Berry Coconut Milk Ice Cream

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berry coconut milk ice creamBerry Coconut Milk Ice Cream

This berry coconut milk ice cream recipe is a slightly modified version from my friend Megan Kelly. She has an incredible site Renewing All Things – Biblically Based Health, Nutrition and Lifestyle specializing in neurobiology, healing, and mental health.

If you enjoy recipes like this, you may be interested in my advanced nutrition and recipe book the Keto Metabolic Breakthrough.

tuscan soup, Keto Tuscan Soup

6 votes


Berry Coconut Milk Ice Cream




Yield 1 1/3 cup


Optional Ingredients:


Step #1:  Blend coconut milk, sweetener, salt, vanilla, and berries until smooth.

Step #2:  Place a sheet of parchment paper on deep baking dish. Pour the coconut milk onto the parchment paper and then freeze for several hours, until hard.

Step #3:  Once frozen, pull the coconut milk off the parchment paper and break into chunks.

Step #4:  Add coconut mixture to the blender.

Step #5:  Process until smooth, scooping down the sides as necessary.


***The nutrition info for this recipe is based on the linked ingredients above** 

**Nutritional info does not include optional ingredients.

Courses Dessert

Nutrition Facts

Serving Size 1/3 cup serving

Amount Per Serving

Calories 125

% Daily Value

Total Fat 11 g


Total Carbohydrates 6 g


Dietary Fiber 1 g


Protein 1 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Dr Jockers Comments

If you are looking for an anti-inflammatory ice cream, then this is a great choice.  It is easy to make and only contains a few ingredients you probably already have at home.

The full fat coconut milk provides medium chain fatty acids that help you to burn fat, reduce inflammation and support healthy blood sugar levels.  Berries are rich in antioxidants that reduce stress on the body and help you age better and feel better.

To make this a complete meal you want to add in some bone broth protein.  Healthy meals should always have antioxidants, fiber, good fats and clean protein.  This one has antioxidants and fiber from the berries, good fats from the coconut and protein if you choose from bone broth protein.

Bone broth protein is full of collagen which supports the body’s ability to heal leaky gut, strengthen bones, joints and improves the skin and hair.  It helps to prevent against joint injuries and joint pain.  It is also the ultimate beauty food that supplies the body with the right amino acids for beautiful skin and hair.

The best flavor for this ice cream is the vanilla bone broth protein!  If you use that, you can reduce or eliminate putting in the vanilla extract and stevia if you like.  Try this recipe out and let us know how you like it in the comments box below.

For a lower carb, keto version that is similar to this recipe, try our chocolate and vanilla coconut milk ice cream recipes.  berry coconut milk

berry coconut milk

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Dr. Jockers

Dr David Jockers is passionate about seeing people reach their health potential in mind, body and spirit. He is the host of the popular “Dr Jockers Functional Nutrition” podcast and the author of the best-selling books, “The Keto Metabolic Breakthrough” and “The Fasting Transformation.”


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  1. I don’t like the taste of stevia. Any other recommendations? Coconut palm sugar or maple syrup? erythritol? Then how much also.

    1. Hey Beverly, Yes, you could absolutely use a syrup alternative like Lakanto or ChocZero to your taste preference. I have only tried the recipe as written.

        1. As far as I know, Stevia is sourced from the leaves of a plant and is definitely not artificial.

          Ann M.

          1. Dear Becky:
            If you use pure stevia that is true but many commercial stevias have other ingredients added including erythritol. Maybe you should research a little more.

    2. The taste of stevia varies greatly with manufacturer. SweetLeaf and NutraMedix make very good tasting stevia.

      1. Yes, I use Sweet Leaf & it is very good with no ‘after taste’. It makes a big difference how they process it.

    3. I will probably be experimenting by trying this with maple syrup, bananas, coconut sugar & dates instead of the stevia.

      1. It’ll definitely not be keto with those sweeteners but at least they are good natural options!
        I love stevia and can’t taste anything bad when I use it.
        I make my very berry ice cream from similar ingredients except I add plant based yoghurt to the mix. It’s delicious and my daughter’s favourite 😻

  2. I have an ice cream maker ~ do you think it may work using it instead of the baking sheet method? By the way, excellent customer service on an issue I had the other day! Very very well done! Thank you!

  3. When you said if you use vanilla so you don’t need vanilla extract and stevia, what would you use and how much?

    1. I am sensitive to vanilla, so I always use almond. It might even be cheaper than vanilla now that vanilla has gone through the roof price wise.

  4. I am lucky in that I don’t like ANYTHING sweet. Since childhood, I have not been able to eat sweet things without throwing up. So when I see a recipe like this, I make it and leave out all sweeteners. For me there is enough sweet in the coconut milk, etc. I love this recipe without the sweetener! Sometimes I leave out the vanilla as well because I don’t like the taste of vanilla but at least I don’t throw up when I eat it.

    1. Oversharing, Man, oversharing! But good that you like it! I don’t usually put extra sweetness in things I make, either! Enjoy!

  5. Kathy W.
    Thank you for offering an alternative to the berry recipe…Anyone with diverticulae have a natural aversion to berries of any kind….there is not one safe to eat. Either the Chocolate or vanilla will work fine. Thanks again,

  6. Okay, that’s great. I can see there are healthier ice cream alternatives out there, but what about a healthier alternative to replace Cottee’s Chocolate Ice Magic? I cannot enjoy ice cream without Cottee’s chocolate melting into a chocolatey solid on my ice cream. I really miss not eating ice cream with Cottee’s Chocolate Ice Magic. I was forced to quit eating it because it kept producing a throbbing pain in the back of my skull. On top of that, I also believe that it made my big toe go numb which stayed numb for over 6 months. Within weeks after I quit eating it, the numbness suspiciously went away. Several months later, I decided to eat conventional ice cream again with Cottee’s Chocolate Ice Magic. No sooner had I begun eating it, my little finger went numb and stayed numb for the next couple of weeks. So I quit eating it again only for the numbness in my pinky finger to disappear. 10 years later, I really miss not eating my ice cream with Cottee’s Chocolate Ice Magic. Please find me an organic healthy chocolate recipe that can harden on ice cream. I would really appreciate it, thanks. 🙂

  7. Mark- experiment with mixing cocoa or melted chocolate into coconut oil (which hardens when chilled). Add stevia if desired. It worked for me!

  8. I find it interesting that every question about substitution is answered with, “Sure!” I think canned coconut milk or even coconut cream is the best choice for ice cream due to the higher fat content (would make it less icy!) so I don’t think almond or oat milk is a good substitute. Just my opinion, but it makes me wonder about the accuracy of this recipe. Usually recipe creators answer with lots of qualifiers about substitutions!

    1. I guess they could add another person to the staff to answer all the little random questions that could be answered by google and then just charge more for supplements to make up for the added labor cost.

  9. Hi, I have a question about the coconut milk. Is the recipe calling for canned full fat coconut milk or is that the coconut milk drink in the carton that you get in the refrigerator section of the grocery store? So many recipes call for coconut milk and I’m never sure what kind they mean?

    Thank you

  10. Loved it! I enjoyed reading all the comments too! I too can taste the natural sweetness of other ingredients, particularly here where berries are added. Wherever there is fruit, I need no more sweetness! Since I fasted with Dr J’s books and eliminated sugar and sweeteners such as refined sugar and processed Stevia, etc. from my diet, the tastebuds that God gave me came ALIVE and everything tastes as He intended it to be! It’s been years, and I still don’t need to add sweeteners of any kind, but natural whole ingredients: berries, dates, etc. I pray that is possible for everyone. I share here as a witness, a sister of hope who knows what is possible for those struggling, not as an over-sharer. Train your tastebuds! Reclaim them with whole food ingredients! Want indulgence or decadence? Add a few pretty whole or sliced stevia leafs on top! WHOA! 🙂 Love and prayers,

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