I would like to dedicate this post to my food processor. Funny as that may sound, out of all the kitchen gadgets, besides my trusted knife and cast iron pan, this one holds a lot of weight in my kitchen. Some of my favorite recipes involve the food processor and yes, you can certainly achieve the same texture by chopping your vegetables, but when it's time to create silky smooth soups, a perfect mayo or ice cream of any kind, nothing can take the place of a food processor.
It took a bit to convert me. I was stubborn and couldn't quite comprehend why a food processor would be life changing. After all, I had a mediocre blender that could do some mediocre blending in times of need. This was years ago, until I heard that you could make no churn ice-cream in a food processor. What? How? Sold! That's all it took and I became a convert. But not just a convert - I preach the food processor's glory wherever I go. I even hand out leaflets in public places trying to get people to get on board the food processor train. Speaking of, Cuisinart really should have picked me up as a spokesperson. Oh well.
All joking aside though, it's summer time and strawberries and raspberries are in their peak season. Right now is the time to gorge on them, make some delicious dishes and freeze whatever you can't eat.
So now that I've warmed you up a bit and you know my true feelings about the food processor, let's talk about this ice cream. I don't think there needs to be much convincing when I say that ice cream is amazing, right? Kind of obvious. But ice cream was one of those things that I would eat with such fervor only to be left in pain a half hour later. And I did it summer after summer. But I learned.
For this ice cream, I use full fat coconut milk, strawberries, raspberries, honey and vanilla extract. The process is absurdly easy. Everything pretty much just gets dumped in the food processor and you sit back and watch the magic happen. Then store it in a loaf pan and freeze. There you have it - paleo no churn ice cream. It really is that simple.
My recommendation is that once frozen, you actually let it sit out for a bit until it gets slightly soft, is easier to scoop out and that creamy goodness just melts in your mouth.
paleo no churn ice cream
prep time: 5 minutes
freeze time: 4+ hours
yields: 6-8 servings
10 oz organic frozen strawberries (or 1 bag)
1/4 cup organic frozen raspberries divided
1/4 thawed organic raspberries
3-4 tbsp raw organic honey + 1 tsp
1 tsp vanilla extract
1 can full fat organic coconut milk
Combine frozen strwaberries, 1/4 cup frozen raspberries, 3-4 tbsp honey (depending on how sweet you like it), 1 tsp vanilla and coconut milk in food processor and turn on. Let it run until everything is purred smooth.
Pour mixture into loaf pan and set aside.
Add thawed raspberries and 1 tsp honey to food processor. Puree until you it becomes a sweet sauce. Add to ice cream mixture and swirl throughout.
Cover with cling wrap and freeze for at least 4 hours.
*Again, my recommendation is to let the ice cream sit out and soften for a bit before serving.