I stumbled up on this recipe yesterday and Oh. My. Goodness.  I am so making this ice cream!

It’s easy as pie to make. I am sure it would be amazing served with pie, but this gorgeous and actually good for you ice cream can stand on its own and impress even the most discriminating or anti-healthy-food family members or guests

You’ll definitely want to add this recipe to your summer dessert list! 

What’s not to love about this dessert?  It’s ice cream; made with naturally sweet, frozen raspberries. A bit of pure maple syrup. Coconut cream instead of milk or cream from cows.  You can buy coconut cream, but pay attention any fillers added that you don’t want, or make it yourself. Top it with cacao nibs (raspberries and chocolate? Yes, please!) and shredded coconut. Eating this will instantly transport you to a peaceful tropical island far, far away. And, you can whip this ice cream up in minutes, so if you want it for dessert tonight, go for it!

Here’s how to make it: 

2 – 10 oz. packages of frozen raspberries (try to get organic, if you can)

2 tablespoons pure maple syrup

1 teaspoon alcohol free, gluten-free vanilla extract

1/2 teaspoon ground cardamom

1/2 cup coconut cream

Put all the ingredients in a blender and blend. Scoop into individual serving bowls and top with 2 tablespoons each of bee pollen, cacao nibs and shredded, unsweetened coconut. That’s it!  Makes 4 delicious servings.  This ice cream doesn’t keep well, so eat it all right away. I am sure that won’t be a problem!

A little side bar here about the bee pollen called for in this recipe. Bee pollen is the food of the young bee and it is approximately 40% protein. It is considered one of nature’s most completely nourishing foods. It contains nearly all nutrients required by humans. About half of its protein is in the form of free amino acids that are ready to be used directly by the body. By adding the bee pollen, you’re boosting the nutritional value of your ice cream, but if you’re a strict vegan or you want to skip it, go right ahead. 


Yours in happiness, health and success,

Recipe and image is from the book Eat Fat, Get Thin, by Mark Hyman, MD for Thrive Market. Any additional info and gushing over this recipe is all me! 😉