Mango Blueberry Paleo Ice cream


This is one of those wondrous spur of the moment concoctions that had no prior thought put into it at all, but serendipity arranged matters and there’s no arguing with serendipity.

Baby bear and I were grocery shopping yesterday when I saw a mango of such superlative ripeness that I could not possibly leave it behind.  So we left the shop with everything on the shopping list plus the perfect mango.

Half of the mango was devoured in a salad with fresh blueberries tossed with a squeeze of fresh lime juice and shards of chocolate protein balls – divine.  But with half the mango left and temperatures still regularly raising a wee shine on the forehead trusty Mr Snowy the ice cream maker was begging to be put to good use and so this morning Baby Bear and I made ice cream!


1 Can coconut cream

1 ¼ C fresh diced mango

½ C blueberries

1 teaspoon fresh lime juice

1 dessert spoon of maple syrup


Place all ingredients into a blender or food processor fitted with an ‘S’ blade (I used my beloved stick blender) and puree until smooth.  Pour into your ice cream maker and churn as per manufacturer’s instructions.  If you don’t have an ice cream maker I would pour into a freezer proof container and let freeze almost all the way through before taking out and blitzing in the food processor or blender again and then re-freezing.  Do that around 3 times and it should create a reasonably aerated mixture.

Enjoy 🙂

Baby Bear’s Paleo Strawberry Ice Cream


What do you do when you have a handful of these, but they just haven’t had quite enough time under the sun to become as luscious and divine as they should be because the birds are determined to have them all for themselves?  Make ice cream with a little bear cub helper of course!

Photo (3)

I froze the strawberries and put them into the food processor frozen which sped  up the ice cream maker part, but it honestly wouldn’t matter if you did or you didn’t.


1 can full fat Coconut milk (my favourite brand is TCC)

Enough strawberries to fill up the emptied can of coconut milk

1/4 Cup maple syrup

Teaspoon of freshly squeezed lemon juice


Whizz everything up together either in a food processor or blender.  Pour into your ice cream maker, if you have one, let it do its thing and boom you’re done!

If you don’t have an ice cream maker I would pour the mixture into a freezer container and let it partially freeze, tip it back into your food processor or blender and whizz it up again.  Do this a few times and you should get a reasonable consistency.  You may just need to let it ripen on the bench for 20 mins or so before serving.