Today’s recipe is a guest post for the Paleo Parents. I am a big fan of their blog and love learn about their little Paleo family.
Summertime means berries are in the peak of freshness and the local farms have a lot of berries available. Right now blueberries are overflowing my CSA each week and I look forward to coming up with new recipes that feature blueberries. There is also no better way to enjoy summer than with a nice frozen treat. This Blueberry Cobbler Ice Cream combines all the flavors of the warm classic pie into a delicious treat to enjoy during the summer.
Blueberries are a nutritional powerhouse! They are high in antioxidants, anti-inflammatory, and great for keeping your brain sharp and healthy. (Source) Also, blueberries are an excellent source of Vitamin C, which has been a very important part of my journey to heal my adrenal fatigue and balance my hormones. In addition to the blueberries, this ice cream features healthy fat from the coconut milk and the gut healing benefits of the grass fed gelatin (which also helps keep the ice cream soft).
Not only is this ice cream dairy free, but it is also egg free. I’ve had ups and downs with being able to tolerate eggs, which is why I wrote my e-cookbook Awaken that features some great egg free breakfast options. It’s also nice to have nut free options as well, so the cobbler pieces in the ice cream are made with sunflower seeds. If seeds aren’t an option for you, this ice cream is just as delicious without the cobbler pieces.
For the Blueberry Cobbler Ice Cream recipe visit the Paleo Parents’ Blog.
Note: For low carb I would use 3/4 cup Confectioner’s Swerve as the sweetener (sweeten to taste).
