Name: Raspberry Ice Cream – GAPS friendly, creamy, amazing
Ingredients: 1 pound (about 4 cups) fresh raspberries; 2/3 cup raw honey; 1 teaspoon lemon juice; 1/8 teaspoon real sea salt; 1 1/2 teaspoons powdered gelatin (I use Bernard Jensen); 3 tablespoons water; 2 cups 24 hour GAPS sour cream (for dairy free option, use full-fat coconut milk)

Ingredients

Scale

1 pound (about 4 cups) fresh raspberries
2/3 cup raw honey
1 teaspoon lemon juice
1/8 teaspoon real sea salt
1 1/2 teaspoons powdered gelatin (I use Bernard Jensen)
3 tablespoons water
2 cups 24 hour GAPS sour cream (for dairy free option, use full-fat coconut milk)

Cook Mode Prevent your screen from going dark

Instructions

In a heat proof 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:
We use a KitchenAid ice cream maker, keeping the bowl chilled in our freezer at all times
To insure that the ice cream is nice and firm, place the finished ice cream into the freezer for an additional 30 – 60 minutes before serving