Mango Cherry Ice Cream (GAPS-friendly)
Ice cream season cometh. (My kids would say … it never left 🙂
Below is a recipe for Mango Cherry Ice Cream (GAPS Diet friendly) that is closely related to my Raspberry Ice Cream. You can see that this GAPS friendly recipe is pretty adaptable to different fruits that might be available to you. Since I had recently stocked up on some beautiful, organic, frozen mango and cherries, that is what inspired this recipe.
Note #1: the lemon juice is an essential ingredient! Without it, the flavors of the fruit wouldn’t pop in the same way that they do.
Note #2: by using 24-hour GAPS sour cream, this recipe becomes suitable for the Full GAPS Diet.
And, yes, I VERY occasionally advocate for ice cream for breakfast. NOT every day. Breakfast is most healthy when it is fats, proteins, and vegetables. But it is also healthy to have some fun and mix up the usual.
I happened to have this ice cream for breakfast this morning, alongside my cup of chicken stock, and a gently scrambled pastured egg. Yum.
Creamy, amazing, GAPS Diet friendly Mango Cherry Ice Cream.
- 3 cups frozen (or fresh) organic mango chunks
- 1 cup frozen (or fresh) organic sweet cherries
- 2/3 cup raw honey
- 1 tablespoon lemon juice
- 1/8 teaspoon real sea salt
- 1 1/2 teaspoons powdered gelatin (I use Bernard Jensen)
- 3 tablespoons water
- 2 cups high-quality 24-hr sour cream (for a dairy-free option, use full-fat coconut milk)
- In a heatproof bowl, sprinkle the gelatin over the water and let it “bloom” for 5 minutes
- Put the remaining ingredients in a blender or food processor (I used my Vitamix)
- Over your stove top, gently warm the gelatin and water until just liquified
- Add gelatin mixture into the remaining ingredients in blender or food processor and blend till just combined
- Pour mixture into prepared ice cream maker and follow manufacturer’s directions
- EXTRA NOTES:
- I use a KitchenAid ice cream maker, keeping the bowl chilled in our freezer at all times
- To ensure that the ice cream is nice and firm, place the finished ice cream into the freezer for an additional 30 – 60 minutes before serving