure vanilla extract
½ teaspoon ground cardamom
2 tablespoons dark maple syrup (optional, for Pegan diet)
2 tablespoons bee pollen
2 tablespoons shredded unsweetened coconut
2 tablespoons cacao nibs

Instructions

Combine the raspberries coconut cream, vanilla, cardamom, and maple syrup (if using), in a blender and blend on high speed, using the tamper (if available) to push the berries down toward the blade, until the mixture is smooth, thick, and creamy, about 1 minute.

Using a spatula, scoop the ice cream into four bowls. Sprinkle each portion with 1 ½ teaspoons each of bee pollen, coconut, and cacao nibs and serve.

Photo credit: Paul Delmont

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Excerpted from THE EAT FAT, GET THIN COOKBOOK, Copyright © 2016 by Mark Hyman, MD. Used with permission of Little, Brown and Company, New York. All rights reserved.

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Excerpted from THE EAT FAT, GET THIN COOKBOOK, Copyright © 2016 by Mark Hyman, MD. Used with permission of Little, Brown and Company, New York. All rights reserved.