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Paleo-Friendly Raspberry Swirl "Ice Cream"
Prep Time
30 mins
Total Time
30 mins
Servings: 7 servings (1/2 cup per serving)
Calories per serving: 194 kcal
  • 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
  1. 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.

  2. 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.

  3. Pour cooled raspberry mash on top of ice cream and swirl throughout using a knife.

  4. Freeze ice cream for 4-6 hours, then allow to thaw and soften slightly before serving.  Eat immediately and refreeze remaining ice cream.

Recipe 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 Facts
Paleo-Friendly Raspberry Swirl "Ice Cream"
Amount Per Serving
Calories 194 Calories from Fat 90
% Daily Value*
Fat 10g15%
Sodium 77mg3%
Potassium 274mg8%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 11g12%
Protein 9g18%
* Percent Daily Values are based on a 2000 calorie diet.