There are many different ways to make GAPS friendly ice cream. I’ve chosen these 3 ones that differ on the base ingredient: fermented sour cream, coconut milk or banana. So you can choose the better for you depending on your food intolerances.
And if you want to make other kind of ice cream, such as chocolate (attention, it’s not allowed in GAPS), lemon, vanilla, etc., just replace strawberries for the ingredient you like: cacao, lemon juice, vanilla extract, etc., and increase or decrease the amount of honey.
Have a nice summer!
350 gr strawberries
480 gr fermented sour cream (recipe here)
90 gr honey (lavanda)
1 pinch of vanilla
optional: 3 eggs
Clean strawberries and prepare them.
Add cream, honey, vanilla and, if you can tolerate it, eggs.
Blend all together.
Pour in an ice cream maker and let it mix until it gets the ice cream texture (about 30 minutes).
Serve immediately or keep in the freezer.
Source: http://nourishedandnurtured.blogspot.ch/2012/02/strawberry-ice-cream-gaps-legal-primal.html
350 gr strawberries
400 ml full fat coconut milk
50 gr honey (acacias)
1 pinch vanilla
Clean strawberries and prepare them.
Add coconut milk, honey and vanilla.
Blend all together.
Pour in an ice cream maker and let it mix until it gets the ice cream texture (about 30 minutes).
Serve immediately or keep in the freezer.
Source: http://www.delightedmomma.com/2012/08/dairy-free-strawberry-lime-ice-cream.html
1 banana
1 handful of strawberries
1 pinch of vanilla
optional: 2 tbsp coconut milk
Peel bananas, chop into chunks and freeze overnight.
Remove from freezer and leave at room temperature for 10 minutes.
Place bananas and strawberries into blender for smoothies and process until smooth. Serve immediately or keep in the freezer.
Source: http://theprimalhome.blogspot.ch/2011/07/strawberry-ice-cream-non-dairy-sugar.html
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