My favorite ice cream flavor as a kid was black raspberry. I think my daughter has inherited my love of this creamy berry treat. When she was small, she would always ask for “purple” when you took her ice cream order.
This is a non-dairy ice cream recipe. I am not a big fan of dairy for PCOS (read my post to learn why), so when I make ice cream, I use a coconut milk base. I think it is equally if not more delicious – and so does my daughter! This recipe is for black raspberry, but you can use whatever mix-in you like. You can also leave out the berries, use only maple syrup (better for you), and mix in some chopped pecans or other nuts. Give it a try. A little indulgence is good for you.
- 2 cups of black raspberries
- 1 – 14oz can of coconut milk
- 1 – 14oz can light coconut milk
- 1/3-2/3 cup agave and/or (a mix of both) maple syrup
- 1 tsp vanilla extract
- 2 pinches of sea salt
- 3/4 tsp xanthan gum
- 1/4 cup dark chocolate chips
I use a Cuisinart Ice Cream Maker to prepare my homemade ice creams. Puree raspberries in a food processor or Vitamix blender until very smooth. I don’t mind the seeds, but you could push the mixture through cheesecloth to remove any seeds. Mix the puree, coconut milk, sweetener, extract, xanthan gum and salt together until completely combined. Cover with plastic wrap and refrigerate for at least 3 hours or until mixture is thoroughly chilled. Then follow the instructions on your ice cream maker. I process for about 35 minutes or so and then place ice-cream in a glass Pyrex dish, cover with wrap and a lid to keep air tight. Freeze for about an hour or two and then enjoy! (Remove from freezer for 30 minutes or so when you want to serve again to let the ice cream soften – it will get very hard.)
For more PCOS friendly breakfast, dinner, lunch, snack and dessert ideas, download the PCOS Diva Summer Meal Plan www.pcosdiva.com/mealplans