Ice cream made with frozen fruit and coconut cream is every bit as rich and delicious as dairy-based ice cream. Here I use raspberries, which are a fantastic source of vitamin C and fiber. You don't need an ice cream machine for this recipe, but for the best results, use a high-speed blender that comes with a tamper so the berries purée thoroughly and the mixture is quick to turn smooth and creamy. The ice cream doesn't keep well, so be prepared to serve all of it immediately after blending.
Combine the raspberries coconut cream, vanilla, cardamom, and maple syrup (if using), in a blender and blend on high speed, using the tamper (if available) to push the berries down toward the blade, until the mixture is smooth, thick, and creamy, about 1 minute.
Using a spatula, scoop the ice cream into four bowls. Sprinkle each portion with 1 ½ teaspoons each of bee pollen, coconut, and cacao nibs and serve.
Mark Hyman, MD, believes that we all deserve a life of vitality—and that we have the potential to create it for ourselves. That’s why he is dedicated to tackling the root causes of chronic disease by harnessing the power of Functional Medicine to transform healthcare. Dr. Hyman is a practicing family physician, an eight-time #1 New York Times bestselling author, and an internationally recognized leader, speaker, educator, and advocate in his field. He is the Director the Cleveland Clinic Center for Functional Medicine. He is also the founder and medical director of The UltraWellness Center, chairman of the board of the Institute for Functional Medicine, a medical editor of The Huffington Post, and was a regular medical contributor on many television shows including CBS This Morning, Today Show, CNN, and The View, Katie and The Dr. Oz Show.
Mark Hyman, MD, believes that we all deserve a life of vitality—and that we have the potential to create it for ourselves. That’s why he is dedi Read More
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