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Twelve Months of Healthy Eating: Raspberry Ice Cream, Dairy-Free

August 12, 2013 By Johnna 2 Comments

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In Johnna's Kitchen Dairy Free Raspberry Ice Cream

Moving right along on my Healthy Eating calendar project here’s the August recipe! But first, a confession…

I don’t really like ice cream.  There, I said it.  About once a year, I want Dole Pineapple Whip.  I eat an ice cream sandwich on rare occasions, even rarer since eliminating gluten.  I even tried to like making ice cream, I bought the fancy ice cream maker bowl for my KitchenAid mixer.  It’s been used exactly twice.  Sigh.

twelve months of healthy eating august

So the August recipe was a challenge for me. The calendar featured a “Raspberry Frozen Yogurt Dessert.”  It was a relatively simple recipe, using only yogurt, sweetened frozen yogurt, raspberries and a sprig of mint.

I kept mine just as simple, using just a few ingredients.  Since my body likes it best if I avoid dairy, I’ve made this version dairy free. It’s also simple to make, no ice cream maker required.  And guess what?!? I like it!  Finally, something similar to ice cream that I would gladly eat.

If you like this style of recipe, you might also enjoy the Lychee Coconut Ice Cream over at The Canary Files.  Always such nice recipes on that site anyhow. You should pop over there and take a look around!

Print

In Johnna

Author Johnna

Ingredients

  • 6 oz . fresh raspberries
  • 1 cup coconut cream (not milk), canned
  • 1/4 t . sea salt
  • 2-3 T . raw local honey , maple syrup or raw agave (adjust amount based on your preference for sweetness)

Instructions

  1. In a single layer on a baking sheet, freeze the fresh raspberries.
  2. In bowl of food processor fitted with "S" blade, process raspberries until they are coarsely ground. Add in the salt. (This doesn't work well without the salt, it seems to help the berries stay frozen.)
  3. With processor running, pour in the coconut cream and 1 to 2 T. sweetener.
  4. Process just until mixed. Taste and if not sweet enough, stir in remaining sweetener of your choice.
  5. Transfer to a freezer-safe container and freeze for a couple of hours before serving.

Filed Under: 52 Sweets Tagged With: dairy-free, egg-free, gluten-free, ice cream, vegan, vegetarian

« Soften Saturday: Why Are You Judging?
A Healthier Version: Taco Bell’s Mexican Pizza »

Comments

  1. Shirley @ gfe & All Gluten-Free Desserts says

    August 12, 2013 at 10:14 AM

    I looked at that recipe and thought it would hardly be a challenge for you at all. Dairy-free, vegan ice cream/frozen yogurt is pretty easy. You succeed! It looks great. 🙂

    Shirley

    Reply
    • Johnna says

      August 28, 2013 at 12:36 PM

      It wasn’t as much of a challenge as I had anticipated and I even like it! This calendar project has been a good one, making me try even more new foods and re-visit those I thought I didn’t like. Not sure what I’m going to do with the upcoming salmon one though..

      Reply

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sidebarWelcome! I'm Johnna and this is my kitchen... You'll find gluten-free food, fun and travel here, from original recipes to travel and dining recommendations along with tips on simply having fun. Pull up a chair, join me at my kitchen table! Read More

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