Paleo-Friendly Raspberry Swirl "Ice Cream"
Prep Time30 minutes mins
Total Time30 minutes mins
Servings: 7 servings (1/2 cup per serving)
Calories: 194kcal
- 15 oz can full fat coconut milk
- 2/3 cup cooked and mashed white sweet potato (150 grams)
- 2 scoops Jay Robb Vanilla Whey Protein
- 1/2 scoop Cellucor Vanilla Casein Protein
- 1/4 cup maple syrup
- Seeds from 1 vanilla bean pod
- Optional: 1 1/2 tbsp whipped cream vodka (to help keep the ice cream from freezing solid)
Raspberry Swirl
- 2/3 cup raspberries
- 1 tbsp maple syrup
Bring raspberries and 1 tbsp maple syrup to a boil over medium-high heat, then lower heat to a simmer for 10 minutes until the raspberries are soft and mashed easily. Mash by hand or in a food processor, then set aside in refrigerator to cool.
Add all ice cream ingredients to a blender and blend for at least 1 minute to help incorporate some air into the mixture. Pour into a loaf pan or resealable plastic container.
Pour cooled raspberry mash on top of ice cream and swirl throughout using a knife.
Freeze ice cream for 4-6 hours, then allow to thaw and soften slightly before serving. Eat immediately and refreeze remaining ice cream.
Be sure to use grass-fed whey and casein (and skip the booze) to keep this recipe paleo. Grass-fed casein can be a bit harder to find than grass-fed whey, so you can use 2 1/2 scoops of whey and skip the casein if necessary. The casein adds an extra level of creaminess that you won't get with just the whey though.
Calories: 194kcal | Carbohydrates: 19g | Protein: 9g | Fat: 10g | Sodium: 77mg | Potassium: 274mg | Fiber: 1g | Sugar: 11g