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Paleo/Primal Frozen Dessert Recipes

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Also see chapter on Fruit Blender/Smoothie Recipes

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Mixed

Summer Frozen Fruit Bars

2 cups cut-up summer fruit (strawberries, peaches, watermelon, etc.)
1/2 tablespoon raw honey
1 teaspoon fresh lemon juice

Place the fruit in a blender. Cover and blend until smooth.

Add 1-2 tablespoons water, if necessary. Add honey and lemon juice. Cover
and blend until well mixed.

Pour into 4 oz. ice-pop molds or paper cups. Insert sticks. Freeze until
solid.

Adapted from: SparkPeople.com
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Apple

Apple Ice Kreme

This light and refreshing dessert takes a simple apple and makes you
feel like you are eating something positively sinful.

2 cups applesauce (made by putting several peeled and cored apples
        through the Champion Juicer with blank)
2 cups apple juice
2 Tablespoons pure maple syrup (or less if sweet apples)
2 Teaspoons lemon juice

Puree in blender or food processor. Place in shallow dish and freeze. Serve
by scraping into curls with a soup spoon or ice cream scoop.
Variation: Add a scoop or two of Apple Ice Kream to chilled Sparkling apple
cider or apple juice for a special drink.
Note: try this with peaches, strawberries, raspberries, blueberries, kiwi,
oranges, tangerines, etc.

From: Nomi Shannon, www.living-foods.com/rawgourmet
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Avocado

Avocado Pear Pops

I pureed:
2 avocado
2 pear (skin removed)

I filled the molds half way, insert sticks, and froze.

I soaked in hot water for a minute to remove the pops from the mold.

Made about six.

From: The Spunky Coconut
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The Spunky Coconut

Banana

Raw Banana Ice Cream

The first time you make this you should eat it plain in order to appreciate
it in all it's singular ingredient glory. The times after that (and trust
me, there will be many) you can dress it up with sauces and toppings.

This recipe makes one serving of ice cream - if you're making a larger
batch of this ice cream for multiple people, just add one banana for each
person.

1 ripe banana

Slice banana into chunks, and place in a container. I actually do this
every time I have ripe bananas lying around, so I always have a supply of
frozen bananas ready in the freezer! The banana will take about 6-8 hours
to freeze, so it's a good idea to do this step the night before.

Place banana chunks in food processor, and blend for about 5 minutes or
until light and creamy in texture.

Eat ASAP, or place in the freezer for later. Keep in mind that it's
preservative free, so it will tend to melt faster than regular ice creams
and should be enjoyed immediately!

Below is a basic rule of thumb for ratios of fillings, flavorings and
sauce, which can be added in during the end of the recipe:

1 ripe banana
1 tbsp flavoring
   Vanilla bean, chopped mint.
1/4 cup filling
   Strawberries, cherries, almonds, hazelnuts, walnuts, pecans, sliced
   bananas, coconut.
2 tbsp sauce
   Strawberry sauce, almond butter and other nut butters.

From: Maggie at Rawified
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Maggie at Rawified

Fresh Fruit Frozen Dessert

1   frozen banana (To freeze, place unpeeled ripe banana in an air-tight
      freezer bag in the freezer)
1-2 tablespoons of chopped fruit of your choice.
1/2 tablespoon of chopped nuts (optional)

Remove banana from the freezer and thaw for 1/2 hour. Peel and mash
partially thawed banana with a fork. Add chopped fruit and nuts and stir.
Serve immediately. 1 serving
(If you use more bananas, you can use a blender.)

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Frozen Banana Dessert

1 banana
almond, hazelnut or sunflower butter (Walnut Acres)
shredded fresh coconut

Spread nut butter on outside of banana, roll in coconut and freeze.

From: Binnie Betten
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Cool Snack

Put a banana on a stick, roll in hazelnut butter and unsweetened coconut,
and then freeze. What a great summer treat.

From: Binnie Betten
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Frozen Raw Birthday Cake

1 Bunt Cake Pan
16 oz. of dried organic figs, soaked overnight in distilled water*
16 oz. of dried pitted organic dates, soaked overnight in distilled water*
12 oz. bag of organic almonds
2 big bunches fully ripe bananas (organic if possible)

* Soak fruit in separate bowls. The water level for soaking is about half
full. Do not cover the dried fruits completely. Remove stems from soaked
figs, puree figs and set aside. Puree dates put in separate bowl, chop
almonds in food processor or blender and set aside in its own container.
Peel and puree the bananas in a blender or food processor.

To Build the Cake:
Place almonds in the bottom of the mold; 2nd layer, puréed figs; 3rd layer
almonds; 4th layer puréed bananas, almonds, dates, almond, figs or whatever
order you desire. Almonds should be the first layer and end with dates or
figs the last layer. Cover and freeze overnight.

To Serve:
Remove from the freezer, place upside down on a plate and allow to sit a
few minutes until thawed enough to release from the pan. Can be carefully
set in warm water just long enough to release the cake, being very careful
not to get water in the cake. This cake has so many possibilities. Use
strawberries and blueberries for a beautiful, healthy 4th of July cake. Any
of your favorite fruits can be used to make a new family tradition!

From Gracie Gordon, Hallelujah Acres
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Black Cherry

Black Cherry Coconut-Kanten Ice Cream

2 cups cherry juice OR strong hibiscus tea (for less carb)
4 Tbs. kanten (agar agar)
1 can coconut milk, chilled in can
2 tsp. alcohol-free vanilla extract
1-2 tsp. raw honey (optional)
3/4 cup frozen black cherries

Thoroughly chill can of coconut without shaking it first. Remove from
refrigerator, open carefully without shaking, and remove all of the rich,
fatty portion to a measuring cup. You should have about 3/4 cup. Do not add
the clear liquid from the bottom of the can; reserve it for another use.
With a wire whisk, thoroughly whip the vanilla extract into the coconut
milk. Place kanten and juice or tea in a saucepan and bring to a boil,
stirring often. Simmer for 2-3 minutes, until kanten is completely
dissolved. Remove from heat, allow to cool until you can comfortably touch
the liquid but it is still warm. Stir in honey (you probably could use
stevia instead) and stir until dissolved. Stir in cherries, then coconut
milk. Stir well until thoroughly combined. Pour into freezer safe container
and freeze until firm, stirring often for the first 15 minutes or so, then
check once again after an hour to see if you like the texture or if it needs
stirring. Kanten sets very quickly, check it every 2-3 minutes or so after
placing in the freezer.

You could also puree the cherries before stirring in, then pour the mess
into popsicle molds. Do not stir it while freezing.

The texture is much richer than an italian ice but not as rich as gelato. I
imagine that if you added a beaten egg once it has cooled to the point where
it won't cook the egg, then it would give a really nice texture.
By Stacie Tolen. Posted to the PaleoRecipe Mailing List, April 2001

I haven't tried it without eggs (which you can't use) but I've made coco ice
cream with, if I remember correctly, two eggs per can of coconut milk. I
used a standard ice cream machine and it worked just fine! I sweeten to
taste with stevia.

Coconut milk is lower in calories than cream but coco ice cream is thicker'n
mud, just fabulous! For fun, throw in some macadamia butter and shredded
coconut just before you stop the machine; gives is a swirled effect. Stevia
and vanilla alone are just dreamy, though.

Dori Zook. Posted to the PaleoRecipe Mailing List, April 2001
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Peter Zijlstra / 123RF Stock Photo 14997102

Coconut

Coconut Icecream

All used foods should be best quality.
Buy a ripe coconut, i.e. one with thick white flesh. Additionally buy app.
one litre (two pints) of coconut juice or buy young coconuts and extract
the juice. Extract the flesh from the ripe coconut and put it into the food
processor. The amount of flesh is something you can vary, depending on how
intense the taste of the ice should be. Try 0.5 lb for two pints of
coconut juice. Add the juice to the processed flesh. Now put the mixture
into an ice machine (must be able to stir while freezing). For instinctos:
eat your icecream while frozen. Do not let it thaw again  because it would
be subject to denaturation by thawing.

From: Stefan Joest on the Raw-Food Diet List
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Andrey Eremin / 123RF Stock Photo 10984930

Coconut Sorbet

8 ounces coconut milk
16 ounces water
1/4 cup toasted coconut

Combine the coconut milk and water and chill for several hours in the
refrigerator.

Freeze the mixture in an ice cream freezer according to the manufacturer's
instructions. Add the toasted coconut to the frozen coconut sorbet by
stirring in using a spoon. Keep frozen until ready to serve.

From: Michael Lomonaco, The Food Network (Show #ML-1B03, 05-11-1997)
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Mango

Mango-Lime Ice

4 large mangoes, fruit cut away from pit, peeled, and chopped
1/3 cup fresh lime juice
zest of 1 orange (colored rind only, no white pith)
1 cup water
1/3 cup honey (optional)

Combine ingredients in a food processor and whip until smooth. Strain
mixture into a stainless steel bowl. Freeze 2 hours until firm. Whip with a
wire whisk or an immersion blender. Repeat the freezing and beating process
2 more times. Freeze 1 hour before serving. Best eaten within a day. If ice
has been in freezer a long time, soften in fridge for 1/2 hour before
serving.

Note about mangoes: Choose perfectly ripe mangoes that smell "mango-ey" and
yield to gentle pressure. Skin should not be wrinkled. Remove the mango from
the pit *before* peeling off the skin. Cut an "x" around the whole fruit,
making four sections. Insert paring knife against the pit and pry each
section off of the pit. Be careful, mango flesh is very slippery but holds
fast to the large flat pit.

By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Sept. 2001
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Peach

Peach "Pudding" Pops

6 medium peaches
1 banana
1 can coconut milk (not lowfat)
optional: 2 T raw honey

Peel and dice the peaches and freeze until firm. If desired (if you have a
good blender), peel and freeze the banana as well. If you don't freeze the
banana, that's fine. If you have a good blender, you can shake the can of
coconut milk well to homogenize it and place the can in the refrigerator
before opening it. When fruit is frozen, remove from freezer and put into
blender with sliced banana and other ingredients. Blend thoroughly until
smooth. Pour into popsicle molds and freeze approximately 4 hours until
firm. If your ingredients are cold when blended, it will take less time for
the pops to freeze solid. Makes about 12 pops, so a little banana goes a
long way. This recipe would accept an additional banana if you wanted to use
it. Also, I think some fresh ginger juice would be nice, maybe a teaspoonful
or so. I also imagine that the addition of an egg yolk would be nice, with a
pinch of nutmeg. When intending to consume uncooked egg, you should wash the
eggs well with soap before cracking them to lessen chance of salmonella
bacteria.

Stacie Tolen. Posted to the PaleoRecipe Mailing List, March 2001
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Nectarine Kiwi Banana Pops

I pureed:
3 nectarines
1 kiwi
about 2 inches of banana

I filled the molds half way, insert sticks, and froze.

I soaked in hot water for a minute to remove the pops from the mold.

Made about six.

From: The Spunky Coconut
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Pineapple

Pineapple Ice

2 cups chopped pineapple
6 tablespoons lime juice
2 tablespoons honey **
2 tablespoons lime zest
1/2 cup water

In a food processor, blend all of the ingredients. Pour the juice into
a large bowl (or ice cube trays) and place it in the freezer. Once the
mixture is frozen, remove it from the bowl and break it into large
chunks. Blend this in the food processor until smooth and creamy.
Return it to the bowl and then the freezer one last time for about 30
minutes or until you are ready to serve it.

**if you use a very ripe pineapple, I find honey is not needed at all.
Scoop it out just like ice cream and serve in a nice glass cup.

Trish Tipton. Posted to the PaleoRecipe Mailing List, March 2001
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Watermelon

Watermelon Freeze

4 cups seeded and cubed watermelon
2 cups cubed cantaloupe
3 fresh mint leaves or 1 mint tea bag
1 cup water
juice of 1 fresh lemon

Puree the melons in a food processor until smooth. Place in a saucepan
and simmer 15 minutes. Meanwhile, in another pan, simmer the mint leaves or
tea bag in the water about 3 minutes. Strain and add this infusion to the
cooked melons. Turn off the heat and stir in the lemon juice. Line a muffin
pan with cupcake liners [Note: Paleo people might not have muffin pans or
cupcake liners -- borrow from your neighbors. Or else just use Dixie cups].
Pour the melon puree into each one and freeze. When
beginning to firm up, you may insert flat wooden sticks into each treat.
Freeze until completely hard or the papers will not peel easily away.
Remove papers before serving. Makes 12-18.

From: Cooking the Whole Foods Way by Christina Pirello.
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