Double Berry Chocolate Ice Cream


3 ripe bananas (should have black spots)

1 1/2 cups fresh raspberries

1/4 cup coconut oil

4 TBSP organic cocoa powder

pinch sea salt

1 cup fresh blueberries


1. Place a medium-large saucepan on the stove on low heat

2. Add the bananas (break them up as you add them), raspberries, coconut butter, coconut oil and vanilla extract to the pot and allow to heat for a few minutes, stirring every so often to break up the banana chunks 

3. Continue to heat and stir until you have a smooth consistency (you may have to break apart some of the bananas with a fork, but having this perfectly smooth isn't necessary)

4. Add the cocoa powder and sea salt and stir well to combine

5. Add the grassfed gelatin and stir until the gelatin dissolves

6. Remove the pot from the heat and gently stir in the fresh blueberries

7. Transfer the entire mixture to a large freezer safe bowl, and place in the freezer for 60-90 minutes stirring every 20-30 minutes until you have the texture you desire 

8. Remove from freezer, serve and enjoy!

NOTE: This keeps really well in the fridge if you don't eat it all right away.

Yields: 4-8 servings (depending on size)