Chocolate Chip and Raspberry Coconut Ice Cream (Dairy-free, GAPS, Paleo)

Chocolate Chip and Raspberry Coconut Ice Cream: This delicious and easy ice cream is dairy-free, honey-sweetened, and GAPS and Paleo approved!

If you’ve been reading this blog for any amount of time, you know that we’re a little (okay a lot) obsessed with coconut ice cream. So, when I say that we have a new favorite ice cream that really means a lot.

What’s our new favorite? Chocolate chip and raspberry coconut ice cream. This ice cream is soooo good! I’ve made raspberry coconut ice cream before, (recipe in my e-book), but this time I decided to leave the raspberries intact rather than blending them up. And then I added chocolate chips, because that usually makes everything better.

If you think raspberries and chocolate make a killer combination, you’ve got to try this ice cream. The raspberries and chocolate make a perfect pairing against the backdrop of creamy vanilla coconut.

Notes on the Recipe

I use my homemade chocolate chips in this ice cream, but you can use any chocolate you prefer. Even a bar of chocolate would be fine; just chop it up into whatever size you prefer.

I used frozen raspberries because fresh raspberries are way too expensive for my budget. I think frozen raspberries are actually preferable here, though, because you want them to maintain some structure in the ice cream, and I’m not sure whether they would do that if they weren’t frozen. If you decide to use fresh raspberries, you might consider freezing them before you chop them.

Equipment You’ll Need


Ice cream maker 

Chocolate Chip and Raspberry Coconut Ice Cream (Dairy-free, GAPS, Paleo)
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  1. Add coconut cream/milk, honey, and vanilla to your blender and blend until all ingredients are thoroughly mixed.
  2. Pour mixture into your ice cream maker and begin processing.
  3. While your ice cream is mixing, chop your chocolates and raspberries. I choose to chop my raspberries pretty finely while leaving my chocolates a little more chunky, but you can do whatever you prefer.
  4. Once your ice cream looks like it's almost finished, add your chocolate and raspberries to your ice cream maker. If this causes the mixture to become too frozen to continue processing, you can just stop your ice cream maker and finish mixing in the rest of the ingredients by hand.
  5. Serve immediately, or store ice cream in the freezer for a few hours to firm up. Store any leftover ice cream in a wide, shallow container to simplify future defrosting.
  6. By the next day, your stored ice cream will have become very hard in the freezer. Just be sure to plan ahead when you want to eat it—it will probably need 20 or more minutes of defrosting on the counter before it can be easily served.

Chocolate Chip and Raspberry Coconut Ice Cream: This delicious and easy ice cream is dairy-free, honey-sweetened, and GAPS and Paleo approved!

Lemon Strawberry Kombucha

Lemon Strawberry Kombucha

Time for another kombucha post! So far I’ve shared strawberry kombucha and raspberry kombucha. Today I’m sharing another one of our favorites: lemon strawberry kombucha.

Lemon strawberry kombucha is delightfully flavorful and tangy. Like all kombucha recipes, lemon strawberry kombucha is an easy and tasty way to add extra probiotics to your diet. While you can buy kombucha at the store, making your own is a fantastic way to save money without much effort on your part.

I use Meyer lemons in this recipe because we have a Meyer lemon tree in our backyard. I’m sure that you could substitute a Eureka lemon, although the resulting flavor may be a bit different.…

Announcing the Winner of the Silicone Chocolate Molds Giveaway!

Silicone Chocolate Molds Giveaway

It’s time to announce the winner of the silicone chocolate molds giveaway! And the winner is…

Kathy M! (katowi.60@…com). Congratulations, Kathy! You have 72 hours to email me at with your full address, telephone number, and choice of two molds so I can send you your prize.

For those of you who didn’t win, the stars/hearts/shellsgummy bears, and Lego figures and bricks molds are all currently on sale for $10 or less, so this might be a good time to pick up a set for yourself. 🙂

Thanks so much for entering, everyone!

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Flourless Chocolate Coconut Butter Cookies: Gluten-free, Grain-free, Egg-free

Flourless Chocolate Coconut Butter Cookies: Egg-free, Gluten-free, Grain-free

Back when I was writing my coconut e-book, I had fun playing around with coconut butter as a gluten-free flour replacement. Recently I decided to revisit coconut butter to make a new recipe: chocolate coconut butter cookies! I’m not currently eating eggs so this recipe is egg-free as well as naturally gluten-free and grain-free. These cookies are soft, moist, mildly sweet, and have an almost cake-like texture. They’re a big hit in my house. I hope you enjoy them, too!

A couple notes on the recipe:

I use psyllium husks to make these cookies egg-free. I like psyllium husks because they’re a great binder and, unlike chia seeds or flax seeds, don’t require me to grind anything.…

Chocolate Cashew Milk Ice Cream: Dairy-free, GAPS, Paleo

Chocolate Cashew Milk Ice Cream: Dairy-free, GAPS and Paleo-approved!

We’re lactose intolerant but we love ice cream in my house, so we eat a lot of coconut ice cream. I know that not everyone likes the flavor of coconut, though, so last time I felt like making ice cream I decided I’d try my hand at another type of ice cream. I had some raw cashews in my freezer, so I figured, why not make cashew milk ice cream? I wasn’t sure how strong the cashew flavor would be, so I decided I’d start with chocolate cashew milk ice cream, since chocolate does a great job of competing with other strong flavors.…