I’m not generally a huge fan of ice cream, but I love Ben & Jerry’s Cherry Garcia Ice Cream.

I found this Paleo version of my favorite ice cream and had to try it. I have to say it was worth the effort.

As this recipe is Paleo friendly, it’s made with full-fat coconut milk instead of milk, so it’s dairy free.

The combination of cherries, dark chocolate pieces and vanilla is really addictive.

It’s not necessarily low-carb or sugar free, however, so don’t go hog wild with it if you’re watching your weight.

If you’re going to eat ice cream, I think it’s a lot healthier to make your own, even if it’s the traditional kind with milk. Most of the ice cream you buy at the store contains nasty chemicals (see this blog post).

The color is pinker than pictured here (still working on my food photography skills).

The time involved in making this recipe will depend on the type of ice cream maker you use. I used this Hamilton Beach Ice Cream Maker:

 

cherry garcia ice cream recipe, paleo ice cream, coconut milk ice cream

 

This recipe is adapted from a recipe by Juli Bauer at www.paleomg.com.

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Print Recipe
Paleo Cherry Garcia Coconut Milk Ice Cream
Prep Time 15 minutes
Passive Time 2-3 hours
Servings
Ingredients
Prep Time 15 minutes
Passive Time 2-3 hours
Servings
Ingredients
Instructions
  1. In blender, mix together coconut milk, maple sugar or syrup, vanilla extract and vanilla bean. Pour ice cream mixture into ice cream maker then follow the directions for that specific ice cream maker.
  2. Once ice cream begins to thicken, about 10 minutes, pour the cherries and chocolate chunks into the ice cream mixture. Once completely combined, turn off the ice cream maker and pour the ice cream into a loaf pan. Serve immediately for soft serve-style ice cream or place in freezer to set for 2-3 hours before serving (recommended). If leaving in freezer longer than that (like the next day), you may need to let it sit out at room temperature for 20-30 minutes so the ice cream is easily scoopable.
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