clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mango Cherry Ice Cream (GAPS Diet)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Melanie Christner


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)


  1. In a heatproof bowl, sprinkle the gelatin over the water and let it “bloom” for 5 minutes
  2. Put the remaining ingredients in a blender or food processor (I used my Vitamix)
  3. Over your stove top, gently warm the gelatin and water until just liquified
  4. Add gelatin mixture into the remaining ingredients in blender or food processor and blend till just combined
  5. Pour mixture into prepared ice cream maker and follow manufacturer’s directions
  7. I use a KitchenAid ice cream maker, keeping the bowl chilled in our freezer at all times
  8. 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

Scroll to Top