Whole 30* - Orange-Berry-Banana — Coconut-Almond Ice Cream

Ohhh, Boy!

This Whole 30 recipe creating has really stirred my interest!

Someone in one of my Whole 30 Facebook groups mentioned ice cream and was sad she couldn't have it for a while. I thought, hmmm, yeah, 'I'm on it!' I used to make frozen yogurt quite often, but since dairy is off the table right now, I started thinking of cream and whole milk Greek yogurt alternatives. I've heard of coconut based yogurt, but I already grocery shopped twice this week, and I never go to the store for just one or two items. Then I remembered the coconut-almond milk I put together for a dairy-free coffee creamer and also used it in mashed potatoes a few days ago, so I needed to make more. Just in time to experiment! *I just discovered that Whole 30 says 'no treats' yet. . .the coconut-almond milk and all the fruit is compliant, so. . .I guess proceed at your own risk.

For the 'Ice Cream'. . .

Fill a blender container half way with frozen fruit. 1½ big bananas (or 2 sm.-med.), 1½-2c frozen strawberries and blueberries and after I took the picture, I also cut up a Cutie mandarin orange, including the skin, and added that. ( I thought about adding a handful of chopped dates for sweetness but decided against that.)

I then poured in about 10oz. of the coconut-almond milk and blended. I actually had to let it just sit there and thaw 15 minutes or so before it would blend - so be patient - don't add any more liquid! Blend this well, then pour into a 32oz. container and freeze.

Adding bananas helps to keep it a bit softer and *easier to scoop, not to mention all the nutrients they add to this type of ice cream. I'll be making varieties of this recipe far into the future!! . . . Lin

EDIT: *The bananas might keep this soft if they were the main ingredient, but sadly, this froze hard as a rock. The flavor and health aspects of it however, make working with this worthwhile. Put the container on your counter, at least a half hour before scooping.