AIP Raspberry Ripple Ice Cream Recipe
No matter where you may live in the United States, summer is raspberry season. The South gets first crack at it but by July, raspberries have made their way up North and it’s a berry free for all. In the winter, berries can be watery or dull but summer berries are tangy and vibrant. I never want to hide them, or even cook them. Most of the time I end up eating them straight from the container! But for days when you want something a little bit more, there’s this AIP raspberry ripple ice cream. The coconut and honey in this three ingredient ice cream doesn’t overshadow the raspberry flavor at all. In fact, the creamy ice cream only makes the tangy berries shine brighter.
A Short History of “Raspberry Ripple”
The term “ripple” in ice cream is believed to have originated in the United States in the 1930s. It was around this time that the mechanisms for marbling purees, syrups, and sauces into ice cream using a machine were developed and “rippled” ice creams became very popular.
To this day, raspberry ripple remains one of the most popular combinations, though the flavor is far more common in England than in the United States. “Raspberry ripple” has also been applied to several other desserts that take their inspiration from the ice cream, such as cheesecake and brownies.
Herby Additions That Pair Perfectly With Raspberries
With so many spices off of the table in AIP-friendly cooking, it’s easy to forget that there are still plenty of ways to add flavor. One of the simplest is herbs. I love adding fresh herbs to any ice cream or popsicle base, to take it to the next level. Read on for some herbs that pair well with raspberries. Whether in the base, puree, or as a garnish, the addition of herbs adds sophistication to any ice cream recipe.
More AIP Ice Cream Flavors to Keep You Cool All Summer Long
Don’t let the long list of no-no ingredients scare you off. There are so many AIP-friendly ice cream recipes, you could start your own ice cream shop in your kitchen. Whether it’s basic vanilla or something a little more exotic, we’ve got you covered with these AIP ice cream recipes.
Or if you’re looking for more frozen treats, check out this list of 25+ AIP Popsicles!
Tart, fresh raspberries go so well with this ice cream you’ll want to eat it again and again.
- 6 oz (170 g) of fresh raspberries
- 2 cans (400 ml each) of full-fat coconut milk, room temperature
- 1/4 cup (60 ml) of honey
- Place the raspberries into a blender or food processor and puree until smooth. Set aside.
- Shake the room temperature cans of coconut milk very well and pour into a large bowl. Whisk the mixture well until no lumps remain.
- Add the honey to the bowl and continue to whisk until completely combined.
- Pour the coconut milk mixture into an ice-cream maker and churn according to manufacturer’s instructions.
- Transfer the churned ice-cream into a freezer-safe lidded container. Gently fold in the pureed raspberry into the ice cream to create a swirl pattern. Place the lid on the container.
- Place the raspberry ice cream in the freezer and freeze until set. Store any leftover ice cream in the freezer until ready to enjoy.
All nutritional data are estimated and based on per serving amounts.
- Calories: 358
- Sugar: 16 g
- Fat: 25 g
- Carbohydrates: 34 g
- Fiber: 12 g
- Protein: 2 g