Sorbet and Ice Cream and Sauce OH MY!
I got in the patriotic spirit and combined a few recipes together to make this beautiful red, white and blue dessert for Independence Day. Yes, that’s right,this is three recipes in one! You can make all of these components and combine them to make a beautiful red, white and blue dessert, OR you can make just one component and it will be a hit on it’s own.
Special AIP Paleo Dessert Treat
I need to be clear about something here, although technically adhering to my anti-inflammatory diet, I wouldn’t partake in this delicious dessert daily. I want to, trust me, I want it right now as a matter of fact, but it does have quite a bit more sugar in it than I usually consume. This is a special occasion recipe that will please clean eaters and non-clean eaters alike! It is refreshing, creamy, sweet, tart and delicious.
Ingredients
- 2 Cups of frozen blueberries
- juice of 1 lemon
- 1 Cup of water
- 2 Tbl coconut nectar or sweetener of your choice
- 2-14oz cans of full fat coconut milk
- 1/4 cup coconut sugar
- 3 Tbl coconut oil melted
- 2 tsp pure vanilla extract (alcohol free if AIP)
- 1 vanilla bean pod split and scraped
- pinch of salt (optional, but do it!)
- 1 Cup frozen strawberries
- 1/4 Cup coconut nectar
- 1 Tbl. lemon juice
Instructions
- Place all ingredients in a high speed blender, like a Vitamix start off at the low speed for a couple seconds and increase to the highest speed until the mixture is smooth. Anything longer than a minute and the mixture will start to melt. Serve immediately.
- I suggest to put your cans of coconut milk in the refrigerator the night before you are planning on making this ice cream, although not crucial it will speed the process up the following day.
- Add all ingredients to a high speed blender until smooth and creamy. Check the sweetness and add more coconut sugar if desired.
- If you didn't chill your coconut milk, place your blended mixture in an airtight container and let chill for at least 2 hours.
- If you chilled your coconut milk ahead of time or after mixture has chilled for two hours add the mixture to a chilled ice cream maker and churn according to the manufacturer's instructions-for my Cuisinart it was about 35 minutes, but could take up to 45 minutes depending on the make and model of your machine. It should look like soft serve.
- Once churned transfer to an air tight, freezer safe container.
- Freeze for 4-6 hours, if you can handle the suspense
- When ready to serve, set the ice cream out for at least 10 minutes before serving to soften.
- Will keep for up to 10 days, mine has not lasted this long EVER
- Combine all ingredients in a medium saucepan.
- Bring to a boil over med-high heat.
- Transfer to a high powered blender.
- Blend until smooth, strain and let cool.
- If stored in an air tight container, can last about a week. again, this has NEVER lasted a week in the refrigerator!
Notes
In order to make a red, white and blue layered dessert you must do this in stages. Although the Blueberry Sorbet is best eaten immediately after making, first add it to an individual sized clear dish of your choice. I used a mini trifle dish Place dishes in freezer. While that is in the freezer make the vanilla ice cream. Once that is churned to perfection, scoop on top of the blueberry sorbet. The day before your party you can make your strawberry coulis, cut up the strawberries and store in the refrigerator. On the day of the party remove the dishes from the freezer let sit on the countertop for 15 minutes. This is a great time to add the strawberries and sauce to the top of the dish. Serve once ice cream and sorbet has softened.
Blueberry Sorbet after blended and poured into a freezer safe container
pouring blended ice cream mixture into the ice cream machine
Mixture is almost at that soft serve consistency you’re going for
YAY! Ice cream, this is where I tasted it and then tasted it again to make sure and again and then quickly put it in a freezer safe container so I didn’t eat all of it before guests even got a bite!
The blueberry sorbet and vanilla bean ice cream in serving dish. Next I covered and put in the freezer until ready to add the cut up strawberries and strawberry coulis!
A wonderfully refreshing dessert just in time for the 4th of July!
Here’s Another Variation
You can use these very same ingredients to make a patriotic popsicle, just add a little water to the strawberry sauce (I also added a few pieces of strawberries in each mold), let that firm up but not freeze totally, add the vanilla ice cream (really pack that down) and then add the blueberry sorbet on top. Now place the popsicle stick so it makes it all the way down to the strawberry sauce (this is why that layer can’t be completely frozen) and place back into the freezer for a few hours. When turned out of the mold you get a red, white and blue popsicle! The ice cream in the center does melt quicker than the other two so make sure you gobble this up quickly! I used a star mold to be extra fancy!
AIP Paleo Sundae
Another great idea using these same components is: scoop a couple scoops of the vanilla ice cream into a bowl, throw some fresh blueberries and strawberries on top and drizzle with the strawberry coulis, Paleo Sundae folks! This recipe is AIP!
By the way strawberry coulis=strawberry sauce! Coulis is pronounced koo-lee. I just like the word coulis.
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What are your favorite red, white and blue desserts? Do you have any favorite desserts you would like to Paleo-fy? Add them to the comments below and we’ll get on the case!
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