Name: Mango Cherry Ice Cream (GAPS Diet)
Ingredients: 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)

Description

Creamy, amazing, GAPS Diet friendly Mango Cherry Ice Cream.

Ingredients

Scale

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)

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Instructions

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