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Raspberry Ice Cream – GAPS friendly, creamy, amazing

  • Author: Melanie Christner - Honest Body
  • Yield: Serves 6-8
  • Category: Dessert

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 high quality sour cream (for dairy free option, use full-fat coconut milk)

Instructions

  1. In a heat proof 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
  6. EXTRA NOTES:
  7. We use a KitchenAid ice cream maker, keeping the bowl chilled in our freezer at all times
  8. 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