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Paleo-Friendly Raspberry Swirl "Ice Cream"

Prep Time30 minutes
Total Time30 minutes
Servings: 7 servings (1/2 cup per serving)
Calories: 194kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

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.

Nutrition

Calories: 194kcal | Carbohydrates: 19g | Protein: 9g | Fat: 10g | Sodium: 77mg | Potassium: 274mg | Fiber: 1g | Sugar: 11g