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AIP Blueberry Ice Cream Recipe

As the summer heats up everyone craves ways to cool down – and eating ice cream is one of my favorite tactics. This AIP blueberry ice cream recipe is the perfect treat for those hot summer afternoons.

How to Make AIP Ice Cream

Ice cream isn’t exactly what springs to mind when you scroll through your mental list of foods that is AIP-friendly. In fact, many of the staple ingredients in ice cream can be problematic for your autoimmune diet.

So how in the world can I suggest eating ice cream to someone on an AIP diet? As it turns out, careful ingredient substitutions get rid of the inflammatory inputs of regular ice cream and let you indulge.

First, sugar is out. And let me tell you, that’s a big deal, because there is a lot of sugar in regular ice cream.

Instead, this recipe gets its sweetness from the fresh blueberries and also a little honey to make the finished product feel like a special dessert.

Finally, to give the ice cream a proper texture, I added full-fat coconut milk, which is fine for your AIP diet. Regular dairy, including milk and cream, are not OK and should be avoided on an autoimmune diet.

While full-fat dairy has a lot of nutritional upsides, many people have hidden sensitivities to dairy and do best if they avoid it.

Therefore it is recommended you steer clear of any dairy, including ghee, if you have an autoimmune condition.

Avoiding Dairy on AIP

I know it can be challenging to stay away from dairy, especially when you’re cooking or baking. Fortunately, I’ve done some of the hard work for you and come up with a list of AIP-friendly dairy swaps you can use to make food you love that’s also good for your health.

AIP Blueberry Ice Cream Recipe

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• Author: Louise Hendon
• Prep Time: 40 minutes
• Cook Time: 0 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Dessert, Snack
• Cuisine: American

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Ingredients

• 4.4 oz (125 g) of blueberries
• 2 cans (400 ml each) of full-fat coconut milk, room temperature
• 4 Tablespoons (60 ml) of honey

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Instructions

1. In a small pan, add the blueberries and a splash of water. Cook over low heat, gently pressing on the berries. Once most of the moisture has evaporated, you will have a jam-looking mixture. Remove from heat and allow to cool.
2. While the berries are cooling, shake the coconut milk and pour into a large empty bowl. Whisk until there are no lumps, then whisk in the honey.
3. Pour the coconut mixture and the blueberry mixture into your ice cream maker and churn according to your machine’s directions.
4. Once churned, transfer the ice cream to a suitable freezer container. Store covered in the freezer.

Notes

All nutritional data are estimated and based on per serving amounts.

Nutrition

• Calories: 291
• Sugar: 15 g
• Fat: 25 g
• Carbohydrates: 20 g
• Fiber: 3 g
• Protein: 2 g